Daniella's Steakhouse

Crostini, swiss, and provolone

Prosciutto, garlic, cherry peppers, garlic, and parmesan crumb crust

Hot sausage baked with marinara and mozzarella

Creamy spinach and cheese dip, corn tortillas

French fries with local cheese curds and demi glace

Tomatoes, fresh mozzarella, red onions and sweet basil drizzled with olive oil and balsamic reduction

Garlic rubbed crustini topped with fresh tomatoes and basil in garlic olive oil, finished with freshly grated asiago cheese

Breaded, deep fried artichoke hearts with crab stuffing served with spicy cocktail sauce

Breaded, deep fried, and topped with a white wine lemon butter sauce and parmesan cheese

Homemade crab cakes served with spicy cajun remoulade

U8 shrimp stuffed with horseradish, wrapped in bacon and served with honey dijon sauce

Colossal u8 shrimp served with homemade spicy cocktail sauce

Chilled jumbo shrimp, lobster and crabmeat with homemade cocktail sauce

New england style roll, buttered and toasted, served with lobster meat and drawn butter

One dozen little neck clams, shallots, garlic, cherry peppers and white wine, finished with diced tomato and asiago

Mixed greens, tomatoes, chickpeas, olives, cucumbers, onions and roasted red peppers

Romaine tossed with house caesar dressing, topped with croutons and romano cheese

Iceberg topped with tomatoes, bacon, crumbly bleu cheese and our homemade creamy bleu cheese dressing

Iceberg topped thousand island, chilled shrimp, diced red onion, and chives

Four italian cheese ravioli served in a marinara sauce

Pan seared and simmered in marsala, stewed tomato and bleu crumbles over fettuccine

Penne pasta tossed in a creamy vodka sauce

Fettuccine in a rich, cheese alfredo sauce

Scallops, shrimp, and crab meat tossed with fettuccine in a rich, creamy alfredo sauce

Jumbo shrimp sautéed in a garlic, white wine butter sauce, served over fettuccine pasta

Little neck clams, haddock, scallops, shrimp and cherry peppers, stewed in a tomato white wine broth over fettuccine

Fresh lobster meat served over fettuccine pasta in a white wine butter garlic sauce

40-ounce "texas cowboy" bone-in ribeye steak

8-ounce choice filet of beef

14-ounce classic strip

10-ounces of tender aged sirloin

18-ounce choice ribeye

Dijon herb crusted new zealand rack of lamb served with demi glaze

16-ounce frenched chop

1-pound bone in premium pork

Queen or king cut choice prime rib rubbed with montreal seasoning, slow-roasted, and served with a french onion au jus. Served Friday and Saturday

Crabmeat with asparagus and hollandaise

A rich mushroom demi glaze

Black pepper crust with a rich demi glaze

Caramelized onion and creamy gorgonzola sauce

Deep fried and topped with homemade marinara and melted mozzarella

Pan seared with mushrooms and marsala wine sauce

Egg battered and pan seared, served in a rich lemon butter white wine sauce

Pan seared with capers in a lemon sauce

Sautéed and topped with asparagus spears, fresh crab meat and hollandaise sauce

Grilled chicken, white wime lemon butter sauce, kalamata olives, roasted peppers and artichoke over wild rice with goat cheese crumbles

16-ounce tender and juicy veal chop topped with a sage and prosciutto brown butter

1-pound bone-in premium pork, roasted peppers, basil pesto, mozzarella, balsamic reduction, served with mashed potatoes

Pan-seared filet medallions served in brandy bordelaise

Two 4-ounce filet medallions topped with seared scallops and shrimp in a lobster cream sauce

Broiled to perfection and served with fresh lemon and drawn butter

8-ounce lobster tail with grilled choice cut

8 ounce chargrilled, asparagus and wild rice, finished with teriyaki glaze and green onions

Pan seared jumbo diver scallops with herb butter sauce

Fresh haddock egg battered and pan seared, topped with lemon butter white wine sauce. Picatta or broiled also available