Fountain Side Seafood & Grill

breaded medallions of alligator, lightly fried and served with dijon mustard sauce

smoked salmon served with capers, diced red onions, black olives, and tomato relish. served over spring mix and latticed with a creole mayonnaise sauce

shrimp and sea scallops sauteed with artichoke hearts and diced fresh tomatoes, in a brandy and marsala sauce. topped with mozzarella cheese and served in a puff pastry box

baked clams with a vegetable and bacon topping. served with a scallion butter

lightly fried fresh calamari served with a marinara sauce

whole scampi stuffed with crab imperial and topped with a lemon beurre blanc sauce

jumbo shrimp sauteed with olive oil and garlic, italian herbs, in a white wine lemon sauce. served over capellini

shrimp, scallops, clams casino, half of a lobster tail, and salmon topped with a lemon beurre blanc sauce, accompanied by draw butter and a lemon crown

perfectly fresh jumbo sea scallops broiled till golden brown, served in a white wine and lemon butter sauce

shrimp, scallops and jumbo lump crab sauteed in a pepper vodka cream sauce, served over fettuccine

grilled to your liking, served over homemade crostini, topped with a blend of mushroom marsala demi- glace sauce

topped with broiled crab imperial. served with asparagus in a beurre blanc sauce

grilled just the way you prefer it

with (5) stuffed shrimp imperial and lemon butter sauce

grilled just the way you like it

broiled fresh tilapia, topped with jumbo lump crab, julienne mushrooms, shallots, capers, and fresh diced tomato, in a lemon dill white wine sauce

sauteed veal medallions, with jumbo lump crab and asparagus in a lemon basil white wine sauce

a roasted, boneless, half maple leaf duckling, served over spring mix, topped with orange cointreau sauce, toasted walnuts and dried cranberries

veal, chicken and shrimp sauteed with black olives, capers, roasted red peppers, italian herbs, and sun dried tomatoes in a blush sauce

pan seared 12 oz. new york strip steak coated with crushed tricolor peppercorns, in a dijon and brandy cream sauce

veal medallions sauteed with shallots and mushrooms in a marsala demi-glace sauce

veal medallions sauteed with fresh sage, in a lemon and white wine sauce. with added shrimp

veal cutlet, lightly fried and topped with a fresh plum tomato sauce and mozzarella cheese

veal medallions sauteed with shallots, a blend of wild mushrooms, artichoke hearts and sun-dried tomatoes in a frangelico cream sauce, topped with toasted walnuts

chicken breast sauteed with artichoke hearts, roasted peppers, and spinach in a lemon white wine sauce

sauteed chicken breast topped with roasted red peppers and mozzarella cheese served in a vodka plum tomato sauce

egg battered chicken breast sauteed with diced tomatoes, julienne mushrooms, shallots and capers in a lemon white wine butter sauce

sauteed chicken breast with shallots and mushrooms in a marsala wine sauce