Winter A La Carte Menu

Download A La Carte menu

  • APPETIZERS

  • Caprese Salad

    • 14

    Fresh Mozzarella Cheese, Tomatoes, Basil Leaves Drizzled with Balsamic Vinegar Oil

  • Baked Pear

    • 14

    with Gorgonzola Cheese and Brandy Caramelized Pecans

  • Filet Mignon Carpaccio

    • 15

    Pan-Seared with Rosemary and Thyme, Arugula, Wild Caper Berries, Parmesan Cheese, White Truffle Oil

  • Chicken Julienne

    • 12

    Chicken, Mushrooms, Onions, Mozzarella Cheese, Cream, Served in a Bread Bowl

  • Pan-Seared Bacon Wrapped Scallops

    • 17

    Topped off with Crushed Almonds in a Port Wine Sauce

  • Baked Oysters (6)

    • M.P.

    Sautéed Spinach and Provolone Cheese in a Home Made Oyster Sauce

  • Fresh Blue Point Oysters (6)

    • M.P.

    M.P.

  • P.E.I. Mussels in a Chardonnay Wine Garlic Yuzu Sauce

    • 14

  • Jumbo Lump Crab Cake

    • 17

    Red Cabbage, Tabasco Fried Onions with Mildly Spicy Aioli Sauce

  • Old Fashioned Escargot

    • 15

    Garlic Parsley Butter, Swiss Cheese

  • Shrimp Cocktail in a Shot glass (5)

    • 15

  • Fried Baby Mussels 10 OZ

    • 15

    with a side of Mildly Spicy Aioli Sauce

  • Tuna Carpaccio

    • 14

    Arugula, with a shaving of Jalapeno Peppers, Yuzu Kosho Dressing

  • Drunken Salmon Cucumber Roll

    • 14

    Home Made Lox, Sour Cream, Cucumber, Dill and Caper

  • SOUPS AND SALADS

  • White Cioppino Seafood Soup

    • 12

    Shrimp, Scallops, Baby Octopus, Baby Clams, Corn, Potatoes

  • Cream Of Garlic Soup

    • 8

  • Colorful Beet Salad

    • 13

    Beets, Dried Cranberries, Sliced Almonds, Feta Cheese, Drizzled with Olive Oil

  • Avocado Crab Salad

    • 17

    Shallots, Heirloom Tomatoes, Natural Lump Crab

  • Poppy Seed Spinach Salad

    • 14

    Goat Cheese, Sliced Almonds, Cranberries

  • Fruity Kick Salad

    • 14

    Baby Spinach, Figs, Pear Shavings, Sliced Almonds, Gorgonzola Cheese, topped off with Home Made Sweet and Sour Cranberry Sauce

  • Sautéed Salmon Flake Salad

    • 15

    Salmon, Spring Mix, Grilled Cherry Tomatoes, Toasted Pine Nuts, Dijon Mustard Sauce

  • Classic Caesar Salad with Parmigiano Reggiano

    • 8

    Add Chicken $3   
    Add Shrimp   $6

  • ENTREES

  • Filet Mignon 8 OZ

    • 32

    Yukon Gold Whipped Potatoes, Horseradish Creamy Sauce

  • 24 Hour Slow Cooked Veal Osso Bucco

    • 32

    Served with Cous Cous Shitake Mushrooms infused with Truffle Butter

  • New Zealand Lamb Shank 14-16 OZ

    • 32

    Yukon Gold Whipped Potatoes

  • L’Orange Baked Duck Leg

    • 29

    Sweet White Rice, Cranberries, Figs, in a Orange Sweet Chili Sauce

  • Miniature Chicken Kiev

    • 24

    Yukon Gold Whipped Potatoes Drunken Horseradish Pickles

  • Jumbo U-10 Seared Scallops

    • 28

    Topped off with Bacon Bits and Blueberry Goat Cheese in a Yuzu Sauce

  • Oven Baked Golden Crust Chilean Sea Bass 8-10 OZ

    • 34

    Yukon Gold Whipped Potatoes, Grapes, with Mildly Spicy Aioli Sauce

  • Hot Plated Norwegian Wild Caught Salmon 8 OZ

    • 27

    Wild Rice, Sweet Chili Teriyaki Sauce

  • Butterfly Baked Bronzini topped of with Mildly Spicy Aioli Sauce

    • 29

    Served with Basil Fried Rice

  • Shellfish Farfalle

    • 26

    Shrimps, Mussels, Scallops in a Chef’s Sauce

  • Vegetable Lasagna

    • 22

    Prepared with Fresh Vegetables

Please notify your server if you have any food allergies that we should be aware of. Consuming raw poultry, meat or fish may increase your risk of foodborne illness.