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