Appetizers

Crispy Tomato
Vine ripe tomatoes breaded with panko breadcrumbs triple layered with a light crab salad.

Crab cakes
Mixed field greens tossed balsamic vinaigrette with three crab cake with red pepper coulis.

Entrees

Pork Chops
Center cut chop served with shitake and cremeni mushrooms in Madeira wine demi glace on top of sautéed spinach.

Chicken Oscar
Sauté chicken breast in white wine lemon butter topped with crabmeat, shrimp and asparagus finished with hollandaise sauce.

Chicken Bruschetta
Pan fried breast topped with cold tomato, cucumber, onion, mozzarella, and basil salad.

Ravioli
Jumbo cheese Ravioli with grilled shrimp in a pink vodka sauce.

Filet Mignon
Crab encrusted medallions with grilled asparagus topped with hollandaise sauce.

New York Sirloin
Black pepper encrusted with sautéed mushroom caps and bandy green peppercorn demi glace.

Haddock
Baked in white wine topped with herbed crabmeat crumb topping and scampi butter.

Salmon
Oven roasted with coconut and pecan finished with sour cream and honey drizzles.

Sole
Crusted in Japanese breadcrumbs and pan-fried finished with white wine lemon caper butter sauce and grilled asparagus.

Shrimp and Scallops
Served over Linguine with a sautee of garlic, shallot, tomatoes, sun-dried tomatoes, roasted peppers, and artichoke hearts finished with fresh basil .

Tilapia
Baked in white wine then broiled with a tomato, caper, and chardonnay butter sauce.

Tuna
Cajun blackened on top of roasted vegetables served with wasabi tartar sauce.