Rooney's Oceanfront
sliced and layered with fresh tomatoes and shaved Bermuda onions then drizzled with an opal basil vinaigrette
sliced and set upon a mixture of wild salad greens served with roasted peppers, tomatoes, sliced Bermuda onions and sprinkled with an opal basil vinaigrette
with kalamata olives, marinated asparagus spears, red & yellow beefsteak tomatoes, scallions, pignoli nuts, served with goat cheese croutons & an opal basil vinaigrette
chopped romaine, parmesan cheese and croutons
canned tuna and anchovies with new potatoes, parsley, capers, green beans, shallots, olives, pimentos, egg, tomato and lemon wedges with a balsamic vinaigrette dressing
salmon, shrimp and scallops with chopped crisp bacon, avocado, hard boiled eggs, green onions, crumbled bleu cheese, all tossed together with fresh greens and a lemon vinaigrette dressing
seared rare, sliced and set upon three Japanese salads made in Hawaii “ika son sai” calamari, “goma wakame” sesame seaweed and “aja tako” octopus, then topped with pickled ginger
top neck clams on the ½ shell, topped with red and green bell peppers, Bermuda onion and a crispy bacon compound butter, with a touch of grey poupon mustard
marinara or scampi style served with garlic bread
made with lump crabmeat, bell peppers, Bermuda onions, scallions and Monterey & cheddar cheese, set upon sautéed wild mushrooms and a roasted garlic & smoked tomato aioli
three jumbo shrimp deep fried then skewered in a grilled pineapple slice, served with an orange marmalade dipping sauce
chopped spinach and artichoke hearts in a rich and parmesan garlic sauce served in a bread bowl with “everything” flatbreads
a dozen little neck clams steamed in a beer, garlic and fresh herb broth
stuffed with crabmeat topped with melted Swiss cheese and newburgh sauce
a classic cheese fondue with an essence of old bay seasonings and jumbo lump crabmeat, topped with breadcrumbs then baked and served with sour dough crisps
lightly floured and seasoned, served with a zesty marinara sauce
freshly breaded clam strips, served with a homemade tartar sauce
served with marinara & tartar sauces
enhanced with the additions of red and green bell peppers, Bermuda onions, fresh thyme, served with roasted garlic tomato aioli and corn relish
three butterflied shrimp set upon a bed of sautéed shiitake mushrooms, diced prosciutto and pignoli nuts, with a touch of fresh thyme and shallots
sautéed lobster chunks & spinach in olive oil, garlic & fresh basil presented in an escargot mold
purified from The Spinney Creek Reservoir, served with drawn butter
broiled served with rice or fried served with fries
broiled served with rice or fried served with fries
flounder, shrimp, scallops, a clam casino and a stuffed mushroom, served with rice
flounder, shrimp, scallops & clam strips served with fries
baked with our own crabmeat stuffing topped with a lobster sherry cream sauce, served with smashed Yukon gold potatoes
baked with our own crabmeat stuffing topped with a lobster sherry cream sauce, served with smashed Yukon gold potatoes
glazed with honey-dijon and fresh thyme, served with smashed Yukon gold potatoes and steamed broccoli
glazed with Vermont maple syrup and smothered with sweet potato chips, served with steamed broccoli
enhanced with the additions of red and green bell peppers, Bermuda onions, fresh thyme, served with roasted garlic tomato aioli, corn relish and smashed Yukon gold potatoes
four jumbo shrimp deep fried and skewered in a pineapple boat with an orange marmalade sauce, served with sweet potato chips
with a roasted garlic & sundried tomato butter sauce served upon smashed goat cheese Yukon gold potatoes and steamed asparagus
grilled and topped with sautéed broccoli rabe, sundried tomatoes and rock shrimp in olive oil and garlic, set upon roasted rosemary & garlic red bliss potatoes
baked and stuffed with jumbo lump crabmeat, set upon lobster risotto and steamed asparagus, served with a roasted red pepper sauce
jumbo shrimp, scallops and lobster tail pan seared in olive oil & roasted garlic set upon a lobster risotto made with vidalia onions, tomatoes, fresh basil and pecorino romano cheese
grilled chicken strips sautéed with broccoli and roasted red peppers in an olive oil, garlic and white wine sauce
jumbo lump crabmeat, fresh diced plum tomatoes & scallions sautéed with sliced garlic, white wine fresh basil and butter
fresh chopped clams delicately sautéed in a mixture of white wine & red sauce, garnished with manilla clams
shrimp sautéed in olive oil, roasted garlic, lemon, white wine and fresh herbs, tossed with asparagus tips, artichoke hearts and sundried tomatoes, served over linguine
tossed in a vodka tomato cream sauce, garnished with peas and prosciutto
shrimp, scallops and lobster meat simmered together in a spicy marinara sauce over linguine
grilled boneless chicken breast with grilled zucchini, yellow squash, eggplant, red peppers and a portabella mushroom on a bed of fresh sautéed spinach, served with rice
topped with roasted peppers, fresh mozzarella cheese & smothered in a mushroom marsala sauce, served over smashed goat cheese Yukon gold potatoes & steamed broccoli
Served with Crabhouse croutons & topped with melted provolone cheese
Baked and served with a grey poupon mustard sauce
Whole shell black mussels steamed in a spicy garlic sauce
A dozen peel ‘n’ eat shrimp steamed in beer and old bay
Traditional served with a horseradish whipped cream & garnished with capers, red onions & hard boiled eggs
Colossal crabmeat, avocado & tomato lightly dressed with a key lime vinaigrette
Sliced lobster medallions served with mango slices and a prickly pear vinaigrette
Thinly sliced filet mignon roasted “rare” and served chilled with a drizzle of sweet balsamic vinegar & extra virgin olive oil garnished with chopped Bermuda onions & capers
with pomegranate seeds, pears, blood orange, red onion, tomato & glazed pecans with a passion fruit vinaigrette
A two pound lobster cut into bite side pieces and pan roasted in its original shell finished in an olive oil and roasted garlic sauce sprinkled with hot pepper flakes & fresh basil Served with sautéed broccoli rabe and grilled sour dough bread
Lightly breaded with Japanese “panko” bread crumbs & pan fried set upon wild rice & steamed asparagus Topped with a roasted garlic & lemon butter sauce
Marinated in a sesame & garlic soy sauce then grilled and topped with a mango salsa set upon a coconut rice cake lightly breaded with crushed macadamia nuts and tempura fried french beans
Baked with our crabmeat stuffing and set atop smashed goat cheese Yukon gold potatoes and asparagus with béarnaise sauce
Broiled with an almond & parmesan cheese crust set atop smashed lobster & goat cheese Yukon gold potatoes and a sherry cream sauce with a quick sauté of roasted vegetables & marinated artichokes
Served upon creole rice and grilled vegetables topped with a mango salsa
Seasoned & pan seared set upon sautéed spinach and saffron risotto with roasted tomatoes drizzled with a balsamic vinegar reduction & topped with fresh rosemary
A 20 oz. cut topped with gorgonzola cheese and served with creamed spinach, cippolini onions & “ South Beach” cauliflower mashed
A half of a roasted duck served with grilled vegetables & “ South Beach” cauliflower mashed
Thick cut and char grilled brushed with a sweet honey barbecue sauce and served with steamed broccoli and “South Beach” cauliflower mashed
(Stuffed with Jumbo Lump Crabmeat)
served with drawn butter
served with drawn butter
w/ 1 ½ lb. Lobster
w/ Twin 1 ½ Lobsters
w/ 2 lb. Lobster
w/ 3 lb. Lobster
w/ 4 lb. Lobster
w/ 5 lb. Lobster
served with rice pilaf
| served with smashed goat cheese Yukon gold potatoes
wrapped in Applewood smoked bacon served with smashed goat cheese Yukon gold potatoes & broccoli
wrapped in Applewood smoked bacon served with smashed goat cheese Yukon gold potatoes & broccoli
w/ crabmeat, asparagus & hollandaise served with roasted garlic & rosemary red bliss potatoes
steamed and served w/ drawn butter
Served chilled with a horseradish, mustard and mayonnaise sauce | ½ lb. Appetizer……..…..See Special Sheet | 1 lb. Appetizer………….See Special Sheet | 1 lb. Entrée.................See Special Sheet
Filled with gourmet vanilla bean and chocolate ice cream drizzled with caramel and chocolate sauce
topped with gourmet vanilla bean ice cream
a Good Humor classic!
vanilla, chocolate & strawberry ice cream in a hard chocolate covering with a maraschino cherry center
soft chocolate cake served warm with a puddle of luscious chocolate sauce then accompanied with vanilla bean ice cream & strawberries
a classic chocolate chip with walnuts in a walnut cookie sandwich dough warmed & topped with vanilla bean ice cream & drizzled with caramel & chocolate syrup
topped with whipped cream & a cherry served in a chocolate dipped waffle cup
served in a chocolate cup
tossed in a vodka tomato cream sauce with peas and prosciutto topped with pecorino romano cheese
fresh chopped clams sauteed in a mixture of white & red sauce garnished with manilla clams
ground veal, pork & beef with fresh pecorino romano cheese, fresh herbs & seasonings served with smashed goat cheese Yukon gold potatoes, sauteed spinach & a mushroom marsala sauce
shrimp sautéed with roasted garlic, lemon, white wine & butter tossed with asparagus tips, artichoke hearts & sundried tomatoes over linguine
boneless chicken breast with grilled zucchini, yellow squash, eggplant, red peppers & a portabella mushroom served on a bed of sauteed spinach with rice
topped with roasted peppers, fresh mozzarella & smothered in a mushroom marsala sauce served over smashed goat cheese Yukon Gold potatoes & steamed broccoli
beer battered then fried & served with malt vinegar & grilled vegetables
broiled with herb butter, blackened or fried (if fish is suitable for frying) served with steamed broccoli and rice, if fried served with fries
served with wild rice pilaf & steamed broccoli
enhanced with the additions of red & green bell peppers, bermuda onions, & fresh thyme served with roasted garlic tomato aioli served with smashed goat cheese Yukon Gold potatoes
Please confirm that this restaurant at this location is permanently closed...