SOUP OF THE DAY

Chef’s daily creation

SPICY CRAB CHOWDER

Tomato based crab and claw chowder with potatoes, carrots, celery and zesty spices

SOUP SAMPLER

A taste of Earl’s signature soups, served with freshly baked bread

EARL’S HOUSE CHOP SALAD

Seasonal greens tossed with roasted pecans, dried cranberries, feta cheese and mandarin oranges, laced with cranberry-orange vinaigrette

SPRING SALAD

Sliced cucumbers, tomatoes, mushrooms and onions in a balsamic vinaigrette dressing

CLASSIC CAESAR SALAD

JUMBO LUMP CRABMEAT COCKTAIL

Served with cocktail sauce and ginger sauce

SPINACH SALAD

Fresh spinach greens with tomato, grated egg and bacon in a balsamic vinaigrette dressing

“SAY CHEESE” CRAB DIP

Warmed crabmeat, spinach and Gruyere cheese served with homemade crackers

SPINACH AND ARTICHOKE DIP

Warmed and served with focaccia bread

ASIAN TUNA

Sesame seed encrusted Ahi tuna on grilled hearts of Romaine with spiced cashews and fried wontons, drizzled with a sesame ginger vinaigrette

FISH & CHIPS

Batter-dipped scrod, served with shoestring French fries and malt vinegar

EARL’S CRAB CAKE

Served over ratatouille with grain mustard sauce

SACHETTI PASTA PURSES

Fontina cheese stuffed pasta with a tomato-vodka sauce

SEAFOOD

grilled shrimp, scallops and crabmeat with arugula, garlic and tomatoes, drizzled with garlic and herbs and topped with Cheddar cheese

STEAK

char-grilled steak, portabella mushrooms, tomatoes, spinach and Boursin cheese brushed with garlic and olive oil

VEGETARIAN

spinach, portabella mushrooms, oven-cured tomatoes and Feta cheese

STEAKHOUSE HOAGIE

A traditional hoagie of Italian deli meats and cheeses chopped and marinated and served on a torpedo roll

BUFFALO CHICKEN WRAP

Spicy chicken smothered in bleu cheese dressing with lettuce and tomato in a whole grain wrap

PORTABELLA WRAP

Fresh portabella mushrooms and stuffed seasonal marinated vegetables served in a whole grain wrap

EARL’S 10 OZ SIRLOIN BURGER

Char-grilled Angus burger served with steak mayonnaise, tobacco onions, lettuce and tomato

FILET B.L.T.

Sliced tenderloin topped with bacon, lettuce, tomato and steak mayonnaise in a king-sized, toasted English muffin

EARL’S CLASSIC HOT DOG

Oversized all beef frankfurter with all the trimmings... ketchup, yellow mustard, onions and sauerkraut, served on a soft potato roll

LOBSTER SPRING ROLLS

Filled with fresh lobster, bok choy, avocado, peppers and scallions, deep fried and served with a ginger sauce

EARL’S ANGEL HAIR CRAB CAKE APPETIZER

Our famous jumbo lump crab cakes folded with angel hair pasta, served with rémoulade sauce

EARL’S SIGNATURE FLATBREADS

CLAMS CASINO

Chopped sweet clams stuffed with onions, peppers, bacon and boursin cheese

AHI TUNA

Served rare with jicama slaw, chive oil and wasabi cream

BARBECUED JUMBO SHRIMP

Shrimp wrapped in prosciutto with barbecue sauce and smoked Gouda aoli

MUSSELS PERNOD

Sautéed sweet mussels tossed with tomatoes and scallions in a saffron Pernod fumet with grilled focaccia

“STEAMERS”

A baker’s dozen of steamed little neck clams in white wine and garlic butter

FILET CRUSTINI

Roasted tenderloin over toast points accompanied by arugula, fresh horseradish and Dijon aoli

CRAB AND SHRIMP SCAMPI

Pan-seared jumbo shrimp and jumbo lump crabmeat served with tomatoes in a lemon garlic reduction

CHILLED OYSTERS ON ICE

A seasonal selection of fresh oysters served with cocktail sauce, fresh horseradish, mignonette sauce, and lemon

CHILLED CLAMS ON ICE

served with cocktail sauce, fresh horseradish, mignonette sauce, and lemon

JUMBO LUMP CRABMEAT COCKTAIL

Served with cocktail sauce

SHRIMP COCKTAIL

Served with cocktail sauce

ALASKAN CRAB CLAW COCKTAIL

Served with cocktail sauce

SLEEK

Serves up to 5 people – lobster tails, 8 shrimp cocktail, jumbo lump crabmeat, 6 oysters, 6 clams, 6 Alaskan crab claws

BOLD

Serves up to 8 people – lobster tails, 12 shrimp cocktail, jumbo lump crabmeat, 8 oysters, 8 clams, 12 Alaskan crab claws

INDIVIDUAL RAW BAR

One lobster tail, 2 shrimp, jumbo lump crabmeat, 2 oysters, 2 clams, 2 Alaskan crab claws

LOBSTER BISQUE

Garnished with fresh lobster meat and laced with sherry

SPICY CRAB CHOWDER

With potatoes, onions, and celery blended in a spicy tomato broth

EARL’S HOUSE CHOP SALAD

Seasonal greens tossed with roasted pecans, dried cranberries, Feta cheese and mandarin oranges, laced with cranberry orange vinaigrette

THE PRIME WEDGE

Iceberg wedge served with diced tomatoes, crispy prosciutto and crumbled Gorgonzola with our unique blue cheese dressing

THE CLASSIC CAESAR SALAD

16 OZ. DRY AGED SIRLOIN STEAK

Aged between 19 and 24 days, served with béarnaise and potato du jour

FILET MIGNON

Served with béarnaise and potato du jour

24 OZ. PORTERHOUSE STEAK

The classic cut from the tenderloin and the top loin, served with béarnaise and potato du jour

12 OZ. U.S.D.A. NEW YORK PRIME STRIP STEAK

Served with béarnaise sauce and potato du jour

16 OZ. U.S.D.A. PRIME COLORADO LAMB CHOPS

Served with a demi-glace and potato du jour

SLICED PORK TENDERLOIN

Over sautéed spinach with a vanilla port syrup

VEAL SALTIMBOCCA

Sautéed tender veal medallions topped with prosciutto, sage and Gruyère cheese, drizzled with a white wine garlic sauce

EARL’S PRIME SURF & TURF

8 oz. filet mignon and 3 jumbo shrimp scampi

Earl’s Signature Mac & Cheese with Stewed Tomatoes and Bread Crumbs

Shoe String French Fries

Hash Brown Potatoes

Lobster Risotto

Sweet Potato Fries

Baked Potato

Sautéed Onions

Cabernet Mushrooms

Sautéed Spinach & Garlic

Creamed Spinach

Stewed Tomatoes

14 OZ. NORTHERN AUSTRALIAN LOBSTER TAIL

Sweet and succulent, served with drawn butter

JUMBO SEA SCALLOPS

Broiled in herb butter, served with potato du jour and oven-cured tomatoes

EARL’S ANGEL HAIR CRAB CAKE ENTRÉE

Our famous jumbo lump crab cakes folded with angel hair pasta, served with rémoulade sauce and fried potatoes

1 LB OF ALASKAN KING CRAB LEGS

Steamed and served with drawn butter

ASIAN AHI TUNA

Sesame encrusted Ahi Tuna over grilled hearts of romaine with spiced cashews, fried wontons and a sesame ginger sauce

MACADAMIA SEA BASS

Pan-seared served with lobster risotto, watercress, crispy prosciutto and hazelnut beurre blanc

WILD CANADIAN SALMON

Served with crab risotto, wild mushrooms and roasted peppers with a lemon herb sauce

MAPLE ROASTED DUCK

Sweet potato fries, apple cider reduction, and peanut brittle

FREE RANGE CHICKEN BREASTS

Char-grilled and served with grilled zucchini and tomatoes layered with Feta cheese and chive olive oil

SHRIMP AND CRAB SCAMPI

Pan-seared jumbo shrimp and jumbo lump crabmeat served with tomatoes in a lemon garlic reduction over linguine

SACCHETTI

Pasta Purses filled with Fontina cheese prepared with arugula, pear tomatoes in a light aioli tomato vodka sauce

EGGPLANT ROLLATINI

Baked with ricotta cheese, herbs and garlic

INDIVIDUAL LASAGNA TO ORDER

CABERNET MUSHROOM RISOTTO

Wild mushrooms reduced with red wine, lemon, and a hint of garlic over focaccia points