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(HOT OR MILD MARINARA SAUCE)
(WITH A TANGY ORANGE SAUCE)
(CLAMS ON THE 1/2 SHELL, SMOKED SALMON AND SHRIMP COCKTAIL)
(FRIED CALAMARI, BAKED CLAMS AND MOZZARELLA STICKS)
(OUR SPECIAL AWARD WINNING RECIPE VOTED BEST ON CITY ISLAND FOR TWO YEARS IN A ROW)
(MIX OF ROMAINE & ICEBERG LETTUCE, TOMATOES, CUCUMBER, RED ONION)
(WITH CROUTONS AND A CREAMY PARMESAN ANCHOVY DRESSING)
(ARRUGULA, RADICCIO & ENDIVE IN A LEMON OLIVE OIL DRESSING)
(WITH A TOUCH OF SEASONED BUTTER)
(FRIED IN 100% PURE VEGETABLE OIL)
(THICK AND MEATY)
(BROILED AND SEASONED WITH THE FRESHEST HERBS)
(WITH A DELICATE CRABMEAT FILLING)
(WITH A TOUCH OF GARLIC AND WHITE WINE)
(MARINARA SAUCE AND MELTED MOZZARELLA CHEESE)
(WITH A DELICATE CRABMEAT STUFFING)
(LARGEST, SWEETEST AND THE MOST TENDER)
(BROILED OR STEAMED)
(SHRIMP AND LOBSTER IN A PINK VODKA CREAM SAUCE)
(SHRIMP, LOBSTER MEAT AND BROCCOLI IN A LIGHT GARLIC SAUCE OVER PENNE)
(LOBSTER MEAT, SHRIMP, CALAMARI AND SUNDRIED TOMATOES IN A GARLIC HERB SAUCE)
(LOBSTER MEAT, SHRIMP, MUSSELS, CLAMS AND CALAMARI IN A PLUM TOMATO SAUCE)
(LOBSTER MEAT, CALAMARI, SHRIMP AND FRESH TOMATOES IN A GARLIC HERB SAUCE)
(LIVE LOBSTER, SPLIT, BROILED OR STEAMED TO PERFECTION)
(LIVE LOBSTER, CUT DOWN THE CENTER AND STUFFED WITH ITALIAN BREAD CRUMBS, GARLIC, OIL, PARSLEY ANDOREGANO)
(LIVE LOBSTER, CUT DOWN THE CENTER AND STUFFED WITH A DELICATE CRABMEAT STUFFING)
(LIVE LOBSTER, CUT DOWN THE CENTER AND STUFFED WITH A DELICATE CRABMEAT STUFFING AND SHRIMP)
(TWO OF OUR LARGEST LOBSTER TAILS, SPLIT DOWN THE CENTER AND BROILED TO PERFECTION)
(BROILED OR FRIED BABY LOBSTER TAILS)
Ask Your Servers
(TAIL & FILET MIGNON)
(FILET OF SOLE, SHRIMP AND SCALLOPS)
(TWO WHOLE LOBSTERS, TWO STEAKS & FRIED SHRIMP)