Deals & Coupons
Details
Parking:
Alcohol Type:
Takeout Available:
Catering Available:
Reservations:
Smoking Allowed:
Wheelchair Accessible:
Seating:
Music Type:
Jumbo Shrimp Served with Homemade Cocktail Sauce.
with Minuet and Cocktail Sauce
Half Dozen Chilled Littlenecks Served with Cocktail Sauce
Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce
Clams on the Half Shell, Shrimp Cocktail, Crab Claws, Jumbo Lump Crabmeat and Oysters
Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs
Garlic Shrimp, Stuffed Mushrooms, Fried Calamari, Clams Casino and Shoe String Zucchini
Baked with Herb Butter, Peppers, Shallots and Bacon
with French Dijon Mustard Sauce
Baked with Fresh Lump Crabmeat Imperial
Tender Rings Served with Hot or Sweet Marinara
Tender Rings Sauteed with Balsamic Vinegar, Garlic, Shallots and Cajun Spices
with Red Onion, Virgin Olive Oil, Balsamic Vinegar and Fresh Basil
Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese
Layer of Grilled Portobello Mushroom and Seasonal Vegetables, topped with Goat Cheese and a Splash of Balsamic Vinaigrette
Baked in a Herb Garlic Butter
on a Bed of White Cannellini Bean Salad with Tomato, Cilantro, and Tuscan Olive Oil
with a Medley of Wild Mushrooms
Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings
An Assortment of Organically Grown Mesclun Salad with a Whole Grain Mustard Vinaigrette
Baby Spinach with Toasted Pecans, Goat Cheese, Fresh Pear, Fresh Tomatoes and Mushrooms in a Balsamic Dressing
with Crumbled Bleu Cheese and Vinaigrette Dressing
Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings
An Assortment of Organically Grown Mesclun Salad with a Whole Grain Mustard Vinaigrette
Baby Spinach with Toasted Pecans, Goat Cheese, Fresh Pear, Fresh Tomatoes and Mushrooms in a Balsamic Dressing
Grilled Breast of Chicken served over Boston Bibb with Roasted Peppers, Goat Cheese, and Portabella Mushroom with Fresh Tomato Basil Vinaigrette
Over Caeser Salad
with Crumbled Bleu Cheese and Vinaigrette Dressing
with Red Onion, Arugula, Roasted Peppers and Tomatoes
with Grilled Eggplant, Tomatoes and Melted Mozzarella Cheese
Grilled Seasonal Vegetables brushed with a Basil Pesto
Topped with Roasted Peppers, Fresh Mozzarella and a Basil Pesto
with Dijon Mustard Sauce
with Sauteed Onions and Mushrooms
Breast of Chicken Dipped in Flour and Egg, Sauteed in Lemon, Butter and White Wine accompanied with Fresh Broccoli Spears
Layered with Portabella Mushrooms, Roasted Peppers and Smoked Mozzarella with a Porcini Mushroom Sauce
Glazed with a Beurre Blanc Sauce
Lightly Dipped in Flour and Egg then Sauteed in Lemon, Butted and White Wine served over Linguini
Topped with Herbed Bread Crumbs glazed with Chardonnay Beurre Blanc Sauce
Horseradish Encrusted Salmon Served wuth a Dijon Mustard Sauce
Served over Tri-Color Salad with a Tomato Basil Vinaigrette
Lightly Dipped in Flour and Egg then Sauteed in Lemon Butter and White Wine. Served Over Linguini
Served over White Cannellini Beands, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing
Encrusted with Fresh Herbs, topped with Sauteed Onions, Mushrooms, Chives and Shoe String Potatoes
Chicken Breast sauteed with Mushrooms, Onions, Potatoes and Cherry Peppers in a White Wine Sauce
Breaded, Pan-Fried and topped with Baby Greens, Tomato, Red Onion and Balsamic Vinaigrette
8 oz. Grilled Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portablla Mushroom
Marinated in Olive Oil with Fresh Basil, Honey, Garlic and Soy Sauce
in a Tomato Basil Cream Sauce with Shitake Mushrooms
Broiled with Lump Crab Imperial Stuffing
Shrimp, Scallops, Stuffed Lobster Tail, and Crab Cake
Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic Lemon and Olive Oil
Shrimp, Scallops and Lobster in a Wild Mushroom Risotto
Served over Baby Greens with Julienne Vegetables, topped with Ginger, Garlic and Soy
A Medley of Fresh Seafood and Shellfish Simmered in a Mild Savory Sauce with a Hint of Pernod and Fresh Vegetables
Grilled Mediterranean Style
Served with Drawn Butter
8 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8 oz. Lobster Tail with Drawn Butter
Sauteed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley
Grilled Loin with a Wild Mushroom Demi-Glaze Sauce
Rack of Lamb Encrusted with Seasoned Bread Crumbs. Served with a Honey Mint Sauce
Jumbo Shrimp Served with Homemade Cocktail Sauce.
with Minuet and Cocktail Sauce
Half Dozen Chilled Littlenecks Served with Cocktail Sauce
Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce
Clams on the Half Shell, Shrimp Cocktail, Crab Claws, Jumbo Lump Crabmeat and Oysters
Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs
Garlic Shrimp, Stuffed Mushrooms, Fried Calamari, Clams Casino and Shoe String Zucchini
Baked with Herb Butter, Peppers, Shallots and Bacon
with French Dijon Mustard Sauce
Baked with Fresh Lump Crabmeat Imperial
Tender Rings Served with Hot or Sweet Marinara
Tender Rings Sauteed with Balsamic Vinegar, Garlic, Shallots and Cajun Spices
with Red Onion, Virgin Olive Oil, Balsamic Vinegar and Fresh Basil
Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese
Tower Layer of Grilled Portobello Mushroom and Seasonal Vegetables, topped with Goat Cheese and a Splash of Balsamic Vinaigrette
Baked in a Herb Garlic Butter
on a Bed of White Cannellini Bean Salad with Tomato, Cilantro, and Tuscan Olive Oil
with a Medley of Wild Mushrooms
Sauteed with garlic and extra virgin olive oil
Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings
An Assortment of Organically Grown Mesclun Salad with a Whole Grain Mustard Vinaigrette
Baby Spinach with Toasted Pecans, Goat Cheese, Fresh Pear, Fresh Tomatoes and Mushrooms in a Balsamic Dressing
with Feta Cheese and Anchovies
with Crumbled Bleu Cheese and Vinaigrette Dressing
cold caneline bean salas in a Lemon and Fresh Chive Dressing
8 oz. Grilled Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portablla Mushroom 12oz
24oz. Grilled and served with Roasted Shallots and a Sauce of Brandy Demi-Glaze and Worsterchire
24oz. Grilled and topped with a Medley of Wild Mushrooms
Grilled and topped with Portobello Mushrooms & Gorgonzola Cheese, finished with a Brandy Demi- Glaze
Grilled with a Wild Mushroom Demi-Glaze Sauce
Rack of Lamb encrusted with Seasoned Bread Crumbs, served with a Honey Mint Sauce
Marinated in Olive Oil with Fresh Basil, Honey, Garlic and Soy Sauce
Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing (Set Dish)
8oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter
Grilled Mediterranean Stlye -
Shrimp, Scallops, Stuffed Lobster Tail, Tilapia and Crab Cake, Lemon Wine Butter Sauce
Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic, Lemon & Olive Oil
Sauteed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley
in a Tomato Basil Cream Sauce with Shitake Mushrooms
All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce
with Crabmeat Imperial Stuffing finished with Chardonnay Beurre Blanc Sauce
Broiled with Lump Crab Imperial Stuffing
Shrimp, Scallops & Lobster in a Wild Mushroom Risotto with Asparagus & Fresh Tomato
Lightly Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine
Baked with Herb Bread Crumbs over Spinach, garnished with Jumbo Lump Crabmeat, topped with Chardonnay Beurre Blanc Sauce
Served over Braised Leeks in a Chardonnay Beurre Blance Sauce
Served over Baby Greens with Julienne Vegetables topped with Ginger, Garlic, and Soy
with a Dijon Mustard Sauce
with Roasted Garlic, Fresh Tomatoes, Shitake Mushrooms, Chives and Pignolis over Garlic Mashed Potatoes
A Medley of Fresh Seafood and Shellfish Simmered in a Mild Savory Seafood Broth with a hint of Pernod and Fresh Vegetables
Over an array of Grilled Vegetables with a Light Tomato Basil Dressing
Horseradish Encrusted Salmon served with a Dijon Mustard Sauce
Ask You Server about Size Availability and Market Price.
Please confirm that this restaurant at this location is permanently closed...