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Chef’s daily creation
Tomato based crab and claw chowder with potatoes, carrots, celery and zesty spices
A taste of Earl’s signature soups, served with freshly baked bread
Seasonal greens tossed with roasted pecans, dried cranberries, feta cheese and mandarin oranges, laced with cranberry-orange vinaigrette
Sliced cucumbers, tomatoes, mushrooms and onions in a balsamic vinaigrette dressing
Served with cocktail sauce and ginger sauce
Fresh spinach greens with tomato, grated egg and bacon in a balsamic vinaigrette dressing
Warmed crabmeat, spinach and Gruyere cheese served with homemade crackers
Warmed and served with focaccia bread
Sesame seed encrusted Ahi tuna on grilled hearts of Romaine with spiced cashews and fried wontons, drizzled with a sesame ginger vinaigrette
Batter-dipped scrod, served with shoestring French fries and malt vinegar
Served over ratatouille with grain mustard sauce
Fontina cheese stuffed pasta with a tomato-vodka sauce
grilled shrimp, scallops and crabmeat with arugula, garlic and tomatoes, drizzled with garlic and herbs and topped with Cheddar cheese
char-grilled steak, portabella mushrooms, tomatoes, spinach and Boursin cheese brushed with garlic and olive oil
spinach, portabella mushrooms, oven-cured tomatoes and Feta cheese
A traditional hoagie of Italian deli meats and cheeses chopped and marinated and served on a torpedo roll
Spicy chicken smothered in bleu cheese dressing with lettuce and tomato in a whole grain wrap
Fresh portabella mushrooms and stuffed seasonal marinated vegetables served in a whole grain wrap
Char-grilled Angus burger served with steak mayonnaise, tobacco onions, lettuce and tomato
Sliced tenderloin topped with bacon, lettuce, tomato and steak mayonnaise in a king-sized, toasted English muffin
Oversized all beef frankfurter with all the trimmings... ketchup, yellow mustard, onions and sauerkraut, served on a soft potato roll
Filled with fresh lobster, bok choy, avocado, peppers and scallions, deep fried and served with a ginger sauce
Our famous jumbo lump crab cakes folded with angel hair pasta, served with rémoulade sauce
Chopped sweet clams stuffed with onions, peppers, bacon and boursin cheese
Served rare with jicama slaw, chive oil and wasabi cream
Shrimp wrapped in prosciutto with barbecue sauce and smoked Gouda aoli
Sautéed sweet mussels tossed with tomatoes and scallions in a saffron Pernod fumet with grilled focaccia
A baker’s dozen of steamed little neck clams in white wine and garlic butter
Roasted tenderloin over toast points accompanied by arugula, fresh horseradish and Dijon aoli
Pan-seared jumbo shrimp and jumbo lump crabmeat served with tomatoes in a lemon garlic reduction
A seasonal selection of fresh oysters served with cocktail sauce, fresh horseradish, mignonette sauce, and lemon
served with cocktail sauce, fresh horseradish, mignonette sauce, and lemon
Served with cocktail sauce
Serves up to 5 people – lobster tails, 8 shrimp cocktail, jumbo lump crabmeat, 6 oysters, 6 clams, 6 Alaskan crab claws
Serves up to 8 people – lobster tails, 12 shrimp cocktail, jumbo lump crabmeat, 8 oysters, 8 clams, 12 Alaskan crab claws
One lobster tail, 2 shrimp, jumbo lump crabmeat, 2 oysters, 2 clams, 2 Alaskan crab claws
Garnished with fresh lobster meat and laced with sherry
With potatoes, onions, and celery blended in a spicy tomato broth
Seasonal greens tossed with roasted pecans, dried cranberries, Feta cheese and mandarin oranges, laced with cranberry orange vinaigrette
Iceberg wedge served with diced tomatoes, crispy prosciutto and crumbled Gorgonzola with our unique blue cheese dressing
Aged between 19 and 24 days, served with béarnaise and potato du jour
Served with béarnaise and potato du jour
The classic cut from the tenderloin and the top loin, served with béarnaise and potato du jour
Served with béarnaise sauce and potato du jour
Served with a demi-glace and potato du jour
Over sautéed spinach with a vanilla port syrup
Sautéed tender veal medallions topped with prosciutto, sage and Gruyère cheese, drizzled with a white wine garlic sauce
8 oz. filet mignon and 3 jumbo shrimp scampi
Sweet and succulent, served with drawn butter
Broiled in herb butter, served with potato du jour and oven-cured tomatoes
Our famous jumbo lump crab cakes folded with angel hair pasta, served with rémoulade sauce and fried potatoes
Steamed and served with drawn butter
Sesame encrusted Ahi Tuna over grilled hearts of romaine with spiced cashews, fried wontons and a sesame ginger sauce
Pan-seared served with lobster risotto, watercress, crispy prosciutto and hazelnut beurre blanc
Served with crab risotto, wild mushrooms and roasted peppers with a lemon herb sauce
Sweet potato fries, apple cider reduction, and peanut brittle
Char-grilled and served with grilled zucchini and tomatoes layered with Feta cheese and chive olive oil
Pan-seared jumbo shrimp and jumbo lump crabmeat served with tomatoes in a lemon garlic reduction over linguine
Pasta Purses filled with Fontina cheese prepared with arugula, pear tomatoes in a light aioli tomato vodka sauce
Baked with ricotta cheese, herbs and garlic
Wild mushrooms reduced with red wine, lemon, and a hint of garlic over focaccia points
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