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Steamed with Chorizo sausage, diced tomatoes and scallions with white wine, garlic, and fresh herbs (prepared traditional upon request)
Fresh Mozzarella, vine ripened tomatoes, hearts of palm wrapped with thinly sliced proscuitto.
Jumbo gulf shrimp, poached served with cocktail sauce and chipotle remoulade.
Prince Edward Island mussels simmered in a shallot white wine tomato cream sauce.
Jumbo lump crab and Alaskan crab blended with tri-colored peppers lightly sautéed in lemon beurre blanc and drizzled with a smoked chipotle remoulade.
Jumbo gulf shrimp stuffed with horseradish wrapped in hickory smoked bacon with a horseradish chive aioli.
Squid lightly coated in seasoned flour and served with a Fra Diavlo sauce and a horseradish chive aioli.
Maine Lobster meat, gulf shrimp, diced tomatoes, pancetta and shittake mushrooms in a brandy cream reduction.
Wedge of Romaine, with a buttermilk feta cheese dressing finished with assorted dried fruit and tossed pecans.
Topped with a white zinfandel vinaigrette dressing with bacon, red onion, diced tomatoes, cranberry goat cheese and a hard boiled egg (served warm or cold)
Breast of duck, served over mixed greens in a raspberry vinaigrette, garnished with orange segments and walnuts.
Crisp Romaine greens with our homemade Caesar dressing, garnished with croutons and parmesan cheese
Blend of seafood, rolled in a large pasta tube, baked in a rich lobster and sherry cream sauce.
Feta, spinach, Calamarta olives, and oregano, served with home fries, toast, and bacon or sausage.
Mushrooms, onions, tri-colored peppers, tomatoes, and broccoli served with home fries and toast.
A generous cut of Challah bread dipped in our own home-style batter, served with home fries and bacon or sausage.
Shrimp, dill cream cheese, served with home fries and toast
8oz. cut of Angus beef, with 2 eggs over, served with home fries and toast.
Breaded and pan fried beef cutlet, topped with a country sausage gravy served with home fries, toast, and bacon or sausage.
Poached eggs served on a toasted English muffin with Canadian bacon, topped with a Hollandaise sauce, served with home fries.
Chorizo sausage, tomatoes, tri-colored peppers, topped with spicy hot sauce, served with home fries, toast, and bacon or sausage.
Cajun-style chicken, corn, black beans, chorizo sausage, served with home fries, toast, and bacon or sausage.
Poached eggs served on a toasted English muffin, with Atlantic salmon, sautéed spinach, topped with a Hollandaise sauce, served with home fries.
Mushrooms, bacon, gruyere cheese, caramelized onions, and roasted red and yellow peppers, served with home fries and toast.
2 eggs any style, served with home fries, toast and bacon or sausage.
Three fluffy pancakes topped with a strawberry pecan butter, served with home fries, and bacon or sausage.
Portobello mushrooms grilled then served on toasted foccacia bread with green leaf lettuce, roasted red and yellow peppers, fresh Mozzarella cheese, and thinly sliced tomatoes, drizzled with balsamic vinaigrette.
Smoked turkey breast served with fresh green leaf lettuce, sliced tomatoes on toasted marble rye bread with a light Dijonaise dressing (If you prefer in a club style, please inform your server)
Thinly sliced roast beef and Swiss cheese served on a Kaiser roll with horseradish sauce lettuce and tomato.
Our own homemade crabcake served on a toasted Kaiser roll with green leaf lettuce, tomatoes, and red onion with smoked chipotle remoulade.
Sautéed Angus ribeye smothered with onions and roasted red and yellow peppers served on a hoagie roll topped with melted Gruyere cheese.
Thinly sliced pastrami layered with Swiss cheese and sauerkraut served on a grilled marble rye finished with homemade Russian dressing.
Breast of chicken grilled then tossed in a spicy buffalo sauce, topped with melted gorgonzola cheese served on a toasted Kaiser roll with lettuce and tomatoes (If too spicy for your taste, request chicken plain)
Triple-decker sandwich layered with pastrami-flavored smoked salmon, hickory smoked bacon, fresh green leaf lettuce, and sliced tomatoes, served on toasted marble rye with a cream cheese and fresh dill spread.
Grilled Portobello mushroom tossed with fresh spinach, roasted red and yellow peppers and fresh mozzarella finished with a white zinfandel dressing in a garlic herb wrap.
100% ground Angus beef, cooked to your liking, served with lettuce, tomatoes, and red onion on toasted Kaiser Roll. | American cheese, Swiss cheese, gorgonzola cheese, sautéed Portobello mushroom, hickory smoked bacon, sautéed onions.
Breaded and pan fried beef cutlet, topped with mild jalapeños, lettuce, tomatoes, black bean spread, and mayonnaise, on a Kaiser roll.
Breaded breast of chicken topped with imported prosciutto, fresh mozzarella cheese with balsamic vinaigrette glaze and served on a baguette.
Steamed with chorizo sausage, diced tomatoes and scallions with white wine, garlic, and fresh herbs (prepared traditional upon request)
Jumbo lump crab and Alaskan crab blended with tri-colored peppers, served in lemon beurre blanc, and drizzled with a smoked chipolete remoulade
Fresh Mozzarella, vine ripened tomatoes, hearts of palm wrapped with thinly sliced prosciutto and roasted peppers
Squid lightly coated in seasoned flour, served with a honey mint sweet chili sauce and a horseradish chive aioli
Jumbo Gulf shrimp stuffed with horseradish, wrapped with hickory smoked bacon and accompanied with a horseradish chive aioli
Jumbo Gulf shrimp, poached served with cocktail sauce, and chipolte remoulade
Served over a bed of broccoli raab sauteed with EVOO, garlic and lemon
Mushrooms filled with a homemade Italian sausage bread crumb stuffing topped with melted fresh Mozzerella
A half-dozen oysters served raw with a tarragon vinaigrette
A dozen raw little neck clams served with cocktail sauce
Smoked scallops, warmed walnut encrusted goat cheese, and port poached pears served over a bed on mixed greens tossed in a zinfandel vinaigrette
Breast of duck, served over mixed greens in a rasberry vinaigrette, garnished with orange segments and walnuts
Oriental chicken, tossed with a honey ginger vinaigrette, garnished with crispy noodles, mandarin orange segments and sliced almonds
Warmed goat cheese served atop mixed greens tossed with a light zinfandel vinaigrette, topped with pears poached in port wine, with walnuts, and pita toast points
Wild Mushroom, grilled, then served on toasted Foccacia with lettuce, roasted red and yellow peppers, Mozzarella, and thinly sliced tomatoes, drizzled with balsamic viniagrette
Smoked turkey breast, served with lettuce and tomatoes on toasted marble rye, with a light Dijonaise dressing (If you prefer in a club style, please inform your server)
Thinly sliced roast beef and Swiss cheese, served on a Kaiser roll, with horseradish sauce, lettuce and tomato
Our own homemade crab cake, served on a toasted Kaiser roll, with lettuce, and tomatoes, and red onions with a smoked chipolte remoulade
Triple-decker sandwich, layered with pastrami-flavored smoked salmon, hickory smoked bacon, lettuce, tomatoes, served on toasted marble rye, with a cream cheese and fresh dill spread
Grilled Portabella mushroom, tossed with fresh spinach, roasted red and yellow peppers, and Mozzarella, finished with a zinfandel vinaigrette in a garlic herb wrap
100% ground Angus beef, cooked to your liking, served with lettuce and tomato, on a toasted Kaiser roll
8oz cut of Angus beef, served on a roasted red pepper garlic bread, with sauteed Portabella mushrooms, and sauteed onions
Angus rib-eye, smothered with onions, and roasted peppers, served on a club roll, topped with melted Swiss
Thinly sliced pastrami, layered with Swiss cheese and sauerkraut, served on toasted marble rye, finished with Russian dressing
Thinly sliced eggplant, breaded and pan seared, layered with Mozzarella, topped with a plum tomato sauce, served on a club roll
Breaded breast of chicken, topped with imported prosciutto, Mozzarella, and a balsamic vinaigrette glaze, served on a club roll
Thinly sliced roast beef, served warm, topped with melted Swiss, on a club roll, with Au Jus
Grilled chicken breast topped with pesto, prosciutto, aged provolone and roasted peppers on foccacia
Flour tortilla baked with sauteed onions, peppers, cheddar cheese and grilled chicken served with rice and sour cream
18oz of New York sirloin, charbroiled, finished with a blend of wild mushrooms sauteed in a garlic balsamic glaze topped with crispy leeks
Filet of salmon broiled topped with a Macadamia coconut crust, finished with a honey mint sweet chili sauce
Chicken sauteed with sweet Italian sausage, broccoli raab and sun-dried tomatoes in a herb broth, tossed with fafalle
Chorizo sausage, jumbo Gulf shrimp, sauteed with black beans, corn and Maine lobster meat in a Cajun cream sauce, tossed with lobster filled raviolis
Steamed with Chorizo Sausage, diced tomatoes, and scallions with white wine garlic and fresh herbs (prepared traditional upon request)
Jumbo lump crab and Alaskan crab blended with tri-colored peppers lightly sauteed, served in lemon beurre blanc, and drizzled with a smoked chipolete remoulade
Fresh Mozzarella, vine ripened tomatoes, hearts of palm, and wrapped and thinly sliced proscuitto and roasted peppers
Squid lightly coated in seasoned flour, served with a honey mint sweet chili sauce and a horseradish chive aioli
Jumbo Gulf shrimp stuffed with horseradish, wrapped with hickory smoked bacon and accompanied with a horseradish chive aioli
Jumbo Gulf shrimp, poached served with cocktail sauce, and chipotle remoulade
Served over a bed of broccoli raab sauteed with EVOO, garlic and lemon
Mushrooms filled with a homemade Italian sausage bread crumb stuffing topped with melted fresh Mozzarella
A half-dozen oysters served raw with a tarragon vinaigrette
A dozen raw little neck clams served with cocktail sauce
Smoked scallops, warmed walnut encrusted goat cheese, and port poached pears served over a bed of mixed greens tossed in a zinfandel vinaigrette
Oriental chicken tossed with a honey ginger vinaigrette, garnished with crispy noodles, mandarin orange segments and sliced almonds
Breast of duck, served over mixed greens in a rasberry vinaigrette, garnished with orange segments and walnuts
Filet of salmon broiled topped with a Macadamia coconut crust, finished with a honey mint sweet chile sauce
Center cut, finished with fresh mango and lime tri-colored pepper salsa
Chorizo sausage, sauteed with black beans, corn, Maine lobster meat, and jumbo Gulf shrimp in a Cajun cream sauce, tossed with lobster and crab filled ravioli
Juienne of chicken, sauteed with sweet Italian sausage, broccoli raab, sun-dried tomatoes in a garlic white herb sauce tossed with farfalle
Gulf shrimp, sauteed in a roased garlic cream sauce tossed with fresh spinach and finished with a proscuitto cheese filled beggars purse
Pan seared, sauteed with red onions and capers simmered in a plum tomato sauce topped with sauteed spinach over angel hair
18oz of New York sirloin, charbroiled, finished with a blend of wild mushrooms sauteed in a garlic balsamic glaze and topped with crispy leeks
Twin chops finished with a apple chutney
10oz cut of beef tenderloin, charbroiled, finished with a peppercorn brandy cream sauce
Grilled then topped with an orange and ginger glaze
Imported rack of lamb, seasoned, then pan seared and glazed with a port wine rosemary demi-glace
Half Long Island duck, roasted then finished with a Grande Mariner orange sauce
Breast of chicken marinated in a white balsamic and teriyaki vinaigrette topped with ginger, cucumber, and cherry tomato salad finished with a wasabi honey mustard
20oz rib-eye charbroiled, then topped with a black bean, corn, tomato, red onion, and lime salsa
Sauteed shrimp, scallops, mussels, clams, calamari, half-lobster tail, and chorizo sausage finished in a seafood stock served over saffrom rice
Sauteed shrimp, scallops, mussels, clams, calamari, and half lobster tail simmered in a spicy plum tomato sauce over linguine
Please confirm that this restaurant at this location is permanently closed...