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Stuffed with seasoned crabmeat, wrapped in kataifi, fried and served with garlic aioli
Blended mushrooms sautéed with fresh herbs, finished with cream and served over puff pastry
Colossal lump crabmeat served with lemon and sauce lamaise
Chilled succulent shrimp served with lemon and traditional cocktail sauce
Rich lobster stock with sherry and a touch of velvety cream
Tender baby spinach leaves dressed with creamy dijon vinaigrette, topped with chopped egg and bacon
Choice of dressing
Shredded duck tossed with a chilled orange and sesame soba noodle salad
Diced chicken breast tossed with grapes, walnuts and bleu cheese over iceberg lettuce
Grilled chicken breast with avocado and tomatilloes over iceberg lettuce with tequila lime vinaigrette
Crisp romaine lettuce tossed with classic caesar dressing, foccacia croutons and shaved asiago cheese
Shrimp, lobster, crab, roasted red peppers, calamata olives, feta cheese, cucumbers and cherry tomatoes tossed in a lemon vinaigrette
Chilled shrimp, tomatoes and cucumbers over baby spinach with warm horseradish bacon vinaigrette
Colossal crab tossed with tropical fruit salsa over a salad of baby mixed greens and sliced avocado with champagne vanilla bean vinaigrette
Lump crabmeat salad, smoked bacon, crisp lettuce and tomato on a croissant
Lobster salad served with lettuce and tomato on a split top bun
Sliced turkey breast topped with tomato, avocado and chipolte aioli between blue con tortillas
Warm rare roast beef, sautéed onions and Swiss cheese with spicy whole grain mustard on a toasted onion roll
Fried buttermilk chicken with cheddar cheese, lettuce, tomato and ranch dressing in a spinach wrap
Marinated grilled chicken with roasted red peppers, onions, calamata olives, feta cheese, cucumbers and tomatoes in a pita
Sliced turkey with herb aioli, smoked bacon, lettuce and tomato in a tomato wrap
Phyllo wrapped North Atlantic salmon with sautéed spinach and bordelaise sauce served with house potato and vegetable
Seasoned crabmeat lightly sautéed and garnished with sherried pommerey mustard sauce served with house potato and vegetable
Tossed in an asparagus and fava bean ragu, finished with shaved Prosciutto di Parma
Chicken and mushrooms with sherry allouette sauce and vegetable
Grilled Tuscan style semi-boneless quail with anchovy caper butter
Calamari, bay scallops, soft shell crab, baby shrimp and crawfish tails lightly fried and served with house pickled peppers
House cured North Atlantic salmon with horseradish crème fraîche over potato rôsti
Seasoned crabmeat lightly sautéed and garnished with sherried pommerey mustard sauce
Grilled 12 oz. aged steak with roasted garlic and tomatoes topped with herb butter and crispy onions
Grilled 8 oz. bacon wrapped beef tenderloin with shallot cabernet reduction
Grilled New Zealand lamb loin marinated in lemon, garlic and rosemary over red and yellow tomato, white bean and artichoke ragu
Half semi-boneless organic free range chicken over roasted potatoes with lemon and parsley jus
Pan seared duck breast and traditional duck confit of duck leg with minted citrus frissee salad
Shrimp mousseline and lobster medallions layered with puff pastry. Served with crawfish, crab, fava bean and asparagus ragu
Pan seared diver scallops served over spring pea puree with asparagus and morel mushrooms
Phyllo wrapped North Atlantic salmon with bordelaise sauce
Sautéed trout stuffed with escarole and pine nuts over couscous with a carrot ginger nage
Grilled scampi prawn with mussels, clams and crab served over saffron pappardelle with spring peasand chorizo sausage
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