| Smoked Salmon Pastrami Style |
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| Smoked Brook Trout Filet |
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Served with horseradish on the side |
| Discovery Bay Oysters |
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Served raw on the half shell sold by the piece |
| Honeydew Melon |
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Served with imported prosciutto di parma |
| Jumbo Shrimp Cocktail |
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| Smoked Yellow Fin Tuna Sliced Served on Mesculin |
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| California Jumbo Green Asparagus |
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Steamed served with or without hollandaise sauce |
| Mediterranean Octopus |
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Broiled served with sauteed garlic in olive oil |
| Snails Sauteed in Cognac Sauce over Linguini |
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| Portabella Mushrooms Sauteed in Garlic Sauce |
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| New Zealand Green Mussels |
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Baked in a red sauce of sliced tomatoes, onions, green and red sweet peppers |
| Little Neck Clams Steamed in White Wine |
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Garlic, fresh coriander, and a touch of dijon mustard |
| Jumbo Shrimp Pan Sauteed in Cognac Sauce |
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| New Bedford Squid |
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Stuffed with shrimp and minced vegetables |
| Fresh Imported Portuguese Sardines |
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Broiled served with fresh roasted peppers stuffed clams sold by the piece |
| Belgian Endive |
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| Arugula and Radicchio |
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| Mix of Greens |
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| Baby Red and Green Leaf |
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| Tomato and Seedless Cucumber |
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| Fresh Vegetables Puree Soup |
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| Caldo Verde |
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Made with virgin olive oil, potatoes, and collard greens |
| Red Clam Manhattan Style |
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| Branzini Filet or Whole Fish (2 lbs.) Broiled |
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| New Bedford Sea Scallops |
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Broiled served in dill sauce |
| Red Snapper Filet |
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Baked in olive oil and sauteed onions |
| New Zealand Langostinos |
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Broiled served butterfly style |
| Canadian Halibut Filet Pan |
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Sauteed served with shrimp sauce |
| Jumbo Shrimp |
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Sauteed in cognac sauce over linguini |
| Seafood Broiled Combination of Grey Sole |
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Jumbo shrimp, and sea scallops |
| Portuguese Fisherman Rice Stew |
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Shellfish, lobster, mussels, clams, sea scallops and shrimp for two |
| Chilean Sea Bass |
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Broiled served with capers sauce |
| Yellow Fin Tuna Pan |
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Sauteed in white wine, a touch of garlic mustard sauce and fresh coriander |
| Brook Trout Filet Pan |
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Sauteed topped with roasted sliced almonds |
| Norwegian Dry Cod Fish |
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Bacalhau, char-broiled served in olive oil and garlic |
| Jumbo Shrimp Broiled Butterfly Style in Lemon Sauce |
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| Mariscada |
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Portuguese style bouillabaisse of fish and shellfish in red sauce |
| Main Lobster Broiled or Steamed |
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Sold by the pound |
| Imported Dover Sole |
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Whole fish or filet served with meuniere on the side |
| West Coast Wild King Salmon |
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Broiled filet served with hollandaise sauce on the side |
| Jumbo Alaskan Crab Legs |
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Broiled, portion served 1-½ lb. |
| Center Cut of Sword Fish |
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Broiled topped with sauteed onions in balsamic vinegar |
| Florida Pompano |
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Whole fish 2 lbs. or filet broiled in light lemon sauce |
| Sea Bream Dorade |
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Broiled butterfly style on the bone or filet |
| Veal Chop Broiled Served with Broccoli Rabe |
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| Rack of Lamb |
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Broiled served with a touch of garlic sauce |
| Sirloin Steak |
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Char-broiled served with sliced sauteed portobello mushrooms |
| Loin of Pork Alentejo |
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Cubes of loin, little neck clams sautéed in wine and fresh coriander |
| Chicken Char |
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Broiled served with garlic and fresh parsley sauce |
| Long Island Duck |
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Roasted served with calvados sauce |
| Paelha |
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Combination of shellfish, chicken and pork over saffron rice |
| Tenderloin Filet Mignon |
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Broiled served with 9 oz. lobster tail |
| Roasted Baby Suckling Pig |
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