| Mozzarella Napoleon |
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House-made mozzarella layered with beef steak tomatoes and drizzled with extra virgin olive oil and balsamic syrup |
| Graham Cracker Crusted Calamari |
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Coated in graham crackers then lightly fried until golden brown, tossed with hot and sweet peppers and finished with a roasted pepper butter. |
| Chorizo and Risotto Stuffed Mushrooms |
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Roasted chorizo sausage infused with creamy four cheese risotto, stuffed into large mushroom caps and served over a bed of sautéed baby spinach. |
| Mussels Blanco |
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Prince Edward mussels and little neck clams simmered with fresh herbs sautéed garlic and shallots, finished in a white wine butter sauce. |
| Grilled Clams |
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Char grilled little neck clams served with lemon, tarragon garlic and a splash of white wine. |
| Julias Spring Roll |
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Sliced filet mignon, smoked chicken, roasted corn, black beans, julienne vegetables and Monterey Jack cheese rolled up and lightly fried golden brown, accompanied by a ginger soy glaze. |
| Sherry Glazed Scallops and Shrimp |
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Pan-seared scallops and shrimp with sautèed shallots, garlic and diced tomatoes finished in an herbed saffron sherry broth. |
| King of the Sea |
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Whole lobster tail, shrimp, and pan-seared scallops, crab claw, and jumbo lump crab meat with a wasabi cocktail sauce. Seasonal price for two. |
| Mediterranean Quesadilla |
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Lightly sautéed tortilla shell stuffed with pancetta, prosciutto peppers, caramelized onions asiago and fontina cheese, served with bruschetta, sour cream, and guacamole. |
| Tuna Martini |
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Fresh Ahi tuna diced and mixed with capers, shallots, olive oil, chives and a horseradish piquant sauce, served with wonton crisps. |
| Clams Oreganato |
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Fresh clams stuffed with our own blend of asiago and parmesan cheese with oregano and panko bread crumb stuffing. Half dozen for 10 or One dozen for |
| Pan Fried Cherry Goat Cheese |
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Panko and herb encrusted cherry goat cheese, lightly fried till golden brown and served over a bed of mixed greens, with our special orange citrus dipping sauce, served with warm pita crisps. |
| Shrimp & Pineapple |
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Grilled pineapple topped with gorgonzola cheese, asparagus, grilled shrimp and prosciutto finished with a port wine sauce. |
| Crab Dip |
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Jumbo lump crab mixed with cream cheese, goat cheese, and sharp Vermont cheddar, served hot with warm pita crisps. |
| Smoked Salmon Nachos |
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Homemade wonton nachos topped with a chive, shallot, sour cream smoked salmon, hickory smoked bacon, Italian sliced cherry peppers and Sricha sauce. |
| Calamari Petrillo |
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Grilled calamari tossed in balsamic vinaigrette, topped with fresh tomatoes, onions, and capers. |
| Artichoke Francaise |
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Pan-seared, egg dipped artichokes, in a white wine lemon butter sauce, over angel hair pasta. |
| Pasta Fagioli |
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Sautèed garlic, shallots and canellini beans finished in a parmesan plum tomato broth. |
| Butternut Squash |
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A puree of vanilla butternut squash topped with a dollop of crème fraise. |
| Lobster Bisque |
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Simmered lobster finished with sherry and cream and topped with jumbo lump crab. |
| Soup De Jour |
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Chefs daily creation, using the freshest ingredients. |
| Mixed Green Salad |
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Thinly sliced Granny Smith apples and roasted almonds, tossed with field greens and drizzled with honey balsamic vinaigrette, topped with crumbled Maytag blue cheese. |
| The Wedge |
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Crisp wedge of iceberg lettuce, topped with ranch dressing hearts of palm, diced tomatoes and bacon bits finished with a touch of gorgonzola cheese. |
| Classic Caesar (served whole) |
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Crisp hearts of romaine, drizzled with a house made Caesar dressing and shaved parmesan reggiano cheese, topped with focaccia croutons. |
| Miso Lime Salad |
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Tender field greens tossed with a miso lime vinaigrette, lightly fried calamari topped with shaved ricotta salata cheese. |
| Arugula Salad |
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Baby arugula tossed with strawberries, shaved parmesan reggiano cheese, candied walnuts, and diced beefsteak tomato and strawberry vinaigrette. |
| Roasted Asparagus |
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Prosciutto wrapped asparagus, topped with asiago cheese, over mixed field greens, with a balsamic drizzle. |
| Spinach Salad |
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Baby spinach salad with yellow and red peppers, sliced mushrooms, and shaved parmesan reggiano cheese, served with a hot bacon dressing. |
| Seafood Ciopino |
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Sautéed clams, mussels, halibut, calamari, and shrimp in a light plum tomato, seafood broth. |
| Blackened Mahi |
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Eight ounce mahi filet topped with black bean, corn salsa accompanied with a cilantro sour cream, over wild rice. |
| Stuffed Chilean Sea Bass |
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Stuffed with a lobster stuffing over a bed of sautéed baby spinach and a roasted yellow pepper coulis. |
| Pistachio Crusted Grouper |
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Pan-seared with a banna créme sauce, over wild rice and vegetable. |
| Braised Halibut |
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Pan-seared halibut filet, leeks, white wine, escarole and buttered beans. |
| Crab Cakes |
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Jumbo lump crab cakes, pan-seared to perfection, served over a roasted corn salsa finished with a créme fraise and spicey roasted red pepper coulis. |
| Almond Crusted Tilapia |
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Pan-seared tilapia, encrusted with almonds, topped with jumbo crab with a Sambuca cream sauce. |
| Angry Lobster |
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From the tank, finished in Kentucky bourbon, with a lemon chive sauce. |
| Maine Lobster |
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One and a half pound Maine lobster steamed. |
| Penne Vodka |
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Sautéed prosciutto and peas deglazed with vodka and finished with a light tomato cream sauce. |
| Stuffed Rigatoni |
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Rigatoni pasta stuffed with imported Italian cheeses, sautèed with diced chicken breast and oven roasted artichoke hearts finished in a plum tomato basil sauce. |
| Linguini with Clams |
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Little neck clams sautéed with roasted garlic fresh herbs and finished in a white wine butter sauce over linguini. |
| Lobster Ravioli |
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Four jumbo lobster raviolis and three Jumbo shrimp served with a fresh, plum tomato cream sauce. |
| Frutte De Mare |
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A perfect blend of shrimp, clams, mussels and calamari blended with Italian sweet and hot peppers finished in a light plum tomato marinara. |
| Cavatelli and Broccoli |
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Fresh broccoli florets, sautéed with roasted garlic, tossed with cavatelli pasta in a butter cheese sauce, and finished with pan-seared artichoke hearts. |
| Bourbon Street Seafood |
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Half a Maine lobster, scallops, clams and shrimp, sautéed with baby spinach, and shiitake mushrooms in a bourbon lobster cream sauce, served over linguini. |
| Baked Penne |
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Roasted eggplant, zucchini, tomato, basil and ricotta topped with fresh mozzarella. |
| Spaghetti Puttanesca |
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Sautéed capers, calamite olives, and anchovies in a classical Italian marinara. |
| Shrimp Scampi |
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Sautéed jumbo shrimp, in a white wine lemon butter sauce, over linguini. |
| Chicken Gorgonzola |
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Pan seared chicken medallions, with spinach, oven roasted tomatoes in a light gorgonzola cream sauce, tossed with penne. |
| Chicken Napoleon |
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Plump chicken breast layered with roasted red peppers, shiitake mushrooms, mozzarella cheese, and fresh basil with a port wine demi glaze, with roasted garlic and four cheese mashed potatoes. |
| Chicken Artichoke Francaise |
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Egg battered chicken breast with artichoke hearts and shiitake mushrooms in a francaise sauce, served over linguini. |
| Pollo Con Carciofi |
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Boneless breast of chicken, sauteed with prosciutto, artichokes peas and mushrooms with a white wine butter sauce. |
| Pollo Balsamico |
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Pan-seared chicken medallions, with shiitake mushrooms oven roasted tomatoes, and a balsamic demi reduction. |
| Cowboy Steak |
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Twenty six ounce cowboy steak, seasoned and grilled, topped with caramelized onions, and sauteed mushrooms. |
| Gorgonzola Filet |
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Sixteen ounce filet mignon, grilled and topped with lump crabmeat, and sautéed baby spinach, topped with a gorgonzola cream sauce. |
| NY Strip |
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Grilled, sixteen ounce strip loin, topped with Montreal butter, and pomme frittes. |
| Eighteen Ounce Rib Eye |
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Dry rubbed and grilled to perfection, topped with balsamic reduction and basil oil. |
| Rack of Lamb |
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Bone in rack of lamb, char grilled then oven roasted finished in a sweet, creamy, Maytag blue cheese sauce. |
| Veal Milanese |
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Pan-seared veal breaded with Italian herbed breadcrumbs and asiago cheese topped with baby spinach and honey balsamic dressing, roasted red peppers and fresh mozzarella. |
| Veal Oscar |
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Pan-seared veal topped with asparagus jumbo lump crab, Brazilian lobster tail, and finished with a classic béarnaise sauce. |
| Veal and Shrimp |
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Topped with jumbo shrimp, baby spinach, prosciutto granny smith apple and goat cheese, finished with a mushroom port wine demi glaze. |
| Veal Ossobucco |
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Veal shank braised in a seasonal light tomato sauce. |
| Veal Saltimbocca |
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Milk fed veal scaloppini stuffed with prosciutto di parma, and shiitake mushrooms deglazed with a port wine reduction and topped with melted fontina cheese. |
| Warm Chocolate Molten Cake |
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with Tahitian vanilla bean ice cream, topped with fresh whipped cream & white chocolate crème anglaise |
| Lemon Scented Cheesecake |
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with sugared graham cracker crust |
| Vanilla Crème Bruleè |
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with turbinado sugar crust & almond biscotti |
| Canoli |
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a filling of sweetened ricotta flavored with fresh vanilla and a hint of lemon zest topped with powdered sugar |
| Assorted House-Made Ice Creams |
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Ask your server for today's flavors 2 scoops |
| Desert Samplers |
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For TWO - 3 assorted minis, For FOUR - 6 assorted minis, For EIGHT - 12 assorted minis |
