| Boom Boom Shrimp |
$11.95 |
Tender crispy shrimp in a zesty creamy sauce |
| Mussels Algarve |
$11.95 |
Sauteed with chourico, shallots, garlic and basil in a tomato saffron broth served with a garlic crustini |
| Calamari Portuguese Style |
$10.95 |
Tossed with banana peppers, chourico, pepperdew and olive oil |
| Roasted Veal Stuffed Portobello Mushroom |
$10.95 |
Veal, pork, chourico sausage and havarti cheese bordelaise sauce & balsamic reduction |
| Escargot Mia |
$10.95 |
Served in large pasta shells, sauteed with roma tomatoes, button mushrooms, garlic, basil, grana pandana, melted gorgonzola, butter and spinach pecan pesto |
| Rickshaw Cool Lettuce Wraps |
$9.95 |
Spiced chicken, water chestnuts iceberg lettuce and tasty dipping sauce |
| Red and Yellow Beet Salad |
$10.95 |
Diced and tossed with fresh strawberries, creamy blue cheese, cracked black pepper topped with petite mixed greens, basil creme fraiche and balsamic reduction |
| Seared Five Spice Ahi Tuna |
$10.95 |
Seaweed salad, sesame and soy drizzle, wasabi and pickled ginger |
| New England Style Conch, Clam and Roasted Corn Chowder |
$7.95 |
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| Veal with Wild Mushroom and Mango Marsala |
$27.00 |
Laced with essence of mango, tossed with linguine and parmesan cheese |
| Pot Roast |
$23.00 |
Buttermilk red bliss mashed potatoes, green beans, onion straws and bordelaise sauce |
| Rigatoni Bolognese |
$23.00 |
Milk braised veal, pork and beef finished with brandy, grated parmesan and extra virgin olive oil |
| English Sliced Herb Accented Pork Tenderloin |
$25.00 |
Buttermilk red bliss mashed potatoes, green beans, apple and red currant glaze and pommery mustard drizzle |
| Marinated Grilled Prime Sirloin |
$27.00 |
Whole crimini mushrooms and asparagus, red bliss buttermilk mashed potatoes and bordelaise sauce |
| Herb and Spiced Rubbed Airline Chicken Breast |
$24.00 |
Roasted and bone in, baby carrot, roasted fingerling potatoes, whole crimini mushrooms with an apricot and fig demi glaze |
| My Sweet and Sour Snapper |
$27.00 |
Pan seared, painted with a mango balsamic glaze, served with yellow rice an asparagus garnish and lemon beurre blanc |
| Herb and Citrus Crusted Salmon |
$25.00 |
Served with yellow rice, green beans and a lemon beurre blanc |
| Haddock Nova Scotia |
$24.00 |
Served with yellow rice and green beans topped with a seafood compote, rich glacage and baked till bubbly |
| Michael's Seafood Paella |
$27.00 |
Shrimp, scallops, mussels, chicken and chourico sausage, tomato saffron broth, spanish rice |
| New Orleans style Crusted Red Fish |
$28.00 |
Red fish topped with a dry aged andouille crust, garlic and shallot wilted baby spinach, tri colored fingerling potatoes, baby carrot and a beurre meuinere sauce |
| Scallops Au Gratin |
$26.00 |
Dry pack bay scallops, sauteed mushrooms, shallots, russet potatoes in a layered casserole, fontina cheese bechamel sauce, herb and parmesan reggiano crust |
| Chocolate Peek-A-Boo |
$9.95 |
Warm chocolate cake with a molton center creme anglaise |
| Warmed Wild Berry Pie |
$8.95 |
Vanilla bean ice cream in a waffle cone cup balsamic glaze drizzle |
| Big Ass Carrot Cake (For 2) |
$13.95 |
Six layers of moist tasty goodness with whipped cream and caramel sauce |
| Key Lime Cannoli |
$8.50 |
A cannoli shell stuffed with homemade key filling |
| Vanilla Bean Ice Cream |
$4.95 - $5.95 |
Plain, chocolate or caramel sauce |
| Creme Brulee |
$8.50 |
Garnished with fresh raspberries |
| Warm Apple Crumb Pie |
$8.95 |
Deep dish apple pie with caramel sauce served with vanilla bean ice cream |
