JC Fogarty's

A savory blend of spinach and artichoke hearts blended with Parmigiano and Romano cheeses. Served with crispy tortilla chips.

Lightly floured, breaded with herb crumbs and deep-fried. Served with marinara sauce.

Plump gulf shrimp. Served with homemade zesty cocktail sauce and fresh lemon wedges.

Fresh, thinly sliced Irish oak smoked salmon, perfectly complimented with Irish brown bread and traditional garnish.

Hot.

Breaded mini chicken cutlet, mozzarella cheese, and tomato sauce served with homemade Idaho french fries.

9 oz of lean beef grilled to specification, served with Cheddar cheese, bacon, fried onions, mushrooms, BBQ sauce, lettuce, tomato, onion, and homemade Idaho fries.

9 oz.

Three mini burgers grilled to specification. Served with a side of pickles.

9 oz of lean beef grilled to specification, served with Cheddar cheese, bacon, fried onions, mushrooms, BBQ sauce, lettuce, tomato, onion, and homemade Idaho fries.

Fresh boneless, skinless breast of chicken marinated in a light egg batter. Served with a lemon and white wine.

Thinly sliced top sirloin. Served with pan-fried onions and mushrooms.

Hand-cut north Atlantic salmon broiled teriyaki style.

Fresh julienne styled vegetables, lightly sauteed with olive oil, garlic, fresh basil, tomatoes, and tossed with angel hair pasta.

Lightly breaded with herb crumbs and golden fried. Served with warm marinara sauce.

Lightly floured, breaded with herb crumbs, and deep-fried. Served with marinara sauce.

Grilled London broil, melted mozzarella cheese, and onions on a sub roll. Served au jus and homemade Idaho fries.

Traditional Irish recipe with minced beef and vegetables in special home-style gravy topped with homemade mashed potatoes.

Traditional lamb stew served with mashed potatoes, vegetables, and special home-style gravy.

Hot. Succulent grilled shrimp with brown rice, shredded lettuce, tomatoes, and a spicy Thai sauce in a roasted red pepper tortilla wrap.

Traditional garden salad with cucumbers, tomatoes, and red onions with choice of dressing.

Top-quality warm and grilled sliced sirloin served on a bed of mixed young greens with sliced tomatoes, red onion, cucumber, basil, croutons, shredded mozzarella, and sprinkled with olive oil.

Breaded mini chicken cutlet, mozzarella cheese, and tomato sauce served with homemade Idaho french fries.

9 oz of lean beef grilled to specification, served with Cheddar cheese, bacon, fried onions, mushrooms, BBQ sauce, lettuce, tomato, onion, and homemade Idaho fries.

Lightly breaded with herb crumbs and golden fried. Served with warm marinara sauce.

Four plump gulf shrimp. Served with homemade zesty cocktail sauce and fresh lemon wedges.

Top neck clams, baked with special herb mushroom topping.

Fresh, thinly sliced Irish oak smoked salmon, complemented with Irish brown bread, and traditional garnish.

Fresh, plump sea scallops broiled to perfection, and wrapped in bacon.

A plump homemade crab cake made from premium Maryland crabmeat garnished with red and green sauces.

Four large mushroom caps stuffed with crabmeat, baked to perfection, and overflowing with flavor.

Lightly breaded with herb crumbs and golden fried. Served with warm marinara sauce.

Top-quality warm, grilled sliced sirloin. Served on a bed of mixed young greens with sliced tomatoes, red onion, cucumber, basil, croutons, shredded mozzarella, and sprinkled with olive oil.

Hand-cut north Atlantic salmon grilled to perfection. Served on a bed of mixed young greens with sliced tomatoes, red onions, and bruschetta dressing.

Breaded mini chicken cutlet, mozzarella cheese, and tomato sauce served with homemade Idaho french fries.

Flame-broiled. Served in broth and seasoned with a light and lemon butter sauce. Served with baked potato, country mashed potatoes, homemade Idaho fries fresh mixed vegetables with salmon.

Large, plump gulf prawns stuffed with a mixture of premium white lump Maryland crabmeat and snow crab meat.

Fresh scallops, sauteed in extra virgin oil, deglazed with lemon, and parsley.

Mediterranean seabass, pan-seared with tomatoes, and capers. Served over a bed of baby spinach and rice.

1/2 of a semi-boneless plump, fresh Long Island duckling with raspberry sauce.

Breaded chicken cutlet, mozzarella, and tomato sauce. Served over linguine pasta.

Penne noodles in pink sauce and tossed with mozzarella cheese.

Shrimp, scallops, clams, and mussels in a broth seasoned with garlic and fresh herbs or in a marinara sauce on a bed of linguine.

Bow tie pasta with grilled filet mignon tossed with portobello mushrooms, red peppers, plum tomatoes, garlic, and fresh herbs.

Cut thick and served with pan-grilled onions and mushrooms.

Three naturally tender and flavorful chops. Served with a lamb reduction sauce and mint jelly.

Breaded mini chicken cutlet, mozzarella cheese, and tomato sauce served with homemade Idaho french fries.

9 oz of lean beef grilled to specification, served with Cheddar cheese, bacon, fried onions, mushrooms, BBQ sauce, lettuce, tomato, onion, and homemade Idaho fries.

Homemade double fudge brownie cake with a molten truffle center. Served with vanilla ice cream.

Homemade chocolate chip cookies. Served with vanilla ice cream and whipped cream.

An all-American carrot cake with fresh eggs, raisins, diced walnuts, and sweet California carrots. This moist tasty cake is finished with sweet butter and cream cheese blended to the smooth frosting.

Air light, smooth cream cake.

A tart shell with a delicate layer of frangipane sliced apple topped with pears and harvest. Lightly glazed.

Homemade Italian mascarpone cheese mixed with coffee syrup and amaretto liquor.

Italian ice cream with vanilla, chocolate, and strawberry ice cream covered in a chocolate shell.

A savory blend of spinach and artichoke hearts blended with parmigiano and Romano cheeses. Served with crispy tortilla chips.

Fresh, thinly sliced Irish oak smoked salmon, perfectly complimented with Irish brown bread and traditional garnish.

Lightly floured, breaded with herb crumbs and deep-fried. Served with marinara sauce.

Plump gulf shrimp. Served with our homemade zesty cocktail sauce and fresh lemon wedges.

Lightly breaded with herb crumbs and golden fried. Served with warm marinara sauce.

4 plump gulf shrimp. Served with our homemade zesty cocktail sauce and fresh lemon wedges.

4 large mushroom caps stuffed with crabmeat, baked to perfection, and overflowing with flavor.

A plump homemade crab cake made from premium Maryland crabmeat garnished with red and green sauces.

Top neck clams, baked with our own special herb mushroom topping.

Fresh, thinly sliced Irish oak smoked salmon, complemented with Irish brown bread, and traditional garnish.

Fresh steamed mussels. Served in our own marinara or garlic white wine sauce.

Fresh, plump sea scallops broiled to perfection, and wrapped in bacon.

Served in a cucumber bowl with diced tomato, red peppers, onions, crumbled feta cheese, and walnuts over arugula with a lemon basil vinaigrette.

Classically prepared with fresh crisp romaine, tossed with Romano cheese, garlic, croutons, and creamy Caesar dressing. Topped with shaved parmesan and fresh ground pepper.

Plump succulent gulf shrimp sauteed and simmered in garlic, tomato, butter and fresh herbs.

Lightly breaded with herb crumbs, golden fried and served with warm marinara sauce.

Lightly floured, breaded with herb crumbs and golden fried, served with marinara sauce.

Fresh steamed mussels served in our own marinara or garlic white wine sauce.

Fresh, plump sea scallops broiled to perfection and wrapped in bacon.

A plump crab cake made from premium Maryland crabmeat garnished with red and green sauces.

Grilled to perfection, served over greens and drizzled with balsamic vinaigrette.

Large mushroom caps stuffed with crabmeat, baked to perfection and overflowing with flavor.

Finest top neck clams, baked with our own special herb mushroom topping.

Plumb gulf shrimp served with our homemade zesty cocktail sauce and fresh lemon wedges.

Fresh, thinly sliced Irish oak smoked salmon, perfectly complimented with Irish brown bread and traditional garnish.

Prepared fresh daily.

Plump, juicy, grilled gulf shrimp and fresh, warm, grilled chicken breast, sliced and served over a traditional garden salad with raspberry balsamic vinaigrette or honey mustard.

Top quality warm, grilled sliced sirloin served on a bed of mixed young greens with sliced tomatoes, red onions, cucumber, basil, croutons, shredded mozzarella and sprinkled with olive oil.

Hand cut north Atlantic salmon grilled to perfection and served on a bed of mixed young greens with sliced tomatoes, red onions and bruschetta dressing.

Grilled chicken breast, mushrooms, red onions, spicy sweet pecans and crispy bacon bits served on a bed of young spinach leaves with warm honey mustard dressing.

Penne pasta served in our pink vodka sauce flavored with mushrooms, onions, basil and cured pork, tossed with mozzarella cheese.

Fresh julienne style vegetables, lightly sauteed with olive oil, garlic, fresh basil, tomatoes and tossed with angel hair pasta. Fresh herbs in a light natural sauce makes this a healthy choice.

Shrimp, scallops, clams and mussels in broth seasoned with garlic and fresh herbs or in a marinara sauce on a bed of linguine.

Bow tie pasta with grilled filet mignon tossed with portobello mushrooms, red peppers, plum tomatoes, garlic and fresh herbs.

Bow tie shaped pasta tossed with fresh north Atlantic salmon sauteed in our own pink vodka sauce.

The choice cut of the finest beef for the most discriminating beef eater. Boneless cut of heavy steer beef, properly aged and trimmed in our own kitchen. Cut thick and served with pan grilled onions and mushroom.

The most tender of steaks, well trimmed from the heart of the beef tenderloin, grilled perfectly to your liking.

Three naturally tender and flavorful chops cut extra thick and served with lamb reduction sauce and mint jelly.

A generously cut pork chop stuffed with prosciutto and provolone cheese lightly breaded and pan fried then smothered in a portobello/ brandy sauce.

Lightly breaded milk fed veal scallopini served over a bed of linguine.

Hand cut north Atlantic salmon broiled or poached to perfection. Served with a light caper lemon sauce.

Flame broiled and served in broth and seasoned with a light, lemon butter sauce.

Baked Boston scrod topped with cracker meal, served over a bed of spinach sauteed in garlic.

Large plump gulf shrimp served on a bed of rice pilaf in herb garlic sauce.

Large, plump gulf shrimp stuffed with a mixture of premium white lump Maryland and snow crabmeat.

Fresh scallops, not water processed, sauteed in extra virgin oil, deglazed with lemon and parsley.

Premium Maryland white lump crabmeat served with tartar sauce and lemon wedges.

Fresh boneless, skinless breast sauteed in champagne and served over a bed of spinach.

Fresh chicken breast medallions sauteed in white wine and capers, finished with a touch of butter.

Half a semi-boneless plump, fresh long island duckling with raspberry sauce.

A tart shell with a delicate layer of frangipane sliced apples topped with pear halves and lightly glazed.

A rich, but not too sweet chocolate geniose cake layered with chocolate mousse, glazed with melted chocolate and garnished with chocolate.

An all-American carrot cake with fresh eggs, raisins, diced walnuts and sweet California carrots. This moist tasty cake is finished with sweet butter and cream cheese blended to a smooth frosting.

Melt in your mouth! 100% pure cream cheese, sour cream, fresh eggs are blended together and baked in cookie dough crust.

A light, smooth cream cake with just the right taste of bailey's Irish cream liqueur. Outrageously delicious.

Italian marscapone cheese mixed with coffee syrup and amaretto liquor between two thin yellow sponge layers. The sides are decorated with ladyfingers and the top is sprinkled with cocoa powder.

Your choice of vanilla, chocolate or rainbow sherbert. Served with butterscotch, peach melba or chocolate.