Keiths

Garlic, tomato, olive oil, and Italian cheese on toasted bread.

Mushrooms sautéed with garlic and Worcestershire.

Kefalograviera cheese sautéed with brandy.

Soft mozzarella, tomato, basil pesto, and olive oil.

Served with horseradish and caviar.

A main filet smoked with fruit and hardwoods.

Tender squid, fried golden brown, house sauce.

Sashimi grade tuna, raw as can be, soy and wasabi.

Pounded thin and combined with pesto and prosciutto, sautéed in butter, and wine.

Pounded thin and combined with chicken breast.

Marinated and grilled. one or two chops.

Full or half slab of the finest ribs found anywhere.

Marinated in house spices and grilled.

A marinated and grilled half rack.

A half pound, grilled with any extras we have.

Offered any style, BBQ, Cajun, lemon pepper.

Prepared anyway you like, blackened, honey mustard, lemon-butter-caper.

Prepared just any way you desire. Try lightly grilled with wasabi.

Roasted cod in a port infused tomato sauce, raisins, and blueberries.

Blackened cod fish served over pasta with a black pepper olive oil and an accent of pico de gallo.

Jumbo sea scallops prepares several ways. Thai chilli sauce or perhaps a cherry bourbon sauce. Try lemon-butter-capers.

A bowl of sweet mussels prepared anyway you desire. White wine, lemon-butter-capers or try blackened seasoning.

Shrimp, crab claws, and mussels in a tomato basil sauce.

Sauced with pear wine sake, golden raisins, berries.

Pasta stuffed with hot sweet peas.

Italian tomatoes and Parmesan reggiano.

A marriage of black olives, capers, and anchovies.

Just like in Rome. Parmesan cheese, and cream.

Pancetta, egg, and Parmesan cheese.

Pecorino Romano cheese, black pepper, and Parmesan.

Baby shrimp, tarragon, pecorino, and olive oil.

Shrimp, crab claws, and mussels in a tomato basil sauce.

Basil, pine nuts, olive oil, and Parmesan cheese.

Tomato, garlic, olive oil, and feta cheese.

Served marinara style or with, lemon, butter, and capers.

Prepared with tomato, mushroom, and olives.

Sauced with pear wine sake, golden raisins, berries.

Pasta stuffed with hot sweet peas.

Italian tomatoes and Parmesan reggiano.

A marriage of black olives, capers, and anchovies.

Just like in rome. Parmesan cheese, and cream.

Pancetta, egg, and Parmesan cheese.

Pecorino Romano cheese, black pepper, and Parmesan.

Baby shrimp, tarragon, pecorino, and olive oil.

Shrimp, crab claws, and mussels in a tomato basil sauce.

Basil, pine nuts, olive oil, and Parmesan cheese.

Tomato, garlic, olive oil, and feta cheese.

Served marinara style or with, lemon, butter, and capers.

Prepared with tomato, mushroom, and olives.

Garlic, tomato, olive oil, and Italian cheese on toasted bread.

Mushrooms sautéed with garlic, and worcestershire.

Kefalograviera cheese sautéed with brandy.

Soft mozzarella, tomato, basil pesto, and olive oil.

Served with horseradish and caviar.

A main filet smoked with fruit and hardwoods.

Tender squid, fried golden brown, house sauce.

Sashimi grade tuna, raw as can be, soy, and wasabi.

Pounded thin and combined with pesto and prosciutto, sautéed in butter, and wine.

Pounded thin and combined with chicken breast.

Marinated and grilled. one or two chops.

Full or half slab of the finest ribs found anywhere.

Marinated in house spices and grilled.

A marinated and grilled half rack.

A half pound, grilled with any extras we have.

Offered any style, BBQ, Cajun, lemon pepper.

Prepared anyway you like, blackened, honey mustard, lemon-butter-caper.

Prepared just any way you desire. Try lightly grilled with wasabi.

Roasted cod in a port infused tomato sauce, raisins, and blueberries.

Blackened cod fish served over pasta with a black pepper olive oil and an accent of pico de gallo.

Jumbo sea scallops prepares several ways. Thai chili sauce or perhaps a cherry bourbon sauce. Try lemon-butter-capers.

A bowl of sweet mussels prepared anyway you desire. White wine, lemon-butter-capers or try blackened seasoning.

Shrimp, crab claws, and mussels in a tomato basil sauce.