Shrimp scampi, stuffed mushrooms, clams casino, eggplant rollatini, mussels and shoe string zucchini.

Baked with herb butter, peppers, shallots and bacon.

With French Dijon mustard sauce.

Baked with fresh lump crabmeat imperial.

Crispy calamari served with marinara sauce.

Crispy calamari tossed with a balsamic vinegar reduction, garlic, shallots, and cajun spices garnished with tomatoes and chives.

With red onion, virgin olive oil, balsamic glaze & fresh basil.

Thinly sliced, fried and sprinkled with fresh grated Romano cheese.

Layers of grilled portobello mushroom and seasonal vegetables, topped with goat cheese and a splash of balsamic glaze.

Baked in an herb garlic butter.

On a bed of white Cannellini bean salad with tomato, cilantro, and extra virgin olive oil.

With a lemon, olive oil and roasted garlic dressing.

Gulf shrimp coated with coconut, served with a tropical fruit salsa and a chili mango sauce for dipping.

A classic selection of imported meats, cheese & roasted peppers over baby greens.

Filled with a blend of ricotta and Parmesan cheeses.

Please contact the merchant for today's soup selection.

Romaine lettuce tossed with a classic Caesar dressing with croutons and Parmesan cheese.

An assortment of baby greens topped with warm goat cheese and a whole grain mustard vinaigrette.

Baby spinach with toasted pecans, goat cheese, fresh pear, fresh tomatoes and mushrooms in a balsamic dressing.

Romaine lettuce, tomatoes, cucumbers, feta cheese, red onion and kalamata olives.

Mixed greens, pancetta bacon, tomatoes, gorgonzola cheese and sundried cherries with a mustard vinaigrette.

Bibb lettuce with gorgonzola cheese, Pignoli nuts, mushrooms and tomatoes with a balsamic vinaigrette.

Baby arugula, avocado, onion and hearts of palm with an extra virgin olive oil and lemon dressing.

Served with red onions, roasted peppers, tomatoes and balsamic vinaigrette.

Portabella mushroom, sundried tomatoes, aged provolone cheese and roasted peppers with fresh basil and radicchio.

Topped with roasted peppers, fresh mozzarella and a basil pesto.

Served with dijon mustard sauce.

Served with sauteed onions and mushrooms.

4 pieces. Jumbo shrimp served with homemade cocktail sauce.

6 pieces. Served with minuet and cocktail sauce.

6 pieces. Chilled littlenecks served with cocktail sauce.

Fresh maryland crabmeat served with mustard sauce and cocktail sauce.

For two persons. Clams on the half shell, shrimp cocktail, jumbo lump crab meat and oysters served with cocktail and mustard sauce.

Shrimp, scallops, calamari and jumbo lump crabmeat marinated in extra virgin olive oil & fresh herbs.

Sesame encrusted yellow fin tuna, seared with seaweed salad, avocado & ginger soy sauce.

Grilled breast of chicken sliced and served over crisp romaine lettuce with Caesar dressing.

Served over assorted mesclun lettuce and tossed in a balsamic vinaigrette.

Boston bibb lettuce with mushrooms, tomatoes, toasted pignolis, and goat cheese.

With grilled salmon.

With grilled chicken.

Chopped mixed greens with pancetta bacon,tomatoes, Gorgonzola cheese and sundried cherries with a mustard vinaigrette topped with sliced steak.

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese. Served with a side of linguini.

Breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine.

Layered with portabella mushroom, roasted red pepper and smoked mozzarella in a porcini mushroom sauce.

Maryland lump crab meat broiled and glazed with a chardonnay beurre blanc.

Topped with herbed bread crumbs glazed with chardonnay beurre blanc.

Shrimp lightly dipped in flour and egg then sauteed in lemon, butter and white wine over linguini.

Horseradish encrusted salmon served with a Dijon mustard sauce.

Served in a tomato basil cream sauce with shiitake mushrooms.

Served over tri-color salad with a tomato basil vinaigrette.

Lightly dipped in flour and egg then sauteed in lemon butter and white wine

Served over white Cannellini beans, fresh tomato and cilantro with baby greens and a roasted garlic, lemon dressing.

Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms and sausage with potatoes.

Encrusted with herb bread crumbs, topped with baby arugula, tomatoes, red onion and fresh mozzarella with a balsamic vinaigrette.

With lump crab imperial stuffing.

8 oz. grilled tenderloin of beef wrapped in bacon, topped with herb bread crumbs and finished with a brandy demi-glaze sauce, rested on a Portabella mushroom.

Sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage.

Filled with a blend of ricotta and Parmesan cheese served with a side of pasta.

Shrimp scampi, stuffed mushrooms, mussels, clams casino, eggplant rollatini and shoestring zucchini.

Baked with herb butter, peppers, shallots and bacon.

With French Dijon mustard sauce.

Baked with fresh lump crabmeat imperial.

Crispy calamari served with marinara sauce.

Crispy calamari tossed with balsamic vinegar reduction, garlic, shallots and cajun spices garnished with tomatoes and chives.

Gluten free. With red onion, virgin olive oil, balsamic glaze & fresh basil.

Thinly sliced, fried and sprinkled with fresh grated Romano cheese.

Gluten free. Layers of grilled portobello mushroom and seasonal vegetables, topped with goat cheese and a splash of balsamic glaze.

Baked in an herb garlic butter.

Gulf shrimp coated with coconut served with tropical fruit salsa and chili mango sauce.

A classic selection of imported meats, cheese & roasted peppers over baby greens.

Filled with a blend of ricotta and Parmesan cheese.

Please contact the merchant for today's soup selection.

Gluten free. Boston bibb lettuce with gorgonzola cheese, toasted pignoli nuts, tomatoes and mushrooms, tossed with a balsamic vinaigrette.

Baby greens, fried goat cheese, fresh pears & pignoli nuts with balsamic vinaigrette.

Romaine lettuce tossed with classic Caesar dressing, croutons & Parmesan cheese.

Gluten free. Chick peas, grape tomatoes, red onions & shaved parmesan cheese with a lemon olive oil dressing.

Gluten free. Romaine lettuce, tomatoes,cucumbers, black Kalamata olives, feta cheese and red onion.

Gluten free. Chopped mixed greens with pancetta bacon, tomatoes, Gorgonzola cheese and sun dried cherries with a balsamic vinaigrette.

Quill shaped pasta in a pink tomato, basil cream sauce with parmesan cheese and fresh basil.

Fresh cavatelli pasta with shrimp, sausage, asparagus and grape tomatoes with roasted garlic and olive oil.

Baby clams sauteed in olive oil, garlic, white wine & fresh basil, served over linguini pasta.

Beef, veal and pork ragu finished with mascarpone cheese.

Served in a tomato, basil cream sauce with shiitake mushrooms.

Filled with a blend of ricotta and Parmesan cheeses.

Gluten free. Grilled seasonal vegetables, white Cannellini beans & baby greens with balsamic glaze.

4 pieces. Jumbo shrimp served with homemade cocktail sauce.

6 pieces. Chilled littlenecks, served with cocktail sauce.

6 pieces. Served with minuet and cocktail sauce.

Fresh Maryland crabmeat served with mustard sauce and cocktail sauce.

Clams on the half shell, shrimp cocktail, jumbo lump crab meat, and oysters served with cocktail and mustard sauce.

Shrimp, scallops, calamari and jumbo lump crabmeat marinated in extra virgin olive oil & fresh herbs.

Sesame encrusted yellowfin tuna, seared with seaweed salad, avocado & ginger soy sauce.

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese. Served with a side of linguini.

Breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine accompanied with roasted potatoes and mixed vegetable.

Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage.

Gluten free. Grilled breast of chicken served over boston bibb lettuce with roasted peppers, goat cheese and Portabella mushroom with fresh tomato basil vinaigrette.

Layered with a Portabella mushroom, roasted red pepper, and smoked mozzarella with a porcini mushroom sauce.

Sauteed chicken with a Marsala wine mushroom sauce.

Shrimp and veal Francese lightly dipped in flour and egg, sauteed in white wine, lemon and butter served with sauteed spinach.

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese. Served with a side of linguine.

Veal lightly dipped in flour and egg then sauteed in lemon, butter and white wine.

Sauteed veal in a marsala wine mushroom sauce.

Breaded veal cutlet topped with fresh mozzarella, arugula, and tomato salad with red onion and balsamic dressing.

8 oz. wrapped in bacon, grilled and topped with herb bread crumbs and finished with a brandy demi-glaze, rested on a Portobello mushroom.

12 oz. wrapped in bacon, grilled and topped with herb bread crumbs and finished with a brandy demi-glaze, rested on a Portobello mushroom.

22 oz. rib eye steak grilled and served with roasted shallots finished with a herb garlic butter.

Grilled and topped with herb garlic butter.

Encrusted with seasoned bread crumbs, served with a honey mint sauce.

Served over white cannelini bean and baby green salad finished with a roasted garlic lemon dressing. Gluten free.

Grilled loin veal chop finished with a wild mushroom sauce.

16 oz. rib pork chop grilled with sweet vinegar peppers, onions, crispy potatoes & broccoli rabe. Gluten free.

Lightly pounded, encrusted with Italian bread crumbs, served parmigiana or Milanese style.

8 oz. filet mignon topped with herb bread crumbs finished with a brandy demi-glaze accompanied by an 8oz broiled lobster tail with drawn butter .

With sweet sausage and hot cherry peppers.

Crab stuffed filet of bronzini finished with a chardonnay beurre blanc sauce and served with mashed potatoes and asparagus.

Grilled with Kalamata olives, capers, tomatoes & virgin olive oil, served with garlic mashed potatoes and grilled vegetables.

A combination of shrimp, scallops, stuffed lobster tail, salmon and crab cake, finished in a lemon wine butter sauce.

Gluten free. Served over broccoli rabe with sun dried tomatoes, roasted garlic, lemon & olive oil.

Sauteed with olive oil, garlic, capers, lemon, tomato concasse, white wine and parsley.

Lump Maryland crabmeat broiled and glazed with a beurre blanc sauce.

Broiled and stuffed with lump crab imperial.

A combination of lobster, shrimp, and scallops sauteed with asparagus and grape tomatoes & risotto finished with white truffle oil.

Shrimp lightly dipped in flour and egg then sauteed in lemon, butter and white wine. Served over linguini.

Sauteed in olive oil, garlic,fresh basil & light plum tomato sauce garnished with clams, mussels and baby shrimp.

Baked with herb bread crumbs and served over spinach, garnished with jumbo lump crabmeat, topped with a chardonnay beurre blanc sauce.

Served with fresh tomatoes, shitake mushrooms, chives, roasted garlic and pignolis over garlic mashed potatoes.

Shrimp and lobster sauteed in olive oil, garlic and white wine garnished with clams and mussels.

A tantalizing variety of seafood - shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce. Served on a bed of linguini.

Gluten free. A medley of fresh seafood and shellfish simmered in a mild savory seafood broth with a hint of pernod and fresh vegetables.

Gluten free. Grilled seasonal vegetables with a light tomato basil dressing.

Horseradish encrusted salmon served with a Dijon mustard sauce.

Shrimp, scallops, stuffed lobster tail, and crab cake.

Served over broccoli rabe with sundried tomatoes, roasted garlic lemon and olive oil.

Shrimp, scallops and lobster in a wild mushroom risotto.

A medley of fresh seafood and shellfish simmered in a mild savory sauce with a hint of pernod and fresh vegetables.

Grilled with Kalamata olives, capers, tomato and virgin olive oil.

8 oz. filet mignon topped with herb bread crumbs and brandy demi-glaze sauce and broiled 8 oz. lobster tail with drawn butter .

Grilled loin with a wild mushroom demi-glaze sauce.

Rack of lamb encrusted with seasoned bread crumbs. Served with a honey mint sauce.

12 oz. Grilled tenderloin of beef wrapped in bacon, topped with herb bread crumbs and finished with a brandy demi-glaze sauce, rested on a portablla mushroom.

A tantalizing variety of seafood - shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce. Served on a bed of linguine.