King crab, colossal shrimp, snow crab claws, green lip mussels, shrimp, and scallop skewers and seafood salad.

Six slices of toasted Italian bread topped with fresh vegetables, herbs and cheese.

5 colossals.

Sauteed in butter and topped with Parmesan cheese.

House cured Atlantic Gravlax and hickory smoked mousse with rye toast points.

Arugula - sarvecchio -caper salad balsamic glace, olive oil and toast points.

With herbed aioli.

A great artisanal selection.

Dusted, fried and served with sweet Mediterranean sauce.

Famous.

Shrimp, king crab and scallops.

With gorgonzola, prosciutto and strawberry vinaigrette.

With French and blue cheese, tomato, red onion, and smoked bacon.

A 16 oz. black Angus bone in ribeye. Topped with truffle butter.

14 oz. rack with multi rice vegetable pilaf and lamb glace.

6 oz. filet and 8 oz. Maine lobster tail.

Flavorful and tender boneless cut.

Our biggest-a most succulent cut to satisfy any steak lover.

Amish free range chicken breast with Alaskan king crab meat, asparagus, bearnaise and rice pilaf.

Exclusive to delaneys - a naturally lean, protein rich and flavorful cut.

8 oz. with raspberry horseradish sauce.

A 24 oz. U.S.D.A. Choice bone-in tenderloin.

Pan fried with artichoke salad, lemon caper orzo and amaretto sauce.

Free range chicken breast with four grilled shrimp and fresh vegetables.

Cedar planked with mashed potatoes, sweet potatoes, julienned vegetables, and cherry relish.

6 oz. filet with grilled shrimp and fresh vegetables.

Eight grilled with vegetables and chef's rice blend.

With honey walnut butter.

With hollandaise sauce.

Tossed in balsamic vinaigrette.

With Parmesan and mushrooms.