Randi's Restaurant & Bar

Tossed with fresh tomatoes and onions with marinara for dipping.

Large mushroom caps stuffed with crab imperial and glazed with lemon cream sauce.

Jumbo lump crab and jumbo shrimp with vodka cocktail sauce for dipping.

Chopped clams with onion, bell peppers, smoked bacon and Italian bread crumbs broiled on the half shell.

Grilled Italian bread with tomatoes marinated with garlic, basil and olive oil.

Twelve steamed with sauteed garlic and lemon zest infused butter.

A deep fried mini version of our signature crab cakes.

Zesty marinara sauce for dipping.

Choice of garlic or buffalo sauce.

Breaded and deep fried with honey mustard or barbecue sauce.

Your choice of red or white sauce.

Breaded with shredded coconut and deep fried.

Jumbo shrimp wrapped in crispy smoked bacon.

Large Canadian snow crab clusters steamed and served with drawn butter.

Sea scallops dredged in blackening seasoning and pan seared.

Golden fried beer battered onion rings.

Our classic bronze glaze.

Our classic bronze glaze.

Three fried mozzarella sticks, two wings, two chicken fingers, two onion rings and three crab balls.

Sliced plum tomatoes with fresh mozzarella cheese and fresh basil drizzled with virgin olive oil.

Tender white meat chicken wrapped in crispy smoked bacon.

Classic raw shellfish served with cocktail sauce and lemon.

Caramelized onions simmered in our homemade beef stock and charred with garlic crostini and provolone cheese.

Please contact the merchant for soup selection.

Our signature house salad of spring greens, tomato, cucumber, black and green olives, shaved red onion and shredded carrots with our balsamic vinaigrette.

Classic preparation with garlic croutons, shredded parmesan cheese and our caesar dressing.

Fresh baby spinach with candied walnuts, dried cranberries and orange segments with orange vinaigrette.

Traditional antipasto of Italian cured meats and cheeses with Italian vegetables.

Our traditional white meat chicken salad over spring greens.

Our traditional white meat chicken salad over spring greens.

Grilled chicken breast topped with spinach, roasted red peppers and sharp provolone cheese.

Homemeade roasted beef with provolone cheese on a kaiser roll.

Served on a roll with roasted peppers and mozzarella cheese.

Roasted pork topped with roasted red peppers, spinach, fresh garlic and sharp provolone.

Choice of hot or sweet Italian sausage with mozzarella cheese and tomato sauce.

Our homemade broiled crab cake on a kaiser roll with lettuce and tomato.

Half pound ground angus beef patty grilled with American cheese.

Lightly breaded cutlet with mozzarella cheese and tomato sauce.

Grilled chopped chicken steak with hot sauce and blue cheese.

Homemade meatballs with mozzarella cheese and tomato sauce.

Our traditional tuna salad with lettuce and tomato on your choice of bread.

Roasted pork with provolone cheese on a roll.

Grilled chicken with romaine lettuce tossed in a classic caesar dressing with parmesan cheese.

Sandwich of corned beef with sauerkraut, provolone cheese and Russian dressing on grilled rye bread.

Our traditional chicken salad with lettuce and tomato on your choice of bread.

Grilled chicken with sauteed peppers, onions, mushrooms and tomatoes with mozzarella cheese in a grilled tortilla.

The classic.

Angel hair pasta topped with fresh jumbo lump crab meat in your choice of sauce.

Penne pasta tossed with a tomato cream sauce with a touch of vodka.

Homemade black lobster ravioli with fresh crab meat and sundried tomatoes in a san marzano blush sauce.

Sauteed clams, mussels, scallops, shrimp and calamari in a zesty marinara, garlic white or fra diavlo sauce.

Choice of pasta in a classic cream sauce with fresh herbs and parmesan cheese.

Ricotta cheese ravioli in a zesty marinara sauce.

Little neck clams tossed with linguini pasta in a zesty marinara or garlic white clam sauce.

House made tortelloini tossed in our marinara sauce with parmesan and pecorino cheeses.

Sauteed mixed vegetables tossed with your choice of pasta and sauce.

Sauteed with green onions and mushrooms in a marsala wine sauce.

Sauteed with mushrooms, bell peppers and onions in a zesty marinara sauce.

Sauteed and topped with prosciutto, spinach and mozzarella cheese in a marsala wine sauce.

Sauteed and topped with spinach and mozzarella cheese in a fresh tomato demi glaze.

Lightly egg battered and sauteed in a lemon butter wine sauce and tossed with green onions.

Sauteed with mushrooms, rosemary and capers in a lemon butter wine sauce.

Lightly breaded cutlet topped with mozzarella cheese and tomato sauce.

Sauteed chicken or veal, shrimp and scallops topped with artichoke hearts, tomatoes and asparagus tossed in a white wine butter sauce.

Your choice of soup or salad and pasta or potatoes and vegetables. New Zealand baby lamb served with cranberry demi glace.

Your choice of soup or salad and pasta or potatoes and vegetables. 10 oz. usda choice tenderloin steak broiled and served with sauteed mushrooms and marsala sauce.

Your choice of soup or salad and pasta or potatoes and vegetables. Twin filets that are pan seared and deglazed with Cabernet sauvignon and served with honey butter sauce.

Your choice of soup or salad and pasta or potatoes and vegetables. Usda choice filet stuffed with crab imperial which is pan seared and served with mushrooms and onions in a brandy cream sauce.

Your choice of soup or salad and pasta or potatoes and vegetables. 28 oz. usda choice prime rib roasted and served with horseradish sauce and au jus.

Your choice of soup or salad and pasta or potatoes and vegetables. 12 oz. usda cgoice strip steak broiled and served with sauteed mushrooms and marsala sauce.

Your choice of soup or salad and pasta or potatoes and vegetables. 16 oz. Center cut milk fed veal broiled and served with au poivre sauce.

Twin broiled crab cakes served with a trio of sauces and house made cajun cornbread.

Grilled 10 oz. Salmon filet served with dijon cream sauce.

Flounder stuffed with crab imperial and broiled.

Two 4 oz. Brazilian lobster tails broiled and served with drawn butter.

Grilled salmon filet, lobster tail, shrimp and scallops with drawn butter and lemon cream sauce.

Lightly egg battered flounder sauteed in lemon butter white wine sauce with green onions.

Large shrimp sauteed with garlic, green onions and capers and deglazed with a lemon butter white wine sauce and diced tomatoes.

Large shrimp in a spicy marinara sauce.

Sauteed sea scallops with sundried tomatoes, green onions and mushrooms in a brandy cream sauce.

Served with zesty marinara sauce.

Tossed with fresh tomatoes and onions, served with marinara sauce.

Stuffed with crab imperial and topped with a lemon cream sauce.

Grilled toast points topped with garlic, basil, olive oil, and marinated tomatoes.

Garlic or buffalo style.

Served with honey mustard or barbecue sauce.

Plain or Cajun.

Stuffed with jalapeño peppers and cheddar cheese.

Two poppers, two mozzarella sticks, two buffalo wings, two chicken fingers, two large onion rings, two crab balls.

Lump crabmeat and jumbo shrimp served with a vodka cocktail sauce.

Garlic and lemon butter.

In red or white sauce.

Sweet peppers and mozzarella.

Served with potato chips.

Grilled with hot sauce and blue cheese.

Fresh chicken breast topped with spinach, roasted red peppers and sharp provolone.

Rye, white or Kaiser.

Turkey, ham or tuna.

Fresh pork topped with roasted red peppers, spinach, fresh garlic, and sharp provolone.

Served with sautéed mushrooms.

Served with sautéed mushrooms.

Twin filets sautéed with sauvigon wine in a honey butter sauce.

Stuffed with Crabmeat then Sauteed with Mushrooms and Onions in a Brandy Demi Glaze

Prime rib roasted and served with horseradish sauce and au jus.

Roasted Baby Lamb Served with Cranberry Demi Glaze

16 oz. veal chop grill and served with an auproivre sauce.

16 oz. veal chop stuffed with prosciutto, roasted red peppers and spinach with a brandy pepper corn sauce.

Choice of pasta is a classic cream sauce, fresh herbs and cheese. Served with regular salad or soup.

Topped with a zesty marinara sauce.

Sautéed clams, mussels, scallops, shrimp, and calamari in a red, garlic white or fra diavlo sauce.

Homemade black lobster ravioli with fresh crabmeat and sun-dried tomatoes in a San Marzano blush sauce.

Tomato cream sauce and a touch of vodka.

Homemade filled with cheese and tomato sauce.

Angel hair pasta topped with fresh jumbo lump crab meat.

Mixed vegetables over pasta served in your favorite sauce.

Sautéed with mushrooms in a marsala wine sauce.

Served with Sauteed Mushrooms, Rosemary and Capers in a Lemon Butter Wine Sauce

Lightly breaded cutlet topped with mozzarella cheese and tomato sauce.

Sautéed with mushrooms, peppers and onions in a zesty marinara sauce.

Sautéed and topped with prosciutto, spinach and mozzarella cheese in a marsala sauce.

Two 4 oz. crab cakes served in a trio of sauces set on top a piece of Cajun cornbread.

Lightly battered and sautéed in a lemon butter wine sauce.

Stuffed with jumbo lump crab imperial.

Seven large shrimp sautéed with garlic, white wine and lemon.

Seven large shrimp in a spicy marinara sauce.

Sautéed 10 oz. salmon steak topped with a Dijon mustard cream sauce.

Sautéed sea scallops with sun-dried tomato, green onions and mushrooms in a brandy cream sauce.

Grilled swordfish topped with a pineapple mango salsa.

Grilled 4 oz. salmon, 4 oz. lobster tail, shrimp and scallops with drawn butter and a scampi sauce.

Two 4 oz. Brazilian lobster tails served over pasta; in a fra diavlo sauce.

Served with sautéed mushrooms in a marsala wine sauce.

Served with sautéed mushrooms, rosemary and capers in a lemon butter wine sauce.

Sautéed and topped with spinach and mozzarella cheese in a fresh tomato demi glaze.

Lightly breaded cutlet topped with mozzarella and tomato sauce.

Sautéed with mushrooms, peppers and onions in a zesty marinara sauce.

Sautéed and topped with prosciutto, spinach and mozzarella cheese in a marsala sauce.

Lightly battered and sautéed in a lemon butter wine sauce.

Sautéed in a spicy marinara.

Sautéed with shrimp and scallops topped with artichoke hearts, tomatoes and asparagus in a white wine lemon butter sauce.