Order from Amber Lantern Restaurant to enjoy some of the best Seafood in Chesapeake. Looking to find the cheapest way to order Amber Lantern Restaurant? Choose the most affordable delivery option...show more
Wrapped in a pastry, then baked to a golden brown, served with a warm fig sauce.
Assortment of Italian cheeses Asiago, Italico, Gorgonzola, Pepato, and Provolone served with toasted flatbread, drizzled with balsamic glaze, serves 4 to 6.
Lightly breaded & fried, served with sweet chili pepper sauce and seaweed salad.
Fresh oysters, lightly breaded, crispy fried, served over dill pickle & drizzled with aioli.
Served over a beurre blanc sauce with capers.
Seared rare, then rolled in sesame seeds, drizzled with wasabi mayonnaise and Teriyaki sauce served with marinated seaweed salad.
Ahi tuna, chopped raw and then rolled in a marinade of dlive oil, herbs, and garlic served on a bed of mixed mesclun greens, then drizzled with balsamic vinegar dressing.
Five jumbo tiger shrimp, steamed, chilled, & peeled with mesclun greens & cocktail sauce.
Five jumbo tiger shrimp, lightly breaded, fried, and served with a spicy Thai sauce.
One 4 oz. Crab cake, lightly seasoned, deep fried, served on flat bread, drizzled aioli.
Sautéed in the shells, served in an herb & garlic chardonnay broth.
With toasted flat bread, drizzled with balsamic, serves 2 to 4.
Rich, creamy base with diced lobster, fresh chopped basil, tarragon, rosemary, thyme, and old bay seasoning.
Rich, creamy base with lump crab, fresh chopped basil, tarragon, rosemary, thyme, and old bay seasoning.
Layers of fresh mozzarella & tomatoes, fresh basil pesto, and balsamic vinegar.
Mesclun greens, kalamata olives, English cucumbers, Roma tomatoes, feta cheese.
Mesclun greens, English cucumbers, currants, blackberries.
Marinated artichokes and English cucumbers in a lemon dressing.
Hearts of Romaine with caesar dressing, shaved parmesan cheese, and fresh croutons.
Five jumbo shrimp baked with super lump, then drizzled with a lemon herb beurre blanc sauce.
Two 4 oz. Crab cakes, lightly seasoned, pan seared in virgin olive oil, drizzled with aioli.
Pan seared with a light cajun seasoning, glazed with a fresh raspberry beurre blanc sauce.
Lightly breaded, served with a topping of chopped macadamia nuts and mango citrus coulis.
Two flame grilled 6 oz. Seasoned and marinated with virgin olive oil, fresh rosemary, and garlic, served with warm fig sauce.
Lightly breaded and crispy fried, served with a side of aioli.
Pan-seared, marinated with virgin olive oil, fresh rosemary, and garlic glazed with a sweet teriyaki reduction.
Breast of chicken, 8 oz. Marinated with fresh herbs, garlic, rosemary, and thyme seared and served with a basil pesto sauce, roasted tomatoes, and artichoke hearts.
Flame grilled 14 oz. New zealand lamb, marinated with virgin olive oil, fresh rosemary, and garlic served with a dish of mango chutney.
Flame grilled 13 oz. Angus reserve beef with a fresh herb and garlic demi-glacé.
Flame grilled 8 oz. Angus reserve beef with a fresh herb and garlic demi-glacé.
Pan seared rare with light cajun seasoning, served over yukon gold garlic mashed potatoes and marinated english cucumber wedges in a ginger soy butter sauce.
Sautéed select oysters and jumbo scallops in a basil pesto sauce with garlic & herb roasted Roma tomatoes and artichoke hearts over linguini.
4 jumbo tiger shrimp and 3 oz. Of chopped maine lobster in a tomato sauce over linguini.
Jumbo cheese tortellini with chunks of maine lobster in a creamy rosé sauce.
Layered with mozzarella, sauté of baby spinach, and marinara sauce.
Stuffed with exotic mushrooms, tossed in baby spinach and parmesan cream sauce.
Chef’s potato pasta, served with pancetta in a parmesan cream sauce.
Last updated September 19, 2020