Menu is subject to change. 

Appetizers

Clams Portuguese

Littleneck clams with ground chorizo sausage, bell peppers, garlic, white wine & pepper flakes.

Baked Oysters

Fresh shucked, topped with leeks, parmesan, bacon, cream, touch of cayenne, dusted with bread crumbs.

Shrimp Remoulade

Chilled jumbo gulf shrimp, tossed with a dressing of grain mustard, horseradish, minced onions, scallions, worcestshire & red wine vinegar.

Fried Calamari

Tender squid rings, dusted with old bay flour, deep fried.  Dipping sauce of anchovy, garlic, pepper flakes and tomato sauce.

Mussels

Prince Edward Island mussels sautéed with garlic, pepper flakes, leeks, saffron, and marinara sauce.

Crab Cake

Panko crusted jumbo lump crab cake, pan fried, with a mango, cucumber, bell pepper relish.  Dressed with chili, garlic, sesame and lime.

Shrimp Tempura Cocktail

Jumbo shrimp with rice flour batter, deep fried.  Served with a tomato chipotle puree and an avocado puree.

Grilled Portabello

Marinated in olive oil, balsamic vinegar and honey on a bed of spring mix with roasted red bell peppers, roasted garlic and crumbled goat cheese.

Broccoli Rabe & Sausage

Grilled sausage with broccoli, sautéed in olive oil, garlic, anchovy, red pepper flakes and roasted bell peppers.

Carpaccio of Beef

Paper thin slices of tenderloin, dressed with shallots, dijon mustard, olive oil, lemon, fresh herbs, & red wine vinegar.  Topped with shaved parmigiana.

Scallops on Horseback

Local scallops wrapped in smoked applewood bacon.

Entrees 

Pork Tenderloin

Tenderloin of pork dusted with ground cumin, & coriander, pan seared, topped with minced andouille sausage and bell pepper gravy.  Served with baked cheese grits.

Steak Diana

Two 4oz filet of beef tenderloin sautéed with shallots, garlic, Dijon mustard, brandy, mushrooms, demi-glace, cream & worcestshire.  Served with house potato and vegetable.

Rib-Eye Steak

Grilled steak with a reduction sauce of onions, jalapenos, garlic, horseradish, white vinegar and cane syrup.  Served with house potato and vegetable.

Chicken Vodka

Sauteed  boneless breast with vodka, lemon, diced tomatoes, touch of cream and garnished with scallions.  Served over penne.

Chicken Piccatta

Sauteed boneless breast with lemon, capers and mushrooms.  Served over spaghettini.

Chicken & Shrimp

Sauteed boneless breast and jumbo shrimp marinated in olive oil, garlic and lime juice.  Finished with sauce of orange juice, brandy, grand marnier, worcestshire and touch of cayenne.  Served with seasoned rice.

Duck Breast

Oven roasted boneless breast with shallots, rosemary, walnuts, sundried cranberries and port wine sauce.  Served with house potato and vegetable.

Rack of Lamb

Oven roasted, Dijon & herb crusted with port wine, mint, garlic and mango chutney glaze.  Served with house potato and vegetable.

Crab Cakes

Jumbo lump crabmeat, panko crusted and pan fried dressed with a wasabi, honey mayonnaise.  Served with seasoned rice.

Sea Scallops

Pan seared day boat scallops accompanied by red bell peppers, roasted garlic, puree of fresh herbs, and jumbo lump crabmeat.  Served with seasoned rice.

Salmon

Fresh Atlantic salmon, oven roasted with shallots, leeks, cream, crawfish tail meat and crab.  Served with seasoned rice.

Seafood Pescatore

Shrimp, scallops, mussels, clams and calamari sautéed with garlic, white wine, basil, pepper flakes and marinara served over linguine.

Veal Oscar

Sauteed boneless veal medallions in a white wine sauce topped with jumbo lump crabmeat and asparagus.  Served with seasoned rice.