Inspired by tasteful cuisine worldwide.

Tuna & Crab Sashimi

Fresh sushi grade tuna wrapped around lump crab & served with a seaweed salad, diced avocado, pickled ginger, a mushroom- soy drizzle & a light wasabi sauce. 24

Seafood Scampi

Lobster, shrimp, and scallops served in a white wine, lemon, butter, and herb sauce over fresh angel hair pasta.  25

Beef Wellington

A 6-ounce filet topped with a mushroom duxelle, wrapped in puff pastry and baked golden. Served with a truffle bordelaise and English peas. 25

Braciole

Thinly pounded flank steak stuffed with pepperoni, parmasan & provolone cheese, pine nuts, basil and bread crumbs. Served with fresh fettuccini pasta in a rich marinara sauce. 20

Chicken, Broccoli Rabe & Goat Cheese

Boneless chicken breast sauteed with porcini mushroom, leeks, garlic, sundried tomatoes & broccoli rabe tossed with goat cheese & orecchiette pasta. Finished with a hint of lemon, red pepper flake & parmesan cheese. 20

Thai Curry Pork

Cardamom-dusted pork tenderloin in a red curry-coconut milk sauce with spinach, kaffir lime leaves, lemongrass, daikon, scallions, and garlicserved with jasmine rice.  22

Raw Bar items

Stone Crab Claws (1/2 doz for 8).       Oysters on the half-shell (1/2 doz for 12).     Lobster Claws  (5 for 10).

Sashimi Tuna (4oz for 8).     House-cured Salmon (4oz. for 6).     Scallop Ceviche (4 for 6).     Jumbo Shrimp (5 for 10).

Colossal Lump Blue Crab (4oz. for 12).

Raw Bar Samplers    

For two $25.    For four $50.

Fresh Fish Offerings

Choose your fish and pair it with one of our preparations.

Tuna 24      Salmon 20     Haddock 20     Grouper 20     Halibut 24     Mahi-Mahi 20     Seafood Trio of Shrimp, Scallop, and Lobster 24

Chilean Sea Bass 24

• Bouillabaisse-Served atop angel hair pasta in a saffron, tomato seasoned broth with fennel, leeks, garlic and celery.
• Oscar.  Topped with lobster meat, lump crab, sauteed asparagus, and Hollendaise sauce (add $5).
• Broiled with lemon, butter, and parsley.  Served with sour cream-chive mashed potatoes and sauteed asparagus.
• Grilled and served over one of our salads.
• Blackened and served over a Cajun cream sauce with tomatoes, leeks, spinach, galic, and fettucine pasta.
• Mediterranean.  Braised and served over a ragout of broccoli rabe, calamata olives, carrot ribbons, artichoke hearts, and a roasted red pepper coulis.
• Asian style with coconut milk, lemongrass, lime, cilantro, and spinach over jasmine rice and a red chili pepper drizzle. 

 New England Favorites

 1 1/2 lb.  Steamed Lobster 28          1 lb Crab Legs 25        6oz Filet and Crab Legs or Lobster 50