Steaks, Seafood
and Sushi!
New Menu: Chef Dane Spurio


Spicy Crab and Vegetable Soup
Baked French Onion Soup
Soup of the Day
Italian Wedding Soup  

iceberg/tomatoes/crumbled blue cheese/bacon/red onion
Health Nut
quinoa/shrimp/boston lettuce/edamame/tomato/honey soy
Caesar Salad
romaine/parmesan crisps/croutons/homemade dressing
Spinach Salad
spinach/bacon/hard boiled egg/tomatoes/crumbled blue cheese
Clams Casino
4 top neck clams on the 1/2 shell filled with bacon, sweet red bell pepper, balanced by a vibrant light lemon foam
Brushetta of day
ask your server for today's fresh ingredients
salt and pepper coated flash fried calamari rings served with marinara and wasabi aioli
Brussel Sprouts
balsamic glazed sauteed brussel sprouts on a bed of quinoa topped with frizzled leeks
Tuna Tartare
Ahi tuna tossed with mango, scallions and wasabi peas served with crispy wonton chips
Bacon Scallop App
seared sea scallops brushed with fresh horse radish and wrapped in crispy bacon served with a honey dijon sauce
smoky, flavorful, mildly spiced flame broiled chorizo

jumbo lump pan seared crabcake served on a bed of fennel, tomato and cucumber salad with grilled pita, garnished with a sweet balsamic reduction and basil infused olive oil
Steak Frite
sliced spiced rubbed steak topped with blue cheese butter and served with french fries
mesquite smoked chicken breast topped with blackberry bbq sauce, served over cornbread and roasted brussel sprouts
char grilled salmon topped with a crispy puff pastry cup filled with sauteed spinach and finished in a light dill sauce
16 oz free hand cut boneless rib eye topped with crispy frizzled leeks
Ahi Tuna
sesame crusted Ahi tuna steak on a bed of red quinoa and edamame with a wasabi aioli
8 oz center cut filet topped with a giant beer battered onion ring served with whipped potatoes and grilled asparagus in a port wine demiglace
sauteed on a bed of homemade ricotta gnocchi in a light rosemary brown butter sauce and a sun dried tomato puree
pan seared sea scallops served with parmasen risotto and roasted red pepper puree
Short Rib
8 oz braised beef short rib coated with a wild mushroom, roasted garlic and cippilini onion ragout served over fingerling potato hash with sauteed broccoli rabe
Grilled Veggie Plate
chef's selection of fresh seasonal grilled vegetables accompanied by a balsamic reduction and roasted red pepper puree
savory medley of clams, mussels, shrimp, scallops, and calamari sauteed in a flavorful saffron broth

For the Kids

Grilled Cheese
Chicken Fingers
Mac and Cheese
Cucumber Roll and Edamame
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