lobster meat in cognac

our award winning recipe

fresh baby greens tossed in a raspberry balsamic vinaigrette with candied pecans, dried cranberries, tomatoes and goat cheese

house made Caesar dressing grated Pecorino and anchovies

thin sliced filet of beef tenderloin, arugula, parmigiano, red onion, capers and lemon aglio

pan seared local scallops, shiitake mushrooms and spinach

Risotto rice balls stuffed with mozzarella cheese, breaded and fried, served with marinara sauce

sautéed jumbo shrimp, red thai curry risotto and sweet baby peas

Fried calamari tossed with roasted peppers, hot cherry peppers and capers drizzled with honey mustard

Little neck clams sautéed in olive oil and garlic with chorizo sausage and white clam sauce

Lobster cognac and risotto

Spicy hand breaded fresh oysters drizzled with pepper cream sauce

Wasabi and panko crusted, served rare and chilled with pickled ginger and wasabi cream

Pepper crusted and grilled to your liking, topped with crispy fried onion frizzles and finished with blue cheese butter and demi glace

Pork short ribs slow cooked in a tomato sauce tossed with homemade pappardelle and shaved asiago

Boneless, skinless chicken breast proscuitto, assorted mushrooms and baby spinach saute in madeira cream sauce and finished with Fontina cheese over basmati rice

Jumbo shrimp, local sea scallops, little neck clams, assorted mushrooms, toasted pignoli nuts and baby spinach sautéed in a sherry cream sauce

Seasoned and grilled salmon, red mashed potatoes, sauteed green beans and thai chili sauce

market price

Jumbo shrimp, sautéed in a spicy red sauce with anchovies, calamata olives and capers, tossed with De Cecco linguini

Jumbo shrimp broccoli rabe and prosciutto sautéed in olive oil and garlic, tossed with penne pasta and gorgonzola cheese

Jumbo lump crab cakes set over mashed potatoes and baby spinach topped with jumbo shrimp in a pepper cream sauce finished with jumbo lump crab

Lobster sauteed in a tomato cream sauce with mushrooms and baby spinach tossed with squid ink pasta and finished with grated pecorino romano