Caesar Salad
Hearts of romaine tossed with a Caesar dressing. Topped with garlic infused croutons and shaved Parmesano Reggiano cheese.

Shrimp Cocktail
Colossal shrimp accompanied by our zesty sauce.

House Salad
Mixed greens and grape tomatoes tossed with a balsamic vinaigrette.

Baby Arugula & Fried Calamari Salad
Ringlets of calamari lightly battered and fried. Tossed with baby arugula and finished with a citrus vinaigrette.

Crab Cake
Lump crab combined with subtle spices, presented on a bed of mixed greens. Served with a horseradish and cream sauce.

French Onion Soup
Served with with garlic crustini, topped with Gruyere cheese.

Grilled Shrimp & Calamari
Dusted with herbs and breadcrumbs.
Finished with a lemon dressing.

Whipped Sweet Potatoes

Classic Creamed Spinach

Rosemary Roasted Potatoes

Baked Macaroni and Cheese

Truffle and Garlic Smashed Potatoes

Cheddar and Garlic Twice Baked Potatoes

Crispy Shoestring Sweet Potatoes

Grilled Asparagus

Plain Baked Potato

Filet Mignon
10 ounce cut

N.Y. Strip Steak
14 ounce cut

T-Bone Steak
18 ounce cut

Filet Mignon
14 ounce, on the bone

Cowboy Steak
22 ounce, on the bone

Boneless Rib Eye
18 ounce cut

Twin Lobster Tails
Two 6 ounce tails. Broiled or boiled, served with drawn butter. Presented with sautéed spinach.

Grilled Salmon
North Atlantic Salmon presented with rosemary potatoes and sautéed asparagus. Finished with a honey mustard sauce.

Chilean Sea Bass
Pan seared and presented with a rice pilaf. Finished with a vanilla cream sauce.

French Breast of Chicken
Oven roasted organic chicken breast served with whipped sweet potatoes. Finished in a white wine caper sauce.

Grilled Pork Chop
16 ounce center cut chop, caramel glazed and presented with rosemary scented apple stuffing and a sweet potato puree.

Rack of Lamb
Grilled domestic rack of lamb. Served with steamed string beans and rice pilaf. Finished with a port wine reduction.