Spring Dinner Menu


Seasonal Soup cup 4  bowl 6

French Onion au Gratin Soup   6
Savory onion soup topped with imported cheese and browned gratin style

Fried Calamari   12
Buttermilk calamari flash fried, served with hot peppers and a spicy balsamic sauce 

Korean Style BBQ Short Ribs   15
Asian marinated angus short ribs charbroiled and served with a crunchy slaw

Honey Sriracha Grilled Shrimp   16
Large Gulf Shrimp Charbroiled and glazed with honey sriracha sauce over Asian soba noodles

Mexican Corn Cakes   10
Corn cakes with jalapeno, lime, mexican cheese topped with a chipotle crema

Crab Cake   15

Maryland style crab cake served with creamed corn and topped with sweet potato frites

Stuffed Peppers   11
Banana stuffed peppers with Italian style cheese and sausage filling, served with tomato sauce and crostini

Chicken Quesadilla   14
Grilled chicken with smoked cheddar, roasted corn, red onion and pico de gallo=

Mixed Greens Salad   5
Assorted chicories topped with carrot, cucumber, garbanzo beans and red onion

Grilled Caesar Salad   10
Crisp romaine lettuce seasoned with EVOO and grilled finished with romano, croutons and caesar emulsion

Extra Salad Toppings

Grilled chicken $3/ Grilled Shrimp $3 each/ Grilled salmon $5 Tenderloin $6

Feta, blue cheese or goat cheese $.75


Parmesan Crusted Chicken   20
Pan sautéed chicken cutlet served with assorted greens, tomato, chic peas and a side of balsamic herbal dressing 

Chicken Panzanella   21
Pan seared airline breast served over watermelon, feta and bread salad

 Seared Scallops   27
Fresh diver scallops pan seared with roasted garlic-parmesan risotto

Grilled Salmon   23
Faroe island salmon seasoned and grilled. Served with a couscous red onion, asparagus, tomato,
arugula and citrus beurre blanc

Pasta and Clams  20
Littleneck clams tossed with semolina pasta in a white wine sauce with garlic, fresh herbs and olive oil

Spring Bucatini Pasta   18
Fresh asparagus, peas, garlic, olive oil, lemon and herbs tossed with bucatini pasta

 Pork Ragu   19
Rustic pork, tomatoes, herbs and vegetables cooked down to a ragu served over pappardelle pasta

 New York Angus Strip Steak   32
14 oz Center cut angus steak char broiled, served steak house style

Filet Mignon   33
Center cut angus filet of beef char broiled, served with a red wine rosemary glace