Entrees
Light Entrees
Cioppino
-- 21
Fresh fish, clams, shrimp, scallops, mussels, saffron tomato broth,
touch of anisette, garlic crostini
Oriental Steak Salad
-- 15
Fresh greens & romaine lettuce, garden vegetables, asian inspired tenderloin tips, toasted sesame seeds, toasted almonds, creamy homemade vinaigrette
Crab Cake
-- 18
Five ounce all jumbo lump crab cake, baked until golden brown and sprinkled with Old Bay. Served with Chef's selection of accompaniment.
Chicken Roulade
-- 19
Thin pounded chicken breast, honey ham, jumbo lump crabmeat, seasoned cream cheese, lemon butter asparagus sauce
Entrees
Scallop Thermidor
-- 26
Jumbo sea scallops, classic thermidor sauce, over orchiette pasta
Shrimp Risotto
-- 24
Jumbo gulf shrimp, parmesan risotto, chucky tomato sauce
Mediterranean Bistro Tenderloin
-- 25
Jumbo lump crabmeat, Mediterranean pesto, roasted shoulder cut steak
Bronzed Catch
-- 26
Pan-roasted fresh fish, sweet & spicy glaze, seasonal fruit salsa, creamy lemon vinaigrette
Fresh Catch with Roasted Tomatoes
-- 26
Pan-roasted fresh fish, seasoned oven-dried tomatoes, wilted spinach with shallots, basil and garlic oils
Jumbo Lump Crab Cakes
-- 27
Two five ounce all jumbo lump crab cakes baked to a golden brown and sprinkled with Old Bay. Served with a Chef's selection of accompaniment.
Filet Mignon
-- 27
Eight ounce center cut beef tenderloin, Bernaise sauce, asparagus
Veal Pistachio
-- 25
Thin scallops of veal, mushroom, prosciutto, shallots, pistachios, Madeira wine, cream
Beef Du Jour
-- Priced Daily
Chef’s choice of cut, preparation, & accompaniments
Seared Caribbean Tuna
-- 26
Fresh sushi grade tuna, homemade zesty island herb sauce, mango chutney, sweet potato fries
