Appetizers
Salads
Pastas
Entrées
Sautéed leeks, a blend of mushrooms and jumbo lump crabmeat in a garlic sherry butter sauce, served in a phylo shell.
A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread.
“A house favorite” Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce.
Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli.
Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce.
Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce.
Four jumbo shrimp with traditional cocktail sauce.
Sautéed in a garlic and shallot butter sauce and served in a French roll.
The famous one we bring to all the events. Pan seared diver sea scallops served with sesame seaweed salad and finished with a curry bell pepper vinaigrette.
Artichokes, tomato, black olives, scallion and spinach tossed with arborio rice and finished with feta cheese.
Make any of the above salads a dinner by adding a roasted natural airline chicken breast, grilled chicken, grilled shrimp, grilled or blackened salmon. 19.95
Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese.
Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing.
Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut, dried cranberries, avocado and tossed in garlic sesame vinaigrette.
Heirloom tomatoes, fresh mozzarella, basil, red onion and arugula dressed with our honey balsamic dressing and sprinkled with pink sea salt.
Jumbo shrimp sautéed and tossed with roasted red peppers, green onions, and linguini, in a white wine garlic butter sauce. Topped with whipped ricotta cheese and olive confetti.Half 17.95 | Full 26.95
Smoked chicken, cipollini onions, medley of mushrooms and spinach tossed with mezzi rigatoni in a marsala wine sauce with a touch of cream. Topped with shaved parmesan.Half 18.95 | Full 24.95
Pan seared chicken breast and prosciutto tossed with aged provolone cheese tortellini and broccolini in a roasted garlic cream sauce. Half 18.95 | Full 24.95
Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with pappardelle pasta.Half 22.95 | Full 29.95
Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc.
Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette.
Shrimp, scallops, lobster and crabmeat sautéed with tomatoes and green onions in a white wine garlic butter sauce served over risotto. Small 28.95 | Large 36.95
Pan seared diver sea scallops with shallots, bacon and garlic in a hazelnut cream sauce.
Pan seared Maple Leaf Farms duck breast, lacquered with port wine blackberry glaze.
Buttermilk marinated airline chicken breast pan roasted with tomatoes, fennel, lemon and shallots finished with white wine and butter.
Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace.
Eight ounce filet grilled and finished with roasted shallot bacon demi glaze and crumbled gorgonzola. Also available as au poivre with bourbon peppercorn sauce.
Medallions of veal sautéed with shallots, garlic, lobster meat and capers in a garlic lemon butter sauce.
Grilled 5 ounce filet mignon topped with a pan seared scallop and shrimp finished with balsamic butter sauce.
Grilled 5oz petite filet mignon finished with roasted tomato chimichurri sauce. And served with Frank’s famous smoked gouda potato croquet.
* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness