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Our Menu


15.95Mushroom Crab In Phylo

Sautéed leeks, a blend of mushrooms and jumbo lump crabmeat in a garlic sherry butter sauce, served in a phylo shell.

11.95Artichoke Spinach Dip

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread.

16.95Bostonian Shrimp

“A house favorite” Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce.

14.95Crab Cake

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli.

12.95Enchilada Stuffed Poblano

Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce.

16.95Lobster Betty

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce.

15.95Shrimp Cocktail

Four jumbo shrimp with traditional cocktail sauce.


Sautéed in a garlic and shallot butter sauce and served in a French roll.

13.95Diver Sea Scallops

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.

12.95Mediterranean Risotto

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

9.95Caesar Salad

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese.

7.95House Salad

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing.

9.95Chopped Salad

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut, dried cranberries, avocado and tossed in garlic sesame vinaigrette.

10.95Heirloom Tomato and Fresh Mozzarella Salad

Heirloom tomatoes, fresh mozzarella, basil, red onion and arugula dressed with our honey balsamic dressing and sprinkled with pink sea salt.


Shrimp Pasta

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 and Mushroom Rigatoni

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

Red Curry Seafood Bolognese

Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with pappardelle pasta.
Half 22.95 | Full 29.95


30.95Herb Crusted Swordfish

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc.

29.95Goat cheese, walnut and fig crusted Salmon

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette.

Carmen’s Seafood Risotto

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

32.95Hazelnut Bacon Scallops

Pan seared diver sea scallops with shallots, bacon and garlic in a hazelnut cream sauce.

32.95Duck Breast

Pan seared Maple Leaf Farms duck breast, lacquered with port wine blackberry glaze.

26.95Lemon Fennel Chicken

Buttermilk marinated airline chicken breast pan roasted with tomatoes, fennel, lemon and shallots finished with white wine and butter.

28.95Pecan Pork Chop

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace.

39.95Filet Mignon

Eight ounce filet grilled and finished with roasted shallot bacon demi glaze and crumbled gorgonzola. Also available as au poivre with bourbon peppercorn sauce.

35.95Veal and Lobster Piccata

Medallions of veal sautéed with shallots, garlic, lobster meat and capers in a garlic lemon butter sauce.

34.95Filet, Shrimp and Scallop

Grilled 5 ounce filet mignon topped with a pan seared scallop and shrimp finished with balsamic butter sauce.  

25.95Petite Filet Mignon

Grilled 5oz petite filet mignon finished with roasted tomato chimichurri sauce. And served with Frank’s famous smoked gouda potato croquet.

Please tell your server if you have any special dietary needs or requests. We will always do our best to accommodate you.
Chef Scott