Appetizers
|
| Nutmeg Trio |
| Shrimp Cocktail, Clams Casino, Fried Calamari. |
| Shrimp Cocktail |
| Gulf shrimp poached in a herbal broth, chilled and
served with cocktail sauce and a zesty remoulade sauce. |
| Point Judith Fried Calamari |
| Your Choice:
Calabrese Style: domestic calamari lightly breaded and
fried, tossed with hot peppers rings and melted
gorgonzola cheese.
Buffalo Style: Tossed in a buffalo style sauce.
or Classic Style |
| Clams Casino |
| Six freshly shucked little neck clams stuffed with crispy
bacon and garlic herb butter. |
| Escargot |
| Baked on a bed of mushrooms, topped with toasted
garlic parmigiana cheese. |
| Maryland Crab Cakes |
| Maryland blue crab meat served with a chipotle
remoulade over greens. |
| Caprese |
| Fresh mozzarella, tomatoes, prosciutto, basil, olive
oil, over grilled herb flat bread. |
| Lamb Lollipops |
| Pan seared bone in lamb chops, drizzled with balsamic
vinegar and blood orange reduction. |
| Pan Seared Ahi Tuna |
| Pan seared with black and white sesame seeds drizzled
with a sweet soy sauce and wasabi over seaweed salad. |
| Clams on the Half Shell |
| Served with cocktail sauce and a lemon wedge. |
| Clams Napolitan |
| native clams sauteed with garlic, oil, butter, and herbs
in a white wine broth garnished with toasted points |
| Bruschetta |
| Italian bread baked with frsh mozzarella cheese,
tomatoes, and basil pesto, topped with mixed baby
greens |
Soups
|
| Lobster Bisque |
| Delicate cream soup served with real chunks of Maine
lobster. |
| Onion Soup |
| Caramelized onions blended with chicken and beef
stock, dry sherry, topped with croutons and a thick
slice of pepper jack cheese. |
| Soup du Jour |
| Please ask your server for today's freshly made soup. |
Salads
|
| Classic Caesar Salad |
| Freshly chopped romaine lettuce tossed with seasoned
croutons and aged parmigiana chesse in creamy Caesar
dressing anchovies available upon request. |
| Greek Salad |
| Tomatoes, cucumbers, peperonchini, kalamata olives,
and feta cheese, with extra virgin olive oil. |
| Wedge salad |
| wedge of iceberg lettuce topped with bacon bits, tomato
cubes, and crumbled bleu cheese dressing. |
| Surf and Turf Salad |
| Grilled beef tips and gulf shrimp tossed with field
greens and your choice of dressing |
Pasta and Seafood
|
| Lobster Ravioli Paradise |
| Our own raviolis stuffed with real lobster meat tossed
with basil leaves and chunks of lobster meat in a
Jacqueline sauce. |
| Rigatoni alla Vodka |
| add chicken 5 add shrimp 7 |
| Stuffed Shrimp |
| Three gulf shrimp stuffed with our own delicious crab,
lobster and Ritz cracker stuffing baked and served
with a sweet butter sauce. |
| Honey Nut Encrusted Salmon |
| Black pearl filet of salmon coated with pure honey,
almonds and walnuts laced with a Jacqueline sauce. |
| Linguine con Scampi |
| Gulf shrimp sauteed in pure olive oil, garlic, tomatoes
and fresh herbs, served over linguine. |
| Filet of Sole |
| Fresh filet of sole stuffed with Ritz cracker and crab
stuffing laced with a rich lobster cream sauce or oven
broiled. |
| Broiled Sea Scallops |
| Jumbo sea scallops broiled with white wine and Ritz
crackers in a lemon butter sauce. |
| San Francisco Cioppino |
| Gulf shrimp, clams, scallops, calamari, lobster tail
in a red or white sauce served over saffron linguine. |
| Maine Lobster Tails |
| With lobster and crab Ritz cracker stuffing, served with
drawn butter and a lemon wedge. |
| Sesame Encrusted AhiTuna |
| Pan seared served sliced over sea weed salad and
wasabi cream. |
| Classic Baked Boston Scrod |
| Broiled with Ritz crackers, butter and white wine. |
Entree
|
| Chicken Savannah |
| Pan simmered chicken filet in a cream mornay with leaf
spinach and colored sweet peppers tossed with bow tie
pasta |
| Chicken Francaise / Marsala |
| Fresh chicken breast egg battered and sauteed in your
choice of lemon, butter, and white wine sauce OR a
marsala sauteed with caramelized onions and
mushrooms in a marsala demi glaze |
| Chicken / Shrimp Marengo |
| pan seared with mushrooms, spinach, caramelized
onions in a port wine reduction with a touch of red
sauce over rigatoni |
| Veal and Shrimp Fazzino |
| sauteed veal medallion with prosciutto, and sun dried
tomatoes with gulf shrimp in a champagne pink cream
sauce over rigatoni |
| Veal Oscar |
| egg battered veal medallions sauteed in a Madeira wine
sauce topped with steamed asparagus and fresh Maine
lobster meat laced with a classic bearnaise sauce |
| Bourbon Glazed Pork Chps |
| two pork chops seasoned and grilled to perfection;
glazed with Tennessee's finest Jack Daniels sauce |
| Rack of Lamb |
| New Zealand rack of lamb seasoned and baked; served
sliced with a lamb mint demi glaze |
| Caribbean Mixed Grill |
| Pork chop, chicken filet, and shrimp on a skewer over
mango and sweet coconut rice pilaf |
| Southwestern Grilled Rib Eye Steak |
| rubbed with chili spice and ground coffee beans ;
grilled and topped with sauteed mushrooms and onions
served over a bacon chipolte mashed potato |
| Classic Grilled Rib Steak |
| with starch and vegetable du jour |
| Filet Mignon |
| Bearnaise - tenderloin of beef grilled to perfection and
laced with bearnaise sauce OR
Stuffed tenderloin stuffed with Boursin cheese and
grilled; topped with wild mushroom ragu and
bordelaise sauce Add - $2 |
| Boursin New York Sirloin |
| Grilled 14 ounce New York Sirloin topped with melted
boursin cheese served with vegetables and starch of the
day garnished with frizzled onions |
Choice of One Sauce
|
| |
| Bearnaise |
|
| Au Poivre brandiere peppercorn |
|
| Creamed Horeseradish Sauce |
|
| Roasted Pepper Gorgonzola Cream |
|
Additions
|
| Stuffed Maine Lobster tail |
|
| Two Stuffed Shrimp |
|
