prince edward island line mussels steamed with fresh garlic herbs, and white wine

prepared daily with the freshest ingredients

tender pieces of lobster and shrimp meat in a crispy pastry purse, served with a black bean, grilled cactus salad and an apple serrano jam

served with green papaya slaw and spicy mango dipping sauce, (the olive indicates chef’s signature items which we think are extra special.)

traditional maryland style crab cakes with avocado, mango, margarita salsa and classic remoulade sauce.(the olive indicates chefs signature items which we think are extra special.)

served with a cool cucumber salad

caramelized onions simmered slowly in a rich sherry and veat stock, topped with swiss and mozzarella cheeses,

sea scallops, clams, and shrimp simmered with fresh herbs, potatoes, and cream, (the olive indicates chef’s signature items which we think are extra special.)

with a lycheem, scallion, hoisin glaze and chilled sesame, seaweed, rice noodle salad

served with napa cabbage slaw and chipotle remoulade sauce, (the olive indicates chef’s signature items which we think are extra special.)

served with baby spinach, cherry tomato, and gorgonzola risotto and grilled asparagus with a wild mushroom demi glace. (the olive indicates chef’s signature items which we think are extra special.)

8 ounce chopped sirloin topped with bbq caramelized onions and fontina cheese, served with lettuce, tomato, and french fries. (the olive indicates chef’s signature items which we think are extra special.)

roasted statler chicken breast, portabello mushrooms, proscuitto, roasted tomatoes, sweet peas, ricotta salata and egg pappardelle pasta

savannah fried game hen with a pecan roasted apple, green beans and garlic mashed potatoes

10 ounce filet served with whipped potatoes, seasonal vegetables, and bearnaise sauce on the side. (the olive indicates chef’s signature items which we think are extra special.)

12 ounce short cut strip topped with a rich mushroom sauce served with whipped potatoes and grilled asparagus spears.

full rack of lamb served with rosemary whipped potatoes, sauteed baby spinach and baked vine ripe tomato, topped with a rich cabernet demi glace.

grilled sierra nevada mustard-malt vinegar marinated boneless twin pork loin chops, wild mushroom risotto, parmesan baked zucchini & tomato stack and portabello demi glace.

japanese eggplant, red onions, green and yellow squash, red bell peppers, fennel bulb, roasted roma tomatoes and herbs dprovence

grilled jumbo shrimp over a broth of coconut milk, kaffir lime leaves, and lemon grass tossed with rice noodles.

topped with caramelized onions, tomato basil sauce, and our four cheese blend

starting with a cheese pizza and add these toppings for $1.00 each (chicken, broccoli, tomatoes, kalamata olives, sliced onion, peppers, artichoke hearts, mushrooms, pepperoni, spinach, and if we have it, well do it!)

topped with fresh basil, garlic, and our four cheese blend

fired with genovese pesto, sundried tomatoes, shaved onions and fontina cheese.

a great starter to share! four oysters, four littlenecks, four shrimp, mussels, and half a lobster served with brandied cocktail sauce. (the olive indicates chef’s signature items which we think are extra special.)

served on ice with brandied cocktail sauce

five jumbo shrimp served on shaved ice with our house-made brandied cocktail sauce

grilled salmon, marinated chicken breasts, grilled shrimp, or seared sea scallops served over romaine lettuce, tossed in our house-made caesar dressing.

layered slices with fresh cracked pepper, drizzled with extra virgin olive oil

arugula and radicchio tossed in our house-made sherry vinaigrette served with warm goat cheese, golden beets, and belgian endive. (the olive indicates chef’s signature items which we think are extra special.)

anjou pears, crispy applewood smoked bacon, spiced candied walnuts, new england dried cranberries, baby frisee, warm mustard banyuals sherry vinaigrette and gorgonzola dust

mesciun greens, vine ripe tomatoes, french beans, roasted beets, cucumber beet root, tossed in our house-made sherry vinaigrette, (the olive indicates chef’s signature items which we think are extra special.)

roasted on a cedar plank in our open fire, topped with a whole grain mustard crust and served with whipped potatoes and seasonal vegetables. (the olive indicates chef’s signature items which we think are extra special.)

crabmeat, shrimp, and scallop stuffed, topped with bearnaise sauce and served with roasted potatoes and asparagus. (the olive indicates chef’s signature items which we think are extra special.)

baked with herbed ritz crumbs, lemon butter, and fresh herbs and served with whipped potatoes and seasonal vegetables.

sweet jumbo sea scallops and gulf shrimp basted with lemon and herbs, served over a creamy citrus risotto, fresh mushrooms and sauteed broccolini.

served with roasted potatoes and grilled asparagus

sushi-grade tuna loin encrusted with light and dark sesame seeds, seared and sliced, served with jasmine rice and steamed baby bok choy topped with a ginger hoisin glaze. (our chefs have selected an appropriate starch to compliment your entree. however, a

1 1/2 pound maine lobster served with steamed corn on the cob, roasted potatoes, and asparagus.

tender fresh fillets lightly sauteed in an egg coating with lemon, herbs, capers and shallots finished with a touch of whole butter, served with whipped potatoes and sauteed broccolini. (the olive indicates chef’s signature items which we think are extra