MAINS / ENTREES

1. ALASKAN SNOW CRAB - 14oz small snow crab legs

2. ALASKAN KING CRAB LEGS - Alaskan King Crab Legs, steamed with herbs, with Roasted Potatoes and Vegetables.

3. BBQ Ribs- med size rack of pork ribs, homemade BBQ sauce

4. BRODETA - Croatian fish stew; spicy tomato and red wine broth containing prawns, mussels, clams, and snapper, served with naan bread for soaking up broth

5. CHICKEN CORDON BLEU - Double Chicken Breast Stuffed with Ham, Swiss Cheese and Asparagus, baked golden with Mushroom Sauce served with Vegetables and Roasted Potatoes.

6. CIOPPINO – Mussels, shrimp, scallop, onion, pepper, tomato, tomato sauce. Served on anchovie toast and rice. Topped with sole filet.

7. DRY AGED RIBEYE – 10, 12, 14oz, served with sauteed mushrooms

8. Double cut Lamb chops- 4 lamb chops in 2 cuts, coated in Dijon mustard, baked in wood burning over, coated in gremolata (diced garlic, parsley and lemon), served with rosemary port sauce. Table set up: mint sauce if desired

9. Duck Breast- baked duck breast, served med rare with orange brandy sauce (sticky with a hint of honey)

10. FILET OF SOLE - lightly breaded white fish, fried on flattop served with lemon and tartar sauce

11. FILET MIGNON - 7oz AKA tenderloin steak, wrapped in prosciutto (Italian dry cured ham), garlic sauteed mushrooms. UPSELL: garlic toast, prawns, crab/lobster, side mushrooms, peppercorn sauce, Neptune topping

12. FISH & CHIPS- beer battered to order cod filets x3 with fries

13. HURRICANE SHRIMP - SPICY- shrimp, peppers, mushrooms, cashews, tomatoes sautéed in spicy homemade tomato sauce

14. JUMBO PRAWNS - 6 prawns, tossed in schezuan sauce and bakes

15. LAMP CHOPS- 4 lamb chops in 2 cuts, served with rosemary port sauce OR lamp sauce

16. LIVER-lightly breaded, thinly sliced liver, sautéed onions, crispy bacon, gravy over top

17. LOBSTER MAC & CHEESE – QUATTRO FROMAGGI- Fettuccine Noodles in a Creamy Four Cheese Sauce mixed with Real Lobster, baked with a Parmesan and Panko Crumble.

18. LOBSTER TAILS - Two lobster tails, oven baked with vegetables and Roasted Potatoes.

19. MEDITERANEAN PRAWNS – Seared jumbo prawns, tomatoes and Mediterranean herbs, chili peppers, rice or potato.

20. NEPTUNE- prawns, asaparagus and béarnaise sauce on top a steak

21. NEW YORK – 8, 10, 12oz, served with sauteed mushrooms.

    1. King Neptune

    2. Oscar

    3. Peppercorn

22. OSCAR – Crabmeat, asparagus, bearnaise broiled on top

23. PRIME RIB – 8, 10 or 12oz. slow roasted prime rib, served with homemade Yorkshire pudding, au jus and horseradish

24. SALMON - Filets of Salmon Stuffed with Shrimp and Cream Cheese and Herbs, steamed in Parchment Paper, accompanied with Vegetables and Roasted Potatoes.

25. SEAFOOD PLATTER- 1 Caribbean lobster tail, 7oz King crab, 4 prawns, 1 piece of snapper (not blackened)

26. SNAPPER - SPICY- white bottom feeder with little flavor; coated in Cajun seasoning and baked.

27. ST LOUIS RIBS – Rack of ribs in homemade BBQ sauce. Coleslaw and fries

28. Steak and Lobster- 7oz sirloin, 1 Caribbean lobster tail

29. Steak and King Crab Legs- 7oz sirloin, 7oz king crab legs

30. Steak and Snow Crab- 7oz sirloin, 7oz snow crab legs

31. STEAK SANDWICH - 6oz sirloin steak with garlic toast and garlic sauteed mushrooms.

32. SWORDFISH- cooked to a med rare/med to keep from drying out, coated in parmesan cheese and baked

33. TERIYAKI CHICKEN - Oven Baked Chicken Breast, basted in Teriyaki Sauce with Roasted Potatoes and Vegetables.

34. TEQUILA CHICKEN - oven baked chicken breast, melted cheddar and mozza cheese, tequila cream sauce, sautéed mushrooms

35. TOP SIRLOIN - 7oz, 8, 10, 12oz, served with sauteed mushrooms.

36. TROUT – Pecan and honey coated, oven baked

37. TUNA - tuna steak cooked to med rare/med, coated in sesame seeds and baked

38. VEAL MARSALA – dusted veal, sauteed in butter, crimini mushrooms, marsala sauce, fettuccini pomodoro

39. VEAL MORGAN – dusted veal, sauteed in butter, tomato sauce, cheese, baked under salamander golden brown.

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