Chilled jumbo shrimp served with our zesty homemade cocktail sauce.
Thin slices of beef topped with mixed greens and shaved parmigiano.
Delicious mix of shrimp and calamari topped with red onions, Peruvian style.
Grilled sirloin tips served with chimichurri.
Fresh seasonal melon draped with Prosciutto di Parma.
Grilled and served with fresh tomato sauce.
Thin sliced fresh salmon marinated with a lemon dill dressing.
Snails sautéed in a garlic butter sauce.
Jumbo mushroom caps filled with a delicate crabmeat stuffing and topped with hollandaise.
Deep fried squid accompanied with a marinara dipping sauce.
Deep fried and served with fresh tomato sauce.
New Zealand mussels sauteed and marinated in a fresh tomato sauce
Prepared European style with onion, capers and extra virgin olive oil.
Deep fried and served with tartar sauce.
A rich hearty onion broth covered with a thick layer of melted cheese.
Created by our Chef on a daily basis.
Fresh buffalo mozzarella and beefsteak tomatoes topped
with basil leaves and drizzled with extra virgin olive oil.
Hearts of romaine smothered with a classic Caesar dressing.
GREEK SALAD
Mixed greens with tomatoes cucumbers, kalamata olives& feta cheese in a raspberry vinaigrette dressing.
Split iceberg lettuce hearts simple yet satisfying.
A colorful mixture of spicy arugola, radicchio and Belgian endive
prepared with our tangy lemon vinaigrette dressing.
Romaine lettuce garnished with tomato wedges, finely sliced onions and
crumbled Blue Cheese. Best when topped with our famous Blue Cheese Dressing.
SELECTION OF DRESSINGS
Extra Virgin Olive Oil & Balsamic Vinegar Thousand Island
Vinaigrette - Blue Cheese
PENNE PRIMAVERA AGLIO-OLIO
Fresh garden vegetables sauteed in a light garlic and olive oil sauce.
The classic slow cooked northern Italian meat sauce.
Homemade ravioli filled with ricotta cheese and spinach served with fresh diced tomato.
SEAFOOD PASTA
Shrimp – Calamari - Mussels served over a bed of linguini in a white wine garlic sauce.
The leanest and more tender of all cuts.
A boneless strip with a firm texture and full flavor.
A well-marbled and juicy steak.
Lean grilled steak topped with our Chef’s special mushroom sauce.
A large succulent cut slowly roasted to perfection served with Au Jus.
A special cut skirt steak rich and flavorful.
A sirloin strip prepared with our delicious three Peppercorns and brandy cream sauce.
Freshly chopped filet mignon seasoned tableside
Ribeye, 48 oz. and over.
Eat it all and you receive the distinction of
having your name on our elite 48 oz. Club Plaque
CLASSIC SAUCES
Béarnaise - Creamy Horseradish - Chimichurri.
Crisp roasted with fine herbs and served with a sweet orange sauce.
Two thick center cut chops lightly seasoned and charbroiled.
Plump, boneless double breast of chicken baked with a unique Blend of twelve tasty, tangy spices.
A petit Filet Mignon and a single lobster tail
A half chicken marinated in a bold citrus seasoning.
Grilled to your liking and served with mint jelly.
Lightly sautéed and prepared marsala or picatta style.
ALL ENTREES ARE SERVED WITH YOUR CHOICE OF AN IDAHO BAKED POTATO,
STEAK FRIES, MASHED POTATOES OR OUR SPECIAL LINDA B. POTATOES.
Shrimp served on a bed of rice with a garlic butter and parsley sauce.
Fresh salmon sautéed to perfection in lemon and butter sauce.
A sweet delicacy best prepared steamed or broiled. (2 or 5 lbs average)
The chef's daily creation, varies with the season.
TWIN LOBSTER TAILS 39.95
Succulent tails broiled to perfection.
SPECIALTY SAUCES 3.95
Next to your favorite entrée a Mushroom or Poivre sauce.
WE RESPECTFULLY REQUEST NO PIPE OR CIGAR SMOKING.
FOR YOUR CONVENIENCE, A 17% GRATUITY WILL BE ADDED TO YOUR CHECK.
ENTRÉE SHARING CHARGE $ 5.00
ALL MEAT DISHES ARE COOKED TO YOUR LIKING, WE ARE NOT RESPONSIBLE OTHERWISE