FLOUNDER POMODORA
Delicate flounder filet, lightly
packed in seasoned breadcrumbs and
baked with Pomodora sauce, garlic
and parmesan cheese.
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FRIED SHRIMP
Traditionally fried or packed in
sweet coconut. Our best seller.
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HERB CRUSTED TILAPIA
Baked in an herb crust and served
with traditional tartar sauce.
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ONION CRUSTED HADDOCK
Juicy and sweet haddock fillet
baked in our special onion crust and
deep fried.
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APRICOT CHICKEN
A plump breast of almond crusted
chicken topped with our homemade
apricot sauce laced with apricot
brandy.
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BAKED STUFFED SHRIMP
Savory shrimp filled with crabmeat
stuffing, basted with garlic butter
and broiled.
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LINGUINE WITH WHITE CLAM
SAUCE
Tender chopped clams in
our delicious clam sauce. Served on
a bed of linguine.
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SEA SCALLOPS
Broiled in lemon butter, hand
breaded and deep fried or baked with
bacon, peppers, onion, garlic and a
spiced butter sauce.
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SHRIMP SCAMPI
Plump shrimp and broccoli florets
sautéed in chopped garlic, shallots
and butter then tossed in linguine
with parmesan cheese and chopped
tomatoes.
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TILAPIA PICATTA
Sautéed in lemon caper butter and
topped with fresh chopped tomatoes.
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SHRIMP AND CRAB CAKE
Golden fried shrimp and a lump crab
cake.
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BAKED STUFFED FLOUNDER
Tender flounder fillet baked
with our own crabmeat stuffing.
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SEAFOOD COMBO
Savory
shrimp, sweet bay scallops, and
haddock fillet, broiled in lemon
butter or deep fried golden brown.
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LUMP CRAB CAKES
Two sweet Maryland style jumbo lump blue crabmeat cakes served with a
roasted red pepper sauce.
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PAN SEARED TUNA
Fresh yellowfin tuna pan seared or
blackened and served with Soy sauce
and wasabi.
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BAKED STUFFED SHRIMP AND SEA
SCALLOPS
Sweet sea scallops and
stuffed shrimp baked with lemon
butter.
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CEDAR PLANK
ROASTED SALMON
Salmon fillet dusted with dry
mustard and roasted on cedar plank.
Set atop a bed of baby greens with a
sweet mustard dipping sauce.
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SIRLOIN STEAK
Marinated
top sirloin steak, grilled to your
desired temperature, and served with
your choice of side dish.
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BLACKENED CHICKEN VODKA
Plump chicken breast dusted with
Cajun seasonings and pan seared in a
cast iron skillet. Sliced thin and
served over penne pasta coated with
vodka sauce.
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