From the Sea. All entrees, except pasta dishes, come with corn on the cob and choice of potato.
farm fresh Scottish salmon dusted in cajun seasoning, blackened and then topped with a pico de gallo
a classic new england dish with lobster meat, shrimp and blue crab meat sauteed together in a sherry cream sauce
SAUTEED CRAB MEAT
Jumbo lump crab meat sauteed in a garlic herb butter sauce with white wine and lemon nestled on a bed of campanelle pasta
FISH AND CHIPS
beer-battered atlantic cod fish filets deep-fried until golden and paired with spiral fries and a side of malt vinegar and tartar sauce
two five ounce tails tempura fried or broiled in butter and old bay or fra divolo style with a hint of anisette. served over a bed of long fusilli
CRAB HOUSE CAKES
crab cakes made with fresh maryland crab meat, vegetables and house seasonings. griddled until golden brown and served with chipotle dipping sauce
companelle pasta tossed with garden vegetables simmered in a cajun cream sauce topped with jack cheddar cheese. Add chicken, shrimp or crab meat for extra.
SEAFOOD FRA DIVOLO
lobster tail, shrimp, clams and blue shell mussels simmered in a filetto de pomodor sauce, red pepper seed anisetta over long fusilli
MAC AND CHEESE
LOBSTER,SHRIMP OR CRAB MEAT campanelle pasta tossed in a mascarpone, havarti and gram padono cream sauce. topped with white cheddar cheese and panko bread crumbs then baked