10/28/20

Soup: crab bisque

Appetizer: Clams “Pavarotti”, top neck clams stuffed with shrimp, crab, peppers, onions, laced with bechamel and baked with melted mozzarella. 

Pasta : Orecchiette pasta in a madeira cream sauce with scallops, crab meat, sun-dried tomatoes, and spinach

Fish: Char-grilled swordfish with a jumbo shrimp in a tequila, lime, and pineapple sauce, over aromatic jasmine rice, and grilled asparagus

Meat: Char-grilled Ribeye with roasted Jersey tomatoes, sauteed long hots, jumbo lump crab meat, and bleu cheese, with broccoli rabe, and roasted potato

pasta choices: linguini fini, penne, spaghetti

Crème Brule is pumpkin 

Tomahawk for 2……$99.00

Oysters: Long Island Salts Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. These medium-sized oysters are mild, pleasantly salty and very meaty. Blue points are

great beginner oysters, as they won’t overwhelm you, and go well with a classic spicy cocktail sauce.

Try an Add On: Sautéed Crab Meat, Sinatra Special (Crab meat and 2 Shrimp with Fresh tomato Garlic Sauce), Gorgonzola Garlic Butter, Sautéed Onions, Sautéed Mushrooms!