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APPETIZERS
Artichoke Hearts Vincent
Sweet cream cheese with
crabmeat, stuffed artichoke
bottoms, handrolled in crisp
fried bread crumbs over
lobster cream sauce
Maryland Lump Crab
Cocktail
Served with dipping sauce
Raw Bar Medley
Two each shrimp, littlenecks
& oysters with cocktail sauce
Duck Spring Rolls
Served with chili/garlic
dipping sauce
SOUPS & SALADS
Arugula and
Goat Cheese Salad
Baby arugula tossed with black
olives, sun-dried tomatoes and
onion vinaigrette, topped with
Vermont goat cheese
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Tomato Mozzarella
Fresh tomato and mozzarella
with extra virgin olive oil,
fresh basil and balsamic
vinegar reduction
ENTREES
Macadamia Encrusted Mahi
Baked and served with
pineapple salsa
Sesame Encrusted Tuna
Pan seared with a sweet soy
ginger sauce
Boiled or Baked Stuffed
Lobster
Local 2 lb. lobster boiled or
baked stuffed with house crab
& scallop stuffing, with
drawn butter
Bouillabaisse
Fish stew of scallops, jumbo
shrimp, calamari, and cod in
a saffron scented fennel and
tomato broth
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Lobster and Scallop Sauté
Local scallops & lobster
in a sherried cream sauce
over angel hair
Baked Stuffed Sole
Fresh sole with crab & scallop
stuffing, topped with
vermouth beurre blanc
Fried Entrees
Mahi Mahi with pineapple
salsa; Butterflied Jumbo
Shrimp with cocktail sauce;
Whole Belly Clams or Cod
with remoulade sauce.
All served with French fries
or onion rings & coleslaw
Angus Beef
Prime Rib, NY Sirloin, Filet
Mignon & Petit Sirloin
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