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HORS D’OEURVES
Lobster & Crab
Risotto Cakes
Lobster and crab mixed with
a seasoned Parmesan-risotto,
rolled in panko crumbs and
flash fried; topped with
Grand Marnier beurre blanc
Calamari & Banana Pepper
Fritta
Served with marinara sauce
for dipping
Seafood Sampler
One each of grilled garlic shrimp,
apple wood bacon wrapped
scallop & oyster Rockefeller
Oysters Rockefeller
Oysters baked with a spinach
cheese sauce and a hint of
Pernod liquor
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Mussels Isabella or Marinara
Blue mussels simmered in
white wine, garlic, shallots, leeks
& fine herbs; finished with a
lime butter or simmered in a
zesty red sauce
DINNER ENTREES
Chicken Atlantis
Boneless breast of chicken
sautéed with shallots, white wine,
mushrooms, tarragon-cream,
topped with scallops and
lobster meat; served with rice
Baked Fisherman’s Platter
Fresh salmon, scrod, scallops
& stuffed lobster baked
with butter & seasoned crumbs;
served with rice
Lobster
Lobster Thermidor, Twin Lobsters
boiled or baked stuffed,
or Lazy Man’s Lobster
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Chicken & Butternut Squash
Ravioli
Butternut squash raviolis
tossed with a sautéed chicken
breast, sun-dried cranberries
& julienne carrots in a Madeira
wine cream sauce; topped with
toasted almonds
Baked Chatham Scrod
10 oz. with seasoned crumbs,
served with rice
SIGNATURE
STEAKS & CHOPS
Pork Chops
Sirloin
Filet Mignon
Veal Chop
Cowboy Steak
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