Baked penne pasta tossed in a three-cheese blend with Ritz crackers

Disassembled lobster, littlenecks, PEI mussels, shrimp & scallops simmered in a fragrant stock of garlic, sweet onion, and sherry wine, finished with roasted cherry tomato and lemon butter set over pappardelle pasta

Fire-roasted swordfish topped with a mixture of bacon, spinach, and parmesan cream, set over braised broccolini & shrimp “panzanella”

Fresh lobster meat and shrimp, sauteed with snap peas and tomato in a vodka sauce, tossed with pappardelle pasta

Scallops, shrimp, haddock, & lobster fire-roasted with Ritz cracker crumbs, finished in tomato beurre blanc

14oz prime rib, Himalayan sea salt and rosemary-crusted, slow roasted with garlic cloves and cheddar cheese, served with au jus

Char-grilled turkey breast soaked in our house marinade, finished in lemon & garlic

Tomato and feta-crusted salmon, set over a cold salad of tomato, fresh herbs, orzo, and cucumber tossed in a lemon vinaigrette

House “boursin” cheese stuffed shrimp, set with pork belly and crispy Brussels sprout grits, drizzled in a cajun butter

Sesame saku tuna, flash seared (rare), set over shrimp lo mein topped with kimchi cucumbers

Tomato braised short rib, asparagus, pan-roasted onion, shaved romano, and garlic cream tossed with penne pasta

Teriyaki BBQ marinated sirloin tips

Whole lobster steamed to perfection, served with chef’s sides and sweet butter

Pan-seared chicken breast with button mushrooms, roasted tomato, and capers in a lemon butter sauce, served over a zucchini nest