Menu

sushi grade tuna, avocado, wontons

Par-baked with secret spices, tossed in buffalo sauce and finished over coals, bleu cheese dressing and celery.

Cocktail sauce and lemon

With chipotle remoulade

Chipotle remoulade

a dozen or so littlenecks in white garlic broth.

2 large meatballs in marinara sauce with toasted garlic bread.

Crisp bacon, casino butter

fried chicken wings tossed in garlic parmesan butter sprinkled with parmesan cheese, served with ranch dressing

A jumbo Bavarian Soft Pretzel with mustard and cheese dipping sauces

1/2 Lb of Large Shrimp sautéed in Chef Dave's secret spices with a little kick. These are a favorite of many regulars: Fitz, Lee, Mike

Asiago crusted creamy cheese dip loaded with Maryland Lump Crab Meat served with tortilla chips.

$8

Shrimp, scampi sauce, asiago sprinkles

Plum tomato sauce, mozzarella, pesto drizzle

Over field greens with mango, avocado, cucumber, scallions, cucumber wasabi dressing

Shrimp, crab, field greens, avocado, tomato, scallions, egg, bacon, and bleu cheese

Chopped romaine, garlic croutons, reggiano parmigiana, caesar dressing

Vodka and tomato cream sauce flavored with pancetta bacon

Wild caught "Faroe Island" North Atlantic salmon cold smoked, finished in a pan with lemon beurre blanc. Served with rice pilaf and veggies.

Gluten free pasta with Beyond Meat Italian Sausage, Veggies, Cannellini Beans, Vegetable Stock, EVOO and Garlic

24 oz. USDA choice New York Strip grilled over flames served with mashes potatoes and veggies. "It's Awful Big and it's Awful Good"

Creamy cheese trio with truffle oil loaded with fresh lobster and topped with panko bread crumbs

Pan seared sea scallops served over a creamy mushroom risotto with truffle oil.

Sautee chicken in marsala wine sauce with wild mushrooms

Fried scallops, french fries, tartar sauce and lemon