point judith calamari, served with marinara sauce

point judith calamari, fried and tossed with a spicy red sauce and peppers

crab supreme, lemon butter sauce

breaded and fried mozzarella cheese, served over marinara sauce with crispy prosciutto di parma and fresh basil

roasted brussels sprouts, crispy prosciutto di parma, thai chili glaze

topped with onions, tomatoes, goat cheese, basil, extra virgin olive oil and a balsamic reduction

seared sea scallops with spinach, roasted red peppers and prosciutto in an anisette cream sauce

topped with signature lemon butter sauce

topped with signature lemon butter sauce

ricotta stuffed and baked with marinara

middleneck clams and PEI mussels, in a tomato sauce, with andouille sausage and banana peppers

raspberry port reduction sauce, sauteed spinach crispy polenta

cubanelle peppers stuffed with sweet sausage, served over marinara sauce

herb crusted and baked with marinara sauce, served with crostini

arugula with prosciutto di parma, tart cherries, and shaved romano in a sherry shallot vinaigrette

mesculin greens, strawberries, apples candied walnuts and goat cheese with a sweet balsamic dressing

romaine lettuce with oven dried tomatoes, prosciutto crisps, house made croutons, and shaved romano in caesar dressing

House made vegetable burger, red pepper mayo, havarti cheese, fresh greens, challah bun (v)

romaine lettuce, kalamata olives, cucumbers, red onions, feta, tomatoes and oregano with balsamic vinaigrette

creamy italian or balsamic vinaigrette

pasta and cannellini beans in a tomato herb broth

escarole and cannellini beans in a tomato herb broth

pastina, carrots, celery and meatballs in a chicken broth

boneless chicken breast sauteed with a pink chorizo cream sauce, goat cheese and asparagus, tossed with penne pasta

shrimp sautéed with chorizo in a red pepper cream sauce, tossed with bucatini pasta and garnished with scallions and mole’

sweet sausage meat sauce,fresh basil and goat cheese over potato gnocchi

sliced chicken breast sauteed with garlic and extra virgin olive oil, spinach, oven roasted tomatoes and kalamata olives, tossed with penne pasta

middleneck clams in a white clam broth with prosciutto di parma, served over linguini

cajun rubbed boneless chicken breast, creamy alfredo sauce,over fettuccini

shrimp, point judith calamari, middleneck clams, PEI mussels, orange roughy, salmon and sea scallops over linguini, in choice of red or white sauce

ricotta cheese ravioli baked with mozzarella cheese and marinara sauce

shrimp sauteed in a white wine, garlic and olive oil sauce with spinach and tomatoes, served over capellini

point judith calamari in a spicy red sauce with kalamata olives and cherry peppers, over linguini

seasonal vegetables sauteed with a white wine butter sauce, served over choice of pasta or saffron & spinach risotto

topped with signature lemon butter sauce and garnished with an artichoke heart, arugula and capers

layered with eggplant, mozzarella cheese, pimentos and mushrooms in a marsala wine sauce

white wine butter sauce with genoa salami, mushrooms and onions

simmered tomato sauce, onions, mushrooms and bell peppers

melted mozzarella, mushrooms, escarole, prosciutto di parma and a marsala wine sauce

port wine sauce, oven roasted tomatoes and goat cheese, served over saffron risotto and garnished with roasted vegetables

melted mozzarella, mushrooms, escarole, prosciutto di parma, and a marsala wine sauce

lemon cream sauce, artichoke hearts, capers and roasted red peppers

mozzarella and marinara sauce

pan seare eight ounce filet mignon topped with white wine sauce, backfin crabmeat, and roasted asparagus, served with potatoes

pan seared eight ounce filet mignon with white wine butter sauce, artichoke hearts, peperoncinis, olives and pimentos, served with potatoes

pan seared 10 ounce pork tenderloin topped with mushrooms and a merlot cream sauce, served over whipped potatoes

Braised Short Ribs in a demi glaze with mushrooms and onions, served over whipped potatoes

rack of lamb with a raspberry port wine sauce and spinach, served over whipped potatoes

topped with signature lemon butter sauce and garnished with an artichoke heart, arugula and capers

pan seared sea scallops topped with a port wine reduction sauce, portabella mushrooms and goat cheese, served over saffron and spinach risotto

oven roasted orange roughy fillet topped with a white wine sauce, capers, artichoke hearts and roasted red peppers

blackened north atlantic salmon served with oven roasted vegetables and saffron & spinach risotto, finished with lemon butter and a balsamic reduction

lightly battered eggplant slices baked with mozzarella cheese and marinara sauce

baked with ricotta, romano, mozzarella and marinara sauce