Appetizers | Soups | Salads | Pastas & Grains
À la Carte | Grilled & Oven Roasted Entrees
From the Waters of the World

Sesame Crusted Seared Rare Ahi Tuna on
Asian Seaweed Salad
with Szechuan Sauce and Wasabi Drizzle

Seafood Stuffed Portobello with Asparagus,
Havarti Cream, and Sauce Bearnaise

One Pound Charred, Spicy Buffalo Wings
with Celery Sticks and
Bleu Cheese Dipping Sauce

Homemade Potato and Cheese Pierogies with Caramelized Onions
and Sour Cream

Medium Hot Banana Peppers stuffed with Veal Sausage and
Ricotta Cheese in a Pool of Marinara Sauce,
topped with Mozzarella

Oysters Rockefeller—Baked Oysters with Creamy Spinach
and Melted Cheese

Beau’s Famous Chicken Sausage with Creole Mustard Sauce
(Gourmet Magazine 1989)

Jumbo Shrimp with Cocktail Sauce

House Made Maryland Crab Cakes with Mustard Sauce

House Made Mozzarella Sticks with Marinara

One Pound Cultured Mussels in Garlic Butter or Spicy Marinara

Calamari Napolitana—Flour-dusted, sautéed with Lemon, Garlic,
Sweet Red Peppers, Scallion, Crusted Red Pepper and Sherry

Baked Imported Brie wrapped in Phyllo, topped with French Preserves

Thai Lettuce Wraps—Satay Chicken Strips, Peanuts, Cucumber,
Carrots, Bean Sprouts, Noodles, Lettuce Leaves,
served with Delicious Dipping Sauces

Funky Tuna Tartare—Sushi Tuna Tower layered with Avocado,
Purple Onion, Mango, Cucumber, finished with Seaweed Salad,
Toasted Sesame Seeds, Citrus Drizzle

Wasabi Cream and garnished with Wonton Chips

Pulled Pork Enchilada with Aged Cheddar Cheese, Enchilada and
Tomatillo Sauce, Fresh Salsa and Cilantro Lime Drizzle

Shrimp and Wild Mushroom Ragout with Marinara over Grilled Polenta

Fresh Sautéed Garlic Bread with Grated Romano

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Soup du Jour
cup or bowl

New England Clam Chowder
cup or bowl

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Baby Bibb, Mesclun Greens, Poached Pears, Caramelized Pecans,
Maytag Bleu Cheese, Fresh Berries, and Citrus Vinaigrette

Spinach Salad with Creamy Garlic Romano Dressing,
Fresh Mushrooms, Chopped Egg, Bacon Bits, and Tomatoes

Fresh Arugula, Tomatoes, Feta Cheese, Sweet Onion, Kalamata Olives and Cucumbers, tossed in Olive Oil

Caesar—Romaine Lettuce, Garlic Herb Croutons tossed
with Traditional Dressing

Mesclun—Baby Greens, Sun-Dried Tomatoes, Artichokes,
Buffalo Mozzarella with Balsamic Vinaigrette

Wedge of Lettuce with Bacon Bits, Chopped Tomatoes, Egg,
Danish Bleu Cheese with Sesame French Dressing

Grilled Eggplant, Artichokes and Asparagus with Baby Greens,
Hearts of Palm, and Fresh Vegetables

Add Bleu or Feta Cheese

We also have Fat-Free Lemon Herb, Low-Carb Asian Sesame Ginger, and Low-Carb Roasted Garlic Vinaigrette

Italian Feast  Mussels, Shrimp, Scallops, Calamari, Fresh Fish,
and Artichokes in Marinara Sauce over Linguine

Chicken Marsala  Sautéed Breast on a Bed of Roasted Red Pepper
and Romano Polenta with Wild Mushroom Marsala Sauce
and Basil Cream Drizzle

Scaloppine di Vitello  Sautéed Veal with Mushrooms, Artichokes,
Capers, Tomatoes and Prosciutto in a Lemon Butter Sauce
with Angel Hair Pasta

Scampies Palm Beach  Grilled Scampies atop Spinach Fettuccini
with Teardrop Tomatoes and Garlic-Asiago Cream

Ravioli Trio  Red Pepper and Smoked Mozzarella, Crimini Mushrooms,
and Fontina Goat Cheese and Black Pepper
with a Vodka Tomato Cream Sauce

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Cheddar, Bacon, and Scallion Croquettes with Caramelized Onions

Lobster Smashed Potatoes

Bean Medley with Toasted Almonds

Garlic Smashed Potatoes • Home Fries

Grilled Asparagus • Southern Mean Greens

Pasta Alfredo or Pasta Marinara

Fava Bean and Bread and Butter Corn Succotash

Sautéed Spinach in Lemon, Garlic, and Olive Oil

Cajun or Pepper and Onion Home Fries

Maple Mashed Sweet Potatoes

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Grilled & Oven Roasted Entrées

14 oz. Center Cut Pork Chop with Maple Mashed
Sweet Potatoes, Southern Mean Greens,
and Bourbon-Braised Caramelized Apple Sauce

Grilled Free Range Chicken Breasts with
Root Beer BBQ Sauce, Pomme Frites, and
Fava Bean with Bread and Butter Corn Succotash

Duck Two Ways  Grilled Peppered Duck Breast “MR” layered with
Portabella Mushrooms, Duck Confit, Parisienne Potatoes and Carrots,
Goat Cheese, Crispy Fried Leeks,
and Sun-Dried Cherry and Port Wine Demi

Wine Braised Veal Shank with White Bean and Potato Purée
with Root Vegetable and Veal Demi

Domestic Rack of Lamb with Creole Mustard Crust, Rosemary,
Lamb jus, Herb Potato Pancakes, Haricot Vert, Baby Carrots,
and Boursin Cheese Drizzle

Beef Tenderloin Medallions with Wild Mushroom and
Three Cheese Ravioli with Port Wine Demi,
Danish Bleu Cheese Crumble and Vegetable Garnish

Filet Mignon with Vegetable Medley
9 oz. or 14 oz.

Prime Boston Strip with Vegetable Medley
14 oz. or 20 oz.

Also available with Sautéed Mushrooms, Onions, Scampi, Crab Legs,
Lobster Tails, or Au Poivre Sauce at an additional charge

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Grilled Sea Bass over Lobster Smashed Potatoes,
Chive Veloute and Grilled Asparagus Garni

Lightly Cajun Catfish with Mango, Papaya Salsa, House Rice
and Vegetable Garnish

Potato Crusted Florida Snapper with Lemon Beurre Blanc
and Vegetable Garnish

Fresh Spiced Salmon over Pumpkin Spiced Spaghetti Squash,
Wild Rice, topped with Tomato Caper Kalamata Olive Salsa

Panko Crusted Scallops with Lobster, Shrimp and Brandy Cream Sauce
on a Bed of Roasted Red Pepper Pasta

Grilled Pepper Crusted Tuna “MR” over Orange Ginger and
Black Sesame Lo Mein Noodles with Stir-Fry Vegetables
and Szechuan Chili Sauce

Jumbo King Crab Legs with Vegetable Medley

Sweet Lobster Tail with Vegetable Medley

Seafood Stew Shrimp, Scallops, Fresh Fish, Mussels, Clams, Vegetables,
Giant White Beans in Lightly Spicy Tomato Broth

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Parties of 8 or more, 20% gratuity will be added to one check.
Please refrain from pipe or cigar smoking.
Consuming raw or undercooked meats, poultry, seafood or eggs
may pose an increased risk of foodborne illness.