Appetizers
Appetizer Sampler -
Stuffed
mushrooms, fried calamari, coconut shrimp and
mini crab cakes.
Fresh Maine Steamers -
Spinney
creek brand steamers are the best that Maine has
to offer.
Calamari -
Lightly breaded
and fried, served with marinara sauce.
Volcano Calamari -
Flash-fried
and tossed with mild cherry peppers and Thai
chili sauce.
Scallops -
Day boat scallops
wrapped in applewood smoked bacon.
Jumbo Lump Crabcake
- Placed on a bed of field greens with a garlic
mustard mayonette.
Baked Stuffed Mushrooms
- Sun-dried tomato, spinach and sausage stuffing
topped with Mornay sauce.
Ahi Tuna Sashimi -
Sliced
thin, served over an avocado and cucumber salad
with wasabi and soy sauce.
Clams Casino -
A saute of
onions, peppers and bacon baked atop fresh
clams.
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Crocks and Stocks
All entrees come with the house salad or a cup
of chowder. However, you may choose to
substitute those accompaniments with any of the
items below indicated by “as a choice” for the
price noted next to that item.
New England Clam Chowder
- A homemade rich and creamy hearty chowder
loaded with clams, potatoes, onions, celery and
spices.
Manhattan Clam Chowder
- A
tomato based chowder loaded with clams,
tomatoes, potatoes, carrots, onions, celery and
spices.
Lobster Bisque
- Loaded with lobster meat and laced with
sherry.
Crock of Onion Soup
- Covered with garlic cheese bread and melted
mozzarella.
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Salads
House Salad
- Romaine lettuce,
spinach leaves, cucumber, tomatoes, seedless red
grapes, thinly sliced Red onions, shredded
carrots and choice of dressing.
Mozzarella di Buffala
and Vine Ripe Tomato Salad
- With fresh basil and extra virgin olive oil.
Antipasto Salad
- Imported prosciutto, sopressata, calamata
olives, roasted red peppers, red onions, fresh
mozzarella and parmesan cheese served over
chopped romaine Drizzled with imported extra
virgin olive oil.
Pears and Prosciutto
Salad -
Thinly sliced pears and imported prosciutto
tossed with mixed greens in A light vinaigrette.
Tableside Caesar Salad
- Our house specialty, prepared tableside for
two or more.
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Raw Bar
Half Dozen Oysters
Half Dozen Clams
Shrimp Cocktail -
Five chilled jumbo shrimp.
Chilled Alaskan King
crab legs
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House
Specialties
All entrees include bread service and your
choice of house salad or chowder.
Shrimp Pasta
- Jumbo shrimp, asparagus spears, garlic, green
onions and sun-dried tomatoes sautéed in sherry,
Laced with olive oil and butter, tossed with
penne pasta, fresh basil and parmesan cheese.
Sea Scallops
- Grilled and served over a bed of chef’s rice
and asparagus. Topped with a brandied red grape
cream sauce.
Stuffed Atlantic
Flounder
- Filled with our special crabmeat stuffing.
Baked and topped with a lobster and sun-dried
tomato Champagne cream sauce. Accompanied with
seasoned rice and vegetable du jour.
Lobster Ravioli
- Five jumbo lobster-filled ravioli topped with
melted leeks and lobster meat. Laced with a
white truffle butter.
Filet Mignon & Blue
Crabcake
- Served with scalloped potatoes, asparagus and
caramelized onions.
Lobster, Shrimp &
Scallop Sauté
- Sautéed in sherry infused buerre blanc,
finished with fresh chives & crostini.
Chicken Antonio
- Chicken breasts sautéed in a brown tomato
sauce with fresh spinach and garlic. Topped with
melted mozzarella and served over penne pasta.
Three Cheese Stuffed
Chicken Breast
- Chicken breast stuffed with ricotta cheese,
mozzarella cheese, fresh parmesan cheese,
Sundried tomatoes, fresh herbs and spinach &
topped with a sherry - laced demi-glaze. Served
with yukon gold mashed potatoes and vegetable du
jour.
Lobster Tail
- A large sweet brazilian lobster tail served
with drawn butter.
Surf &Turf
- A 5 oz brazilian tail and half a pound of
choice filet mignon. Served with caramelized
onions, scalloped potatoes and grilled
asparagus.
King Crab Legs “The
Deadliest Catch” -
Double split for
easy access.
King Crab Legs and Fried
Shrimp
Filet and King Crab Legs
- 1/2 pound of steamed legs served with an 8 oz
filet mignon. Accompanied by scalloped potatoes,
asparagus and caramelized onions.
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Jersey Shore
Classics
All entrees below include your choice of baked
potato, steak fries, vegetable of the day or
chef’s rice.
Fried Shrimp -
Butterflied
shrimp, hand-breaded and fried golden brown.
Side Splitter -
A pound of
golden fried shrimp, flounder, crabcake,
scallops and clam strips.
Stuffed Shrimp and
Scallops -
Four plump shrimp
baked with crabmeat stuffing and accompanied by
day boat scallops.
Maryland Crabcakes -
Two sweet
blue crabmeat cakes served with a roasted red
pepper sauce.
Day Boat Scallops -
Look out
the window & watch the scallop boats bring them
in. Broiled or fried.
Shanty Sampler -
Flounder
fillet, sea scallops, stuffed shrimp and a rock
lobster tail seasoned and broiled.
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Fresh Fish
Selections
Codfish
- Fillet poached in shrimp stock and served over
a grilled polenta cake topped with jumbo shrimp
and candied pecans. Finished with a pomegranate
reduction.
Flounder
- Fillet, lightly
seasoned & baked topped with a black bean, corn
and crab relish. Served with yukon gold mashed
potatoes and vegetable du jour.
Tilapia
- Fillet of
tilapia topped with an almond and black sesame
seed crust. Served over a sun-dried tomato
ragout and mashed potatoes.
Mahi-Mahi
- Lightly dusted with cajun seasoning and
char-grilled. Served over mashed sweet potatoes
with a mango salsa.
Cedar Plank Salmon
- Atlantic salmon fillet coated with a dry
mustard and herb rub, cooked on a cedar plank
and served with sweet mashed yams and vegetable
du jour.
Ahi Tuna
- Sushi grade tuna lightly seasoned with nutmeg,
cinnamon, ginger, and kosher salt, then drizzled
with a pomegranate reduction. Pan seared and
served rare to medium rare over an acorn squash
risotto.
Monkfish
- Loin of monkfish wrapped with imported
prosciutto and puff pastry, baked till golden
brown. Served over a Tuscan ragout & topped with
fresh grilled asparagus.
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Hand Cut
Steaks and Chops
Filet Mignon
- A freshly cut 10 oz tenderloin served with
caramelized onions, scalloped potatoes and
grilled asparagus.
New York Strip Steak
- A 14 oz classic american steak broiled to
taste, served with caramelized onions, scalloped
potatoes and grilled asparagus.
Prime Rib
- served on friday, saturday and sunday only. A
14 - 16 oz cut of slow roasted prime rib
seasoned with coarse black pepper and salt.
Served with au jus and a tomato horseradish
sauce with your choice of a side dish.
Double Loin Pork Chop
- We start with a huge 26 - 30 oz french cut
pork chop,wrap it in imported proscuitto and
slow roast it. We serve it on a mound of
freshyukon gold mashed potatoes and finish the
dish with a shitake mushroom, roasted tomato,and
spanish onion merlot sauce.
Duck Breast
- Maple leaf duck breast seasoned and grilled to
your desired temperature and topped with a bing
cherry sauce. All served with yukon gold mashed
potatoes and roasted baby carrots.
Lobster
- 1 1/2 pound, 2 pound, or 2 1/2 pounds. Larger
sizes, up to 7 lbs., are also available but in
limited supply. Our lobsters are caught in local
waters and off loaded into our own lobster
market in point pleasant beach. We then hold
them in pristine temperature controlled tanks
according to our strict guidelines.
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