Little Neck Clams
$2.00 and up
Blue Point Oysters
$2.50 and up
Jumbo Shrimp Cocktail
with house made cocktail sauce
Pearl Room Platter
Six raw clams, six blue point oysters and shrimp cocktail
Crispy Peppercorn Fried Calamari for 2
Served in spicy lemon pepper vinaigrette
Fresh House Made Mozzarella
With roasted peppers and marinated golden tomatoes.
Macadamia and Coconut Fried Shrimp
Watercress, carrot and Maui onion salad with sweet and sour dipping sauce.
Pan Seared Scallops
Gingered white wine sauce and asparagus roasted corn chutney.
Maryland Style Crab Cake
Jumbo lump crab served with remoulade sauce and red roasted pepper vinaigrette.
Avocado Crab Napoleon
Lemon beurre blanc balsamic basil and oil.
Yellowfin tuna tossed with fresh herbs, sweet Dijon emulsion and watercress salad.
Vegetable Spring Rolls
With cabbage, carrots, ginger and red peppers. Wrapped in rice paper.
Moroccan Spiced Baby Lamb Chops
In an orange cranberry vodka sauce.
Baked Clams Oreganata
With herb toasted bread crumbs.
Black Pepper Crusted Seared Tuna
Over watercress salad with wasabi and sesame vinaigrette.
Hot Seafood Combo
Baked clams, shrimp scampi, mussels, oysters Rockefeller and crabmeat stuffed mushrooms.
Soup & Salad
Soup of the Day
Call restaurant for soup of the day
Tri Color Salad
With shaved Parmesan cheese and citrus vinaigrette
Classic Caesar Salad
With Parmesan cheese, topped with garlic croutons
Roasted Beet Salad
Mesclun salad in raspberry vinegar surrounded by goat cheese and candied walnuts
Tomatoes, cucumbers, mushrooms, shredded carrots and goat cheese with champagne vinaigrette
Grilled Portobello Mushrooms Salad
Baby frisee, arugula and red leaf lettuce with crumbled blue cheese and balsamic dressing
Pasta & Risotto
In tomato basil sauce
Penne Ala Vodka
With shaved Parmesan cheese
Fresh Ricotta Cavatelli
In pistachio basil pesto sauce
Stuffed with Maine lobster, ricotta cheese and fresh herbs in sweet lobster cream sauce
With littleneck clams, mussels, calamari, shrimp and scallops in light tomato sauce
Chicken and Shrimp Fusilli
With Italian sausage, sun dried tomatoes with extra virgin olive oil and garlic sauce.
In a saffron infused yellow rice with shrimp, clams, mussels, chicken and chorizo
Asparagus, spinach and sauteed veggies topped with truffle butter and Parmesan cheese
From The Sea
Pan Seared Atlantic Salmon
In ginger teriyaki sauce with braised scallions, baby carrots and risotto cakes
Pan Seared Tilapia
Over creamy mascarpone shrimp risotto with asparagus and a roasted beet ginger emulsion
Grilled Marinated Tuna Steak
With sliced tomatoes and red onions over arugula in a balsamic dressing
Pan Fried Pine Nut Crusted Lemon Sole
Garlic and herb crusted potatoes, fennel and sauteed spinach in a lemongrass kiwi sauce
Blackened Wild Striped Bass
In lobster brandy sauce topped with a coconut shrimp, sauteed spinach and potato croquette
Pan Seared Chilean Sea Bass
Over sweet pea fresh horseradish risotto with asparagus in a balsamic beurre rouge
Jumbo Panama Shrimp
With snow peas and risotto cakes in a creamy chipotle sauce
From The Land
Prime Filet Mignon
With house whipped potatoes and braised Swiss chard in a port wine demi-glace
Grilled Black Angus Shell Steak
With creamed spinach and potato gratin in Au poivre sauce
Braised Boneless Beef Short Rib
Over fresh gnocchi pasta with sweet peas in creamy Parmesan sauce.
Prosciutto Wrapped Pork Tenderloin
Sun dried tomato infused whipped potatoes, sauteed Swiss chard and roasted pine nut and sweet yellow raisin chutney
Stuffed French Breast of Chicken
Wrapped in apple smoked bacon and stuffed with creamy spinach risotto in roasted garlic chipotle sauce with maple sweet potatoes and sauteed baby bok choy
Sauteed chicken topped with grilled portobello mushrooms and mozzarella cheese in balsamic fig reduction with julienne vegetables and prosciutto potato croquettes
French Breast of Chicken
With pesto mashed potatoes, broccoli florets and julienne carrots with orange cranberry relish
Sauteed Broccoli Rabe
Chardonnay and Thyme Braised Fennel