SALAD

Belgian Endive, Arugula and Radicchio
Mix of Greens, Baby Red and Green Leaf, Tomato and Seedless Cucumber


SOUPS

Fresh Vegetables Puree Soup
Caldo Verde - Made with Virgin Olive Oil, Potatoes, and Collard Greens
Red Clam Manhattan Style


COLD APPETIZERS

Smoked Salmon Pastrami Style
Smoked Brook Trout Filet Served with Horseradish on the Side
Discovery Bay Oysters Served Raw on the Half Shell Sold by the Piece
Honeydew Melon Served with Imported Prosciutto di Parma
Jumbo Shrimp Cocktail
Smoked Yellow Fin Tuna Sliced Served on Mesculin


HOT APPETIZERS

California Jumbo Green Asparagus Steamed Served with or without
Hollandaise Sauce
Mediterranean Octopus Broiled Served with Sauteed Garlic in Olive Oil
Snails Sautéed in Cognac Sauce over Linguini
Portabella Mushrooms Sautéed in Garlic Sauce
New Zealand Green Mussels Baked in a Red Sauce of Sliced Tomatoes, Onions,
Green and Red Sweet Peppers
Little Neck Clams Steamed in White Wine, Garlic, Fresh Coriander, and a Touch
of Dijon Mustard
Jumbo Shrimp Pan Sautéed in Cognac Sauce
New Bedford Squid Stuffed with Shrimp and Minced Vegetables
Fresh Imported Portuguese Sardines Broiled Served with Fresh Roasted Peppers
Stuffed Clams Sold by the Piece


FRESH FISH & SHELLFISH

Branzini Filet or Whole Fish (2 lbs.) Broiled
New Bedford Sea Scallops Broiled Served in Dill Sauce
Red Snapper Filet Baked in Olive Oil and Sauteed Onions
New Zealand Langostinos Broiled Served Butterfly Style
Canadian Halibut Filet Pan Sauteed Served with Shrimp Sauce
Jumbo Shrimp Sauteed in Cognac Sauce over Linguini
Seafood Broiled Combination of Grey Sole, Jumbo Shrimp, and Sea Scallops
Portuguese Fisherman Rice Stew, and Shellfish, Lobster, Mussels, Clams,
Sea Scallops and Shrimp for Two
Chilean Sea Bass Broiled Served with Capers Sauce
Yellow Fin Tuna Pan Sauteed in White Wine, a Touch of Garlic Mustard Sauce and
Fresh Coriander
Brook Trout Filet Pan Sautéed Topped with Roasted Sliced Almonds
Norwegian Dry Cod Fish, Bacalhau, Char-Broiled served in Olive Oil and Garlic
Jumbo Shrimp Broiled Butterfly Style in Lemon Sauce
Mariscada - Portuguese Style Bouillabaisse of Fish and Shellfish in Red Sauce
Main Lobster Broiled or Steamed (Sold by the Pound)
Imported Dover Sole (Whole Fish or Filet) Served with Meuniere on the side
West Coast Wild King Salmon Broiled Filet Served with Hollandaise
Sauce on the Side
Jumbo Alaskan Crab Legs Broiled, Portion Served 1-½ lb.
Center Cut of Sword Fish Broiled Topped with Sauteed Onions in Balsamic Vinegar
Florida Pompano (Whole Fish 2 lbs. or Filet) Broiled in Light Lemon Sauce
Sea Bream Dorade Broiled Butterfly Style on the Bone or Filet


MEATS

Veal Chop Broiled Served with Broccoli Rabe
Rack of Lamb Broiled Served with a Touch of Garlic Sauce
Sirloin Steak Char-Broiled Served with Sliced Sauteed Portobello Mushrooms
Loin of Pork Alentejo, Cubes of Loin, Little Neck Clams Sautéed in Wine and
Fresh Coriander
Chicken Char-Broiled Served with Garlic and Fresh Parsley Sauce
Long Island Duck Roasted Served with Calvados Sauce
Paelha, Combination of Shellfish, Chicken and Pork over Saffron Rice
Tenderloin Filet Mignon Broiled Served with 9 oz. Lobster Tail
Roasted Baby Suckling Pig


In selecting the finest and freshest foods of the season,
our menu and prices change regularly