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STARTERS
Seafood Starters
STUFFED QUAHOG
“House made Stuffie” our own Secret Recipe 2.50
CALAMARI
Point Judith squid rings, crisply fried & tossed with
mushrooms & hot cherry pepper sauce. (Sauce available
separately on the side) 7-
COCONUT SHRIMP
(5) With sweet and sour sauce 7-
CRAB CAKES
(2) With pink horseradish cream sauce 7-
CASINOS
(Whole clam)(6)Cracker crumbs, herbs, lemon, sherry &
topped w/bacon, then baked. 8-
VONGOLE
Whole opened fresh littlenecks served with cocktail sauce
and lemon. (1/2 doz.) 7-
STEAMED LITTLENECKS
(6) In garlic & butter sauce with garlic bread 7-
COCKTAIL SHRIMP
(5) Large gulf coast shrimp with cocktail sauce and lemon.
6-
SNOW CRAB LEG CLUSTERS
(1 LB.) Served hot or cold with cocktail sauce or butter.
13-
Also served with (6) Steamed Littlenecks & drawn
butter or (5) Large gulf coast cocktail shrimp 18-
BOWL OF MARYLAND CRAY FISH
tossed with garlic butter 7-
SHRIMP, SHRIMP & MORE
(5) Grilled gulf shrimp on bamboo skewer with herbs &
seasonings, accompanied by cocktail sauce and more. 7-
HOT TAILS
(5) Large gulf coast shrimp grilled with hot pepper rings
and sauce. 7-
Pub Starters
POLLO FINGERS
Deed fried and served with your choice of honey mustard sauce,
barbecue sauce or pan tossed hot and spicy, buffalo style.
6-
WING DINGS
Served buffalo style with celery sticks and blue cheese. (Hot
or Mild) 6-
MOZZARELLA STICKS
Served with our famous pomodoro (spaghetti) sauce 6-
POTATO SKINS
Baked skins topped with provolone, swiss and mozzarella cheese
and crisp, crumbled bacon. Served with sour cream and chive
dip. 6-
CARCIOFI
Breaded artichoke hearts in our “house made” creamy
lemon garlic butter. 7-
STUFFED MUSHROOM CAPS
Cracker, herbs and crab stuffing with wine, lemon and butter.
6- (Add blue cheese .75) (Add gorgonzola 1.00)
PORTOBELLO CAP
Spinach, roasted peppers & house made mozzarella, laced
w/tomato basil sauce. 7-
RABE
With roasted peppers and garlic bread. 7-
ANGUS TERIYAKI STEAK OR CHICKEN BITES
(5oz.) Your favorite bite size delights, marinated and quick
flame broiled. 6-
Soups/Breads/Salads
GOURMET SOUP DEL GIORNO
Ask your server for today’s selection. Crock
3- Bowl 5-
(Supreme soups and sauces available “to go” by
the quart, ½ gallon, gallon or 50 gallon drum)
CRUSTINI Garlic butter, herbs and romano
cheese, then baked. (5 slices) (Add gorgonzola 1.00)
3-
SHRIMP CARCIOFE CRUSTINI
Grilled shrimp, artichoke hearts, fresh plum tomatoes on garlic
bread 7- (Add gorgonzola 1.00)
BRUSHETTA
Fresh baked italian bread topped with chopped plum tomatoes,
onions, garlic, fresh basil and olive oil, lightly baked to
melt mozzarella cheese over all. (4 slices) 5-
ANTIPASTO
Italian proscuitto, capicola, pistachio mortadella, genoa
salami, sharp provolone cheese, roasted peppers, olives, tomatoes
& hard boiled egg over fresh iceberg lettuce (serves 2
people) 7-
SPINACI PORTOBELLO
With warm crisp bacon, marinated tomato, red roasted peppers
& balsamic vinaigrette served with crustini over a bed
of fresh spinach. 7-
GARDEN SALAD
Mixed greens and fresh vegetables (cucumber-olive-tomato)
w/choice of dressing. 3-
CAESAR
Made in the classic way with romaine lettuce, shaved parmesan
and garlic croutons. 6-
(Add Grilled Chicken 3.00 or (4) Large Grilled Shrimp
4.00) (Add mesculin mix when available 1.00)
(Balsamic House, Oil & Vinegar, Honey Vinaigrette, Creamy
Caesar, Honey Mustard, Zinfandel Vinaigrette.
(Blue Cheese Add .75) (Fresh Crumbled Gorgonzola add 1.00)
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