Dinner Specials

Sun dried figs, goat cheese, caramelized walnuts, granny apple, balsamic vinaigrette.

Feta, Ricotta and Gruyere cheese wrapped in Filo triangles, Baby Arugula, Greek Olives

Spanish Artichokes (2) topped with panko, pecorino, garlic, virgin olive oil and parsley.

Seared with olive oil, N’duja spicy Sausage spread, chopped garlic, brown sugar, sherry wine.

Small deeply cupped oyster named for the Japanese bay they originated. Sweet, salty and fruity.

The salty Barnegat Bay filter through sugar sand, salt up front, sweet sugary finish.

Two Blue Point CT oysters and two Kumamoto oysters WA, lemon, Mignonette

Cooked rare or medium rare, Sliced, and topped with a verde sauce, roasted potato, green beans

Evoo, garlic, parsley, rosemary, crushed pepper, lemon zest/juice, sea salt, roast potato asparagus

Capers, garlic, oregano, lemon juice, and white wine sauce, Roasted Potato and sauté Escarole

Split/cracked 1.5 lb. Maine whole Lobster with butter, crushed Aleppo chile pepper, lemon, sea salt

Diced onion/tomato, garlic, Shrimp, Scallops, Calamari, sherry, chili paste, basil, parsley

Rice wine vinegar, brown sugar, fresh ginger, honey, soy sauce, chopped garlic, red pepper flakes.

Virgin olive oil, shallots, white wine, plum tomato sauce, Greek oregano, feta, Rice, Fava Beans.