The upstairs dining room appeals to the finer tastes with northern style Italian dishes, Grade A steaks and fresh seafood. With its second level location, patrons can enjoy an ocean view with a cocktail from the bar before dining. The Chef creates daily specials with only the freshest ingredients that reflect the exquisite seasonal delicacies of the jersey shore. The dining room is located above the café and opens at 5 pm. A business casual dress code is preferred.

Hot Appetizers

Old Fashion Baked Onion Soup	Lobster Bisque heavenly rich and creamy
Soup Du Jour	Oysters Florentine stuffed with fresh spinach, jumbo lump crabmeat, topped with cheese sauce
Baked Clams Al Forno clams stuffed with jumbo lump crabmeat, bacon, peppers, onion and garlic	Homemade Meatballs two pan fried meatballs accompanied with roasted red and hot peppers, drizzled with marinara, topped with shaved reggiano cheese
Broccoli Rabe garlic and oil	Mussels red or white
Fried Calamari with spicy peppers and marinara	Eggplant Rollantini eggplant stuffed with ricotta and mozzarella cheese and topped with marinara
Gnocchi tossed in a light marinara and topped with shaved reggiano cheese	Scallops over Spinach jumbo sea scallops, pan seared and served on a bed of spinach aglio e olio with a touch of balsamic vinegar

Cold Appetizers

Ahi Tuna Sashimi peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with asian slaw	Jumbo Shrimp Cocktail served over cracked ice with lemon and cocktail sauce
Jumbo Lump Crabmeat Cocktail	Clams on the Half Shell served over cracked ice
Oysters on the Half Shell served over cracked ice

Salads

Napa Valley Walnut Salad dried cranberries, fresh apples, gorgonzola cheese, walnuts, tomatoes concassé and mixed field greens tossed with prickly pear vinagrette	Caesar Classico Nuovo hearts of romaine, shaved reggiano, classico dressing
Hankin Salad diced cucumbers, tomato, onions, sharp provolone, fresh mozzarella and basil drizzled with extra virgin olive oil and imported balsamic vinegar	Antipasto Freddi imported di parma prosciutto, aged provolone, imported buffalo mozzarella, red roasted peppers, marinated artichoke and gaetta olives, drizzled with virgin olive oil

Veal & Poultry

Veal Ventura sauteed with center cut medallions, jumbo shrimp, fresh spinach and capers in a lemon, white wine and butter sauce, accompanied with a side of rigatoni marinara	Veal Parmigiana center cut medallions of veal breaded & topped with cheese and marinara with a side of cappellini
Veal Marsala center cut medallions of veal, sauteed with marsala wine and mushrooms, served with a side of rigatoni	Veal Cutlet Alla Milanese center cut medallions of veal sauteed in white bread crumbs, topped with arugula and tomato concasse, then kissed with virgin olive oil and balsamic vinegar, garnished with roasted red bliss potatoes
Chicken Roberto boneless breast of chicken stuffed with jumbo lump crabmeat and topped with artichokes and red peppers "franchaise style", served with mixed vegetable medley and red bliss potatoes

Meat

Baby Rack of Lamb slow raosted to perfection, served with Yukon gold mashed potatoes and vegetable medley	Certified Black Angus Fliet Mignon center cut fliet mignon, served with red roasted potatoes and vegetable medley
Old Butcher Style New York Strip "Certified Black Angus" center cut grilled or Pittsburg, served with red roasted potatoes and vegetable medely

Seafood

Sesame Crusted Salmon served on a bed of baby greens with a citrus ginger dressing and red bliss potatoes	Ginger Chili Cilantro Glazed Salmon sauteed baby bok choy and wasabi mashed potatoes
Jumbo Lump Crabcakes baked jumbo lump crabcakes on a rich lobster sauce with roasted red bliss potatoes and vegetable medley	South African Cold Water Lobster Tail with drawn butter, vegetable medley and roasted potatoes
Brady Misto Baked Crabcake surrounded by jumbo panko shrimp, served with Asian salw and red bliss potatoes

Pasta

Flounder Franchaise E Granchio sauteed in egg batter, topped with jumbo lump crabmeat and served in white wine lemon sauce with same sauce over a side of cappellini pasta	Pappardelle Bolognese meat sauce served over pappardelle pasta
Linguini and Jumbo Lump Crabmeat red or white	Jumbo Shrimp Aurora jumbo shrimp sauteed with crimini mushroom, sundried tomato, basil and shallots, flamed in vodka, then simmered in marinara and finished with a touch of cream, served over penne pasta