soup of the day

rich and creamy

one meatball over creamy polenta with a touch of marinara

two pan fried meatballs accompanied with fire roasted red peppers and hot peppers, topped with marinara, shaved reggiano and ricotta cheese

stuffed with spinach, colossal crabmeat, topped with cheese sauce

stuffed with colossal lump crabmeat, bacon, peppers, onion and garlic

with cherry peppers and marinara

garlic and oil with balsamic drizzle

egg battered eggplant stuffed with ricotta and mozzarella cheese, topped with marinara

served with steamed broccoli and roasted potatoes with a side of citrus ginger dressing

6 oz. baked crab cake in a rich lobster sauce with roasted potatoes and vegetable d'jour

peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with Asian slaw

broiled 8 oz. cold water tail, served with broccoli and cauliflower, topped with cheese sauce and roasted potatoes

boneless breast of chicken stuffed with colossal crabmeat, artichoke hearts and red peppers "franchaise style", served with vegetable d'jour and roasted potatoes

boneless breast of chicken, sautéed shallots, and mushroom marsala sauce, side of rigatoni marinara

boneless breast of chicken over mashed potato topped with a lemon, caper butter sauce with grilled asparagus

herb marinated fresh cut chicken breast, pan roasted and served with a touch of demi sauce over creamy polenta and grilled asparagus

lightly breaded cutlet topped with arugula and tomato concassé, kalamata olives & capers, kissed with virgin olive oil & balsamic vinegar, garnished with roasted potatoes

boneless breast of chicken sautéed with peppers, onions and mushrooms, your choice of red or white sauce, served with side of rigatoni

breaded and fried chicken breast topped with provolone & mozzarella cheese and marinara with side of cappellini

black peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi, and pickled ginger, served with Asian slaw

fresh avocado, cilantro, diced tomatoes, onions, scallions and lime juice, seared ahi tuna

fresh avocado, cilantro, diced tomatoes, onions, scallions and lime juice, fresh diced colossal crabmeat

local clams served over shaved ice

Cape May Salts, served over shaved ice

slow roasted to perfection, topped with a demi glaze, served with mashed potatoes and vegetable d'jour

center cut filet mignon, demi glaze on the side, served with roasted potatoes and vegetable d'jour

center cut grilled, demi glaze on the side, served with roasted potatoes and vegetable d'jour

grilled to perfection, topped with a demi glaze and served over mashed potatoes and asparagus

colossal crab meat, grilled asparagus topped with hollandaise sauce

colossal crab meat, melted bleu cheese and gorgonzola cheese crumbles

sautéed in egg batter, topped with colossal crabmeat and served with white wine lemon butter sauce with same sauce served over a side of cappellini pasta

jumbo shrimp sautéed 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

sautéed jumbo shrimp with a lemon garlic white wine sauce over linguine

breaded and fried topped with provolone & mozzarella cheese and marinara with side of rigatoni

sautéed shrimp, scallops, calamari, clams, mussels, fire roasted tomato and shallots in a spicy garlic sauce

homemade pasta ribbons in a traditional meat sauce

four cheese stuffed tortellini sautéed with Italian pancetta, Prosciutto di Parma, shallots, green peas, finished in an egg-cream reggiano sauce

dried cranberries, fresh apples, fresh gorgonzola cheese, candied walnuts, tomato concassé and mixed field greens tossed with prickly pear vinaigrette

heart of romaine, shaved reggiano, classic dressing

iceberg wedge lettuce, lemon honey yogurt, roasted beets, crumbled goat cheese, lemon zest, and sprinkled roasted pistachios

iceberg wedge lettuce topped with bleu cheese dressing, fresh gorgonzola cheese with tomato wedges and bacon bits

sautéed with center cut medallions, jumbo shrimp, fresh spinach, capers in a lemon white wine butter sauce, accompanied with a side of rigatoni marinara

center cut medallions of veal, sautéed shallots, and mushroom marsala sauce, side of rigatoni marinara

center cut medallions of veal lightly breaded, topped with arugula, tomato concassé, kalamata olives & capers, kissed with virgin olive oil & balsamic vinegar, garnished with roasted potatoes and shaved reggiano

breaded and fried center cut medallions of veal, topped with provolone & mozzarella cheese and marinara with a side of cappellini