Boiled Lump Crab Cake || Served with French Dijon mustard sauce
A choice of dozen clams or mussels sautéed in olive oil, garlic, fresh plum tomatoes and fresh basil
½ dozen clams baked with herb butter, red pepper, shallots and bacon
Fresh tender calamari served with hot or sweet marinara sauce
Thinly sliced fresh zucchini fried to perfection and topped with fresh grated romano cheese
Grilled Portabella mushroom drizzled with lemon, olive oil and roasted garlic and served over a bed of tricolor salad
Silver dollar mushroom stuffed and baked with fresh lump crabmeat imperial and a splash of Chardonnay butter lemon sauce
Filled with a blend of ricotta and parmesan cheese
