Navigation: Appetizers, Soups, Salads Main Courses: Pastas, Seafood, Poultry, Steaks and Chops, Middle Eastern Favorites
	Appetizers Smoked Pastrami Salmon Carpaccio served on a thin bed of flat laf spinich with artichoke hearts, roasted red peppers, capers and red onion, champagne jalapeno vinaigrette Shrimp & Crab Martini Shrimp and jumbo lump crab cocktail Clam Bianco littleneck clams steamed in a white wine broth with garlic, herbs and parsley Calamari Fritta fried rings of calamari with lemon aioli Tower of Portobella Mushroom layers of crabmeat infused with portabella mushrooms, topped with aged provolone cheese and tomato glaze Back to top Soups Soup Of The Day Traditional Onion Soup Back to top Salads Tableside Caesar Salad For Two House Caesar Salad Mediterranean mixed baby greens, roasted red peppers, feta cheese, kalamata olives, and red onions Baby Spinach Salad tossed with cinnamon toasted walnuts, mandarin oranges, tomatoes, olives, and carrots with honey-ginger-cumin vinaigrette Mixed Greens Salad west coast baby greens, tomatoes, cucumbers, and balsamic vinaigrette Kazimi Romaine Salad romaine leaves, seedless grapes, candied walnuts, golden pineapples, gorgonzola cheese, red delicious apples, and white balsamic vinaigrette Back to top Pastas Risotto sundried tomatoes and artichoke hearts with creamy arborio rice, spring vegetables finished with pesto Linguine Cioppino thin flat pasta, clams, shrimp, and assorted shellfish with a spicy tomato sauce Chicken Sacchette sauteed chicken breasts with cheese filled pasta purses and veal sausage in tomato bordelaise sauce Eggplant Parmigian served over fettuccini marinara Choucroute Of Seafood shrimp, scallops, mussels and salmon fillet over a marinated bed of sauerkraut with juniper berries, caraway seeds, and white wine Back to top Seafood Market Fresh Fish Of The Day Salmon cedar planked salmon fillet with shrimp crust and sauce boiulliabaise Jumbo Lump Crab Cakes broiled crab cakes with white wine beurre blanc Sea Scallops Asian Style sesame encrused pan seared sea scallops with caramelized garlic mashed potatoes and finished with asian glace Callosal Shrimp broiled shrimp stuffed with crabmeat and served with a lemon butter sauce Ahi Tuna Steak five spice dusted grilled ahi tuna steaks with a roasted red pepper sauce Herbed Grilled Swordfish Steak Meuniere Back to top Poultry Chicken Parmesan double loped and lightly breaded and served over fettuccine with marinara sauce Honey Apricot Chicken crispy farm chicken with a honey apricot glaze fnished with cranberries Chicken Giacomo dredged chicken in herb and seasoning blend with onion, diced tomato, and swiss white rum sauce Back to top Steaks and Chops New Zealand Lamb Chops twin grilled lamb chops with a roasted shallot grain mustard bordelaise Grilled Fillet Mignon half pound dry aged fillet mignon with red onions marmalade and balsamic shallot butter Veal Piedmont veal scallopinni with scallops, shiitake mushrooms deglazed with dry sherry and light brown sauce Tornedos Of Beef Chasseur sauteed tornedos of beef with shallots, garlic parsley and tomatoes deglazed with sherry and red wine finished with demi glace over croutons and mushrooms Steak Au Poivre skillet roasted dry aged new york strip black peppepr encrusted with garlic, shallots, and brandy Frenched Veal Chop fire grilled veal chop with morel mushroom and gorgonzola glace with balsamic syrup Bone-In Delmonico Steak grilled one pound delmonico steak with shallots, and black pepper balsamic butter Veal Citron veal scallopinni sauteed with lemon white wine shallot butter sauce Shish Kabobs marinated and grilled served over rice pilaf with cucumber yogurt sauce Beef Chicken Lamb Shrimp Combination of Three Back to top Middle Eastern Favorites Appetizers Hummus house made chick pea puree with warm pita bread Kibbeh ground beef and crushed wheat shells stuffed with ground lamb, beef, pine nuts and almonds, fried, and served with a yogurt-cucumber sauce Grape Leaves stuffed with lamb and rice and simmered in tomato-lemon broth Baba Ghannouge baked eggplant pureed with tahinni, lemon juice and garlic Fatayer B'Sbanigh baked triangular pastries filled with spinich and onion Mousaka layers of pan fried eggplant with ground beef and walnuts, topped with tomato sauce and melted cheese Falafel deep fried vegetable patties with chick peas, onions, parsley and spices Salads Tabouleh traditional parsley salad with bulgar wheat, diced tomatoes, green onions, fresh mint, olive oil and lemons Sampling Of Four Appetizers For Two Back to top