Served with fresh fruit and croustades.

Scallop, shrimp, garlic and butter stuffing.

Pan seared scallops stacked with fried wonton
wrappers and jalapeno-smoked bacon, drizzled
with a spicy plum sauce.

Served with sesame seaweed salad and wasabi
aioli.

Rhode Island Oyster Fest award-winning
oysters served with champagne mignonette,
cocktail sauce and lemon wedge.

Prepared in the traditional New Orleans
fashion.

Picked lobster with creamy fettuccine and
sweet peas.

Lobster meat, jumbo sea scallops,crab meat,
shrimp, clams and mussels in a saffron-scented
fish broth, served with rouille and crusty bread.

Served over baby bok choy and drizzled with
sweet chile sauce.

Served with asparagus and red bell pepper
cream sauce over fettuccine.

Pan seared and served over broccoli slaw with
a spicy plum sauce.

Oven roasted with tomatoes in a white wine
butter, served over risotto.

Fresh cold water swordfish steak finished with
fresh herb butter.

Fresh fillet served over sweet pea risotto and
topped with fresh fruit salsa.

Broiled to order and finished with lobster
bearnaise.

Broiled to order and topped with lump
crabmeat, sauce bearnaise and asparagus spears.

Grilled 8 oz. top sirloin with jumbo
wild-caught Gulf shrimp scampi.