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| DINNER FOR TWO |
DINNER FOR TWO AND A BOTTLE OF WINE |
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| SESAME CRUSTED SALMON |
Salmon from the Market Sauteed with a Sesame Crust and served over Stir-fried Vegetable with Rice Pilaf. | |
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| FRIED SHRIMP | Large Gulf Shrimp Fried to a Golden Brown, served with Crispy Fries and House Vegetable. | |
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| FRIED OYSTERS | Gulf Oysters Fried to a Golden Brown, served with Crispy Fries and House Vegetable. | |
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| BAY SCALLOPS BROILED OR FRIED |
Sweet Bay Scallops Broiled in Farm Fresh Butter or lightly Breade and Fried to a Golden Brown. | |
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| CHICKEN PARMIGANA |
Double Breast of Chicken Sauteed and Baked with Marinara and Provolone Cheese. Served over Linguini with House Vegetable. | |
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| PASTA PRIMAVERA ALFREDO | Penne Pasta tossed with Farm Fresh Vegetable and Alfredo Cream Sauce. Add Chicken or Shrimp | |
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| PASTA MILANO | Artichoke Hearts, Sun-dried Tomatoes, Asparagus Tips and Garlic Sauteed in Olive Oil, finished with Lemon Juice and tossed with Linguini. Add Chicken or Shrimp | |
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| SEAFOOD PASTA | A truly tasty array of Seafood featuring Calamari, Shrimp, Scallops, Musself, and Fresh Catch in Tomato Marinara or luxurious Garlic Cream Sauce serve over Linguini | |
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| TILAPIA LAFAYETTE | Blackened and served on a Bed of Dirty Rice and Andouille Sausage Stuffing smothered with Authentic Cajun Gumbo. | |
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| TROUT OR FLOUNDER AMANDINE |
Idaho Trout or Flounder Sauteed and Garnished with Toasted Almonds and Beurre Blanc. | |
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| SALMON PICCATA | Sauteed and finished with Capers, Lemon, Garlic, White Wine over Andel Hair Pasta. | |
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| STUFFED TILAPIA DIANE |
Tilapia Stuffed with Crabmeat Stuffing and Baked, garnished with more Crab Meat and Lemon Beurre Blanc. | |
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| STUFFED RAINBOW TROUT | Idaho Trout generously Stuffed with Crabmeat Stuffing and Baked | |
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| VEAL PICCATA | Sauteed and finished with Capers, Lemon, Garlic, and White Wine. Served with Starch and Vegetable | |
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| BAKED SCROD | From the Boston Market, Baked with a Fesh Herb and Bread Crumb Crust. | |
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| GRILLED SHRIMP DINNER |
Gulf Shrimp Grilled to perfection with Blackening Spice, Teriyaki or Plain, served with Starch and Vegetable. | |
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| AUTHENTIC CAJUN GUMBO | Chicken, Andoullie Sausage, Shrimp, Crab Meat, Okra, Tomatoes, Spices, and Herbs simmered to perfection and served over Dirty Rice | |
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| SEA SCALLOPS BROILED OR FRIED | Diver Sea Scallops carefully Broiled in Butter or lightly Breaded and Fried to a Golden Brown | |
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| CHICKEN GASPAR | Double Breast of Chicken dipped in Egg, Sauteed in Garlic Butter and finished with Lemon and White wine Sauce serve over Angel Hair Pasta | |
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| FRESH MUSSELS AND PASTA | Prince Edward Island Mussels Sauteed with Garlic and Shallots, finihsed with White Wine and Lemon, Natural Juices or Tomato Marinara ove Angel Hair. | |
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| SHRIMP PASTA | A Generous portion of Gulf Shrimp Sauteed and served over Linguini and Garlic Cream or Marinara. | |
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| SCALLOP PASTA | A Generous portion of Bay Scallops Sauteed and served over Linguiniin a Garlic Cream or Marinara. | |
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| SALMON OSCAR | Sauteed and Garnished with Crab Meat, Asparagus and Hollandais Sauce. | |
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| SEAFOOD STRUDEL | Lobster, Crab, Shrimp, and Scallops simmered in a savory Seafood Veloute Baked in Phyllo Pastry and Garnished with Lobster Sauce. | |
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| VEAL OSCAR | Veal Sauteed and garnished with Crab Meat, Asparagus and Hollandaise Sauce. | |
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| STUFFED SHRIMP | Wild Jumbo Gulf Shrimp Stuffed in the shell with Crabmeat Stuffing and Baked to perfection, garnished with Hollandaise Sauce. | |
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| TILAPIA GASPAR | Our Famous House Tilapia Dusted with a Seasoned Flour, dredged in Egg, Sauteed and finished with Lemon, Garlic, White Wine and Angel Hair Pasta. | |
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| CRAB CAKE DINNER | Barnacle Bill's Award Winning Crab Cakes with CHef's Starch and Vegetables. Full or Half Dinner. | |
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| STUFFED FLOUNDER | Flounder Filed Stuffed with Barnacle Bill's Crabmeat Stuffing, Baked to perfection and topped with delicately spiced Hollandaise Sauce. | |
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| SHRIMP SCAMPI | Large Gulf Shrimp Sauteed with Garlic, Lemon, and White Wine with our very own special touch, served over Angel Hair Pasta. | |
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| FRIED OCEAN CLAM STRIPS | 8oz portion of Premium Ocean Clam Strips lightly Breaded and Deep Fried to perfection. Served with Starch and Vegetable | |
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| CRAB ALFREDO | Jumbo Lump and Claw Crab Meat with a luxurious Alfredo Cream served with Linguini. | |
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| PECAN CRUSTED CHICKEN | Tender Breast of Chicken Pecan Crusted and served on a Bed of Rice Pilaf with House Vegetable | |
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| LINGUINI AND CLAMS | Olive Oil, Garlic, Shallots, White Wine, Fresh Clams, Clam Juice and Parsley for the Classic White Sauce or served red with Marinara. | |
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| BLACKENED CHICKEN ALFREDO | Penne Pasta tossed with luxurious Alfredo Cream and Blackened Chicken Breast. | |
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| VEGETABLE STIR FRY | Fresh Seasonal and Oriental Vegetables carefully Stir-fried in Oriental Sauce over Rice Pilaf. Add Chicken or Shrimp | |
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| SEAFOOD RISOTTO | Saffron Scented Mushroom and Asparagus Risotto. Choose One : Shrimp, Scallops or Crabmeat. | |
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| SHRIMP AND LOBSTER NEWBURG | Shrimp and Lobster Sauteed and Simmered in Newburh Sauce served in a Puff Pastry Vol-au-vent. | |
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| VEAL GRENOBLE | Sauteed and topped with Sun Dried Tomatoes, Shrimp, Asparagus, Artichoke Hearts and finished with Lemon, Garlic and White Wine. | |
“Prices and menu items are subject to change without notice” |
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