DINNER FOR TWO AND A BOTTLE OF WINE
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| SESAME CRUSTED SALMON |
Salmon from the Market Sautéed 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 Breaded and Fried to a Golden Brown.
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| CHICKEN PARMIGANA |
Double Breast of Chicken Sautéed and Baked with Marinara and Provolone Cheese. Served over Linguini with House Vegetable.
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| HERB ROASTED CHICKEN |
One Half Slow Roasted Herb Chicken, served with Country Gravy, Vegetables and Mashed Potatoes.
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| PASTA MILANO |
Artichoke Hearts, Sun-dried Tomatoes, Asparagus Tips and Garlic Sautéed 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, Mussels, and Fresh Catch in Tomato Marinara or
luxurious Garlic Cream Sauce served
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 Sautéed and
Garnished with Toasted Almonds and Beurre Blanc.
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| SALMON PICCATA |
Sautéed and finished with Capers, Lemon, Garlic, White Wine over Angel 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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| BAKED SCROD |
From the Boston Market, Baked with a Fresh 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 CAJAN 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, Sautéed in Garlic Butter and finished with Lemon and White Wine Sauce served over Angel Hair Pasta.
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| FRESH MUSSELS AND PASTA |
Prince Edward Island Mussels Sautéed with Garlic and Shallots, finished with White Wine and Lemon, Natural Juices or Tomato Marinara over Angel Hair.
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| SHRIMP OR SCALLOP PASTA |
A Generous portion of Gulf Shrimp or Bay Scallops Sautéed and served over Linguini in Garlic Cream or Marinara.
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| LIVER AND ONIONS |
Calves Liver, Pan Sautéed to order
garnished with Bacon and Onions, Mashed Potatoes and Chef’s Vegetable.
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| SALMON OSCAR |
Sautéed and Garnished with Crab Meat, Asparagus and Hollandaise Sauce.
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| SEAFOOD STREUDEL |
Lobster, Crab, Shrimp, and Scallops
simmered in a savory Seafood Veloute’ Baked in Phyllo Pastry and Garnished
with Lobster Sauce.
Full Dinner Half Dinner
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| STUFFED LOBSTER TAILS |
Four two ounce Slipper Lobster Tails Stuffed 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, Sautéed 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 Filet 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 Sautéed 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 |
8 oz portion of Premium Ocean Clam Strips lightly Breaded and Deep Fried to perfection. Served with Starch and
Vegetable.
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| SOUTHERN FRIED CHICKEN |
Fried Chicken prepared in the Traditional Southern method that Mom would be proud to serve for Sunday Dinner. Served with Mashed, Gravy and Vegetables.
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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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| SHRIMP AND LOBSTER NEWBURG |
Shrimp and Lobster Sautéed and
Simmered in Newburg Sauce served in a Puff Pastry Vol-au-vent.
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| BBQ RIBS |
St Louis Style BBQ Ribs Slow Cooked, finished on the Char-grill. |
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| VEAL MARSALA |
Marsala Wine sauce and Fresh Mushrooms |
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| SURF AND TURF |
New York Strip and Your Choice of Lobster Tail, Shrimp Skewer, Bairdi Crab Legs and Jonah Crab Claws with Vegetable and Your Choice fo Chef's Starch |
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VEAL PICCATA |
Sauteed and finished with Capers, Lemon, Garlic, and White Wine. |
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CRAB CAKE DINNER |
Barnacle Bill's Award Winning Crab Cakes with Chef's Starch and Veggies, Full or Half Dinner |
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STUFFED RAINBOW TROUT |
Idaho Trout generously Stuffed with Crabmeat and Stuffing and Baked. |
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VEAL FRANCAISE |
Dipped in Egg then Sauteed with Lemon, White Wine and Garlic |
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