Chef's Faves
Baked Stuffed Shrimp
Gulf shrimp topped with proscuitto smoked Gouda stuffing and topped with béarnaise sauce
Parmesan Crusted Georges Bank Sole
Pan-fried and finished with a lemon caper sauce; served with roasted potatoes and seasonal vegetables
Maine Sea Scallops
Broiled with serry butter or deep fried
Shrimp Scampi
Sauteed with confetti pepper garlic butter, wine and shrimp stock over rice pilaf
Fried Shrimp
Seven hand-breaded and fried golden brown
Salmon Cakes
Duo of smoked and Atlantic salmon cakes with fresh dill; served with béarnaise sauce
Fried Oysters
Eight served atop own shell; golden brown with remoulade sauce
Baked Stuffed Haddock
Topped with a buttery crabmeat and herb bread stuffing
Veal Saltimbocca with Lemon Pan Sauce
Braised veal rolled with sage and proscuitto; served atop rice pilaf with veal demiglace and béarnaise
Just What I Wanted
Rich in flavor and substance, these recipes are cooked to satisfy robust appetites.
Sea Stew
1/2 Maine lobster, fish morsels, clams, shrimp, scallops, calamari and mussels in a light tomato sauce
"Reel Seafood" Crab Cake
Two cakes pan caramelized with dijon aioli and roasted red pepper paint
Encrusted Salmon
Fresh salmon filet topped with whipped potato, parmesan cheese, dill, sun-dried tomatoes and herbs
Jack Daniels Swordfish and Tuna Skewers
Char-broiled and bathed with BBQ sauce; served with beer battered onion rings and cajun
Seafood Combos
Shrimp and Scallops
Sherry butter broiled scallops and shrimp dejonghe
Three Fish Sampler
Chef's inspiration changed daily; ask your server
Swordfish and Shrimp
Blackened grilled swordfish steak topped with garlicky shrimp scampi
Chef Luca's Sampler
Salmon cake, shrimp dejonghe, scallops, casinos, crab stuffed oysters, lemon crumb cod
Crab & Lobster
1 1/4 lb Whole Live Main Lobster
Served broiled or steamed
Baked Maine Lobster
10 oz Lobster Tail
3/4 lb Alaskan King Crab Legs
1 1/4 lb Alaskan King Crab Legs
Pasta
Served with your choice of fresh green or caesar salad
Linguine with Clams
Little neck and chopped clams in a traditional olive oil and garlic sauce or with marinara
Clams Luca con Penne
Chef Luca's creation tossed with imported penne pasta
Sage's Pasta
Shrimp sauteed with portobellos, pepper flakes, proscuitto and fresh sage with parmesan tomato cream and imported linguini pasta
Seafood Fra Diablo
Shrimp, scallops and calamari in a fiery garlic marinara with imported linguini pasta
Tuscan Chicken Penne
Chicken, sausage, white beans, spinach, tomatoes and pinenuts in a herb-scented broth with imported penne pasta
Top Grade Meats
Aged New York Strip Steak
Served with sautéed shiitakes, veal demiglace and hotel butter
Stuffed Filet Mignon
8 oz filet stuffed with boursin cheese, wrapped in bacon with shiitake mushrooms and au poivre sauce
8 oz Filet
Served with sautéed shiitakes, veal demiglace and hotel butter
Free Range Chicken Breast
Grilled semi-boneless airline chicken marinated with lemon and rosemary and finished with a spicy balsamic reduction
Build Your Own Experience
Experience more delightful flavors by adding one of the following a la carte selections to your dinner entree order
Filet Mignon
Stuffed Filet Mignon
New York Strip Steak
10 oz Lobster Tail
3/4 lb Alaskan King Crab Legs
Shrimp, Scallops or Oysters
Baked Stuffed Shrimp
6 oz Salmon Fillet
Dinner Salads
House Salad
Mixed greens garnished with cucumber, tomatoes, red onion and gruyere cheese in a shallot vinaigrette dressing
Caesar Salad
With garlic croutons and parmesan shards
Salad Additions:
- With Grilled Atlantic Salmon
- With Grilled Chicken
- With Grilled Shrimp
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