Steaks & Chops
All entrees can be grilled or broiled upon request are served with petite seasonal garden vegetables & yukon gold mashed potatoesShort Ribs Barolo
Five hour braised tender beef in a red wine demi-glace
Veal Chop Dominick
Center cut rib chop, filled with prosciutto, broccoli rabe & mozzarella, topped with Pennsylvania mushroom marsala wine sauce
Filet Mignon alla Steve
8 oz petit, grilled & topped with gorgonzola cheese, apple wood smoked slab bacon, served on a port wine demi-glace mirror
Guinness Skirt Steak
Lightly grilled & topped with stout beer sauce served with fried buttermilk onions
Free Range Pork Chop
Double cut organic grass fed, grilled to perfection, topped with mango apple chutney and served with a warm red cabbage cole slaw
New Zealand Baby Lamb Chops
Dijon crusted, slowly roasted served with a rosemary demi-glace
Hot Appetizers
Louisiana Crab Cake
Pan fried, topped with roasted corn & mango salsa, served on a crisp polenta disc, laced with roasted red pepper pesto & crowned with micro greens
Grandma Rose's Mini Veal Meatballs
Crowned with ricotta, fresh basil, frizzled onions, in a light tomato ragout, & served with Richie's famous garlic bread
Thai Calamari
Lightly fried & tossed with grilled pineapple & scallions in a sweet chili sauce, topped with sesame seeds, tradional style available upon request
Broccoli Rabe & Spicy Sausage Eggroll
Served with a hoison dipping sauce
Wild Mushroom & Shrimp Dumplings
Pan seared & served with a scallion soy dipping sauce & wakame salad
Clams Casino
Rice Croquett's
Panko crusted vegetable risotto lightly fried, over a bed of thinly sliced sopressata served with horse radish dipping sauce
Chardonnay Scallops
Broiled in a parsley white wine butter sauce, wrapped with Applewood smoked bacon, served over a bed of house made pickled cucumbers
Lobster Bisque
European style, topped with creme fraiche & chives
Salad
House
Mesclun greens, shaved radish, heirloom tomatoes, and carrots, wrapped in cucumber with your choice of ranch dressing, bleu cheese or red wine vinaigrette
Caesar
Chopped Romaine hearts, lightly tossed in a classic dressing topped with herbed croutons
Mozzarella Caprese
House made to order, with roasted red peppers, vine ripe beef-steak tomato, balsamic glazed grilled eggplant, prosciutto di parma, topped with basil infused Evoo
California Iceberg Wedge
Topped with Maytag Bleu, vine ripe tomatoes, hard boiled eggs & crispy smoked Applewood slab bacon
Dominique's Arugula
Micro greens with orange segments, candied walnuts, goat cheese, fresh raspberries lightly tossed in a raspberry vinaigrette
Pasta alla Carte
Papa's Gourmet Linguini White Clam
Topped with broccoli crowns over thin semolina pasta served with richie's famous garlic bread. Served over zucchini upon request
Richie's Amazing Red Clam Sauce
Over linguini with Richie's famous garlic bread
Rigatoni Broadway
Rigati-style semolina pasta lightly tossed with crumbled spicy sausage, cannellini beans, plum tomatoes in a traditional garlic and olive oil sauce
Nana's Seafood Supreme
Fresh steamed maine lobster, littleneck clams, colossal shrimp, day boat scallops & jumbo lump crab in nana's secret fra diavlo lobster sauce, over linguini & served with richie's famous garlic bread
Market Fresh Seafood
All entrees can be grilled or broiled upon request are served with petite seasonal garden vegetables & risotto
Scallops Dawn Marie
Pan seared, sauteed in a brandy cream lobster sauce, topped with fresh Maine lobster
Sole Louisiana
Broiled fillet, filled with Dijon mustard crab stuffing topped with a champagne beurre blanc sauce
Tuna Bruschetta
Marinated & grilled sashimi grade Hawaiian big eye, topped tuscan style with chopped Roma tomatoes & fresh basil, drizzled with balsamic glaze
Shrimp Francese
Colossal prawns, egg battered & sauteed in a traditional lemon, butter, white wine sauce
Salmon Lahanna
Roasted Norwegian fillet, topped with a cucumber dill beurre blanc sauce
Chilean Sea Bass Alyssa
Broiled center cut fillet, in a traditional scampi sauce with capers, artichokes & roasted red peppers
Raw Bar
Belvedere Oyster Shots
Chilled regional american oysters, with our house made horseradish cocktail sauce, served in a frosted shot glass
Blue Point Oysters on the 1/2 Shell
Served with traditional garnish
Tuna Tartar Tower
Sashimi grade Hawaiian big eye diced & tossed in a lime tomato bruschetta, stacked atop watercress, avocado, warm risotto & laced with an EVO glaze
Shrimp Cocktail
3 colossal prawns, micro greens, homemade cocktail sauce, fresh lemon wedge
Poultry
All entrees can be grilled or broiled upon requestChicken Cordon Bleu
Filled with ham, alpine lace swiss, baked in a pennsylvania mushroom sauce, served over a bed of homemade fettuccini, accompanied by sauteed French beans
Pollo Giovanni
Egg battered sauteed breast of chicken, topped with spinach, prosciutto di parma, roasted peppers & mozzarella cheese. In a traditional butter, lemon & white wine sauce, accompanied by sauteed french beans and roasted red bliss potatoes
Additional Side Dishes
Vegetables Potatoes
6.00
Classic sauteed spinach garlic & oil yukon gold garlic mashed potatoes grilled aspaagus yukon gold mashed potatoes sauteed French beans Idaho sea salted baked potato rosemary parmesan bliss potatoes vegetable risotto
$Dessert Menu
Vanilla Creme Brulee
$8.00
Classic french recipe infused with bourbonvanilla
Mocha Creme Brulee
$8.00
Classic french recipe flavored with notes of pure mocha
New York Style Cheesecake
$10.00
Our favorite lemony recipe
Chocolate Mousse
$10.00
The finest araboca mocha background enhances the savor of our chocolate
Dark Chocolate Marquise
$12.00
For chocolate lovers a base made with crunchy but soft almond powder meringue is mounded with a rich dark chocolate ganache surrounding brittles of vanilla french meringue
First Course
Per personHouse
Mesclun greens, shaved radish, heirloom tomatoes and carrots, wrapped in cucumber
Harbor Crab Cakes
Pan seared jumbo lump crab meat, served on a bed of corn love, accompanied by cucumber slaw & chipotle-orange sauce
Broccoli Rabe & Spicy Sausage Eggroll
Served with a hoision dipping sauce
Grandma Rose's Mini Meatballs
Housemade, frizzled onions, light tomato ragout, served on brioche roll
Second Course
Per personShort Ribs Barolo
Five hour braised tender beef in a red wine demi-glace
Salmon Lahanna
Roasted Norwegian fillet, topped with a cucumber dill beurre blanc sauce
Papa's Gourmet Linguini White Clam
Our Family's traditional recipe, topped with broccoli crowns over thin semolina pasta
Pollo Giovanni
Egg battered breast of chicken, topped with spinach, prosciutto di parma, roasted peppers & mozzarella cheese in a butter, lemon & white wine sauce
Guinness Skirt Steak
Lightly grilled & topped with stout beer sauce served with fried buttermilk onions
Dessert
Per personGraceful Rose Dolcezze
A tasting of our chef's mini desserts
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