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FLATBREADS

APPETIZERS

PULLED PORK

lobster, heavy cream, sherry

11.5

bbq glazed, caramelized onions, pepper jac k cheese, long hots

11

sliced tomato, fresh mozzarella, basil, balsamic drizzle

11

WILD MUS H R O O M

11

WOOD G R I L L E D C H I C K E N

11

sweet fennel sausage, broccoli rabe, sharp provolone cheese

maitake,porcini, shiitake, fontina cheese, arugula, truffle aioli julienne chicken, roasted peppers, fresh mozzarella

M ARK ET P L ATTE R

15

cavatappi pasta, 3 cheeses, cream, lobster chunks, parmesan crust fried tomat oes, fresh arugula, green onion remoulade

PROSCIU TTO W R AP P E D DIVER SC AL L O P S

pan seared, cherry tomato & asparagus cous cous

VEGETAB L E QU E S AD I L L AS

roasted peppers, portobello mushrooms, baby spinach, goat cheese, whole wheat tortilla, homemade guacamole

CHORIZ O & C L AM S

chorizo sausage, little neck clams, roasted garlic chardonnay sauce , tagliolini pasta

SEARED A H I TU NA

sliced, served raw, asian cucumber salad

16

15.5

14.5

12.5

13

16.5

NEW ZEALAND LAMB CHOPS

17.5 served medium, fresh herb balsamic glazed, roasted garlic mashed, portobello mushrooms & warm pita

WASABI F I L E T M I G NO N

sliced, served medium rare, grilled asparagus spears, portobello mushrooms, wasabi aioli

SALT & PEPPER CALAMARI

11

TOMATO & M O Z Z A R E L L A STACK

10

marinara, lemon, wasabi aioli

yellow & red tomatoes, basil, balsamic drizzle add parma prosciutto

BANG-BANG T EM PU RA S HRI M P

18

4 13

“FIERY” MUSSELS

11

G RI LLED W I N G S

9.5

“ S EA PLA T T E R” F OR 2

19

spicy vine ripened tomato broth or pinot gris sauce lemon, garlic, herbs fried calamari, tempura shrimp, crab cakes

parma prosciutto, sopressata, chorizo, sharp provolone, mahon, manchego, fresh mozzarella, assorted olives

6 4 / 5.5

lightly battered, sweet chili dipping sauce

SMALL PLATES

4.5/7

SIGNATURE SOUP

daily

SAUSAGE RAPINI

PETITE CRAB C AK E S

ONION SOUP

roasted garlic, gruyere

CAPRESE

LOBSTER MAC & CHEESE

LOBSTER BISQUE

SALADS

TERRA NOVA SALAD

7/11

butter lettuce, baby arugula, radicchio, goat cheese, fine herb lemon olive oil dressing add salmon or tuna

5/7.5

T I JU A N A C A ES A R

7/11

baby hearts of romaine, grana padana, lemon garlic dressing add chicken or 3 jumbo shrimp

3.5/7.5

BABY SPINACH

13

S OU T HWE S T C HI CK EN

14

CRISPY CALAMARI SALAD

14

C RA B & A V OC A DO

17

N EW W ORLD G REE K

13

maytag bleu cheese, apples, candied walnuts, hard cooked eggs, apple cider vinaigrette grilled chicken, field greens, corn, black bean salsa, red onion, bell pepper, chipotle dressing watercress, frisee, soy-ginger & sweet chili dressing

roasted artichokes, cucumber salad, sliced mango,cherry tomatoes, lemon dill dressing

roma tomatoes, seedless cucumber, hard boiled eggs, feta cheese, romaine lettuce, kalamata olives, bermuda onion, warm pita wedges


PASTA

SANDWICHES

served with french fries and cole slaw

SOUP, SALAD, 1/2 SAN D W I C H

11

soup of the day, house salad, choice of chicken & avocado club, sliced prime rib or chicken caesar wrap

GRILLED CHICKEN GUACAMOLE CLUB

10.5 applewood smoked bacon, lettuce, tomato, roasted garlic aioli, melted swiss cheese, multigrain ciabatta

BLACK ANGUS BURGER

10oz. caramelized onion, crisp bacon, choice of american, provolone or cheddar cheese

11.5

BA JA F I SH T AC O

11 blackened tilapia, homemade guacamole, pico de gallo, cole slaw & chipolte ranch dressing in a flour tortilla

“THE ITALIAN MARKET”

10.5 parma prosciutto, sopressata, sharp provolone, arugula, tomatoe s on sliced artisan bread

CHICK E N P E S TO

10.5 roasted peppers, fresh mozzarella, diced tomatoes, homemade basil pesto on multigrian ciabatta bread

BLACK&BLUE BURGER

11.5

AHI TUN A B L T

13.5

10oz certified angus, cajun seasoning, blue cheese

grilled ahi tuna, medium rare, applewood smoked bacon, bibb lett uce, tomato & wasabi mayo on texas toast

GRILLED P O R TO B E L L O SANDWICH

field greens, sauteed peppers & onions, goat cheese, balsamic drizzle, multigrain ciabatta

CRAB CAKE

jumbo lu mp crab cake, lettuce, tomato, green onion remoulade

10.5

11.5

CAROLI NA P U L L E D P O R K

11.5 slow roasted pork shoulder bas ted with bbq sauce & topped with cheddar cheese & crispy onion strings

CHICKEN CAESAR WRAP

10.5 sliced grilled chicken, romaine lettuce, tomatoes, caesar dres sing

SLICEDPRIME RIB

thin sliced, melted provolone cheese, horseradish cream sauce, au jus dipping sauce

11.5

SEAFOOD FAZZOLETTI

16

MARYLAND CRAB RAVIOLI

16

“hankercheif” pasta filled with scallops, shrimp, lump crab & fresh cheeses, lobster brandy cream sauce

jumbo shrimp, lump crab, braised leeks,parmesan butter broth

G N OC C HI S A U S A G E & B ROC C OLI

14 roasted garlic, pecorino, pinot gris sauce

ROM A N S T YLE F E T T U CC I N E

14

S PA G HE T T I & C RA B

18

GOAT CHEESE & SPRING MIX RAVIOLI

14

FI S HER M AN’ S WHAR F PENNE

15

homemade fettuccine, classic alfredo sauce, grilled chicken, broccolini

homemade spaghetti, jumbo lump crab, arugula leaves, spicy marinara

arugula, oven dried tomatoes, wild mushrooms, light parmesan butter broth, goat cheese crumbles

rock shrimp, bay scallops, asparagus tips, oven dried tomatoes, black olives, penne pasta, blush sauce

ENTREES S ONOM A S KEWER S

18.5

CHI CKEN TER R A NOV A

17.5

jumbo shrimp, filet mignon, chicken & grilled vegetable kabobs, anchor steam barbecue glaze, basmati rice pan fried parmesan crusted, oven dried tomatoes, fresh mozzarella, tagliolini marinara

CAJ UN J AM BALAYA

19

BR AI S ED S HOR T R I BS

19

PAN S EAR ED DIVER SCALLOPS

22

VEAL SALTINBOCCA

21

sauteed jumbo shrimp, sausage & chicken, tomatoes, onions, peppers, spicy cajun sauce, short grain rice boneless, slow braised, tomato & wild mushroom risotto

crab , leek & potato hash, sauteed haricot vert

pan seared veal medallions, parma prosciutto, asiago cheese, long stem artichokes, roasted garlic sauce, basil sage fettuccine

ADD A SIDE SALAD TO ANY PASTA DISH OR ENTREE FOR $2.50


Lunch Menu