DINNER - Starters
Bruschetta a la Scampi
$ 14.00
Plump shrimp sauteed in a garlic & white wine butter, served on a grilled flatbread brushed with herbed olive oil and topped with tomatoes, red onion, fresh basil and Fontina cheese
Crab Cakes
$ 11.00
Lump crab, sweet peppers, onions and seasonings,pan-fried and served with pesto butter and a roasted pepper coulis
Esargot and Artichokes
$ 13.00
Escargot sauteed with artichoke hearts in a white wine butter sauce with a touch of marinara, served with a Romano herb crostini
Vegetable Samosas
$ 10.00
Wrapped in thin pastry, served crispy with our house-made tomato chutney
Wasabi Tempura Fried Mussels
$ 12.00
Mussels dipped in a wasabi batter and fried, served with bok choy Asain slaw and fresh ginger & sirachi tamari
Zesty BBQ Chicken Strips
$ 9.50
Grilled boneless chicken breast meat, tossed with blue cheese, scallions and a sweet & spicy sauce
Salads
Entrées
Academy Swordfish
$ 25.00
Grilled center-cut swordfish, topped with our basil and parmesan glaze, served with mashed potatoes
Calves Liver
$ 22.00
Grilled calves liver topped with carmalized onions, crisp bacon and Madeira sauce, served with mashed potatoes
Chicken Milanese
$ 19.00
Tender chicken breast crusted with parmesan panko breadcrumbs, served with garlic pasta
DAILY SPECIALS
$ 0.00
Haddock Oreganatta
$ 26.00
Fresh haddock broiled with oregano, Romano cheese and olive oil seasoned breadcrumbs, topped shrimp cacciatore sauce, served with roasted eggplant ravioli
NY Sirloin
$ 22.00
Center cut NY sirloin, grilled and served with béarnaise sauce and mashed potatoes
Sole Francaise
$ 26.00
Fresh sole dipped in egg, sauteed and topped with lump crab, served with a lemon beurre blanc and rile pilaf
Toasted Cumin Grilled Shrimp
$ 17.00
Large grilled shrimp, rubbed with toasted ground cumin,fried avocado, tomatoes, a black bean cake and crispy corn tortilla strips, served over mesclun greens with
a chipotle buttermilk ranch dressing
Veal Saltimbocca
$ 26.00
Veal scaloppini layered with prosciutto and fresh sage, sauteed and topped with Fontina cheese and a Marsala sauce, served with scalloped potatoes
