• Happy New Year!

  • Specials for Saturday & Sunday

  • Starters

  • Honey-Ginger Shrimp

    Jumbo white Gulf shrimp baked with a savory honey-ginger glaze, finished with a teriyaki aioli drizzle.

  • Escargots Scampi

    Sautéed with garlic, butter and shallots, served over Asiago crostini.

  • Crab & Ahi Tuna Stuffed Avocado

    Avocado stuffed with lump crab and Ahi tuna, lightly battered and fried, served with spicy plum sauce, wasabi aioli, sriracha and pickled ginger.

  • Poached Pear Salad

    Poached Bosc pear over sliced Belgian endive with crumbled gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

  • Beet Salad

    With baby spinach, mandarin orange segments, walnuts and goat cheese, served with a honey-balsamic dressing.

  • Entrees

  • From the Broiler

  • Grilled Beef Tenderloin Medallions

    Finished with a Gorgonzola and tri-colored peppercorn cream sauce, served over mashed potatoes.

  • Medallions & Shrimp Scampi

    Twin grilled tenderloin medallions and Gulf shrimp scampi served with asparagus spears and mashed potatoes.

  • Applejack Glazed Pork Porterhouse Chop

    Sixteen oz. chop with caramelized apples and onions, finished with Applejack sauce.

  • Pasta

  • Lobster Ravioli

    With fresh herb limoncello cream and Parmesan crisps.

  • Lobster Mac & Cheese

    Picked lobster in a creamy four cheese sauce tossed with cavatappi pasta.

  • Seafood

  • Black Sea Bass with Jumbo Shrimp

    Finished with a lemon scampi sauce.

  • Braised Black Sea Bass

    Seared fillet braised in a broth of cherry tomatoes, onions, bell peppers and fresh herbs.

  • Swordfish Americana

    Grilled, topped with roasted tomatoes, bacon, garlic and melted Liuzzi’s fresh mozzarella, finished with a citrus veloute and served over mashed potatoes.

  • Swordfish Milanese

    Egg battered, panko crusted, pan seared with jumbo lump crab and finished with melted Parmesan and a roasted tomato veloute. Served over herbed cavatappi pasta.

  • Salmon Osso Bucco

    Pan seared Faroe Island salmon with a sea scallop “marrow” served atop crisp potato wedges, finished with a Chardonnay
    cream sauce.

  • Salmon Florentine

    Grilled Faroe Island salmon finished with roasted garlic pesto and a lemony white wine sauce. Served over steamed baby spinach and risotto.

  • Faroe Island Salmon Chutney

    Grilled, topped with a mango and cran-raisin chutney, served over mashed potatoes.

  • Hot Lobster Roll

    Picked lobster sautéed in butter, served on a toasted roll.

  • Pineapple Mango Scallops

    Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty gold rum butter sauce. Served over risotto.

  • Dark & Stormy Scallops

    George’s Bank scallops pan seared in a fresh ginger butter, finished with a Gosling’s Black Seal Rum and brown sugar reduction, garnished with Roma tomatoes and served over risotto.

  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.

  • Baked Stuffed George’s Bank Cod

    With our lump crab stuffing, finished with lobster sauce.

  • Parmesan Crusted George’s Bank Cod

    Oven roasted with tomatoes in a white wine butter sauce and served over Asiago risotto.