Jumbo shrimp served chilled with house made cocktail sauce.

One dozen little neck clams served in a buttery clam broth with a touch of fresh garlic.

Tossed in seasoned flour and lightly fried. Served with marinara sauce.

Imported french snails, baked in their shells in a garlic butter sauce.

Highly seasoned chopped ocean clams. A Stonehedge classic .

New Zealand green mussels, steamed and served in a white wine, garlic and butter broth with tomato, onion, red and green bell peppers.

Made with jumbo lump crabmeat.

Sauteed, chopped and chilled. served with diced onion & crostini.

Handcut fresh zucchini, lightly breaded and deep fried. Served with marinara sauce.

Lump crabmeat seasoned, fried and topped with horseradish & hollandaise.

Hand cut whole milk cheese, breaded and deep fried and served with house made marinara sauce.

Onions and beef stock topped with imported Swiss cheese. Baked golden brown.

Classic family recipe. Topped with diced onion. Hearty & spicy.

Something different every day.

Crisp romaine lettuce tossed with croutons in Caesar dressing. Topped with a Parmesan Romano cheese blend.

Tossed with crisp apples, goat cheese, candied walnuts, tomato, cucumber and house made lemon vinaigrette.

Fresh greens with cucumber, tomato, carrots, onion and croutons.

Served with a lobster sherry basil cream sauce.

Topped with toasted hazelnut butter & garnished with arugula, tomato and truffle oil.

Brown sugar crusted, char grilled and served with apple cilantro compote.

Boneless breasts sauteed with Chardonnay wine, mushrooms, scallions, mustard and heavy cream.

Sliced veal liver topped with sauteed onions and bacon.

Egg dipped, and sauteed in white wine and lemon juice.

Sauteed with mushrooms and Marsala wine.

Boneless breasts sauteed with garlic, scallions, white wine and balsamic vinegar.

Danish baby back ribs lightly smoked and topped with house made barbecue sauce.

Ask your server for preparation on the day.

Fresh filets baked and topped with hollandaise.

Shrimp, scallops, clams and mussels in a saffron infused vegetable lobster stock.

Shrimp, scallops, and mushrooms in a cream, wine and chive sauce. Wrapped in a french pancake.

Premium white shrimp broiled or fried. Francaise (egg dipped, sauteed in white wine and lemon juice) Scampi (sauteed with garlic, butter, white wine, Romano cheese and parsley)

Served with cognac sauce.

Broiled or fried flounder, scallops and shrimp with a baked stuffed clam.

Broiled or deep fried.

Boneless filet sauteed topped with sauteed almonds and finished with Frangelico.

Grilled, topped with lemon butter or blackened

Sauteed and served in a garlic wine sauce with chopped tomato.

Fresh filet broiled or fried. Francaise (egg dipped, sauteed in white wine and lemon juice.

Cut from the strip loin, cooked to order.

Same cut as the New York sirloin. Smothered in peppercorns and finished with a spicy brandy and peppercorn sauce.

Sliced flank steak, served with gravy.

Served on toast. 9 oz. version of the New York sirloin.

Served with lettuce, tomato, mayo, pickles & fries.

Your choice - broiled or fried.

9oz. strip loin with jumbo shrimp in a butter and garlic sauce.

Boneless breast and jumbo shrimp sauteed in garlic, butter, white wine, Romano cheese and parsley.

Fried cutlets with eggplant parmigiana.

Homemade with ground beef, sweet sausage ricotta, romano and mozzarella.

Battered, fried and topped with house made marinara sauce and mozzarella.

Shrimp, scallops and calamari sauteed with shallots and chopped fresh tomato in a pesto highlighted sauce. Served over linguine.

Little necks with garlic and herbs in red or white sauce. Served over linguine.

Fries.