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Treasures of the Sea

Raw Bar

Clams on the half shell

Oysters on the half shell

Shrimp Cocktail

Lobster Cocktail chilled fresh chunks of lobster meat

Crab Cocktail chilled fresh chunks of jumbos king crabmeat

Fresh Mussels with a vinaigrette relish

Sea Platter make your own combo from the above

Italian Specialties

Cold Appetizers

Frutta Di Mare fresh shrimp, scungilli, calamari, pulpo, lobster and crabmeat marinated in garlic and olive oil

Scungilli Salad  marinated scungilli in garlic and olive oil

White Anchovies imported from italy

Antipasto parmiggiano reggiano, sopressata, prosciutto di parma, provolone, roasted peppers and olives over fresh garden tomatoes and mixed greens, dressed with extra virgin olive oil

Mozzarella Caprese fresh mozzarella, beefsteak tomato, roasted peppers and olives dressed with extra virgin olive oil

Imported Italian Cheese Platter parmiggiano reggiano, provolone, ricotta salata with olives

Hot Appetizers

Coral Bay Shrimp jumbo shrimp wrapped in prosciutto and flambéed in marsala wine with fresh tomatoes and cream

Baked Clams little necks or top necks

Zuppa Di Clams served either in a lite tomato sauce or a garlic white wine broth

Fresh Steamers steamed in imported beer and served by the pound

Fresh Mussels alla Posillipo served either in a lite tomato sauce or a garlic white wine broth

Oysters Rockefeller

Shrimp Oreganata lightly breaded broiled golden

Portuguese Pulpo dressed with extra virgin olive oil

Grilled Sausage Trio pork, veal and lamb sausage over baby arugula dressed in a balsamic vinaigrette

Crab Cake lump crabmeat with fresh herbs pan fried crispy served with tartar sauce

Grilled Baby Pulpo over mixed greens, dressed with balsamic reduction

Stuffed Mushrooms lightly breaded broiled golden

Make You Own Combo

Calamari

Shrimp

Scungilli

Fresh Mussels

Served with hot, medium or sweet sauce over linguine

Soups

Soup of the Day

Manhattan Clam Chowder

Lobster Bisque

Salad

House Salad mixed greens, tomatoes, red onion and olives dressed with balsamic vinaigrette

Arugula Salad with red onion and tomato topped with shaved parmesan dressed with lemon and extra virgin olive oil

Caesar Salad hand picked hearts of romaine dressed with a classic dressing and topped with croutons

Italian Flag Salad radicchio, arugula, endive, tomato and red onion dressed with a balsamic vinaigrette

Coral Bay Salad mixed greens with fresh garden tomatoes, provolone, marinated mushrooms, artichoke

hearts, roasted peppers and olives dressed with a chef’s special vinaigrette dressing

Add Grilled Chicken

Add Grilled Shrimp

Kids are Cool

Choice of:

Fried Shrimp

Cheese Ravioli with Marinara Sauce

Fried Flounder

Chicken Parmesan with Spaghetti

Chicken Tenders

All of the above served with potatoes and vegetable

Virgin Strawberry Daiquiri’s

Pasta

Fettucine Lobster chunks of lobster and shrimp in a creamy marinara sauce with pesto

Black Tagliatelle jumbo lump crabmeat in a tomato cream sauce

Zuppa Di Pesce shrimp, calamari, scungilli, clams and mussels over linguine served red or white

Penne Absolut creamy vodka sauce

                                add chicken

                                add shrimp

Fusilli with a traditional clam sauce served red or white

Whole Wheat Penne with Shrimp sautéed shrimp in garlic and olive oil with zucchini, fresh tomatoes and basil

Rigatoni Filetto Italian tomatoes, onions, prosciutto and basil

Penne Marinara Italian tomatoes, garlic and basil, olive oil

Cheese Ravioli in a marinara sauce

Lobster Ravioli  with chunks of lobster in tomato cream sauce

Gnocchi Napoletana gnocchi in a tomato cream sauce topped with fresh mozzarella and parmesan cheese

Orecchiette Barese sautéed sweet sausage and broccoli di rabe in garlic and olive oil with sun-dried tomatoes

Fettucini Carbonara sautéed onions and pancetta in extra virgin olive oil

Spaghetti Aglio & Olio extra virgin olive oil, garlic, fresh tomato-red hot peppers, parsley and anchovies

Rigatoni Siciliana sautéed eggplant in a marinara sauce with chunks of mozarrella topped with ricotta salata and romano cheese

Sea Meets Shore

8oz. Filet Mignon and Lobster Tail

8oz. Filet Mignon and King Crab Legs

8oz. Filet Mignon and Jumbo Shrimp

8oz. Filet Mignon and Sea Scallops

Best of the Rest from the Land

Steaks

24oz. Porterhouse charbroiled to perfection

16oz. N.Y. Strip charbroiled to perfection

12oz. Filet Mignon in a port wine mushroom sauce or broiled to perfection

Chops

18oz. Double-Cut Pork Chop served with sweet or hot cherry peppers

Rack of Lamb in a red wine sauce or grilled to perfection

Chicken & Veal

Chicken Triestina breast of chicken sautéed with artichoke hearts, assorted mushrooms and fresh herbs in a sherry wine sauce

Chicken Scarpariello boneless chicken sautéed with sweet sausage in a garlic sauce, roasted peppers, lemon and a touch of balsamic vinegar

Chicken Florentine stuffed rollatini with sautéed spinach and fresh mozzarella in a white wine garlic sauce

Veal Saltinbocca sautéed veal medallions topped with prosciutto, spinach, egg and mozzarella cheese in a marsala wine sauce with assorted mushrooms

Veal Riviera sautéed veal medallions with assorted mushrooms and artichoke hearts in a brandy sauce

Veal Mugnaia sautéed veal medallions with sun-dried tomatoes and capers in a lemon white wine sauce

All of the above served with vegetable and potato of the day

Sides

Roasted Potatoes and Vegetable of the day

Broccoli Di Rabe

French Fries

String Beans

Broccoli

Spinach

Risotto Italia

Fried Zucchini

Garlic Bread topped with Mozzarella

Treasures of the Sea

Dinners

Whole Live Lobster  served broiled, steamed, oreganata

stuffed with crabmeat

Shrimp Scampi jumbo shrimp sautéed with garlic in a white wine sauce

Shrimp Oreganata jumbo shrimp lightly breaded broiled golden

Sea Scallops in a white wine and olive oil or fried

Coral Bay Shrimp jumbo shrimp wrapped in prosciutto and flambéed with marsala wine in a tomato cream sauce

Shrimp Francese jumbo shrimp dipped in egg and pan fried in olive oil served with a lemon white wine sauce

Fried Soft Shell Crabs served with tartar sauce

Alaskan King Crab Legs steamed in larger beer served with drawn butter

Fried Oysters fresh shucked oysters lightly dredged in cornmeal and fried to perfection served with tartar sauce

Twin Lobster Tails broiled to perfection

stuffed with crabmeat add

Fresh Fish

Today’s Top of the Catch

Filet of Sole served oreganata or broiled in lemon white wine or fried

stuffed with crabmeat add

Filet of Salmon broiled or pan-seared in a dijon pesto cream sauce garnished with Toasted Pine Nuts

Grilled Yellowfin Tuna served with fresh tomatoes, capers, olives, celery and roasted peppers in a balsamic reduction

Chilean Sea Bass pan seared with capers and olives in a dry vermouth sauce over sautéed broccoli di rabe

Grilled Swordfish marinated in fresh herbs served over braised radicchio and endive in a saffron anise sauce

Red Snapper Marechiaro poached in a lite tomato broth with shrimp, mussels and clams

All of the above are served with vegetable and potato or Italian