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STARTERS

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CALAMARI

Light, crisp hand-breaded calamari, layered with sautéed ripe plum tomatoes, garlic and spinach. Drizzled with a balsamic glaze and served with a garlic aioli. Perfect for sharing. ~ 14

CLASSIC HUMMUS

Chickpeas, lemon, garlic, tahini, and extra virgin olive oil. Served with warm pita, carrot sticks and cucumber. Garnished with toasted pine nuts. ~ 8

CLAMS BIANCO

Little neck clams steamed with garlic, fresh herbs, and a buttery, delicate white wine. ~ 12

SHRIMP COCKTAIL

Perfectly poached and served with house made cocktail sauce. ~ 12

TRIPLE BLEND MEATBALLS

Veal, beef, and pancetta meatballs baked and served with a hearty marinara sauce and parmesan crisp. ~ 9

CRAB CAKE

Jumbo lump crab cake served with house made tartar sauce. ~ 12

CRAB DIP

A blend of cheese, onions, peppers and crab. Topped with breadcrumbs. Broiled and served with warmed pita chips. ~ 15

CHICKEN SKEWERS

Panko and sesame seed encrusted, fried golden brown. Served with our ponzu sauce. ~ 8

SOUPS AND SALAD

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Make any one of our freshly prepared salads into a meal:

Grilled Chicken Breast ~ 5
Grilled Shrimp ~ 8
Salmon Fillet ~ 8
Crab Cake ~ 12

Our dressing selections include:
Green goddess; ranch; creamy bleu cheese; balsamic vinaigrette; parmesan peppercorn; white balsamic vinaigrette; champagne raspberry vinaigrette; red wine vinaigrette; Caesar; or orange cognac

FRENCH ONION

Beef and chicken stock, seasoned with fresh thyme, port and sherry. Topped with a house crostini and gruyere cheese. ~ 7

SOUP SAMPLER

A sample of all three of our delicious soups. ~ 7

CAESAR SALAD

Crisp romaine lettuce tossed in our Caesar dressing and topped with croutons and grated asiago cheese. Sm. ~ 6; Lg. ~ 8 (upgrade to the small with an order of any entree ~ 2)

ORANGE COGNAC SALAD

Mixed greens tossed in our famous orange cognac dressing and topped with dried cranberries, gorgonzola cheese, and candied walnuts. Sm. ~ 7; Lg. ~ 9 (upgrade to the small with an order of any entree ~ 2.5)

SOUP DU JOUR

Two choices. Made with select fresh, seasonal ingredients. Cup ~ 4; Bowl ~ 6

GARDEN SALAD

Mixed greens, grape tomatoes, red onions, English cucumbers, and croutons served with dressing of your choice.  Sm. ~ 5.5; Lg. ~ 7.5 (small included with the order of an entree)

ARTICHOKE, BACON, AND TOMATO SALAD

Mixed greens, artichokes, oven roasted tomatoes, asiago cheese, and bacon. Finished with Parmesan peppercorn dressing and a balsamic drizzle. Topped with house crostini. Sm. ~ 8; Lg. ~ 10 (upgrade to the small with an order of any entree ~ 3)

ENTREES

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All entrees include a side garden salad as well as vegetable and starch du jour. Upgrade to our orange cognac salad for 2.5, the Caesar salad for 2, or the artichoke bacon and tomato salad for 3.

JUMBO LUMP CRAB CAKES

Jumbo lump crab cakes served with our house made tartar sauce ~ 28

SHEPHERD’S PIE

Classically prepared with lamb, carrots, onions, celery, and mushrooms, slow simmered in red wine. Topped with mashed potatoes and baked until golden brown. ~ 18

CHICKEN OR VEAL MARSALA

Mushroom marsala sauce served with your choice of sautéed chicken ~ 24 or veal ~ 29.

SCALLOP AU GRATIN

Bay scallops topped with fennel cream, gruyere cheese, and bread crumbs, then baked until golden brown. ~ 24

FILET MIGNON

8 oz. choice filet grilled to temperature. Served with a veal demi glace. ~ 36

YESTERDAY’S SEAFOOD SKEWERS

Looking back on Yesterday’s with their double skewer of lobster, shrimp, and diver scallop. Served over linguine, finished with lemon garlic butter and Parmesan bread crumbs. ~ 32

SALMON

Jail Island salmon seared and topped with an apple cider glaze, served over amaretto cream. ~ 24

STELLA ARTOIS CHICKEN POT PIE

Free range chicken, simmered with Stella Artois beer and rich chicken stock, finished with cream and vegetables. Served in a flaky crust with a puff pastry. ~ 15

VEAL SALTIMBUCCA

Sautéed veal served with a prosciutto white wine, lemon, and sage sauce. ~ 32

DIVER SCALLOPS

Pan seared diver scallops served with a sweet pea puree. Topped with a bacon onion jam. ~ 29

HANGER STEAK

Pepper encrusted and pan seared. Served with a roasted garlic au jus. ~ 26

SLOW SMOKED BEEF BRISKET

House smoked and served in its own juices. ~ 20

PASTA AND RISOTTO

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RISOTTO ALLA MILANESE

Creamy parmesan risotto topped with a roasted red pepper coulis. ~ 19

CLASSIC PARMESAN

Your choice of eggplant, chicken or veal lightly breaded and golden fried. Served over our hearty marinara sauce. Topped with aged provolone, ricotta and mozzarella cheeses. Comes with a side of angel hair marinara. eggplant ~ 17; chicken ~ 20; veal ~ 25 (Upgrade to Parmesan risotto and vegetable du jour ~ 3.5)

LINGUINE AND CLAMS

Little Neck clams sautéed in white wine, garlic, red pepper flakes, and lemon. Served over linguine and topped with asiago cheese. ~ 19

MEATBALLS MARINARA

Veal, beef and pancetta blended meatballs over angel hair pasta. Topped with our hearty marinara sauce. ~ 16

SHRIMP OR CRAB GORGONZOLA RISOTTO

Lightly sautéed shrimp or crab, scallions and tomatoes over a creamy gorgonzola risotto. Finished with a charred chianti tomato sauce. shrimp ~ 22; jumbo lump crab ~ 29

BAKED MAC AND CHEESE

Cavatappi pasta smothered in our creamy cheese sauce. Topped with bread crumbs and baked in our hearth oven. ~ 15; add jumbo lump crab ~ 12; add lobster claw meat ~ 14

CHICKEN OR SHRIMP SCAMPI

Savory garlic lemon butter sauce over your choice of chicken or shrimp and linguine. chicken ~ 18; shrimp ~ 23

PAPPARDELLE RAGU

Slow simmered beef and pancetta ragu served over pappardelle pasta. Topped with parmesan cream and house garlic bread. ~ 19