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| JUMBO LUMP CRAB CAKES |
Accompanied by Roasted Red Pepper Tartar Sauce |
24 |
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| UNION LANDING CRAB DELIGHT |
Lump Crab with Artichoke Hearts, Lemon Butter and Parmesan Cheese |
21 |
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| SEAFOOD SCAMPI |
Shrimp, Scallops and Lobster Sautéed in a Rich Garlic Butter Sauce |
25 |
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| STUFFED SHRIMP & LOBSTER TAILS |
Piled with Crabmeat Stuffing and Served with a Side of Drawn Butter |
28 |
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| BROILED SEAFOOD COMBINATION |
Shrimp, Scallops and Flounder in Lemon Butter |
21 |
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| FRIED SEAFOOD COMBINATION |
Shrimp, Scallops, Flounder and Clam Strips Fried to a Golden Brown |
21 |
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| TILAPIA |
Pineapple Glazed |
19 |
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| SHRIMP |
SCAMPI - Sautéed in a Rich Garlic Butter Sauce |
21 |
| |
Fried to a Golden Brown with Tartar or Cocktail Sauce |
20 |
| |
Stuffed with Crabmeat and Mushrooms then Broiled |
21 |
| |
Francaise with Artichoke hearts |
21 |
| |
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| SEA SCALLOPS |
SCAMPI - Sautéed in a Rich Garlic Butter Sauce |
19 |
| |
Fried to a Golden Brown with Tartar or Cocktail Sauce |
19 |
| |
Pan Seared with a Mustard Chive Sauce |
20 |
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| LOBSTER |
Brazilian Tails ~ Four 3oz. Tails Broiled with a side of Drawn Butter |
34 |
| |
Steamed Maine Lobster split and cleaned |
MP |
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| KING CRAB |
1lb. Of Legs Steamed |
28 |
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| SOFT SHELL CRABS (when available) |
Fried, Sautéed, or Francaise |
23 |
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| FLOUNDER |
Broiled to Perfection in Lemon Butter |
19 |
| |
Fried to a Golden Brown with Tartar or cocktail sauce |
19 |
| |
Stuffed with Crabmeat and Mushrooms then Broiled |
21 |
| |
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| YELLOWFIN TUNA |
Marinated in Teriyaki & Grilled, Served with Wasabi Cream Sauce |
21 |
| |
Seared Blackened Ahi, thinly sliced and served over field greens with ginger vinegarette |
22 |
| |
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| Salmon |
Poached or Grilled & Served with Mustard Chive Sauce |
21 |
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| BLACK ANGUS NY STRIP |
16oz. Choice Beef Grilled and Topped with Frizzled Leeks |
24 |
| |
~ Smothered with Shrimp Scampi |
27 |
| |
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| CHICKEN BREAST |
Francaise |
17 |
| |
Marsala Sauce with Mushrooms |
17 |
| |
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| SHRIMP & LOBSTER |
Sautéed in Garlic & Oil with a Hearty Marinara Sauce over Linguini |
21 |
| |
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| MARINERS STEW |
Flounder, Shrimp, Scallops, Mussels and Clams with Marinara over Linguini |
22 |
| |
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| CLAMS POSSILIPO |
Topnecks Steamed in Marinara with White Wine and Garlic over Linguini |
16 |
| |
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| PENNE ALA VODKA |
Pasta Tossed in a Creamy Pink Sauce |
14 |
| |
~With Maine Lobster |
21 |
| |
~With Chicken |
18 |
| |
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|
served with fries and pickle spear~ |
| |
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| 8oz. PRIME CHUCK BURGER |
Grilled to Perfection, Topped with Lettuce and Tomato |
9 |
| |
Add Cheese .50 (American, Cheddar or Swiss) |
|
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| FRIED FLOUNDER |
Lightly Breaded and Golden Brown, Topped with Lettuce and Tomato |
13 |
| |
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| BLACKENED MAHI |
Spiced for Just the Right Amount of Kick, Topped with Lettuce and Tomato |
13 |
| |
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| GRILLED CHICKEN WRAP |
Chilled Chicken with Roasted Red Peppers, Cucumber, Romaine and Roasted Pepper Spread |
10 |
| |
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| MANHATTAN CLAM CHOWDER (Cup/Bowl) |
Prepared the same way since we opened 31 years ago |
3/5 |
| |
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| LOBSTER BISQUE (Cup/Bowl) |
Creamy, flavorful soup with Lobster |
5/8 |
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| SOUP DU JOUR |
Ask your server for the daily selection |
MP |
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| House Salad |
|
4 |
| Vegetable Du Jour |
|
3 |
| Cole Slaw |
|
2 |
| Baked Potato, French Fries or Union Landing Potato |
|
2 |
| Rice Pilaf |
|
2 |
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| Iced Tea, Soda or Juice (Unlimited Refills) |
|
2.5 |
| Coffee or Hot Tea |
|
2 |
| Milk |
|
2.5 |
| Espresso/Cappuccino |
|
3/5 |
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