Appetizers

Question 1

Calamari

Answer 1

Point Judith Calamari (Rhode Island) One cup portions are soaked in buttermilk, dredged in seasoned flour. Deep fried and then tossed with the Red Chile Oil as well as Parsely and Chives. It is dressed with our Chile Aioli.

Question 2

Warm Bruschetta Toast

Answer 2

Artichoke Hearts, Roasted Red Bell Peppers, Grilled Asparagus and Mushroom Conserva are sautéed together and served open faced on top of grilled focaccia toast. It is then garnished with Parmesan and aged balsamic drizzle.

Question 3

Stuffed Hot Peppers

Answer 3

We start by de-seeding Hungarian wax peppers (medium spicy), stuffing them with house made Italian sausage and roasting. The roasted peppers are finished with our Red Sauce, fresh basil, and garnished with an agile brushed croustade. 3 peppers per order.

Question 4

Mussels Diavolo

Answer 4

Fresh Prince Edward Island Mussels are sautéed with the Red Chili Oil, then deglazed with white wine. Our rich “RED sauce” is added to steam the mussels until open. The dish is finished with parsley, chives, basil, and butter. 18-24 mussels per order.

Question 5

Maryland Lump Crab Cake

Answer 5

2 - 2oz crab cakes, pan seared and served with a Boursin cream cheese spread, torn herb salad that has been tossed with tomato vinaigrette and “24 hour” tomatoes and garnished with crispy shallots.

Question 6

Hot Crab Dip

Answer 6

Blue fin crab is tossed with cheddar, cream cheese, chives, mustard powder, and Tabasco. It is then topped with more shredded cheddar and cooked in a stainless steel crock until golden. It is served with Old Bay Buttered Toast Points.

Question 7

Shrimp Scampi

Answer 7

5 pieces of shrimp are sautéed in oil and butter then deglazed with white wine. Lemon garlic butter, garlic, shallots are added and transferred to an oven proof dish and garnished with Parmesan bread crumbs. Broiled under salamander until the butter is bubbling and crumbs are golden brown. Tomato basted croustade served on the side.