Obt dinner

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Appetizers

CRISPY CALAMARI

KEY WEST SHRIMP

lightly battered served with fra diavlo sauce 10.95

pan seared cajun dusted shrimp tossed in garlic butter 9.95

TOMATO & FRESH MOZZARELLA

balsamic glaze, fresh basil 8.95

CRAB CAKES

pan fried with a roasted pepper coulis and basil oil 12.95

SOUP OF THE DAY

Market Priced

Market Salads

STUFFED MUSHROOM’S

jumbo lump crab, lemon, butter 9.95

LONG ISLAND LITTLENECKS

garlic, lemon and white wine 10.95

FRENCH ONION SOUP

Tons of caramelized onions simmered in a rich beef broth with a hint of sherry wine. Topped with melted cheese 5.50

CAESAR WEDGE

parmesan crouton, anchovies, shaved pecorino 7.95

SPINACH SALAD

bacon, mushrooms, warm vidilia onion vinaigrette 7.95

ROASTED BEET AND GOAT CHEESE SALAD

candied walnuts, mixed greens, raspberry vinaigrette 8.95

Entrees

CAB NEW YORK STRIP

14 oz grilled to perfection 23.95

PETITE FILET

cooked to perfection 25.95

T-BONE

one pound grilled and topped with sweet vermouth, onions and mushrooms 24.95

NORTH ATLANTIC SALMON

pan seared and topped with a citrus beure blanc 19.95

RED SNAPPER

pan seared with tomatoes, caper and fresh lemon 21.95

OBT-Dinner.indd 1

NEW ZEALAND LAMB CHOPS

rosemary scented demi 24.95

FOUR CHEESE RAVIOLI

laced with pesto cream 16.95

PENNE BOLOGNASE

pork, veal and beef 15.95

CHICKEN MILIANESE

pan fried mixed greens, lemon caper vinaigrette 14.95

SHRIMP AND SCALLOP

jumbo shrimp, day boat scallops, oven roasted tomatoes and creamy tomato sauce served on a bed of angel hair pasta 24.95

3/21/14 2:00 PM


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