Osetra Menu and Prices

sauteed with garlic, olive oil, white wine, capers and black olives.

fresh buttermilk mozzarella, cherry tomatoes, extra virgin olive oil and basil over arugula.

house-made fettuccine and lamb, green olives, mushrooms, fresh mint in a light red wine sauce.

angel hair pasta, shitake mushrooms, jumbo shrimp. sauteed in garlic, olive oil with cherry tomato.

tube shaped pasta and lamb sausage, finished in a light creamy tomato concasse, tossed with watercress and goat cheese.

house-made maine lobster and ricotta cheese stuffed ravioli in a creamy tomato vodka sauce.

home-made fettuccine pasta, bay shrimp in a saffron cream sauce. topped with roasted cherry tomato.

lamb shank slowly braised with red wine and diced vegetables, served over a bed of saffron risotto.

16 oz. grilled, topped with roasted artichoke, leeks and sundried tomatoes in light veal au jus.

citrus marinated. pan seared, served over lobster mashed potatoes and french green beans. finished in a lemon brown butter emulsion with roasted almonds.

cajun crusted, pan seared. served with wasabi mashed potatoes finished in a crispy ginger soy sauce reduction topped with tobiko caviar.

pan seared, served over soft polenta, lobster chunks and tobiko caviar, in a pomegranate reduction sauce.

served with mashed potatoes and vegetables.

pan-seared served with herb-roasted fingerling potatoes, sauteed spinach and a chive buerre blanc.

jumbo shrimp stuffed with lobster, scallops, crab and fresh herbs. served with sauteed bokchoy and topped with a buerre blanc.

sesame seed crusted, pan seared. finished in a soy sauce reductions and wasabi. served with sauteed shoestring carrots and bokchoy.

pan seared. finished in a citrus tomato emulsion. served with grilled polenta and asparagus.

citrus marinated. pan seared, served over lobster mashed potatoes and french green beans. finished in lemon brown butter emulsion with roasted almonds.

pan seared, wrapped with spinach in spring roll paper served with spicy tuna rolls tempura-style. drizzled with wasabi and soy glaze.

clams, crab legs, shrimp and assorted fresh fish. light tomato broth.

served with mashed potatoes and vegetables.

inquire about daily preparation.

accompanied with crostini, bellini, capers, crème fraiche, egg yolk, egg white, chives and red onion.

ahi tuna, salmon, scallops, served with our chef’s sauce prepared daily.

accompanied with crostini, bellini, capers, crème fraiche, egg yolk, egg white, chives and red onion.

half-dozen served with three mignonette sauce.

tequila-cilantro creme fresh, red onions, capers and basil olive oil.

house-made cocktail sauce.

pan seared, sesame seed crusted. drizzled with soy sauce reduction and wasabi.

spicy tuna, avocado, cherry tomato. fresh cilantro in a vodka lime vinaigrette.

layers of lump crabmeat, spicy tuna and avocado. drizzled with wasabi oil.

medium (2 persons) & large (4 persons). crab legs, lobster, shrimp, oysters, clams and mussels.

chopped tomato, tapanade and basil olive oil.

pan seared white lump crab meat finished with fresh mango chutney. served with a russian remoulade.

tempura style served over watercress salad, topped with mango chutney.

sauteed finished with a coconut milk yellow curry sauce.

served with marinara sauce and remoulade sauce.

vine ripened tomato, fresh mozzarella and basil olive oil.

tossed with an aged balsamic vinegar and olive oil.

baby romaine salad served in with garlic crostini and shaved parmigiano regianno.

a crisp wedge of iceberg lettuce, cherry tomatoes, crumbled maytag bleu cheese dressing, and crispy bacon.

organic baby spinach, strawberries, red onions, crispy bacon, gorgonzola, in raspberry vinaigrette.

organic mixed greens, zucchini, avocado, roasted peppers and cherry tomatoes, french green beans, corn and bay shrimp. tossed with a balsamic vinaigrette.

whole grain mustard cream sauce and fingerling potatoes.

fresh herb roasted, finished in brown sugar apple-smoked bacon demi-glace. served with corn mashed potatoes.

grilled, served with mashed potatoes and asparagus. finished in a red zinfandel reduction.

grilled to perfection and finished in a cabernet sauvignon sauce.

chicken breast sauteed with white wine, capers, lemon and mushrooms. served with garlic mashed potatoes.

grilled with fresh herbs and served with spinach and mashed potatoes. finished in a sauvignon blanc herb sauce.