The Pointé Restaurant

SOUPS

Shrimp Bisque

Seafood and Corn Chowder

Shrimp and Avacado

Cesar

Spinach

The Pointe Salad

Jumbo Lump Crab Cake

Calamari

Seafood Salad

Portobello Napoleon

Crabmeat Martini

Prince Edward Island Mussels

Smoked Salmon

Clams on the Half Shell

Oysters on the Half Shell

Colossal Shrimp Cocktail

Taglitelle - Thin Fettuccini, little neck clams, italian sausage and mushrooms tossed with garlic olive oil and herbs

Cappellini – Angel Hair, crabmeat, arugula and chopped fresh tomato tossed in a delicate white winesauce

Penne – Quill shaped pasta and lobster meat tossed pink vodka sauce

Farfalle – Bowtie pasta tossed in a tomato sauce with mushrooms, eggplant, onions and sweet peppers

Risotto – Creamy Italian rice with champagne , mushrooms, peas and shaved truffle

Tuna – Grilled and served over mushroom risotto with wasabi aioli

Shrimp – Egg battered and sauteed with lemon prosciutto and rosemary

Scallops – Pan seared over saffron couscous with rustic sweet pepper and onion sauce

Salmon – Maple glazed with a bourbon demi glace

The Pointé - Shrimp , clams, mussels, calamari and lobster in a herbed fennel, onion and tomato broth

Veal Chop – Grilled and served with a portobello mushroom port wine reduction

New York Strip – Prime steak, grilled with caramelized onions and frizzled sweet potatoes

Filet Mignon – Pan seared with crabmeat, artichoke hearts and spinach

Breast of Chicken – Sauteed with a citrus, garlic and rosemary sauce