Fountainside

Salmon filet served with jumbo lump crab imperial served over lobster cream sauce.

14 oz ribeye pan-seared to your liking topped with diver scallops and shrimp in a scampi like sauce.

Breaded medallions of alligator lightly fried. Served with Dijon mustard sauce.

Smoked salmon. Served with capers, diced red onions, black olives, and tomato relish. Served over spring mix and latticed with a creole mayonnaise sauce.

Shrimp and sea scallops sauteed with artichoke hearts, diced fresh tomatoes in a brandy, and marsala sauce. Topped with mozzarella cheese and served in a puff pastry box.

Baked clams with a vegetable and bacon topping. Served with a scallion butter.

6 pieces. Served with cocktail sauce and lemon.

Served with cocktail sauce and lemon.

Lightly fried fresh calamari served with a marinara sauce.

Jumbo shrimp wrapped with bacon and deep fried. Drizzled with honey mustard and scallion sauce.

Fresh large mushrooms caps stuffed with crab imperial and bake. Served with lemon butter sauce.

12 pieces. Little neck clams steamed in herbs and butter.

Sauteed mussels in garlic and olive oil (red or white).

Roasted peppers and fresh mozzarella marinated with extra virgin olive oil, garlic, and fresh basil.

Fresh snapper turtle soup cooked with herbs in a hearty stock with a side of sherry wine.

Topped with crostini and a blend of provolone, Swiss, and mozzarella cheeses.

Crisp Romaine lettuce tossed with croutons and a garlic and parmesan dressing.

Crisp Romaine lettuce tossed with croutons and a garlic and parmesan dressing.

Crisp Romaine lettuce tossed with croutons and a garlic and parmesan dressing.

Crisp Romaine lettuce tossed with croutons and a garlic and parmesan dressing.

Spring mix greens with goat cheese, walnuts, red onion, cucumbers, carrots, and tomatoes. Served with balsamic vinaigrette dressing.

Spring mix greens with goat cheese, walnuts, red onion, cucumbers, carrots, and tomatoes. Served with balsamic vinaigrette dressing.

Spring mix greens with goat cheese, walnuts, red onion, cucumbers, carrots, and tomatoes. Served with balsamic vinaigrette dressing.

Spring mix greens with goat cheese, walnuts, red onion, cucumbers, carrots, and tomatoes. Served with balsamic vinaigrette dressing.

Red ripe tomatoes and fresh mozzarella. Served with extra virgin olive oil and fresh basil.

Jumbo shrimp sauteed with olive oil, garlic, and Italian herbs in a white wine lemon sauce. Served over capellini. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Shrimp, scallops, clams casino, half of a lobster tail, and salmon. Topped with a lemon beurre blanc sauce. Accompanied by draw butter and a lemon crown. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Perfectly fresh jumbo sea scallops broiled till golden brown. Served in a white wine and lemon butter sauce. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Shrimp, scallops, and jumbo lump crab sauteed in a pepper vodka cream sauce. Served over fettuccine. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Served with spring mix over a fresh plum glaze. Salmon fillet topped with a walnut crust and baked until the nuts are toasted. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Baked jumbo shrimp stuffed with crab imperial and served over a lobster cream sauce. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

12 oz. Grilled. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

With 3 stuffed shrimp imperial and lemon butter sauce. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

12 oz grilled. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Char grilled whole chicken breast topped with a seasonal compound butter. Accompanied by 3 stuffed shrimp imperial topped with a lemon butter sauce. Served with spring mix and tomato relish. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Salmon grilled to your liking topped with compound butter, spring mix, and tomato relish. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Salmon grilled with compound butter, spring mix, and tomato relish. Steaks are USDA graded choice nuts and cooked to perfection over flavored grill. Served with mushrooms and special horseradish whipped cream. Includes your choice of soup or house salad and chef's choice of potato and vegetable.

Broiled fresh tilapia. Topped with jumbo lump crab, julienne mushrooms, shallots, capers, and fresh diced tomato in a lemon dill white wine sauce.

Sauteed veal medallions with jumbo lump crab and asparagus in a lemon basil white wine sauce.

A roasted, boneless, and half maple leaf duckling served over spring mix. Topped with orange Cointreau sauce toasted walnuts and dried cranberries.

Veal, chicken, and shrimp sauteed with black olives, capers, roasted red peppers, Italian herbs, and sun dried tomatoes in a blush sauce.

Pan seared 12 oz. New York strip steak coated with crushed tricolor peppercorns in a Dijon and brandy cream sauce.

Pan seared New York strip steak cooked as you desire topped with Gorgonzola cheese. Served with natural juices.

Veal medallions sauteed with shallots and mushrooms in a marsala demi glace sauce.

Veal medallions sauteed with fresh sage in a lemon and white wine sauce.

Veal medallions sauteed with fresh sage in a lemon and white wine sauce.

Veal cutlet lightly fried. Topped with a fresh plum tomato sauce and mozzarella cheese.

Veal medallions sauteed with shallots a blend of wild mushrooms, artichoke hearts, and sun dried tomatoes in a Frangelico cream sauce. Topped with toasted walnuts.

Chicken breast sauteed with artichoke hearts, roasted peppers, and spinach in a lemon white wine sauce.

Sauteed chicken breast topped with roasted red peppers and mozzarella cheese served in a vodka plum tomato sauce.

Egg battered chicken breast sauteed with diced tomatoes, julienne mushrooms, shallots, and capers in a lemon white wine butter sauce.

Sauteed chicken breast with shallots and mushrooms in a marsala wine sauce.

Chicken cutlet lightly fried. Topped with fresh a plum tomato sauce and mozzarella cheese.

Penne pasta tossed with fresh spinach and diced tomatoes sauteed in olive oil and garlic finished with parmigiana cheese. Served with your choice of soup and house salad.

Penne pasta tossed with fresh spinach and diced tomatoes sauteed in olive oil and garlic finished with parmigiana cheese. Served with your choice of soup and house salad.

Penne pasta tossed with fresh spinach and diced tomatoes sauteed in olive oil and garlic finished with parmigiana cheese. Served with your choice of soup and house salad.

Porcini mushroom filled ravioli in a wild mushroom and marsala wine sauce. Served with your choice of soup and house salad.

Shrimp filled ravioli and whole jumbo shrimp in a sun dried tomato rose sauce. Served with your choice of soup and house salad.

Diced fresh salmon fillet, Romano cheese, and cracked pepper in a rose sauce. Tossed with penne pasta. Served with your choice of soup and house salad.

Jumbo shrimp and sea scallops sauteed in a lobster cream sauce over capellini. Served with your choice of soup and house salad.

Sauteed little neck clams in Italian herbs, olive oil, and garlic (red or white). Served with your choice of soup and house salad.

Sauteed fresh Maine mussels in Italian herbs, olive oil, and garlic (red or white). Served with your choice of soup and house salad.

A mix of crustaceans, clams, mussels, shrimp, and calamari sauteed in garlic and olive oil in a white or marinara sauce. Served with your choice of soup and house salad.

Potato dumplings served in a butter, cheese, and sage sauce. Served with your choice of soup and house salad.

Potato dumplings in a tomato cream sauce with butter and parmigiana cheese. Served with your choice of soup and house salad.