Artie's Steak and Seafood Restaurant Menu

Served with French fries.

Served with French fries.

Served with French fries.

Served with French fries.

Served with French fries.

Served with French fries.

Served with French fries.

Served with French fries.

Seafood cheeseburger, choice of meat temperature from rare to well done.

Grilled flatbread topped with pepperoni, melted mozzarella, and a drizzle of Calabrian pepper oil.

Grilled pizza topped with tender clams, melted mozzarella, and fresh arugula, typically includes a hint of garlic and olive oil.

Topped with fresh tomato slices and mozzarella, this pizza is a classic representation of Mediterranean flavors, garnished with basil.

With blue diavolo sauce.

Served over marinated gigante beans with fresh lemon, extra virgin olive oil, and herbs.

With ricotta and mozzarella cheese, fresh herbs, and tomato sauce.

Served over field greens with crumbled feta and lemon mustard herb dressing.

with soy,lime,sesame, with sriracha pita chips

With braised tomato and basil oil.

Served with marinara sauce.

With champagne, shallots, Dijon, and cream.

Jumbo shrimp served chilled with a side of classic cocktail sauce and a lemon garnish.

Tomato, fresh basil, and extra virgin olive oil.

With mesclun greens and lemon basil vinaigrette.

With an apricot horseradish dipping sauce.

Clams, mussels, calamari, scallops, and shrimp tossed in a fresh herb-diced tomato vinaigrette.

Marinara, fra diavolo, or bianco.

Cooked in an oven.

Baked clams topped with a savory blend of breadcrumbs, bacon, and herbs, served with lemon wedges.

Fresh littleneck clams, served on half shell. Choose from 1/2 dozen or a full dozen.

With cherry tomatoes, garlic, and white wine.

Grilled vegetables, assorted Italian meats, mozzarella, provolone, caramelized garlic, marinated mushrooms, roasted peppers, and kalamata olives.

Shrimp, eggplant rollantine, baked clams oreganata, and mussels oreganata.

Green salad with caesar dressing and cheese.

Crisp, buttery toasted bread infused with aromatic garlic and herbs.

Fresh oysters served on the half shell, typically accompanied by lemon and a house-made cocktail sauce.

Served with roasted onion and dijonaise.

For 4 people

Oven-baked bread, richly topped with garlic butter and melted cheese

Served with rice.

Served with spaghetti.

Served with rice.

Served with rice.

Served with spaghetti.

Served with rice.

Served with spaghetti.

Served with spaghetti.

Served with spaghetti.

Green salad with caesar dressing and cheese.

Crisp romaine lettuce, grated Parmesan cheese, and seasoned croutons, dressed in a creamy Caesar dressing.

With clams, mussels, calamari, scallops, and shrimp tossed in fresh herb-diced tomato vinaigrette.

Served over warm pita, mixed greens, feta cheese, kalamata olives, tomatoes, cucumbers, and red onions.

Mixed greens, tomato, cucumber, red onion, and balsamic.

Grilled shrimp served atop a blend of spinach and mixed greens, complemented by cucumbers, pickled onions, kalamata olives, and feta cheese crumbles.

Lettuce, tomatoes, olives, carrots, mescaline salad, choice of lemon basil or balsamic vinaigrette

Romaine lettuce and croutons tossed in Caesar dressing, typically includes parmesan cheese, topped with sautéed shrimp.

Succulent lobster tail served with a side of melted butter, accompanied by a baked potato and a dollop of sour cream.

Twin tails, a delectable duo of oxtail, typically includes a savory blend of herbs and spices, slow-cooked to enhance flavor and tenderness.

Broiled lobster 8 oz. tail and fillet mignon with roasted red potatoes and vegetable.

Broiled lobster 8 oz. tail with shrimp scampi or fried shrimp served with roasted red potatoes and vegetable.

Shrimp and king crab legs, typically accompanied by a selection of seafood sides such as corn and potatoes, prepared in a style that highlights the natural flavors of the seafood.

Lobster tail and king crab, typically served with a selection of seafood accompaniments such as corn and potatoes.

Whole lobster paired with shrimp, typically served with common accompaniments that enhance the seafood experience.

Whole lobster paired with New York strip steak. Choose from rare to well-done meat temperature.

Whole lobster paired with succulent king crab legs, typically served as a hearty combo to showcase the best of seafood.

Whole lobster paired with fillet mignon, customizable to desired meat temperature: rare to well done.

Fillet mignon paired with succulent shrimp. Choices of meat temperature: rare to well done.

Filet mignon paired with succulent crab legs. Choose from five meat temperatures: rare to well done.

New York strip paired with succulent crab legs. Choose from rare to well-done meat temperature options.

New York Strip steak paired with lobster tail. Choose meat temperature: rare to well done.

New York Strip paired with shrimp. Options for steak temp: rare to well done.

Ribeye steak paired with succulent crab legs. Choose meat temperature: rare to well done.

Ribeye steak paired with lobster tail. Choose meat temperature: rare to well done.

Ribeye steak paired with succulent shrimp. Choose meat temperature: rare to well done.

Ribeye steak paired with succulent lobster. Choice of meat temperature: rare to well done.

Porterhouse steak paired with succulent crab legs. Choose meat temperature: rare to well done.

Porterhouse steak paired with succulent shrimp. Select meat temperature: rare to well done.

Porterhouse steak paired with lobster tail, choice of meat temperature from rare to well done.

Pork ribs, slowly cooked to tenderness, paired with a succulent lobster tail, typically includes a savory sauce.

Pork ribs paired with succulent crab legs, typically includes a blend of seasonings to enhance the flavors of both seafood and meat components.

Tender pork ribs paired with succulent shrimp, typically served with a signature sauce.

Ribeye steak paired with a half rack of ribs, choice of meat temperature from rare to well done.

New York strip paired with half a rack of ribs. Select your steak temperature: rare to well done.

8 oz. filet mignon with 1/2 rack of ribs. Choose meat temperature: rare to well done.

Porterhouse steak paired with succulent ribs. Choose meat temperature: rare to well done.

Two pieces of king crab and a half rack of ribs, often accompanied by a selection of seafood sides to complement the dish.

Two pieces of king crab and a tail, typically accompanied by a selection of seafood sides to complement the rich flavors of the crab.

Tender pork ribs paired with succulent lobster, typically served with a signature sauce.

Snow crab and shrimp, typically accompanied by corn and potatoes, prepared in a style common to seafood combos.

Snow crab and lobster tail, typically served with a selection of seafood accompaniments.

Snow crab and fillet combo typically includes a cluster of steamed snow crab paired with a succulent fillet of fish, often seasoned and cooked to enhance its natural flavors.

Served with corn on the cob french fries and housemade coleslaw.

Snow crab and lobster, typically includes a cluster of snow crab and a lobster tail, prepared and served together.

Snow crab paired with ribeye steak, choice of meat temperature from rare to well done.

Snow crab legs paired with a choice of porterhouse steak cooked to your preferred temperature: rare to well done.

Snow crab legs paired with tender pork ribs, typically accompanied by a selection of seafood seasonings.

Pork ribs paired with a succulent lobster, typically served with a combination of seafood flavors and complementary seasonings.

Tender pork ribs paired with succulent shrimp, typically includes a mix of seasonings to enhance the flavors.

Steamed crab legs and tail, often accompanied by a selection of seafood seasonings to enhance the natural flavors.

Shrimp and king crab, typically served with corn and potatoes, complemented by a signature garlic butter sauce.

Tender pork ribs paired with succulent Dungeness crab, typically accompanied by corn and potatoes, seasoned to enhance the natural flavors of the seafood and pork.

Whole lobster and Dungeness crab, typically served with a selection of seafood accompaniments.

Shrimp and Dungeness crab typically served with corn, potatoes, and a special garlic butter sauce.

Lobster tail and Dungeness crab typically come with corn, potatoes, and a selection of seafood such as shrimp or sausage, prepared with seasonings.

Seared NY strip steak paired with succulent Dungeness crab, typically accompanied by a selection of seafood seasonings.

Seared ribeye paired with succulent Dungeness crab, typically served with a buttery sauce.

Seared filet mignon paired with succulent Dungeness crab, typically includes a harmonious blend of seasonings to enhance the natural flavors.

Tail and king crab, typically served with a selection of vegetables and a side of butter sauce.

Grilled porterhouse steak paired with steamed Dungeness crab, typically served with a buttery sauce.

Whole lobster and king crab, typically served with a selection of classic seafood accompaniments.

Tender filet mignon paired with succulent king crab legs, typically served with a complementary sauce.

Grilled NY strip steak paired with succulent king crab legs, typically includes a harmonious blend of seasonings to complement the seafood and steak flavors.

Rib eye steak paired with succulent king crab legs, typically served with a buttery sauce.

Steamed porterhouse steak paired with king crab legs, typically accompanied by a selection of vegetables.

With hot and sweet sausage and blended mushrooms in a light tomato sauce.

Shrimp, mussels, and clams sautéed in a spicy tomato sauce served over fettuccine.

With shrimp, scallops, artichokes, black olives, and tomatoes.

Sun-dried tomatoes, sliced garlic, and virgin olive oil.

Imported olive oil, garlic, parsley, and herbs.

Imported olive oil, garlic, parsley, and herbs.

With tomato, ricotta, Parmesan, and mozzarella cheese.

Garlic, olive oil, and sun-dried tomatoes.

In a tomato sauce with mushrooms, scallions, garlic, and crushed red pepper.

Grilled chicken and broccoli mixed with ziti, typically includes garlic and olive oil, baked to meld the flavors together.

A creamy cheesecake on a graham cracker base, typically includes a sweet topping.

Banana caramel fried cheesecake combines a creamy cheesecake core with banana, wrapped in a crispy coating, typically drizzled with caramel.

Seasonal pie typically features a filling made from fruits available during the current season, encased in a flaky pastry crust.

Roberto's chocolate layer cake typically includes multiple layers of rich chocolate cake, often complemented by a smooth chocolate frosting or ganache between each layer.

A blend of ripe mango puree, fresh lime juice, and a hint of sweetness, shaken and served in a salt-rimmed glass.

A blend of strawberry fruit puree, typically includes lime juice and a sweetener, mixed to create a refreshing non-alcoholic beverage.

The bold, refreshing, robust cola

A crisp tasting, refreshing pop of sweet, fizzy bubbles without calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Cooked grain.

Sautéed green goodness, perfect for health-conscious diners seeking a flavorful leafy greens option.

Manhattan clam chowder with tomatoes, onions, celery, and potatoes. Size options: cup or bowl.

Soup of the Day: Fresh seafood selection changes daily. Options include cup or bowl size.

Served with French Fries, House made Coleslaw, Corn on the Cob and Artie’s Tartar sauce

Served with French Fries, House made Coleslaw, Corn on the Cob and Artie’s Tartar sauce

Served with French Fries, House made Coleslaw, Corn on the Cob and Artie’s Tartar sauce

Served with French Fries, House made Coleslaw, Corn on the Cob and Artie’s Tartar sauce

Served with roasted red potatoes and vegetable.

Served with mashed potatoes and vegetable.

Served with roasted red potatoes and vegetable.

Served with roasted red potatoes and vegetable.

With hot vinegar peppers and sliced potatoes.

Served with roasted red potatoes and vegetable.

Served with roasted red potatoes and vegetable.

Served with roasted red potatoes and vegetable.

Mussels, clams, shrimp, and scallops with dirty rice, chorizo sausage, and spicy Cajun broth.

With fresh herb-citrus stuffing, balsamic glaze, boroccoli, and rice pilaf.

With littleneck clams and New England mussels in a cherry tomato broth.

With grilled broccoli, rice pilaf, and lemon butter.

With sautéed spinach and mango sauce.

With marinated Asian vegetables and ponzu sauce.

Over crab and corn salad.

Shrimp, scallops, cod, and clams broiled in a light scampi sauce served with rice.

Served with rice.

Served with rice.

Served with rice.

Served with rice.

With cilantro, black bean, and corn salad.

Served with roasted red potatoes and vegetable.

With corn on the cob, French fries, and housemade coleslaw.

Served with roasted red potatoes and vegetable.

Served with roasted red potatoes and vegetable.

Broiled lobster 8 oz. tail and fillet mignon with roasted red potatoes and vegetable.

Broiled lobster 8 oz. tail with shrimp scampi or fried shrimp served with roasted red potatoes and vegetable.

An Additional 9.94 Per Tail

Served With Red Potatoes And Vegetale

Steamed 1/4 lobster typically includes a quarter portion of a whole lobster, gently steamed to highlight its natural flavors.

Served with roasted red potatoes and vegetable.

Half a steamed lobster, typically served with a side of drawn butter for dipping.