Fountain Side Seafood & Grill Menu

smoked salmon served with capers, diced red onions, black olives, spring mix and tomato relish, drizzled with Creole Dijon mayonnaise

shrimp, scallops and jumbo lump crab sautéed with shallots, and white wine, served in a lobster cream sauce in a pastry box

baked clams with a vegetable and bacon topping, served with scallion butter

lightly fried fresh calamari served with a marinara sauce

(6) served with cocktail sauce and lemon

served with cocktail sauce and lemon

jumbo shrimp wrapped with bacon, deep fried, drizzled with honey mustard and scallion sauce

fresh whole mushrooms stuffed with crab imperial served with lemon butter sauce

(12) littleneck clams steamed in herbs and butter

sautéeted mussels in garlic and olive oil (red or white)

with 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

topped with homemade crostini, provolone and a blend of Swiss and Mozzarella cheeses

with Grilled Chicken Breast

with Grilled Jumbo Shrimp

with Grilled Blackened Salmon

spring mix greens with goat cheese, red onions, cucumbers, carrots, walnuts & tomato, served with our own balsamic vinaigrette dressing

spring mix greens with goat cheese, red onions, cucumbers, carrots, walnuts & tomato, served with our own balsamic vinaigrette dressing

spring mix greens with goat cheese, red onions, cucumbers, carrots, walnuts & tomato, served with our own balsamic vinaigrette dressing

spring mix greens with goat cheese, red onions, cucumbers, carrots, walnuts & tomato, served with our own balsamic vinaigrette dressing

red ripe tomatoes, fresh mozzarella, extra virgin olive oil and basil

sautéed chicken topped with red roasted peppers, mozzarella cheese, served in a vodka plum tomato sauce

egg battered chicken breast sautéed with diced tomatoes, julienne mushrooms, shallots and capers in a lemon white wine butter sauce

sautéed chicken with shallots, mushrooms in a marsala sauce

chicken cutlet, lightly deep fried and topped with fresh plum tomato sauce and mozzarella cheese

topped with broiled crab imperial and served with asparagus in a beurre blanc sauce

with (3) stuffed shrimp imperial and lemon butter sauce

char-grilled whole chicken breasts, topped with compound butter, served with spring mix and tomato relish

char-grilled chicken breast, (3) stuffed shrimp imperial topped with compound butter with spring mix and tomato relish

salmon grilled to your liking topped with compound butter, spring mix and tomato relish

6 oz filet mignon (grilled to your liking) and 6 oz deep sea broiled lobster tail, served with melted butter

jumbo shrimp sautéed with olive oil and garlic, Italian herbs, in a white wine lemon sauce, served over capellini

shrimp, scallops, clams casino, half lobster tail and salmon topped with a lemon beurre blanc sauce

served in a white wine lemon butter sauce

served with spring mix, tomato relish and lemon crown topped with lemon beurre blanc sauce

shrimp, scallops and jumbo lump crab sautéed in a pepper vodka cream sauce, served over fettuccine

encrusted salmon baked, served with spring mix over a fresh plum glaze sauce

baked jumbo shrimp stuffed with crab imperial and served over a lobster cream sauce

veal medallions sautéed with sage and lemon in a white wine sauce

veal medallions sautéed with sage and lemon in a white wine sauce

veal cutlet, lightly fried and topped with fresh plum tomato sauce and mozzarella cheese

veal medallions sautéed with shallots, a blend of wild mushrooms, artichoke hearts and sun-dried tomatoes in a Frangelico cream sauce, topped with toasted walnuts

sautéed veal medallions, with jumbo lump crab, asparagus in a lemon basil white wine sauce

a roasted, boneless, half Maple Leaf duck, topped with orange Cointreau and raspberry sauce, served over wild rice topped with cranberries

veal, chicken & shrimp sautéed with black olives, capers, red roasted peppers, Italian herbs, sun dried tomatoes in a blush sauce

pan-seared 12 oz New York strip, topped with gorgonzola cheese served over it's natural juices

(2) lightly fried and drizzled with a Creole Dijon mustard mayonnaise, served with spring mix and tomato relish

pan-seared New York strip steak, coated with crushed tricorn black peppercorns, in a dijon brandy cream sauce

penne pasta tossed with olive oil and garlic, sautéed with fresh spinach and diced tomatoes

penne pasta tossed with olive oil and garlic, sautéed with fresh spinach and diced tomatoes

porcini wild mushroom filled ravioli in a blended wild mushroom marsala wine sauce

shrimp-filled ravioli (with whole shrimp) in a sun-dried tomato rosé sauce

diced salmon filet tossed with penne pasta, romano cheese, cracked pepper in a rosé sauce

shrimp and scallops sautéed in a lobster cream sauce over capellini

sautéed littleneck clams in Italian herbs, olive oil and garlic (available in white or marinara sauce)

sautéed fresh Maine mussels in Italian herbs, olive oil and garlic (available in white or marinara sauce)

a mix of crustaceans, clams, mussels, shrimp and calamari sautéed in garlic and olive oil in a white or marinara sauce

potato dumplings served in butter, cheese and sage sauce

potato dumplings in a tomato cream sauce with butter and parmigiano cheese

in season

with French Fries

by the glass

by the bottle