Fresco Steak & Seafood Grill Menu

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Grilled Old Fashion Italian Sausage with aged Provolone served simply grilled with Garlic and Oil and BROCCOLI RABE topped with Buratta Mozzarella

lightly breaded and deep fried with a lemon, garlic aioli

Baby Arugula, Pomegranate, Halloumi Cheese, Heirloom Tomatoes, with a Fig and Balsamic Glaze.

Grilled corn, heirloom tomatoes and mixed Green's finished with a truffle oil and sherry wine vinaigrette.

Served over arugula, avocado, tomato, red onion, hearts of palm and a chive lime vinaigrette.

Grilled Chicken Breast with Hearts of Romaine ,crumbled blue cheese, tri color grape tomatoes, Bacon, blue cheese dressing.

sauteed shrimp with roasted garlic, sausage, asparagus and grape tomatoes tossed with fresh cavatelli pasta

Grilled, topped with Herb Garlic Butter, garnished with Crispy Onions served with Fingerling Potatoes and Broccolini.

topped with gorgonzola butter and served with Fingerling potato's and Brussel sprouts.

Two Whole 1 1/4 Lb Lobsters with drawn butter and French Fries.

Pan seared with shiitake mushrooms, artichoke hearts, sundried tomatoes and shrimp. Served over sauteed spinach in a Chardonnay beurre blanc

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Sesame Encrusted Yellow Fin Tuna, Marinated Seaweed Salad, Ginger Soy Sauce.

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango sauce

Baked in an herb-garlic butter sauce. Served with garlic herb focaccia

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds , Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with Lemon Olive Oil Dressing.

Baby Greens, Fried Goat Cheese, Fresh Pears & Pignoli Nuts with Balsamic.

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Mixed Greens with Tomato, Olive, Cucumber and Onion

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

with White Clam Sauce & Baby Clams, sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, served over Linguini Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

Portabello Mushroom, Sundried Tomatoes, Aged Provolone Cheese and Roasted Peppers with Fresh Basil and Radicchio

Topped with Roasted Peppers, Fresh Mozzarella and Arugula

With Dijon Mustard Sauce, Lettuce and Tomato

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Served over arugala ,avocado, Hart's of palm,tomato salad with a lime vinegeete

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Fresh Florda Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives Served over Cappellini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Breaded and Topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing.

Served over White Cannellini Beans with Fresh Tomatoes, Cilantro adn Baby Greens, Finished with Roasted Garlic and Lemon Dressing

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

A combination of Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

A Combination of Lobster, Shrimp, and Scallops sauteed with Asparagus and Grape Tomatoes & Risotto finished with White Truffle Oil

A Tantalizing Variety of Seafood-Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in Spicy Red Sauce and served over Linguini

Encrusted with Seasoned Bread Crumbs and served with Honey Mint Sauce

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce. Served on a Portobello Mushroom

8 oz. Filet Mignon topped with Herb Bread Crumbs and finished in Bandy Demi-Glaze. Accompanied by an 8oz Broiled Lobster Tail with Drawn Butter

Two 8oz. Brazilian Lobster Tails, Broiled and served with Drawn Butter

Filled with Authentic Italian sweet Cream, Ricotta Cheese and Chocolate Chips

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

With Homemade Whipped Cream

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Balanced flavor of seaweed with a silky citrus finish served with cocktail sauce and minuet sauce.

Grilled Old Fashion Italian Sausage with aged Provolone served simply grilled with Garlic and Oil and BROCCOLI RABE topped with Buratta Mozzarella

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Cannellini Bean Salad with Extra Virgin Olive Oil, Capers and Pickled Red Onion

Fresh chilled lobster medallions tossed with mesclun greens, corn and heirloom tomatoes, finished with truffle oil and a sherry wine vinaigrette

Baby Arugula, Pomegranate, Halloumi Cheese, Heirloom Tomatoes, with a Fig and Balsamic Glaze.

Hearts of Romaine Lettuce, crumbled Blue Cheese, Tri-Color Grape Tomatoes, Bacon and Blue Cheese Dressing

Semi-Boneless Filet stuffed with crab and lobster imperial in a chardonnay beurre blanc served with fingerling Potato and Brussels sprouts.

Sautéed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley. Served with Broccolini and Garlic Mash

Pappardelle Pasta tossed with a slow cooked Veal Shank Ragu.

topped with gorgonzola butter and served with Fingerling potato's and Brussel sprouts.

Grilled topped with Crispy Onions and an Herb Garlic Butter. Served with Fingerling Potatoes and Broccolini

topped with garlic herb butter and crispy onions, served with lobster mac and cheese and creamed spinach

Two Whole 1 1/4 Lb Lobsters with drawn butter and French Fries.

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Sesame Encrusted Yellow Fin Tuna, Marinated Seaweed Salad, Ginger Soy Sauce.

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Served with French Dijon Mustard Sauce

Baked in an Herb Garlic Butter

Gulf Shrimp Coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted almonds , Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Baby Greens, Fried Goat Cheese, Fresh Pears, Toasted Pignoli Nuts with Balsamic Vinaigrette

with Chick Peas, Grape Tomatoes, Red Onions and Shaved Parmesan with Lemon Olive Oil Dressing

Mixed Greens with Tomato, Olive, Cucumber and Onion

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

Baby Clams sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, Served over Linguini Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

Breaded Veal Cutlet Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Shrimp and Veal Francese Lightly Dipped in Flour and Egg, Sauteed in White Wine, Lemon and Butter served with Sautéed Spinach

Grilled Prime Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portabella Mushroom

Rack of Lamb Encrusted with Seasoned Bread Crumbs and Served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter

16oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes and Broccoli Rabe.

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Breadded Pork Chop Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Grilled and topped with herb garlic butter sauce.

Crab Stuffed Filet of Bronzini finished with a Chardonnay Beurre Blanc, Mashed Potatoes and Asparagus

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

With a Light Tomato Basil Dressing

A Tantalizing Variety of Seafood - Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in a Spicy Red Sauce and Served on a Bed of Linguini

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

A Combination of Lobster, Shrimp, and Scallops sauteed with Asparagus and Grape Tomatoes & Risotto finished with White Truffle Oil

A combination of Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

Served Broiled or Stuffed with Crabmeat Imperial.

Chocolate Candy Bar Bottom, Topped with a Layer of Peanut Butter Ganache and a Mound of Chocolate Mousse. (GF)

With Homemade Whipped Cream

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Vanilla and Chocolate Ice Cream Dipped in Bitter Sweet Chocolate with a Cherry and Almond Center

Shrimp, Scallops, Calamari and Jumbo Lump Crab Meat Marinated in Extra Virgin Olive Oil & Fresh Herbs

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette.

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing. GLUTEN FREE

Baby Greens, Goat Cheese Crumbles, Fresh Pears & Pignoli Nuts with Balsamic.

With Home Made Cocktail Sauce

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Layered with Roasted Peppers, Portabella Mushroom and Smoked Mozzarella with a Porcini Mushroom Sauce

Layered with Roasted Peppers, Portabella Mushroom and Smoked Mozzarella with a Porcini Mushroom Sauce

with Tomato Basil Vinaigrette

CALL US DIRECTLY AT 732-246-7616 FOR AVAILABILITY

CALL US DIRECTLY AT 732-246-7616 FOR AVAILABILITY

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.