Pic-A-Deli Menu

pan seared jumbo lump crab cake served on a bed of caramelized red onion and a light dijon sauce

jumbo diver scallops, treated with cajun seasonings, pan blackened, served with a bloody mary relish

one dozen middle neck clams steamed and served with our chefs creation of the day

two coconut breaded jumbo shrimp served with a creamy pineapple & coconut risotto (can also be served as an entree 21)

fried won ton dumplings stuffed with teriyaki chicken served with a ponzu soy sauce

cornmeal dusted calamari, (tubes & tentacles), flash fried and served with our spicy marinara sauce

a grilled french loaf topped with chopped tomatoes and our homemade garlic spread w/crab & shrimp....add $4.00 w/fire roasted peppers....add $2.00

no. 1 grade ahi tuna (sushi grade) rolled in sesame seeds, wok seared, served with gingered seaweed salad, pickled ginger and spicy wasabi

two large cocktail shrimp & snow crab claws served with our european cocktail sauce

crisp romaine lettuce, creamy caesar dressing, baked croutons & shredded parmesan cheese. add jumbo shrimp $6.00 add chicken $3.00 add portobello $3.00 add anchovies $1.00

fresh spinach greens topped with the cafes hot bacon dressing , red onion and hard boiled egg

fresh mesculin greens tossed with our citrus vinaigrette topped with no1. grilled ahi tuna

our homemade meat and cheese stuffed ravioli served with your choice of marinara or tomato vodka sauce

pepperdalle pasta served with a traditional bolognese sauce (veal, beef, pork) garnished with shredded parmesan cheese and basil chiffonade

pan seared shrimp & scallops in a sun dried tomato boursin cream sauce tossed with penne pasta

lasagna sheets layered with zucchini, squash, eggplant and portobello mushrooms with a blush sauce & imported cheeses

penne pasta topped with our homemade tomato vodka sauce

cajun harpoon swordfish, pan-blackened and served over a spicy crab ettoufe

sauteed jail island salmon & jumbo shrimp tossed with asparagus, served in a creamy parmesan risotto

8oz lobster tail served with drawn butter stuffed with jumbo lump crab - 6

pan seared jumbo lump crab cakes served over caramelized red onion and a light dijon sauce

sweet and succulent elbow to shoulder crab leg, pre-sliced served with drawn butter

chilean sea bass, chili rubbed and oven roasted served with a south american olive and tomato relish

sushi-grade ahi tuna marinated with honey and soy sauce, wok seared (rare), served over gingered plum stir fried vegetables, garnished with seaweed salad and shrimp dumplings

fresh jail island salmon , oven roasted with a sweet teriyaki glaze, garnished with citrus segments

baked fresh haddock stuffed with jumbo lump crab finished with a lemon beurre blanc

stir-fried chicken tossed with cashews, scallion, chilis and egg in a spicy thai sauce served over rice noodles

egg battered tenderloin of chicken sauteed to a golden brown, finished with a white wine lemon butter sauce

breaded and baked chicken breast stuffed with an herb cheese filling, finished with a dill beurre blanc

pan roasted 8oz filet mignon topped with a gorgonzola crust, finished with a wild mushroom & onion madeira reduction

trimmed 14oz ny strip, char-grilled and drizzled with a cognac fresh green peppercorn demi-glace

sauteed veal medallions and gulf shrimp served with shitake mushrooms, shallots & fresh basil finished with white wine and a pomeray mustard cream sauce

veal scallopini, sauteed and topped with fresh spinach, pennsylvania mushrooms, shallots and prosciutto di parma, finished with a subtle madeira demi-glace surrounded with prosciutto, pea and cream raviolis

veal scallopini, egg dipped and sauteed with shallots, artichokes and fresh basil, finished with chablis, lemon and butter