Lobster and Crab Cakes

Succulent lumps of lobster and crabmeat with a hint of mustard and lemon paired with a roasted red pepper and lime butter sauce.

Sesame Seared Ahi Tuna

Fresh Ahi tuna sliced sashimi-style, served with wasabi mayonnaise, honey blended soy and pickled ginger.

Beef Carpaccio

Thinly sliced seasoned filet of beef served with a Creole mustard mayonnaise, capers, shaved pecorino cheese and field greens.

Shrimp Cocktail

Jumbo Shrimp served ice cold with a gazpacho cocktail sauce.

Crispy Calamari

Hand cut calamari breaded and fried served with red, green and banana peppers with a chili sauce glaze.

Maurina's Mussels

Prince Edward Island mussels sauteed with peppers, onions, tomatoes, artichokes and garlic tossed in a belgain ale, orange butter sauce.

Baked Brie

Wrapped in a crispy puff pastry, served with jalapeno jelly, sliced apples and crackers.

King Crab Legs

9oz of Alaskan King Crab Legs. Steamed and split and served with drawn butter.

Baby Back Ribs

Half-rack of tender, fall off the bone pork ribs, based in our sweet and tangy barbecue sauce.

Firecracker Shrimp

Crispy fried shrimp tossed in a creamy spicy sauce.

Shellfish Platter

Huge platter filled with cold jumbo shrimp, raw oysters, chilled lobster tail, and crab legs.

French Onion Soup

Caramelized blend of five onions finished with a swiss, provolone and parmesan gratine.

Lobster Bisque

A creamy mellow soup with lobster, butter, and hints of brandy and cayenne.

Iceberg Wedge

Crisp wedge of iceberg lettuce, topped with chunky blue cheese dressing, chopped red onion and grape tomatoes.

Erica's Caprese Salad

Fresh slices of homemade mozzarella cheese and beefsteak tomatoes, drizzled with olive oil and balsamic vinegar and basil.

Blue Cheese, Tomato and Sweet Onion

Sliced beefsteak tomato and sweet onion drizzled with our house-made vinaigrette and topped with crumbled gorgonzola.

Tanino's Famous Antipasto

Mixed greens topped with plum tomatoes, red onions, marinated artichoke hearts, roasted red peppers, pepperncini, nicoise, olives, provolone cheese, genoa salami, cappicolla, fresh mozzarella roll stuffed with Roma tomatoes and fresh basil. Served with house vinaigrette.

Fried Goat Cheese Salad

Fresh field greens tossed in our house vinaigrette and garnished with candied walnuts and a fried goat cheese crouton.

Caesar Salad

Hearts of romaine tossed with traditional Caesar dressing, topped with slices of parmesan cheese and house-made croutons.

Spinach and Grilled Portobello

Baby spinach greens tossed in a red onion vinaigrette, garnished with crispy pancetta, sliced grape tomatoes and herb-marinated portobello mushrooms.

Aged Traditional Cuts

The Filet: USDA Choice reserve

This is a true center cut filet mignon and is the most tender of all the selections.

The Delmonico: USDA Choice reserve

Like the Cowboy but without the bone, this 20 oz. ribeye is marbled to give you the most flavorful cut of meat.

New York Strip: USDA Choice reserve

20oz aged strip grilled to perfection for the perfect meal.

On The Bone Steaks

Kansas City Strip: USDA PRIME

The king of strips, 20 oz, known for richness and flavor.

The Porterhouse: USDA Choice reserve

Double cut, 24 oz. The best of both worlds: a tender and rich strip on one side and a flavorful filet on the other.

The Cowboy Ribeye: USDA PRIME

28oz Double cut, the ribeye is marbled and thought to be the best cut of meat around. Very rich in flavor, it is the meat lover's dream of what a steak should be.

The Master - Porterhouse for Two: USDA Choice reserve

50oz of the finest porterhouse around grilled to perfection (medium rare is suggested) and sliced for all to enjoy.

The Chops

Veal Chop

16 oz French cut, grilled to juicy perfection.

Pork Chop

16 oz French cut, pan braised and placed on a bed of celery root and topped with apple chutney.

Double Cut Domestic Lamb Chops

Grilled to perfection and served with a mint pesto mascarpone cream sauce.

Oven Roasted Hunters Chicken

Oven roasted chicken breast served with mashed potatoes and vegetables topped with a hearty hunters gravy.

Saturday Night Special

Black Angus Slow Cooked Prime Rib

Choose from:
Petite - 10oz,   Queen - 16oz,   King - 20oz,   Baron - 32oz
Our prime rib is covered with special seasoning and slowly cooked for hours to give it the best flavor and juiciness available. Order larger to be able to take some home.

Surf & Turf

Choose from:
A 7 - 8 oz. Lobster Tail   OR   16 oz. Crab Legs

To go with one of the following
10oz Filet,     20 oz. NY Strip,     20 oz. Delmonico    
24 oz. Porterhouse

Twin 8oz Lobster Tails

8oz Cold-Water Lobster Tail

Grilled to perfection and served with hot butter for the sweetest lobster around. Not just for special occasions.

Alaskan King Crab Legs

Two sizes available: 16oz. for those who want to try. 24oz. for those who want to eat.

Ahi Tuna

Sesame seed crusted tuna seared rare and served with fried rice, wasabi, honey blended soy sauce and marinated ginger slices.

Halibut filet

A generous portion of Alaskan halibut, pan-seared then placed on a bed of cauliflower puree and garnished with a fresh citrus salsa.

Harimi

A traditional Moroccan dish served in Tony's native land Tripoli, mild white fish stewed in a slightly spicy tomato based sauce. A family favorite.

Roasted Salmon Filet

Cedar Planked Alaskan Salmon roasted to perfection and served with your choice of picatta sauce or balsamic glaze.

Grilled Swordfish

Two 5 oz. portions of swordfish grilled to perfection and topped with a mango and Caribbean Rum salsa.

Macadamia Nut Crusted Mahi Mahi

Mahi Mahi covered with macadamia nuts and sautéed to a golden brown, served with a lemongrass, coconut basil sauce.

Pork Chop

16 oz French cut, pan braised and placed on a bed of celery root and topped with apple chutney.

Double Cut Domestic Lamb Chops

Grilled to perfection and served with a mint pesto mascarpone cream sauce.

Oven Roasted Hunters Chicken

Oven roasted chicken breast served with mashed potatoes and vegetables topped with a hearty hunters gravy.

Saturday Night Special

Black Angus Slow Cooked Prime Rib

Choose from:
Petite - 10oz,   Queen - 16oz,   King - 20oz,   Baron - 32oz
Our prime rib is covered with special seasoning and slowly cooked for hours to give it the best flavor and juiciness available. Order larger to be able to take some home.

Surf & Turf

Choose from:
A 7 - 8 oz. Lobster Tail   OR   16 oz. Crab Legs

To go with one of the following
10oz Filet,     20 oz. NY Strip,     20 oz. Delmonico    
24 oz. Porterhouse

Loaded Baked Potato

Light and Fluffy and served with bacon, butter,
cheddar cheese, sour cream & chives.

Scalloped Potato Au Gratin

Thinly sliced Idaho potatoes baked in a
cheddar and Monterey jack cream, sautéed
leaks, jalapenos.

Caramelized Onion

Freshly sliced sweet onions sauteed in butter.

Sautéed Mushroom

Freshly sliced button and Portobella mushrooms
sautéed in a butter garlic sauce.

Grilled Asparagus

Fresh asparagus marinated and grilled, served
with hollandaise sauce.

Creamed Corn

A southern favorite with every dish.

Colossal Onion Rings

Prepared daily, freshly sliced sweet onions
battered and deep fried for a crispy finish.

Smashed Potatoes Of The Day

Chef 's choice of flavors.

Grilled Seasonal Vegetables

Chef 's selection, based with balsamic vinaigrette
and grilled to tenderness.

Macaroni and Cheese

This is not your mother's mac and cheese.
Blended with a smoked cheddar cheese sauce
and topped with chipotle breadcrumbs.

Broccoli

Fresh Crowns steamed to perfection.

Spinach

Choose creamed or sautéed.

Maurina's Penne Alla Vodka  (add shrimp or scallops)

Penne tossed with a spicy, pan fresh crushed tomato cream sauce with diced proscuitto ham and shaved garlic. A house favorite!

Pasta Pomadoro  (add shrimp or scallops)

Capellini prepared with olive oil, fresh crushed tomatoes, basil, shaved garlic, and diced white onions.

Shrimp Genovese alla Nevin

Large shrimp lightly egg battered and sautéed in olive oil, garlic and mushrooms, in a lemon wine sauce. Served over a bed of steamed spinach with a side of linguini.

Shrimp Scampi

Large shrimp, lightly breaded and sautéed in olive oil and our famous scampi sauce tossed with linguini.

Shrimp Fra Diavalo

Large shrimp sautéed in olive oil and served with a spicy fra diavalo sauce served with linguini. Ask for mild, medium, or hot.

Fettuccini Fruitta de Mar

Shrimp, scallops, and crab meat sautéed in a fresh basil white wine cream sauce. Served over a bed of fettuccini.

Ciopinno

Mussels, scallops, shrimp, calamari, and crab meat in a slightly spicy marinara sauce over linguini. Perfection!

Veal Saltimbocca

Veal scaloppini sautéed in a sherry wine, sage sauce, topped with Proscuitto ham and provolone cheese. Served on a bed of wilted greens.

Veal Tanino

Veal scaloppini sautéed with fresh garlic & anchovies in a sherry demi wine sauce. Served over capellini.

Veal Franchaise

Tender scaloppini of veal sautéed with light egg batter in a lemon butter wine sauce. Served with side pasta.

Veal Bourgino

Veal scaloppini sautéed with shallots, diced Proscuitto ham, and artichoke hearts in a red wine sauce. Topped with eggplant and provolone cheese then baked. Served with side pasta.

Veal Piccata

Lightly floured scaloppini of veal sautéed with shallots & capers in a white wine lemon butter sauce. Served with side pasta.

Chicken Sorrento

Chicken parmesan topped with eggplant, mozzarella cheese, and our house made sauce.