STARTERS

Steamed Mussel ‘Hot Pot’
With Butter, Garlic, Leeks, Pinot  Grigio
Served with Grilled Crostini
9

Shortrib Shumai
Dumplings Stuffed with Shredded Shortrib, Ground Beef and Roasted Onion
Served in Seasoned Broth
8

Crabmeat & Baked Brie 'En Croute'
Lump Crabmeat and Brie Cheese Wrapped in Puff Pastry  and Baked
Served with Lemony Greens and House Crackers
9

Ecco Ahi Tuna Tartare
Sashimi Grade Tuna Mixed with Sriracha, Sesame, Sea Salt
Served with Wasabi'd Yam, Cucumber, Seaweed Salad,
Wasabi ‘Jello’, Scallion and Soy Syrup
9.50

Cheese Plate
Imported and New England Farmed Cheeses
Served with Crostini, Acacia Honey and Sliced Apple
9

Steamed Lobster 'Buns'
Filled with Ginger Barbequed Fresh Lobster
Served with Sweet Chili-Butter Sauce and Asian Slaw
12

‘Chicken Parm’
Tender Chicken Breast, Rolled and Stuffed with
House-Made Mozzarella and Fresh Basil, Pan Crisped
Served Atop Sliced Roma Tomatoes, Charred Tomato Puree, and Fresh Parmesan
10.50

Ecco 'Bento'
A Cigar Box Filled with a Mixing of Appetizers
17

SOUP & SALADS

Mushroom Chowder
Seared Mushroom Medley, Garlic and Sweet Shallots
Simmered in Chicken Broth and Lite Cream
Served with a Porcini-Scented Potato ‘Matterhorn
8.50

Thai Lobster 'Tom Ka Ghai’ Soup
with Fresh Lobster, Hot Chilies, Cilantro, Scallion, Coconut, Lemongrass,
and Simmered in Creamy Coconut Milk
10

Warm Spinach Salad
Mixed with House-Cured & Smoked Bacon, Chopped Egg,
Pickled Red Onion in Sweet ‘N Sour Vinaigrette
8.50

Caesar Salad
Knife and Fork Caesar Salad Tossed with Eggless Dressing and
Served with Parmesan Croutons
7

Greek Village Salad
Local Lettuce, Feta, Kalamata Olives, Tomatoes, Peppers,
and lemon-Oregano Dressing
8

ENTREES

STEAKS AND CHOPS A LA CARTE

12 oz Filet Mignon
32

14 oz Center Cut N.Y. Strip 
28

16 oz Veal Porterhouse Chop 
29

16 oz Pork T-Bone Chop
16

MAINS

 Pan Roasted Chilean Bass
With Grilled House Bacon, Mashed Potato, Tangerine-Pinot Grigio Glaze,
Arugula, and Sunflower Seed Potato Cake
21

Fresh Herb Rubbed Hanger Steak
Served with Cheesy Brussels Sprouts, Red Skin Mashed Potato and Demi
Or 'Steak Frites' Style with House Fries
18

Seared Sesame & Pepper Crusted Rare Tuna ‘Au Poivre’
Served with Tender Peas, Steamed Jasmine Rice, Shiitake Mushroom Cream
and Seaweed Salad
19.50

Braised Shortribs of Beef in Chianti and Dried Cherries
Served with Red Skin Mashed Potatoes, Natural Jus Reduction,
and Dressed Baby Spinach
19

Thai  ½ Chicken
Marinated in Lemongrass, Garlic, and Coconut Milk
with Steamed Jasmine Rice and Broccoli Rabe
17

Lobster Mac ‘N Cheese
Fresh Lobster Meat, Simmered in Mac ‘N Fontina Cheese
and Garnished with Buttered Crumbs and Lemony Greens 
22
Half  14

Salmon Fillet 'Pan Roast'
Salmon Fillet Roasted with Shallots, Prosciutto, Grapefruit Sections, Basil,
and Pinenuts over White Wine Risotto
17.50

Veal Petite Filet ‘Oscar’
Grilled 6 oz Filet Veal Tenderloin, Topped with Grilled Asparagus, Fresh Crab
and Béarnaise, all atop Red Skinned Mashed Potatoes
25

Macaroni/Pasta

Pasta Choices:  Ziti, Fettuccini, Spaghetti, or Rigatoni

House Bolognese
Served Atop Your Choice of Pasta
15

Zippy Marinara and Slow Cooked Meatballs
Served with Your Choice of Pasta
15

Lobster & Pasta 'Of The Day'
Fresh Lobster Meat  and Pasta Concocted Daily by The Chef
AQ

Vegetarian Pasta
with Garlic, Shallots, Broccoli Rabe, Mushrooms and EVOO
Tossed with Choice of Pasta
14

Sides  $4 Each

Cheesy Brussel Sprouts

Red Skinned Mashed Potatoes

Grilled Asparagus

Creamed Spinach

Mac ‘N Cheese

Jasmine Rice

Broccoli Rabe

*Please Inform your Server of any Allergies and Consuming Raw or
Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs
May Increase your Risk of Food-Borne Illness.

DESSERTS

Flourless Deep Dark Chocolate Espresso cake
Whipped Cream, Mocha Sauce
6.50

Butterscotch Crème Brulee
6.50

Homemade White Chocolate Pudding
With Oreo Crunch Whipped Cream
6.50

Fresh Berries and Cream
6.50

House Made Ice Creams
Flavors Changing Seasonally and Daily
4.50