Club 19 Restaurant menu

New England Hot Lobster Roll

Maine lobster meat drenched in melted butter on a toasted bun. Served with coleslaw and jersey shore french fries

Black Angus Burger

Juicy half pound burger topped with bacon, american cheese, lettuce and tomato on a hard roll. Served with jersey shore french fries

Cheese Ravioli

A favorite any day of the week. With zesty house made marinara sauce

Spaghetti

Cooked al dente with marinara sauce. Choose meatballs or italian sausage

Penne Ala Vodka

Hawks smooth and creamy vodka sauce. Add chicken $4.00, add shrimp $6.00, add meatball $2.00

Colossal House-Made Lasagna

With ground sirloin, ricotta, mozzarella and romano cheese

Meatloaf

Ground sirloin, combine with celery, onion and spices. Served with potato and vegetable

Chicken Parmigiana

With house made marinara sauce and spaghetti

Linguine Ala Vongole

Choose red or white clam sauce with garlic, wine and Italian herbs

Chicken Marsala

Boneless breast of chicken, sauteed in marsala wine and mushroom sauce. Served with potato and vegetable

Baked Cod

Panko parmesan crusted cod loin baked in a white wine lemon butter sauce. Served with rice pilaf and vegetable

Shrimp & Chicken Ala Hawks

Artichoke hearts, cherry tomatoes, baby spinach, garlic aioli over angel hair pasta

Roman Rib Eye Steak

A boneless steak marinated in fresh thyme, rosemary, garlic and extra virgin olive oil. Served with vegetable and potato. 12 ounce queen cut angus rib eye

Baked Stuffed Shrimp

Three jumbo shrimp stuffed with hawks famous seafood stuffi ng. Served with potato & vegetable

Lobster Scampi

Maine lobster meat, white wine garlic butter sauce served over linguine

Rack of Lamb

Pesto and pistachio crusted new zealand rack of lamb in a cabernet sauce. Served with potato & vegetable

Twin Stuffed Lobster Tails

Twin maine lobster tails stuffed with hawk’s seafood stuffi ng. Served with potato and vegetable

Filet Mignon

Grilled 7 oz. fi let of beef with a madeira demi glaze. Served with potato and vegetable

Roman Rib Eye Steak

A boneless steak marinated in fresh thyme, rosemary, garlic and extra virgin olive oil. Served with vegetable and potato. 20 ounce cowboy cut angus rib eye

Pasta Fagioli

Our signature soup. Hearty tomato base, white beans, garlic and pasta

Soup Du Jour

Lobster Bisque

Jumbo Shrimp Cocktail

Four pieces served with house made cocktail sauce

Lobster Cakes

Two fried lobster cakes served with a spicy remoulade dressing

Asian Spring Rolls

Six vegetarian lemon grass spring rolls served with a side of duck sauce

Spedini

Fresh mozzarella cheese encased in italian bread. Deep fried and topped with our chunky house marinara sauce

Cold Antipasto Plate

Parma prosciutto, imported provolone, salami, marinated eggplant, artichoke hearts and olive medley, serves 3 to 4 guests

Classic Caesar Salad

Romaine, croutons, parmigiano reggiano, creamy caesar dressing

Italian Meatball Salad

Tomatoes, cucumber, kalamata olives, meatballs and ricotta over fresh fi eld greens with Italian dressing

Hawk’s Chopped Salad

Chopped romaine, iceberg lettuce with applewood bacon, vermont cheddar, tomato, cucumber, and asparagus with dijon vinaigrette

Hawk’s Waldorf Salad

Timeless favorite with modern fl avors. Sliced apples, dried cranberries, caramelized walnuts and bleu cheese over mixed fi eld greens

Bistecca Salad

Field greens, tomatoes, marinated mushrooms, grilled sirloin, pecorino romano, crisp onion rings, balsamic vinaigrette

Caprese Salad

Marinated mozzarella and sliced vine ripe tomatoes over fresh baby fi eld greens. With lemon olive oil dressing

Lobster Cobb Salad

Mixed fi eld greens topped with cold picked lobster meat, avocados, hearts of palm, bacon, hard boiled eggs and tomatoes