Sunset Cove menu

Caesar Salad

Fresh romaine, croutons, parmesan cheese, lightly coated with our own caesar dressing.

Roasted Garlic Bread

Roasted garlic bread with roquefort fondue.

Shredded Duck Risotto

Roasted long Island duck shredded and then sautéed with a medley of mushrooms and truffle oil.

Crackling Calamari

Sunset coves signature salad of tender baby bok-choy and radicchio tossed in a miso-lime dressing with cashew nuts and crispy wonton skins.

Grilled Flatbread of the Day

Haricot Vert and Garden Beet Salad

Tossed with toasted almonds over danish bleu cheese.

Maryland Crab Cake

Pan seared with horseradish dijon & spicy remoulade for dipping.

Shrimp Ceviche

Marinated gulf shrimp in lemon and lime juice with sweet onions, red peppers, green tomatoes and cilantros.

Steamed Shrimp Shumi 8

Dumplings with a sampling of asian sauces for dipping.

Steamed Shrimp Shumi

Dumplings with a sampling of asian sauces for dipping.

6pc Raw Oysters

2pc Jumbo Shrimp and Jumbo Lump Cocktail

4pc Shrimp Cocktail. $12, 12pc Raw Clams

Raw Bar

Select oysters and clams on the half shell, gulf shrimp and lump crab cocktail.

Penne Ala Vodka

Plum tomatoes, pancetta and basil in Vodka cream sauce.

Vegetarian Ravioli

Homemade pasta filled with roasted vegetables, served with a late harvest squash sauce.

Angry Lobster Agnolotti

Homemade half moon pasta filled with lobster meat and ricotta cheese, tossed in a spicy plum tomato and basil sauce with baby gulf shrimp.

Organic Roasted Chicken

Farm raised tender half chicken accompanied by caramelized local apples and dried white fig stuffing and seasonal vegetables.

Chicken Scarpariello

Sauteed with hot and/or sweet vinegar peppers, sausage and sliced potatoes in a garlic, lemon, and white wine sauce.

Stuffed Pork Chop

Boneless center cut chop with soppersada and fresh mozzarella, breaded then pan roasted, finished with a lemon, garlic and rosemary sauce, soft polenta and seasonal vegetables

Fresh Wild Salmon

Maple walnut crusted, aromatically cedar plank roasted, served with pumpkin spaetzle and seasonal vegetables.

Tilapia

Sauteed with gulf shrimp, sweet bay scallops, little neck clams, in a light marichiara sauce served over garlic, baby spinach couscous.

Shellfish Pot Pie

Tender lobster meat, crawfish, sweet bay scallops and gulf shrimp, served in a deep dish with a creamy seafood sauce, vegetable and potatoes, topped with a freshly baked homemade buttermilk biscuit.

Artic Sea Trout

Caramelized plantains with creme de cassis glaze over tender white filet, wrapped in banana leaf with sticky corn and coconut rice.

Beef Short Rib

Braised boneless short rib slowly cooked until tender, thinly sliced over sweet potato polenta with a roasted tomatillo and mild chipotle sauce and seasonal vegetables.

12oz. Center Cut New York Shell Steak

Char-grilled to perfection served with mashed red potatoes & seasonal vegetables.

Rack of Lamb

Tender new zealand lamb flame grilled, sliced and finished with a fig glaze served with mixed lyonnaise potatoes and seasonal vegetables.