The Crossroads Cafe

This Evening’s Menu

754-2000 

APPETIZERS

Raw Bar Sampler

*FRESH LITTLE NECK CLAMS Served on the Half Shell 1.25 Each

Selection of Fresh Oysters

Served on the ½ Shell with Mignonette & Cocktail Sauce Over Crushed Ice

*PIPERS COVE   2.75 Each - Greenport, Medium Size, Plump, Rich, Lively Flavor

*BLUEPOINT   2.50 Each - Long Island, Medium Sized, Mild Flavored

CRAB CAKE   12.

Jumbo Crab Cake Made with Maryland Lump Crab Meat

 

MOTT STREET CALAMARI  14.

Crispy Fried & Topped with Sautéed Peppers & Scallions in a Sweet Soy Sauce

 

STEAMED CHICKEN DUMPLINGS  10.

Served Asian Style with Soy-Ginger Glaze

 

CRISPY FRIED BABY CALAMARI  14.

Golden Fried & Served with Spicy Crushed Red Pepper Marinara Sauce

CLAMS CASINO   10.

Whole Little Neck Clams Broiled with Chopped Red Peppers, Scallions, & Bacon

 

ESCARGOT  12.

Sautéed with Chopped Tomatoes, Fresh Herbs, Garlic, & Parmesan Cheese

 

GRILLED MOZZARELLA    8.

Lightly Breaded & Grilled to Perfection with Grilled Fresh Tomatoes

 

SAUTEED LEMON OYSTERS  12.

Sautéed with Lemon, Butter, White Wine, & Garlic

 

CAJUN SHRIMP  12.

Lightly Dusted with Cajun Spices & Grilled with a White Wine Butter Sauce

FRESH MOZZARELLA    8.

with Mixed Greens, Tomatoes, Oregano, Balsamic Vinegar, & Basil Olive Oil

STUFFED BAKED CLAMS   8.

Chopped Little Neck Clams with Bacon, Peppers, & Toasted Bread Crumbs

 SOUPS

FRENCH ONION SOUP   6.

Traditional Style with Homemade Garlic Crouton & Melted Swiss Cheese

SOUP DU JOUR   7.

Chef’s Daily Selection

 SALADS

HOUSE SALAD   5.

Red Leaf Lettuce, Carrots, Balsamic Vinaigrette, & a Bit of Gorgonzola Cheese  

ARUGULA SALAD   8.

with Fire Roasted Red Peppers, Red Onion, & a Crispy Goat Cheese Crouton

CAESAR SALAD  For One  5. or For Two  9.

Crispy Romaine Lettuce with Classic Caesar Dressing, & Parmesan Croutons

ENTREES

All Entrees Are Served with our House Salad

GRILLED BLACK ANGUS RIB EYE STEAK   37.*

Heaped with Crispy Fingerling Onions & Served with Mashed Potatoes & Vegetable Medley

 

PEPPER SEARED DIVER SCALLOPS   25.

Jumbo Sea Scallops with Sautéed Vegetables and Ginger Garlic Glaze

 

SLOW ROAST OSSO BUCO    31.

Fork Tender Veal Shank with Penne Bordelaise

 

ROB’S FAVORITE PASTA   21.

with Spicy Italian Sausage, Capers, Olives, Bacon, Jalapenos, Olive Oil, & Roasted Garlic

 

TUNA TWO WAYS   31.*

#1 Ahi Tuna Seared with Black Pepper, Served with Soy-Wasabi Dipping Sauce

& Tuna Tartar with Avocado on a Bed of Mixed Greens

ONION ENCRUSTED FLORIDA GROUPER   25.

Baked with Buttermilk Onions & Fresh Herbs Finished in a Beurre Blanc Sauce

OVEN ROASTED FILET MIGNON   37.*

Served with Grilled Tomatoes, Asparagus, & Gorgonzola Cheese Finished in a

3 Mushroom Sauce & Served with Mashed Potatoes

 GRILLED SLICED SKIRT STEAK   25.*

with Sautéed Mushrooms & Onions, Ginger Garlic Sauce, & Mashed Potatoes 

SCOTTISH STYLE FISH & CHIPS     20.

Golden Fried & Served with House Made Fries, Tartar Sauce, & Malt Vinegar  

ROASTED CHICKEN  SALTIMBOCCA   21.

with Serrano Ham, Grilled Eggplant, Spinach & Roasted Red peppers in Marsala Reduction

FILET OF SALMON    24.

with Fresh Herb & Horseradish Crust Finished in Beurre Blanc Sauce 

CHICKEN CHRISTINA    20.

with Broccoli, Mushrooms, Roasted Peppers, & Baby Artichokes Finished in a Lemon Butter Sauce

LINGUINI & CLAM SAUCE    21.

with Whole Little Neck Clams in a Garlic & Fresh Herb White Clam Sauce

PENNE A LA VODKA      20.

with Shrimp, Bacon, Prosciutto, Scallions, & Mushrooms in Pink Cream Sauce

The Crossroads Café

Dinner Specials

 

SOUP DU JOUR:

-         Lobster Bisque

-         New England Clam Chowder

SALT & PEPPER CALAMARI  14.

Cornmeal & Buttermilk Encrusted Served with Thai, Bleu Cheese, & Buffalo Dipping Sauces

#1 AHI TUNA CARPACCIO   15*

Drizzled with Warm Caper Oil Dressing

STEAMED PRINCE EDWARD ISLAND MUSSELS   14.

Fra Diablo with Chopped Tomatoes & Jalapenos in a Spicy Crushed Red Pepper Marinara  

ROCK SHRIMP TEMPURA   14.

Tender & Golden Fried Tossed with Spicy Thai Sauce

BAKED SCOTTISH SAUSAGE ROLL   10.

Wrapped in Phyllo Dough with Spicy Mustard Sauce 

TUNA NACHOS  12.*

with Melted Cheddar, a Chunk of Ahi Tuna, Wasabi Mayo, & Sesame Marinated Asparagus

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SWORDFISH CACCIUCCO   25.

Baked with Clams, Shrimp, Olives and Capers in a Garlic Marinara Broth

PAN ROASTED PACIFIC HALIBUT    27.

In a Soy-Garlic Glaze with Guacamole Mayo & Halibut Chips

2-LOBSTER & SHRIMP PASTA   29.

with Sun Dried Tomatoes, Scallions, & Mushrooms in a Brandy Cream Sauce

OVEN ROASTED RACK OF LAMB   31.*

with Rosemary & Fresh Herbs in a Cabernet Mint Reduction

STUFFED PORK CHOP 26.

With Ham & Cheese Stuffing Topped with 3 Mushroom Demi Sauce

ROAST VEAL CHOP 32.

Topped with Arugula, Roasted Peppers and Melted Brie

BABY JAPANESE OCTOPUS & SHRIMP SCAMPI 23.

With Roasted Garlic, Garden Fresh Tomatoes and Fresh herbs over Fettuccini   

CAJUN SPICE PAN SEARED FLORIDA GROUPER 26.

With Sauteed Shrimp and Garlic Scampi Broth

GRILLED WILD COHO SALMON 25.

With Cucumber-Carrot Slaw, topped with balsamic Dressing and Rice Pilaf