stuffed with fresh spinach, jumbo lump crabmeat, topped with cheese sauce
Baked Clams Al Forno
clams stuffed with jumbo lump crabmeat, bacon, peppers, onion and garlic
Homemade Meatballs
two pan fried meatballs accompanied with roasted red and hot peppers, drizzled with marinara, topped with shaved reggiano cheese
Broccoli Rabe And Italian Sausage
garlic and oil
Mussels
red or white
Fried Calamari
with spicy peppers and marinara
Scallops Over Spinach
jumbo sea scallops, pan seared and served on a bed of spinach aglio e olio with a touch of balsamic vinegar
Gnocchi
tossed in a light marinara and topped with shaved reggiano cheese
Eggplant Rollantini
eggplant stuffed with ricotta and mozzarella cheese and topped with marinara
Cold Appetizers
Ahi Tuna Sashimi
peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with asian slaw
Cold Seafood Cocktail Combo
2 shrimp, 2 clams and 2 oysters served with cocktail sauce and lemon
Clams On The Half Shell
served over cracked ice
Jumbo Lump Crabmeat Cocktail
Oysters On The Half Shell
served over cracked ice
Salads
Napa Valley Walnut Salad
dried cranberries, fresh apples, gorgonzola cheese, walnuts, tomatoes concasse and mixed field greens tossed with prickly pear vinagrette
Antipasto Freddi
imported di parma prosciutto, aged provolone, imported buffalo mozzarella, red roasted peppers, marinated artichoke and gaetta olives, drizzled with virgin olive oil
Mediterranean Salad
imported di parma prosciutto, aged provolone, imported buffalo mozzarella, red roasted peppers, marinated artichoke and gaetta olives, drizzled with virgin olive oil
Caesar Classico Nuovo
hearts of romaine, shaved reggiano, classico dressing
Hankin Salad
diced cucumbers, tomato, onions, sharp provolone, fresh mozzarella and basil drizzled with extra virgin olive oil and imported balsamic vinegar
Beet Salad
arugula, dried figs, goat cheese and pine nuts with white balsamic
Meat
Baby Rack Of Lamb
slow raosted to perfection, served with yukon gold mashed potatoes and vegetable medley
Old Butcher Style New York Strip "certified Black Angus"
center cut grilled or pittsburg, served with red roasted potatoes and vegetable medely
Certified Black Angus Fliet Mignon
center cut fliet mignon, served with red roasted potatoes and vegetable medley
Seafood
Sesame Crusted Salmon
served on a bed of baby greens with a citrus ginger dressing and red bliss potatoes
Jumbo Lump Crabcakes
baked jumbo lump crabcakes on a rich lobster sauce with roasted red bliss potatoes and vegetable medley
Brady Misto Baked Crabcake
surrounded by jumbo panko shrimp, served with asian salw and red bliss potatoes
Ginger Chili Cilantro Glazed Salmon
sauteed baby bok choy and wasabi mashed potatoes
South African Cold Water Lobster Tail
with drawn butter, vegetable medley and roasted potatoes
Ahi Tuna Sashimi
peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with asian slaw
Pasta
Flounder Franchaise E Granchio
sauteed in egg batter, topped with jumbo lump crabmeat and served in white wine lemon sauce with same sauce over a side of cappellini pasta
Linguini And Jumbo Lump Crabmeat
red or white
Pappardelle Bolognese
meat sauce served over pappardelle pasta
Jumbo Shrimp Aurora
jumbo shrimp sauteed with crimini mushroom, sundried tomato, basil and shallots, flamed in vodka, then simmered in marinara and finished with a touch of cream, served over penne pasta
breaded shrimp topped with cheese and marinara, choice of pasta
Garlic Bread
also available
Veal & Poultry
Veal Ventura
sauteed with center cut medallions, jumbo shrimp, fresh spinach and capers in a lemon, white wine and butter sauce, accompanied with a side of rigatoni marinara
Veal Marsala
center cut medallions of veal, sauteed with marsala wine and mushrooms, served with a side of rigatoni
Chicken Roberto
boneless breast of chicken stuffed with jumbo lump crabmeat and topped with artichokes and red peppers "franchaise style", served with mixed vegetable medley and red bliss potatoes
Veal Parmigiana
center cut medallions of veal breaded & topped with cheese and marinara with a side of cappellini
Veal Cutlet Alla Milanese
center cut medallions of veal sauteed in white bread crumbs, topped with arugula and tomato concasse, then kissed with virgin olive oil and balsamic vinegar, garnished with roasted red bliss potatoes
Chicken Saltimbuca
chicken layered with parma prosciutto, fresh mozzarella cheese, sage in a demi glace, served with a side of pasta pomadoro
The history of the Greenhouse goes back approximately 100 years. In the early 1900's it began as a six room apartment house. In 1932 during prohibition it was known as a speakeasy. In the late 30's and early 40's it became a tavern serving patrons on occasion such as the notorious Dillinger and friends. From the 1950's to the present it has been the most popular summer spot in town with the attraction of a beer garden facing the ocean. The Greenhouse has survived two major storms in 1944 and 1962. The original framework still stands in the house today. Even though we've given the building a facelift, the personality of the original hous still remains.
We serve lunch daily on the outside deck and dinners nightly in our ocean view dining room.