Manera's Restaurant

Served with a lemon aioli and traditional marinara.

2 clams, 2 blue point oysters, 2 jumbo shrimp, 2 pounces of colossal lump crab meat, served with fresh lemon, cocktail sauce and mignonette sauce.

Fresh filet of cod, panko breaded and fried, jicama and mango slaw, chipotle aioli, in a corn tortilla.

Prince Edward mussels and chorizo simmered in a fresh tomato broth.

Jumbo lump crab meat, pan seared, served on a bed of micro greens, drizzled with a lemon aioli.

Served with cocktail sauce and lemon.

Served with, cocktail, mignonette sauce and lemon.

Colossal lump crab meat tossed in a french style cocktail sauce resting on diced avocado, sliced tomato and mango salad.

Assorted seasoned vegetables, layered with fresh mozzarella, drizzled with a roasted garlic vinaigrette, served cold.

Baby cremini mushrooms, stuffed with chorizo, peppers, onions, breadcrumbs, mozzarella cheese, drizzled with a smoked paprika roasted red pepper gastrique.

Sushi grade tuna, avocado, red onions and tomatoes, drizzled with a wasabi lemon soy sauce.

Fresh arugula, sliced pear and dried cranberries, tossed in a citrus vinaigrette, topped with gorgonzola cheese and toasted almonds.

Organic tricolor couscous pearl tossed with grilled assorted vegetables, roasted cherry tomatoes, feta cheese in a chimichurri mint dressing.

Grilled shrimp, mixed greens, cherry tomatoes, crumbled blue cheese and diced bacon, tossed in a house made blue cheese dressing.

Romaine, shredded Parmesan cheese, croutons in a house made creamy caesar dressing.

Mixed greens, julienne red peppers and cucumbers, toasted almonds, tossed in a citrus vinaigrette.

Sliced flat iron steak served on ciabatta with mozzarella cheese, sauteed onions and cherry peppers.

Homemade crab cake, lettuce and tomato on a brioche bun, with a lemon aioli.

10 oz. patty peppercorn encrusted and char grilled, topped with a brandy cream sauce and melted brie.

Char grilled 10oz Certified Angus Beef on Brioche

12 oz. certified angus, delicately marbled and char grilled, topped with a roasted garlic compound butter, served with a choice of potato and vegetable of the day.

House marinated, sliced served with roasted pepper mashed potatoes, broccolini, topped with a roasted garlic and herb compound butter.

Whole rack of lamb, marinated in extra virgin olive oil and herbs, over roasted garlic mashed potatoes, asparagus, rosemary port wine demi glaze.

12 oz. char grilled premium reserve french cut pork chop, horseradish mashed potato, grilled asparagus, orange chili marmalade.

Thin scallopini of veal rolled up with homemade mozzarella, thin sliced prosciutto, mushrooms deluxe, broccolini, baked and served with caramelized onion mashed potatoes, sherry demi glaze.

Veal scallopini panko breaded with herbs and garlic, pan fried, served over mozzarella cheese stuffed potato croquettes and micro greens, finished with a creamy mushroom thyme sauce.

Sauteed jumbo shrimp, sea scallops, cod fish, calamari, clams and mussels in a sherry wine tomato lobster broth, served over linguine.

Sauteed jumbo shrimp, shiitake mushrooms, diced tomatoes and fresh basil in a garlic white wine butter sauce and served over whole wheat spaghetti.

Sliced eggplant panko breaded and fried, topped with mozzarella and homemade marinara, served with linguine.

Whole wheat spaghetti tossed with roasted red peppers and spinach in an extra virgin olive oil with fresh basil and garlic, topped with shredded Parmesan.

Eliche corn pasta tossed in a sun dried tomato with broccolini and fresh basil.

Sushi grade tuna encrusted with black and white sesame seeds, seared rare in a citrus soy sauce reduction, sauteed bok choy and shiitake mushrooms.

Char grilled 8 oz. Faroe Island salmon, butternut squash puree, steamed boy choy, pomegranate soy reduction.

Jasmine rice, wilted spinach, passion fruit reduction.

Pan seared jumbo lump house made crab cakes topped with a lemon aioli, served with broccolini.

Jumbo shrimp, panko breaded and fried golden brown, served with a choice of potato and the vegetable of the day, tartar or cocktail sauce.

Baked 8 oz. Alaskan cod, herb encrusted, grilled vegetable tricolor couscous risotto, herb olive oil drizzle.

Sauteed chicken breast layer with prosciutto, spinach and fresh mozzarella in a sweet marsala wine sauce, served over linguine.

Thinly pounded chicken breast, chorizo, tomatoes and green peppers in a creamy chipotle sauce, served over penne.

Grilled chicken marinated in herbs and extra virgin olive oil, over jasmine rice, sauteed broccolini, artichoke hearts and tomatoes.

Panko breaded and pan fried chicken topped with an arugula, fresh mozzarella, onion and tomato salad in a red wine vinaigrette, shredded Parmesan.

Egg battered and sauteed in creamy lemon butter sauce, layered broccolini, roasted red peppers, fresh mozzarella, served with roasted garlic mashed potatoes.

Served over linguine

Served with a choice of potato and vegetable.

With or without cheese.

Served with a choice of potato and vegetable.

With butter or marinara.