Pier 95 Restaurant

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	Appetizers - Soups - Salads Chilled Jumbo Shrimp with cocktail sauce 12.75 Jumbo Lump Crab Cakes with orange mayonnaise 12.75 Portuguese Codfish Cake with herbal tomato sauce 9.75 Gulf of Mexico Shrimp sauteed with roasted garlic sauce 11.75 Clams Bulhao Pato steamed in olive oil, white wine, garlic, and fresh cilantro broth 12.75 Mussels steamed in white wine, tomato, garlic, sweet peppers, and herbs 9.75 Lobster Bisque served with lobster meat and herbed croutons 6.75 Clam Chowder - Manhattan Style 6.75 Caldo Verde- potato puree with shaved collard greens and sliced chourico 5.75 Mesclun Greens served with pine nuts, feta cheese herbed croutons and balsamic dressing 7.75 Ceaser Salad - raomine lettuce, grated Permesan cheese, croutons, and Ceaser dressing 6.75 Main Courses a choice of house soup or salad will be served with entree options Grilled Sword & Tuna Kebab over Ceaser salad 16.75 Fillet of Salmon - julienned vegetables, orange sauce, and olive puree 16.75 Fillet of Flounder with lemon, white wine, and parsley 16.75 Monkfish Medallions - roasted red potatoes, julienned vegetables and Dijon mustard 18.75 Shrimp Stuffed with lump crab meat over vegetable rice and Champagne sauce 21.75 Linguine with gulf shrimp, clams, mussels in a tomato-fresh herb sauce 19.75 Lobster Ravioli - sauteed spinach, julienned vegetables and seafood sauce 18.75 Bowtie Pasta - in dual sun-dried and herbal tomato sauce 12.75 Fettuccine in a creamy Alfredo sauce 13.75 Grilled Sliced Breast of Chicken over Ceaser salad 15.75 Breast of Chicken sauteed and served with field mushroom sauce 15.75 Pork Tenderloin and Clams with sauteed potato cubes and pan sauce 16.75 Grilled New York Steak with house shoestring potatoes 21.75 Appetizers Chilled Jumbo Shrimp with Cocktail Sauce. 11.75 Medley of Fresh Oysters, Little Neck Clams and Shrimp, over Crushed Ice. 16.75 Maryland Crab Cakes with Dijon Mustard Mayonnaise. 12. 75 Little Neck Clams Steamed on a Broth of White Wine, Garlic, Olive Oil and Cilantro. 11.75 Grilled Jumbo Shrimp "Piri-Piri." 12.75 Jumbo Shrimp Stuffed with Crabmeat. 12.75 P.E.I. Mussels Steamed in White Wine and Red Pepper Broth. 7.75 Marinated Quail, Sautéed with Roasted Garlic Sauce. 9.75 Soups "Caldo Verde" Purée of Potato with Shavings of Collard Greens and Chouriço. 4.75 Traditional Purée of Black Bean. 4.75 Clam Chowder, "New England Style." 6.75 Shrimp Bisque. 6.75 Salads Mesclun Greens Tossed with Pine Nuts, Feta Cheese and Balsamic Vinaigrette. 6.75 Romaine Lettuce with Creamy Ceaser Dressing and Croûtons. 6.75 Risottos and Pastas Risotto with Tomato and Mussels off the Shell. 16.75 Risotto with Saffron, Fresh Herbs and Grilled Shrimp. 23.75 Bowtie Pasta with Diced Chicken and Sun-dried Tomato Sauce. 15.75 Fettuccine with Shiitake Mushrooms and "Alfredo" Sauce. 15.75 Linguine with Lobster, Shrimp, Scallops, Clams and Mussels in Light Cream Sauce. 25.75 Main Course Sharing $5.00 Surcharge. Fish and Shellfish Broiled Fillet of Sole “Meunière” with Lemon White Wine Sauce. 18.75 Pan Roasted Fillet Salmon Over Grilled Portobello Mushroom and Roosted Sweet Peppers. 21.75 Seared Sea Scallops with Choron Sauce. 25.75 Saked Jumbo Shrimp Stuffed with Crabmeat; Fresh Herbs and White Wine Sauce. 25.75 Monkfish Medallion Wrapped Bacon in Citrus-Peppercom Sauce. 24.75 Rualhau {de-salted Codfish} with Roasted Peppers and Garlic –Olive Oil Infusion. 23.75 Roasted Fillet of Chilean Sea Bass over Lobster Sauce. 32.75 Grilled Sword Fish with Lemon-ginger Sauce. 24.75 Seared Tuna over a Honey-Balsamic Reduction and Wild Rice. 25.75 Paella of Lobster, Shrimp, Scallops, Clams and Mussels. 24.75 Paella Valenciana with Above Seafood, Chouriço, Pork and Chicken. 26.75 Roosted Mariscada of Lobster, Shrimp, Clams and Mussels in Herbed Garlic Sauce. 29.75 Steamed Alaska King Crab Legs served with Drawn or Garlic Butter. 42.75 Baked Stuffed 2 Lbs, Lobster with Crabmeat and Shrimp. (Market Price) Numbed or Broiled 2 Lbs. Lobster served with Drawn or Garlic Butter. (Market Price) Poultry and Meat Pan-seared Breast of Chicken with Lemon Sauce. 16.75 Stuffed Breast Chicken with Shrimp, Spinach over Champagne Sauce. 21.75 Oven-Roasted Duck over Wild Blueberry Sauce and Wild Rice. 25.75 Medallions of Pork Lion with Melted Gruyère Cheese. 18.75 Sauté of Pork and Little Neck Clams “Alentejana” Style. 18.75 Grilled Baby Rack of Lamb over Rosemary and Merlot Sauce. 29.75 Surf & Turf of Filet-Mignon and Lobster Tail. 42.75 Steak “Diane” with Shallots and Madeira Sauce. 25.75 Filet-Mignon with Sauteed Field Mushrooms and Madeira Sauce. 29.75 Grilled Filet of Goraz with SDT or Mango Salsa 23.75 Lunch 17.75 Oven-Baked Dourada with Spinach and Caramelized Onions 23.75 Lunch 17.75 Grilled Kebabs w/ Shrimp, Scallops, Tuna and Sword 25.75 Grilled Mariscada w/Lobster, Shrimp, Scallops, Clams and Mussels 28.75 Breast of Chicken Neptune topped w/ Crabmeat and Asparagus 22.75 Breast of (Chicken Sp) Stuffed w/Shrimp and Spinach 21.75 Lunch 16.75 Grilled Veal Chop w/ Wild Mushrooms 28.75 Steak Diane 26.75 Desserts 7.00 Poached Pear in Porto Wine filled w/ Vanilla Ice Cream and Raspberry Sauce Fresh Fruit Cockt Mousse Chocolate Cappuccino Mousse Cake Tartufo Apple-Walnut Cake Chocolate Tarte Peach Melba Strawberries Romanoff Ricotta Cheese Cake Molotoff Chocolate Cappuccino Mousse Cake Crème Brulee ( Early Bird) Flan (Crème Caramel) (Early Bird) Vanilla Ice Cream Raspberry Sorbet (Early Bird) 4.50 White Pinot Grigio 5.50 Chardonnay 5.50 Vinho Verde 5.50 Portuguese White (please inquire) 6.50 Red Merlot 5.50 Sirah 5.50 Cabernet Sauvignon 5.50 Portuguese Red (please Inquire) 6.50 White Zinfandel 5.50 Portuguese Rosé 5.50 Sangria Our Own Special Blend (by the glass) 6.00 Our Own Special Blend (by the Pitcher) 23.00 Porto Tawny (by the glass) 6.75 10 Years Old Tawny (by the glass) 9.75 20 Years Old Tawny (by the glass) 12.75 30 Years Old Tawny (by the glass) 15.75 40 Years Old Tawny (by the glass) 19.75 United States - Sparkling 05 Brut, Korbel, "Natural," Russian River Valley, California 32.00 Portugal - Sparkling 08 Bruto, Quinta de Cabriz, Dao '04 28/00 10 Bruto Rose, Luis Pato, Beiras 32.00 11 Bruto, Sao Domingoes, "Elpidio" 32.00 France – Sparkling/Champagne 13 Brut, G H Mumm, “Cordon Rouge,” Reims 85.00 14 Brut, Taittinger, “Millesime,” Reims 95.00 15 Nectar Imperial, Moet & Chandon, Epernay 85.00 16 Imperial, Moet & Chandon, Epernay 90.00 17 Brut Rose Imperial, Moet & Chandon, Epernay 125.00 Italy – Sparkling 20 Asti Spumanti, Martini & Rossi, Piemonte 28.00 21 Prosecco del Venetto, Cantine Maschio, Veneto 25.00 22 Red, Brachetto d’ Acqui, “Rosa Regale” Strevi ’04 35.00 White Zinfandel - Rose/Other Rgions 25 White Zinfandel, Arden Woods, California 18.00 26 Rose, Mateus, Sogrape, Portugal 18.00 27 Rose, Lancers, Jose Maria de Fonseca, Portugal 18.00 White Wine – Portugal 30 Vinho Verde, Aveleda n.v. 18.00 31 Vinho Verde. Famega n.v. 18.00 32 Vinho Verde, Casal Garcia n.v. 18.00 35 Alvarinho, Portal do Fidalgo, Monção ’05 32.00 36 Alvarinho, Palacio de Brejoeira ’06 45.00 37 Alvarinho, Soalheiro, Monção ’07 35.00 38 Alvarinho, Muros Antigos, Monção ’06-’07 32.00 42 Arinto, Quinta de Romeira, Bucelas ’07 26.00 43 Arinto, Prova Regia, Bucelas ’04 22.00 47 Vinha de Defas, Herdade do Esporao, Alentejo ’07 32.00 47 Dry Muscat, Joao Pires, Terras do Sado ’03 28.00 White Wine – United States 60 Sauvignon Blanc, Vineyard 48, North Fork, L.I. ’04 25.00 62 Fume Blanc, Murphy Goode, Sonoma County ’05 25.00 65 Chardonnay, Pellegrini, North Folk, Long Island ’04 25.00 66 Chardonnay, Vineyard 48, North Folk, Long Island ’04 28.00 70 Chardonnay, Robert Mondavi, Central Coast ’05 28.00 71 Chardonnay, Kendall-Jackson, “Vintners Reserve” – 05 32.00 White Wine – France 75 Chablis, Chateau Maligny, Burgundy ’04 30.00 White Wine – Italy 80 Pinot Grigio, San Angelo, Banfi, Tuscany ’04 32.00 81 Pinot Grigio, Santa Margherita, Alto-Adige ’05 52.00 82 Vernaccia di San Gimignano, Fattoria de Pancole ’03 28.00 White Wine – Spain 90 Rueda White, Marques de Riscal ’05 22.00 91 Albarino, Condes de Albarei, “Salvenal” Rias Baixes ‘05 92 Albarino, Pazo Pondal, Rias Baixas ’06 35.00 Portugal – Red 120 Dao Reserva, Cardeal, “Touriga Nacional” 01 25.00 121 Dao Colheita Seleccionada, Quinta de Cabriz ’05 24.00 126 Alentejo, Monte Velho, Herdade do Esporao ’06 20.00 129 Alentejo Reserva, Herdade do Esporao, Reguengos ’04 32.00 130 Alentejo, “Terras de Monforte,” Herdade do Perdigao ’96 35.00 131 Alentejo, Cartuxa, “Colheita” ’98-’03 38.00 132 Alentejo, “T” Quinta de Terrugem, Caves Alianca ’01 78.00 133 Alentejo, Pera-Manca ’97 125.00 132 Alentejo Reserva Dolium, “Vale da Torre” ’03 48.00 135 Alentejo, Chamine, Casa Agricola de Cortes de Cima ’04 38.00 136 Alentejo, Tinto da Anfora, Bacalhoa Vinhos ’02 26.00 137 Alentejo Marques da Borba, Joao Portugal Ramos ’05 35.00 138 Alentejo. Callabriga, Sogrape Vinhos ’03 36.00 141 Palmela, Dona Ermelinda ’03 22.00 142 Terras do Sado, So, “Touriga Nacional Bacalhoa ’03 35.00 143 Terras do Sado, Periquita, Jose Maria da Fonseca ’04 25.00 150 Bairrada, Entre II Santos, Campolargo ’05 22.00 151 Beiras, Quinta do Moinho, Luis Pato ’01 58.00 152 Beiras, Quinta do Ribeirinho “First pick”, Luis Pato ’00 38.00 155 Bairrada, Termeao, Campolargo ’05 58.00 161 Douro, Quinta dos Aciprestes, Real Companhia Velha ’03 28.00 162 Douro Reserva, Quinta das Tecedeiras ’03 68.00 163 Douro, Quinta do Vale da Raposa ’97 25.00 164 Douro, Domini, Jose Maria da Fonseca & Van Zeller ’01 28.00 165 Douro, Quinta do Vale Meao ’02 68.00 166 Douro, Quinta do Crasto ’00 32.00 167 Douro Reserva, Cistus, Quinta do Vale da Perdiz ’01 30.00 Spain – Red 233 Rioja, Marques de Vargas ’03 45.00 234 Rioja, Sombrero Rojo (100% Tempranillo) ’06 25.00 235 Rioja, Crianza, Marques de Caceres ’04 35.00 United States – Red 201 Pinot Noir, Blackstone, “Reserve” Sonoma County ’06 42.00 202 Cabernet Franc, Pellegrini, North Folk, L.I., N.Y ’01 25.00 203 Merlot, Rutherford Hill, Napa Valley, Ca. ’02 48.00 205 Syrah, Prospero, Central Coast, California ’00 28.00 206 Syrah, Parker Station, Central Coast, California ’04 32.00 209 Zinfandel, Ravenswood, “Big River,” Alexander Valley ’05 48.00 210 Cabernet Franc, Vineyard 48, North Folk, L.I., N.Y ’04 35.00 211 Cabernet Sauvignon, Kendall-Jackson California ’05 40.00 212 Cabernet Sauvignon, St. Francis, Sonoma County, Ca ’04 36.00 213 Cabernet Sauvignon, Prospero, Central Coast ’01 30.00 214 Cabernet Sauvignon, Freemark Abbey, Napa Valley ’03 58.00 France – Red 220 Chateauneuf du Pape, Domaine de la Ronceliere, Rhone ’01 52.00 221 Montagne-St. Emilion, Chateau Rocher-Calon, Bordeaux ’03 35.00 222 Medoc, Chateau Fourcas Hosten, Bordeaux ’99 32.00 Italy – Red 225 Borolo, Fratelli Dogliani ’02 68.00 226 Chianti, Terra di Toscana ’06 28.00 227 Chianti “Classico Riserva” Banfi ’04 35.00 228 Barbera, La Sera, “Ill Falo” ’05 25.00 229 Valpolicella, Anime, Leonardo Bugatti ’04 28.00 Menu Coming Soon