Fresco Steak & Seafood Grill

4 shrimp cocktail, 8oz lobster tail 4 clams 4 oysters on half shell sashimi tuna and marinated seafood salad

Grilled Old Fashion Italian Sausage with aged Provolone served simply grilled with Garlic and Oil and BROCCOLI RABE topped with Buratta Mozzarella

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Shrimp, calamari and scallops with fried zucchini, served with spicy marinara and mustard sauce.

With goat cheese , pine nuts and sherry truffle vinaigrette

Baked oyster's topped with creamed spinach , Bacon, Pernod, parmigiana cheese and bread Crumb's.

Cannellini Bean Salad with Extra Virgin Olive Oil, Capers and Pickled Red Onion

Hearts of Romaine Lettuce, Crumbled Blue Cheese, Tri-Color Grape Tomatoes, Bacon, Crispy Shallots and Blue Cheese Dressing

Grilled Salmon over arugula, avocado, hearts of palm, red onions and tomato dressed with a lime vinaigrette

Fresh Chilled Lobster Medallions tossed with Mesclun Greens, Heirloom Tomatoes, finished with Truffle Oil and a Sherry Wine Vinaigrette.

Scallops pan seared and served over a white truffle risotto in a caper beurre blanc, with crispy leeks and cherry tomatoes.

Homemade meat balls simmered in a tomato basil sauce.

Slow roasted short ribs finished with parmesan cheese, fresh herbs and caramelized onion tossed with paccheri pasta.

Jumbo Shrimp Served with Cocktail Sauce

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Sesame encrusted tuna with a mango chutney, seaweed salad and truffle mango glaze.

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango sauce

Baked in an herb-garlic butter sauce. Served with garlic herb focaccia

Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds , Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with Lemon Olive Oil Dressing.

Baby Greens, Fried Goat Cheese, Fresh Pears with Balsamic.

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Mixed Greens with Tomato, Olive, Cucumber and Onion

Saffron Pasta filled with Lobster Meat with Shiitake Mushrooms, Tomato Basil Cream Sauce, garnished with Baby Shrimp.

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

with White Clam Sauce & Baby Clams, sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, served over Linguini Pasta

Slow roasted lamb shank finished with Parmesan cheese, fresh herbs and caramelized onions.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

with Arugula, Red Onion, Roasted Peppers and Roma Tomatoes

Portabello Mushroom, Sundried Tomatoes, Aged Provolone Cheese and Roasted Peppers with Fresh Basil and Radicchio

Grilled Chicken topped with Pesto, Arugula and Tomato

With Dijon Mustard Sauce, Lettuce and Tomato

Grilled chicken breast, roasted peppers, fresh mozzarella, arugula and balsamic vinegar.

Glazed with chardonnay beurre blanc sauce

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Served over arugala ,avocado, Hart's of palm,tomato salad with a lime vinegeete

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breaded and Topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing.

Served over White Cannellini Beans with Fresh Tomatoes, Cilantro adn Baby Greens, Finished with Roasted Garlic and Lemon Dressing

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

Grilled with Kalamata Olives, Capers, Tomatoes & virgin olive oil, served with Garlic Mashed Potatoes and Grilled Vegetables

A combination of Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

A Combination of Lobster, Shrimp, and Scallops sauteed with Asparagus and Grape Tomatoes & Risotto finished with White Truffle Oil

A Tantalizing Variety of Seafood-Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in Spicy Red Sauce and served over Linguini

Encrusted with Seasoned Bread Crumbs and served with Honey Mint Sauce

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce. Served on a Portobello Mushroom

8 oz. Filet Mignon topped with Herb Bread Crumbs and finished in Bandy Demi-Glaze. Accompanied by an 8oz Broiled Lobster Tail with Drawn Butter

Two 8oz. Brazilian Lobster Tails, Broiled and served with Drawn Butter

Filled with Authentic Italian sweet Cream, Ricotta Cheese and Chocolate Chips

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

Gluten Free, Peanut Butter and Chocolate Mousse enrobed in Chocolate Ganache

With Homemade Whipped Cream

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Shrimp. Calamari, Scallop and Zucchini, Fried Crispy. Spicy Marinara and Mustard Sauce for Dipping

Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper, Garnished with Diced Tomato and Chives

Grilled Old Fashion Italian Sausage with aged Provolone served simply grilled with Garlic and Oil and BROCCOLI RABE topped with Buratta Mozzarella

With goat cheese , pine nuts and sherry truffle vinaigrette

Cannellini Bean Salad with Extra Virgin Olive Oil, Capers and Pickled Red Onion

Fresh Chilled Lobster Medallions tossed with Mesclun Greens, Heirloom Tomatoes, finished with Truffle Oil and a Sherry Wine Vinaigrette.

Homemade Italian meat balls simmered in a tomato basil sauce served over whipped ricotta and pecorino Romano cheese.

Pan seared over White Truffle oil infused Risotto with Crispy Leeks and Tomatoes with Caper Beurre Blanc

Pan seared medallions with a porcini mushroom flour served over spinach in a lobster brandy cream sauce with baby shrimp and diced tomatoes.

Pan Seared, served over a Corn and Crab Risotto, finished with a Brown Butter Beurre Blanc and Basil Oil Drizzle

Paccheri Pasta tossed with slow roasted Beef Short Ribs, fresh herbs and caramelized onions, finished with Parmesan cheese.

Grilled, topped with Herb Butter, garnished with Crispy Onions served with fingerling potato and Broccolini

Semi-Boneless stuffed with Crab and Lobster Imperial, served with Garlic Mashed and Brussel Sprouts.

Topped with garlic herb butter crispy onions lobster Mac and cheese, Brussels sprouts.

Topped with gorganzola butter and crispy onions served with fingerling potato and Brussels sprouts.

Jumbo Shrimp Served with Cocktail Sauce

Half a Dozen Littlenecks Served with Cocktail Sauce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Sesame encrusted tuna with a mango chutney, seaweed salad and truffle mango glaze.

With Minuet and Cocktail SAuce

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Served with French Dijon Mustard Sauce

Baked in an Herb Garlic Butter

Gulf Shrimp Coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted almonds , Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Baby Greens, Fried Goat Cheese, Fresh Pears, Toasted Pignoli Nuts with Balsamic Vinaigrette

with Chick Peas, Grape Tomatoes, Red Onions and Shaved Parmesan with Lemon Olive Oil Dressing

Mixed Greens with Tomato, Olive, Cucumber and Onion

Saffron Pasta filled with Lobster Meat with Tomato Basil Cream Sauce, garnished with Baby Shrimp.

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

Baby Clams sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, Served over Linguini Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

Breaded Veal Cutlet Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Shrimp and Veal Francese Lightly Dipped in Flour and Egg, Sauteed in White Wine, Lemon and Butter served with Sautéed Spinach

Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing

Grilled Prime Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portabella Mushroom

Rack of Lamb Encrusted with Seasoned Bread Crumbs and Served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter

16oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes and Broccoli Rabe.

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Breadded Pork Chop Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Grilled and topped with herb garlic butter sauce.

Grilled with Kalamata Olives, Capers, Tomatoes & virgin olive oil, served with Garlic Mashed Potatoes and Grilled Vegetables

Crab Stuffed Filet of Bronzini finished with a Chardonnay Beurre Blanc, Mashed Potatoes and Asparagus

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

With a Light Tomato Basil Dressing

A Tantalizing Variety of Seafood - Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in a Spicy Red Sauce and Served on a Bed of Linguini

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

A Combination of Lobster, Shrimp, and Scallops sauteed with Asparagus and Grape Tomatoes & Risotto finished with White Truffle Oil

A combination of Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

Served Broiled or Stuffed with Crabmeat Imperial.

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

Homemade with Cream Cheese Icing and Walnuts

Gluten Free, Peanut Butter and Chocolate Mousse enrobed in Chocolate Ganache

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Vanilla and Chocolate Ice Cream Dipped in Bitter Sweet Chocolate with a Cherry and Almond Center

With Roasted Red Peppers, Tomato, Red Onion and Balsamic Vinaigrette

Shrimp, Scallops, Calamari and Jumbo Lump Crab Meat Marinated in Extra Virgin Olive Oil & Fresh Herbs

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette.

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing. GLUTEN FREE

Baby Greens, Goat Cheese Crumbles, Fresh Pears & Pignoli Nuts with Balsamic.

With Home Made Cocktail Sauce

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Layered with Roasted Peppers, Portabella Mushroom and Smoked Mozzarella with a Porcini Mushroom Sauce

Layered with Roasted Peppers, Portabella Mushroom and Smoked Mozzarella with a Porcini Mushroom Sauce

with Tomato Basil Vinaigrette

CALL US DIRECTLY AT 732-246-7616 FOR AVAILABILITY

CALL US DIRECTLY AT 732-246-7616 FOR AVAILABILITY

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.