| Dungeness
Crabs Espositos Style
Spicy . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . |
25.95 |
over
a pound of Dungeness crabs with split shells simmered
with garlic, olive oil, hot pepper, old bay, beer
and plenty of fresh chopped parsley. Served over linguini
|
|
| Shrimp
Scampi . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . |
21.95 |
jumbo shrimp and lump crabmeat simmered with garlic,
butter and natural juices
|
|
| Lump
Crabmeat White . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . |
21.95 |
lump
crabmeat simmered with garlic, butter and natural
juices
|
|
| Lobster
Scampi . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . |
29.95 |
7.5 oz North Australian
lobster tail & crabmeat with garlic, butter and
natural juices
|
|
| Scallop
and Crab Scampi . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . |
21.95 |
fresh
sea scallops and lump crabmeat simmered with garlic,
butter and natural juices
|
|
| Joe’s
Special . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . |
20.95 |
shelled
clams, shrimp, mussels, lump crabmeat and scungili
simmered with garlic, olive oil and natural juices.
|
|
|
Shrimp and Broccoli . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . |
18.95 |
shrimp
and broccoli florets in a buttery, garlic white sauce
|
|
| Fresh
Baby Clams in shells with Pasta . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . |
16.95 |
prepared with olive oil,
plenty of garlic, a touch of hot pepper, and fresh
chopped parsley
add jumbo
lump crabmeat 6.50 Extra
|
|
| Scallop
and Shrimp (Spicy Hot) . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . |
20.95 |
shrimp and scallops simmered with garlic, olive oil,
a touch of hot pepper and
parsley |
|
