our menu
Appetizers
Edamame
Steamed Japanese soy beans sprinkled with sea salt, single order 3.95
Double order 5.95
Tuna Sashimi
Thinly sliced seared tuna served with wasabi and ginger 8.95
Fried Calamari
Lightly battered and fried 8.95
Tossed with buffalo sauce 9.95
Boneless Buffalo Wings
Worth a try 6.95
Buffalo Shrimp
Served in a spicy wing sauce 8.95
Buffalo Scallops
Served with bleu cheese and celery 10.95
Buffalo Shrimp & Scallop Combo
A perfect match 12.95
Crabmeat & Spinach Dip
Served with toasted bread chips 8.95
Crab Fritters
Handmade and served with remoulade sauce 6.95
Shrimp Cocktail
5 shrimp served with cocktail sauce 8.95
Clams – Littlenecks
12 steamed in water 8.95
Garlic & sherry 10.95
On the ½ shell – 12 clams 8.95
On the ½ shell – 6 clams 5.95
Mussels – Farm Raised
Marinara 8.95
Garlic & sherry 9.95
Clam & Mussel Combo
Steamed with garlic & sherry 12.95
Artichoke Hearts Francaise
Crispy hearts in a light lemon butter sauce 7.95
Mozzarella Sticks
Served with marinara 5.95
Shark Bites
This time you get to eat the shark 6.95
Clams Casino
Topped with melted mozzarella cheese & bacon 8.95
Potato Skins
Topped with cheddar cheese & bacon 6.95
Pierogis
Served with fried onions & sour cream 6.95
Hot Stone Appetizer
Recommended for children over the age of 12
Chicken 5.95
Steak 9.95
Shrimp 10.95
Soups
Lobster & crab bisque 5.95
French Onion 4.95
Entrees
Entrees come with salad and your choice of: baked potato, french fries or pasta.
Our famous smashed potatoes are available on weekends only.
“Stone Entrees”
There is no right or wrong way to get stoned, but some of my friends and customers have a darn good way to do it. For your benefit, I have some of their suggestions. Remember, your entrée comes out uncooked. The fun of the stone is cooking it exactly to your liking. Recommended for children over the age of twelve.
Capt’n Ed on “How To Get Stoned”:
- Remove the steak or seafood from the stone by gently running the knife blade under the meat to separate it from the hot stone.
- Pour the dish of fresh veggies onto the stone. Spread them out even. Add the fresh garlic if you prefer and pour some drawn butter on them. Be careful not to add too much butter or it will splatter.
- Place your steak atop the nest of veggies and garlic and let it sit. This allows the steak to cook a little slower and adds great taste. Slice off a small piece of steak and turn it gently until it is cooked to your liking. If your steak is cooking too quick, place it off to the side and cut in pieces and cook in small increments.
- Enjoy your meal and tell your friends about Capt’n Eds.
Steak |
| Crew Cut 19.95 |
| 10 oz delmonico |
| Capt’ns Cut 23.95 |
| 16 oz delmonico |
| Filet Mignon 23.95 |
| 8 oz filet |
| Porterhouse 26.95 |
| 24-26 oz. |
Fish |
| Catfish 18.95 |
| Tilapia 19.95 |
| Flounder 20.95 |
| Mahi Mahi 20.95 |
| Red Snapper 21.95 |
| Grouper 21.95 |
| Swordfish 21.95 |
| Tuna 21.95 |
Seafood |
| Shrimp 21.95 half lb. |
| Scallops 24.95 half lb. |
| Lobster 27.95 |
Chicken |
| Plain 19.95 |
| Teriyaki 20.95 |
| Barbecue 20.95 |
Surf & Turf “On A Stone”
You may upgrade your choice of steak for an additional charge
8 oz. filet 4.00, 16 oz. Capt’n 5.00, Porterhouse 7.00
Steak & Shrimp “On A Stone”
10 oz. delmonico with ¼ lb. jumbo shrimp 24.95
Steak & Scallops “On A Stone”
10 oz. delmonico with ¼ lb. scallops 25.95
Steak & Lobster “On A Stone”
10 oz. delmonico with a 4 oz. tail 27.95
Steak & Legs “On A Stone”
10 oz. delmonico with snow crab 25.95
10 oz. delmonico with dungeness crab 27.95
10 oz. delmonico with king crab 29.95
Surf & Surf “On A Stone”
Shrimp & Scallops 26.95 Lobster & Scallops 26.95
Shrimp & Lobster 26.95 Shrimp,Scallops & Lobster 29.95
Steaks – We do the cooking
Delmonico
The secret is in the ‘flavor kernel.’, a ribbon of marbling running through the steak, which melts during cooking.
16 oz. capt’ns cut 21.95
12 oz. crew cut 17.95
Filet Mignon
Carved from the prized tenderloin, this delicate lightly marbled cut has the mildest flavor of all steaks.
8 oz. tenderloin 21.95
Porterhouse
On one side of the bone there’s a large NY strip and on the other, a tender filet mignon.
24-26 oz. tenderloin 24.95
Prime Rib
Boneless rib eye slowly roasted with montreal seasoning
12 oz. queen cut 16.95
16 oz. king cut 19.95
Steak Montreal
Choice of steak with montreal seasoning add 1.00
Steak Murphy
Choice of steak smothered with sautéed mushrooms, onions and sliced cherry peppers add 2.50
Steak Provolone
Choice of steak topped with melted shaved provolone cheese and black peppercorns add 3.50
Fresh Fish
Our fish is always the freshest, seasonal variety from local as well as distant waters.
Catfish 16.95
Salmon 17.95
Talapia 17.95
Mahi Mahi 18.95
Flounder 18.95
Red Snapper 19.95
Grouper 19.95
Swordfish 19.95
Tuna 19.95
We’ll cook it any way you like.
Grilled, broiled or fried – no charge
Blackened, cajun, or scampi add 1.00
Francaise, teriyaki or piccata add 2.00
Topped with crab meat stuffing add 4.00
Shellfish
Lobster
Twin 4 oz. tails 25.95
8 oz. tail 26.95
Dungeness Crab 25.95
King Crab 29.95
Snow Crab 23.95
Scallops
Fried or broiled 22.95
Scampi, cajun, or blackened 23.95
Francaise, piccata or parmigiana 24.95
Stuffed with crab meat stuffing 26.95
Shrimp
Fried or broiled 19.95
Scampi, cajun, or blackened 20.95
Francaise, piccata or parmigiana 21.95
Stuffed with crab meat stuffing 22.95
Reef & Beef – We Do The Cooking
Steak & Lobster
10 oz. delmonico steak with 4 oz. lobster tail 25.95
Steak & Shrimp
10 oz. delmonico steak with jumbo shrimp, fried or broiled 22.95
Steak & Legs
10 oz. delmonico steak with snow crabs 23.95
10 oz. delmonico steak with Dungeness crab 25.95
10 oz. delmonico steak with king crab 28.95
Steak & Scallops
10 oz. delmonico steak with deep sea scallops, fried or broiled 23.95
You may upgrade your choice of steak for a an additional charge
6 oz. rib eye add 5.00
8 oz. filet mignon add 4.00
Porterhouse add 7.00
Steak Oscar
Crew cut delmonico steak topped with spears of asparagus, jumbo lump crabmeat and béarnaise sauce 23.95
Capt’ns Combo
10 oz. delmonico steak with broiled shrimp, scallops, and snow crab 23.95
Catp’ns Feast
Shrimp, stuffed shrimp, tilapia, scallops, snow crab and a 4oz. lobster tail
Fried or broiled 22.95
Surf & Turf
8 oz. filet mignon and a 4 oz. Brazilian lobster tail 29.95
Chicken & Veal
Christine |
Chicken | Veal |
| Topped with asparagus, diced tomatoes and melted mozzarella cheese, served with francaise sauce |
18.95 | 19.95 |
Francaise |
||
| Sautéed in a light lemon butter sauce | 16.95 | 17.95 |
Marsala |
||
| Sautéed in a marsala wine demi glace with Mushrooms and cracked black peppercorns |
17.95 | 18.95 |
Piccata |
||
| Sautéed in a light lemon wine sauce with capers | 17.95 | 18.95 |
Parmigiana |
||
| Topped with marinara and mozzarella | 16.95 | 17.95 |
Grilled |
||
| Boneless breast served over lettuce | 17.95 | n/a |
Pasta
Penne pasta in vodka sauce 16.95
Add chicken 18.95
Add shrimp 21.95
Linguini with white or red clam sauce 17.95
Reef and Beef Pasta
Beef tips sautéed with shrimp and scallops served in a spicy marinara over penne or linguini
21.95
Seafood Fra Diablo
Shrimp, scallops, clams & mussels in a spicy marinara sauce served over penne or linguini
23.95
Fresh Vegetables
Sautéed Spinach 3.95
Broccoli 4.95
Asparagus 5.95
Kids Menu – Ages 12 and under
All entrees include French fries and 1 soft drink
Fried shrimp 6.99
Chicken parm 6.99
Fried flounder 5.99
Chicken fingers 4.99
Hot dog or corn dog 4.99
Mozzarella sticks 4.99
Spaghetti or penne, butter or tomato sauce 4.99
Ice cream dessert 1.50
Desserts
Apple crisp, cheese cake du jour, chocolate mousse pie, hot fudge sundae 5.95
Ice cream or rainbow sherbert 3.50
Beverages
Pepsi, diet pepsi, slice, root beer, orange, pink lemonade, iced tea, raspberry iced tea 2.00
Spring water 1.50 O’Douls non alcoholic beer 2.50
Coffee or tea 2.00 Espresso 3.00 Cappuccino 4.50
Wine – We offer a unique selection of wine from NJ Cream Ridge Winery.
Due to seasonal changes, ask for today’s selections.
$6.95 share charge per plate 18% gratuity will be added to parties of 6 or more
