Ram Cat Alley - Menu completo

fresh tuna wrapped in won ton pastry and lightly fried. served with seaweed salad, wasabi, and ginger tempura dipping sauce.

buttered flaky filo sheets stuffed with spinach and a blend of cheeses, baked golden and served with fresh seasonal fruit.

grilled and basted with lemon butter served with pesto roasted potatoes and vegetables.

an herbed crust lined with parmesan artichoke spread and topped with tomatoes, spring onion, mushrooms, and a blend of white cheeses.

garnished with bacon, onion, tomato, boiled egg, and gorgonzola crumbles.

10 ounce, trimmed.

a specialty of the house.

with dill cucumber relish. served on a chiffonade of mixed greens with tempura dipping sauce, rice pilaf and wasabi.

with sweetened sour cream horseradish dip.

14 ounce, trimmed.

large gulf shrimp sauteed in garlic butter, onions and prosciutto ham, folded into a spicy parmesan cream sauce, and served on roasted potato rounds.

lightly breaded and fried served with sweet potato fries and today’s vegetable.

shrimp, crabmeat, and scallops baked over rice in a sherry lobster butter topped with broiled jack cheese and tomato slices.

a greek delicacy of three cheeses in buttered flaky filo triangles. served with fresh seasonal fruit. excellent with any wine selection.

a pixie bill's original. blue crab, chopped shrimp and scallops tossed with seasoned and buttered bread crumbs, sauteed and served with bay-spiced butter, lemon and capers.

a thick slice of fontina cheese covered with a savory dijon spread, baked in puff pastry and served with fresh fruit. enough to share and great with wine.

with bacon, oregano, and broiled jack cheese

softened cream cheese seasoned with minced scallions, garlic and bay spices, broiled and topped with crumbled bacon. served with cocktail sauce and lemon.

served in lemon garlic cream sauce on fresh spinach chiffonade.

shrimp and sea scallops, sliced mushrooms, and minced broccoli simmered in sherry cream sauce tossed with angel hair and a touch of nutmeg.

with a bleu cheese spinach sauce. served with rice pilaf, diced tomatoes and spring onion.

a sauteed mixture of mushrooms, bacon, oregano, spring onion feta crumbles in a garlic wine butter and rich beef broth.

pork tenderloin thinly pounded, lined with herbed goat cheese, spinach, peppers and spring onion. roasted and sliced in medallions. served with truffle mashed potatoes and au jus.

asparagus, portabellas, red onions, red peppers, and carrots, roasted tender in infused olive oil with mediterranean spices, spinach and broiled fontina cheese.

grilled shrimp, prosciutto ham, mushrooms, crushed tomatoes, spinach, kalamatta olives sauteed in traditional spanish spices over angel hair.

with red peppers, fresh spinach, and toasted pine nuts tossed in a lemon and thyme cream sauce with a side of parmesan angel hair.

a six ounce lobster tail, large gulf shrimp and portabella cap sauteed in lobster stock, butter, lemon, sherry, parmesan, and cream served on angel hair pasta.

tender chicken medallions sauteed with prosciutto, mushrooms, onions and deglazed with marsala wine and rich stock. served with rice pilaf

layered with tomato, grilled zucchini broiled jack cheese, fresh oregano and garlic. served with rice pilaf and fresh vegetable.

topped with sliced tomato and our parmesan and artichoke mixture, baked golden and served with seasoned rice pilaf and vegetables.

seared sea scallops combined with a saute of prosciutto ham, onions, mushrooms butter, and chardonnay. reduced with cream, fontina cheese and a touch of sage and chives, served over thin sliced potat

our fish selection is ice-packed fresh, never frozen and filleted in house.

a combination of today’s fresh fish, sauteed shrimp and scallops in lobster bordelaise, and a pan sauteed crab cake with grilled zucchini and rice pilaf.

in drawn lemon butter, fresh garlic, wine, tomatoes, scallions and herbs.

`blackened pork tenderloin filets broiled with bleu cheese crumbles, and served in burgundy bordelaise sauce.

served with grilled peppers and onions on rice pilaf.

sliced mushrooms and port wine slowly reduced with beef au jus and served on roasted potato rounds.

choice filet blackened and broiled with bleu cheese crumbles, served in burgundy bordelaise sauce.

with sauteed scallops and steamed crab. finished with bearnaise sauce and served with rice pilaf and vegetables.

spice rubbed and grilled, served in a dark rum and soy marinade, with sauteed mushrooms and garlic mashed potatoes.

five-ounce filet medallions basted in ginger dijon sauce, a low country crab cake drizzled with bearnaise, and large gulf shrimp blackened and served with rice and grilled zucchini.