" The second door leads to the restaurant where there is also a complete bar, but a different atmosphere."

" "It has a completely different air-condition system so you get no cross filtration, no smoking smell in the restaurant," owner Ray Fortune pointed out. It is quiet space with tablecloths on the table, cloth napkins and a flower on each table."

" First he offers an early bird from 4 to 6 p.m. with 15 percent off the entrée ordered. It cannot be used with the daily specials, which are already at a discounted price."

" Monday is pasta night where you can choose from meat balls, pork chops marinara, chicken Marsala or Parmigiana, and chicken Mediterranean served over linguine for $11.99."

" Prime rib night is on Tuesdays with a 12 once USDA Certified Angus ® boneless cut au jus with baked potato and medley of vegetables for $17.99. Wednesday is Marco night. Buy one entrée in house and receive a second entrée of equal or lesser value at half price."

" Thursday and Sunday are lobster nights with 1 ¼ pound Maine lobster (while supply lasts) with drawn butter, baked potato and vegetables for $18.99. "

" Friday is fish night with a choice of Flounder, Lake Victoria Perch, Salmon, Tilapia, fried shrimp or cod and chips for $11.99."

" Crab night on Saturday finds one pound of King Crab legs with drawn butter, baked potato and vegetables currently at $21.99."

" An 18 percent gratuity will be added before discounts on Monday, Wednesday and Friday. "The reason we do this is because the specials are so low, we want the servers to get a reasonable gratuity," Fortune noted."

" Chilled oysters are on the menu. There are some different appetizers like Spanakopita (feta spinach pie), oysters Athena (spinach bread crumbs, shallots and artichoke hearts), crab imperial, and New Zealand green muscles. Lobster bisque is a signature dish."

" "We are the only ones who serve hickory smoked Danish baby back ribs," Fortune emphasized. "We only serve
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