Inspired by the places we travel and the people we meet
Winter Menu Below
Naughty & Nice Valentines Day Dinner Specials
Sample of our possible specials
Intercourse 1: Food for Foreplay
Stiffly Stuffed Squash Blossom: Freshly picked, this edible sex organ is bursting with a bud-breakingly creamy ooey gooey goodness of goat cheese and fresh mozzarella curd, dried figs, prosciutto and a little spice of Serrano chili seductively sprawled over thinly sliced roasted red beet and butternut squash Carpaccio and finished with a fennel pollen pesto. As with people, beauty is in the eye of the beholder so let her petals say whatever your heart desires.
Panty less Pinup Pizza: Our carbolucious personal sized pan pizza is smothered in creamy dreamy gorgonzola and Jack cheese mix, caramelized onion, frilly lacey fennel fronds, topped with a decadent dance of balsamic reduction. A boom-chicka-wa-wa that never fails to make Sex appeal ooze at your pores and make those panties drop to put you flat on your back.
Hot Liquid Mussel Love: Playthings of the goddess of love, these plump little bivalves (also known as mussels) are served swimmingly delicious in a bath of erotic flavors consisting of tomatoes, coconut, pomegranate, and a Malabar Masala blend of sugars and spice and everything nice. Perfectly steamed to blossom and expose the naked nether petals fluttering out from the meat, but only when embraced through perfectly parted lips will you ultimately experience this scrumptious boost to your libido.
The Whale Tale Wedge (it’s OK to take a peak): May the sinners of the world Indulge without fear in this multisensory trip through crisp leafy and lovely Romaine, house made suck-ulent Russian dressing, no orgasm faking praline bacon crumble, Maytag blue cheese, red onion slivers, traveling all the way down to our marinated roasted yellow tomatoes. This salad is all about indulging without risking tainting your soul, so dig in and feel no shame.
Intercourse 2: The Main Event, Sex on a Plate
Spank My Halibut: Positively dripping and anxiously awaiting with sensuality, we have a pan spanked and roasted Halibut moist and velvety served over perfectly phallic char grilled asparagus, a purple potato hash and finished with a spoonful of deliciously thick strawberry balsamic beurre rouge. The smallest nibble of the melt in your mouth buttery delight can lull your taste buds into a state of complete ecstasy and make it hurt oh so good.
Shake my Pork Shank: Saveur your sensual side in our hedonistic Caribbean hog drenched in a dreamy finger licking good island yah mon glaze, with a robust roasted plantain risotto, snow pea and pepper sauté, topped with a crispy curvy plantain chip party train. So climb aboard and do as Bob Marley commands and get with the kinky reggae because this train is leaving with or without you!
Diddle My Duck Confit: Duck leg and thigh beautifully cured and confit swimming in its own juices crispy, meaty and moist; laid over a bed of wild arugula and frisee mix, lubricated with a tongue teasingly tangy orange, lavender and honey mustard vinaigrette topped with red lentils, roasted red beets and red onion; all plated with a delicate blushing brush of red raspberry coulis. Light your inner fire of passion and desire, like bulls in a ring you literally will “see red” and become unable to control your burning urges, which will have you singing each others names like a church choir.
Cream Till You Scream: A Plate of mysterious sinful sensuality to influence desire and staying power, step into our world of seafood sensation risotto, accompanied with perfectly pink and plump grilled shrimp while being smothered in a tarragon sherry lobster cream sauce. Feed your desire for passion with these layered silky slip down your throat sensual textures and flavors, all of which are important elements to becoming the perfect seductress, seductor or seductee.
Rub My Burnin Loin Tender: Succulently savory beef love me tender (loin) with a melt in your mouth white peppercorn sauce silky smooth for the sinner in all of us, over truffle whipped potato and parsnip puree of passion and bourbon glazed drive me randy candied carrots. You just can’t put a price on edible orgasms, at least not legally outside of Amsterdam.
Intercourse 3: A Happy Ending
Dessert Choices TBD
Winter Dinner Menu
Sample of our Seasonal Chef’s Menu Dinner for large parties
SOUP OF THE DAY MP
LANGOSTA BISQUE- LISBON/PORTLAND/BRIELLE
Portuguese sherry and cream lobster bisque with beet crisps 12
MAC & CHEESE DU JOUR MP
CALAMARI- UPPER NY STATE Fried calamari, Buffalo and chili lime sauces, crumbled blue cheese
and crispy fried lemons 14
CUBAN FRIED OLIVES- Lemon basil aioli 9
LOBSTER SLIDERS- MAINE/ASBURY PARK Butter poached lobster, vegetables and chipotle mayo on Hawaiian sweet rolls 15
DRY RUBBED ST. LOUIS RIBS– MISSOURI Tender pork ribs lovingly rubbed with savory spices slow braised and basted with an Asian inspired homemade BBQ served with a creamy edamame roasted corn succotash 10
TUSCAN SAUSAGE & BEANS- ITALY/ASBURY PARK Sweet Italian sausage browned in extra virgin olive oil and garlic, tossed with kale, white beans then baked in a cast iron pan and topped with asiago 12
SPICE COAST BBQ WINGS- MEXICO/THAILAND Black bean glazed and habanero agave soy glaze 12
ROMAINE WEDGE- NEW ORLEANS Romaine, roasted tomatoes, onion slivers, Maytag blue cheese crumble, homemade Russian dressing and praline bacon 12
ORANGE BLISS- ASBURY PARK Shaved Fennel and baby frisee tossed with orange segments in a sweet beet
vinaigrette with goat cheese and pistachio dust topped with a crispy tempura shrimp 15
HARRY’S CRAZY CAESAR- TIJUANA/NORMANDY BEACH Romaine, red cabbage, onions, kalamata olives, sundried tomatoes, roasted peppers, herbed croutons and asiago 12
ONO- HAWAII-JAMAICA Mixed greens, candied macadamia nuts, grilled pineapple and onions, roasted peppers, heart of palm, chipotle agave vinaigrette 12
ADD THESE TO ANY SALAD
ISLAND GRILLED CHICKEN 4 SHRIMP– 7 TUNA- 7 LOBSTER SALAD- 9
MAIMOU BREAD FOR LIFE- CATALAN Hawaiian sweet rolls with garlic shallot herb butter and topped with sauteed chorizo in white wine and garlic 8
100% of proceeds goes to our employees health care fund
LOBSTER CARBONARA PIZZA- BOSTON/JERSEY
Butter poached lobster, charred Brussels sprouts, applewood smoked bacon, basil cream sauce 16
TUSCAN WINTER PIZZA- ITALY
Marinated Kale, cannellini beans and Italian sausage, basil oil, cheese curd and aged balsamic drizzle 14 Veggie 13
VEGETABLE and GOAT CHEESE PIZZA- NAPA/JERSEY Charred Brussels sprouts, basil cream and roasted grapes 14
MEDITERRANEAN PLATTER- Chickpea hummus, and black bean hummus, tabouli, feta, roasted peppers,
cucumbers, kalamata olives, toasted garlic flatbread 13
HAPPY FAMILY FRIED RICE- CHINA Wok fried rice with poached lobster, shrimp, chicken and veggies 12
PU PU PLATTER- TRADER VIC’S Crab Rangoon, baby back ribs, vegetable springs roll, wings, skewered beef
16 for 2 people, add 8 per person extra
EDAMAME- JAPAN Steamed soybean pods, pink sea salt
and lime 8
LANGOSTA POUTINE- QUEBEC Crispy fries topped with a savory herb and black garlic glace, crumbled cheese curd, praline bacon and chopped green onion 11
OHANA VACATION- ISLAND FAMILY – Choice of pan seared chicken, catch of the day, or shrimp in a savory Caribbean spiced glaze & spiced smoked bacon braised greens.
An Ohana collaboration of our Chefís Chuck & Trevor from Langosta & Labrador Lounge – with Scott’s famous monfungo
Chicken 25 – Catch of the Day MP – Shrimp 28
LANGOSTA CURRY- THAILAND /INDIA Butter poached lobster, coconut scented grain, garden vegetables, in our Langosta curry sauce MP
In place of lobster have Grilled Chicken 24, Shrimp 26, the Catch of the Day MP, a combination 26 or Vegetarian 19
CAST IRON SCAMPI- MANHATTAN
Your choice of meat or seafood, cast iron seared and served with pan roasted new potatoes and crunchy brocollini, basted with our black garlic scampi butter. Catch of the day MP, Organic airline Chicken Breast 26, Shrimp 28, Black Angus NY Sirloin MP
RIGATONI HALI’IMAILE- MAUI Shrimp, asparagus, pico de gallo, cilantro macadamia nut pesto cream sauce 26
Have it vegetarian 19 or make an addition
SOY GINGER WILD SCOTTISH SALMON – ANGUS/OSAKA Seasoned and hard seared salmon presented atop a sesame vegetable noodle saute topped with a sweet and spicy ginger soy glaze scallion and crispy onions. 27
HAVE A KHAO- PHUKET/NYC Thai coconut curry broth spiked with ginger tumeric and guajillo chilies, sliced sweet onion, bean sprouts, cilantro and crispy fried onions. Served with either egg or rice noodles. Accompanied with spicy chile oil and lime. Choose between Vegetarian 18, Chicken 20, Short Ribs 22, Shrimp 24 or a Combination 26
SHORT RIBS- VIETNAM/JERSEY Sweet & spicy scallion ginger soy glaze, diablo mashed potatoes, julienne vegetables 25
FUNGUS AMONGUS- LA MANCHA SPAIN Cremini Shitake and Oyster mushrooms in a shallot cognac cream sauce tossed with porcini mushroom and cheese tortelloni sprinkled with black truffle salt and topped with shaved manchego cheese 20
Enhance the dish with chicken 24, shrimp 26 or short ribs 25
CHIAPAS COFFEE RUBBED PORK FLAT IRON- MEXICO Juicy pork flat iron steak dry rubbed with a Smoky southwest inspired coffee rub cast iron bronzed and served with roast poblano sweet potato home fries and bacon braised winter greens and a house made traditional mole. 26
Marilyn Schlossbach, Chuck Tomney
and the Langosta Lounge Ohana
Some of the local farms we support
Merrick Farms – Ocean Alliance Fisheries – Painted Hills Ranch
Seven Arrows – Valley Sheppard Cheese – Zone 7
40 North Oysters
Let your server know about any special dietary needs
How spicy do you like it? We can add or tone down. Tell your server
Gluten free, vegan, vegetarian? We got you covered
Let your server know about any allergies so we can adapt dishes to your needs
DISCLAIMER: Menu prices and ingredients on our actual menus in the restaurant can change depending on market availability.