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Fine Dining

Land To Sea

All Can Be Prepared with
Different Ethnic Flavor Profiles

Oysters on the Half Shell
w/ Horseradish, cocktail, tabasco and Lemon

Grilled Oysters
Fresh Shucked Oysters w/ Parsley, Butter, Lemon, Garlic and Parm

Sauteed Mussels
Shallots, Garlic, White Wine and Fresh Squeezed Orange

Littleneck Clams on the Half Shell
w/ Horseradish, cocktail, tabasco and Lemon

Beer Steamed Littleneck Clams
Steamed in local IPA, Bacon and Sweet Onion

Shrimp Cocktail
Steamed with Lemon onion and Herbs

Peel and Eat Shrimp
Chesapeake Bay Style

  • New England Clam Chowder
  • Lobster Bisque
  • Crab and Corn Chowder
  • Caribbean Fish Stew
  • Shrimp Tom Yum
  • Cioppino
  • Served in Endive Leaves
  • Tarragon Crab Salad
  • Sesame Ahi Poke
  • Shrimp Ceviche
  • Grilled Calamari horiatiki

Butter Poached Lobster Tail
With Root Veggie Puree and Grilled Asparagus

Pan Seared Scallops
over classic risotto with Roasted tomatoes and Microgreens

Grilled Halibut w/ Horiatiki
over Lemon Walnut Couscous and Sauteed Spinach

Whole Grilled or Fried Seasonal Fish (Or Filets)
with Buttermilk Mac and Cheese and slow simmered collards

Pasta Frutti De Mare
mix of seasonal shellfish and fish in marinara or aglio e olio

Crispy Skin Rainbow Trout
Pan Seared topped with Blue Crab, Apricot, and Tarragon Served over wild rice with broccoli rabe

mix of seasonal shellfish and fish slow simmered in saffron rice

New England “Clam Bake”
Lobster, Clams, Mussels, Red Potato and Corn on the Cob Delightfully Steamed with No Worries Spice Blend

Cajun Clam Bake & Grilled Oysters
Shrimp, Clams, Andouille and Corn Served With Pan Seared Okra

Sesame Crusted Pan Seared Ahi
Grilled Zucchini with Honey Soy Reduction and Wonton Crisps with Wasabi Paste and Pickled Ginger

Grilled Sea Bass
w/ Kaffir Lime, Garlic and Shallots - Over Coconut Jasmine Rice with Watercress Pomegranate Salad

Black Figs and Honey Sunday
Local Honey & Black Figs over Vanilla Gelato

Dark Chocolate Mousse
Layered with Whipped Cream and Berries

Vanilla Custard
With Candied Peaches and Walnuts