Restaurant in Wilkes Barre Pa | Scranton Restaurant


Lamb Milanese Lamb lollipops breaded with parmesan, pan seared, served over an artichoke tomato salad	10

Café Crab Cake Pan seared jumbo lump crab cake served on a bed of caramelized red onion and a light dijon sauce	9

Cajun Diver Scallops Jumbo Diver Scallops, treated with Cajun seasonings, pan blackened, served with a bloody mary relish	9

Clams Du Jour One dozen middle neck clams steamed and served with our chefs creation of the day	Market Price

Coconut Shrimp Two coconut breaded jumbo shrimp served with a creamy pineapple & coconut risotto (can also be served as an entrée’ 21)	8

Chicken Pot Stickers Fried won ton dumplings stuffed with teriyaki chicken served with a ponzu soy sauce	7

Cornmeal Calamari Cornmeal dusted calamari, (tubes & tentacles), flash fried and served with our spicy marinara sauce	8

Bruschetta A grilled french loaf topped with chopped tomatoes and our homemade garlic spread w/crab & shrimp….add 4 w/fire roasted peppers….add 2	6

No 1. Grade Sesame Tuna No. 1 Grade Ahi tuna (Sushi Grade) rolled in sesame seeds, wok seared, served with gingered seaweed salad, pickled ginger and spicy wasabi	10

European Cocktail Two large cocktail shrimp & snow crab claws served with our European cocktail sauce	10



Tomato Mozzarella Salad Tomato wedges & buffalo mozzarella drizzled with our house honey balsamic vinaigrette garnished with shaved asiago	8

Classic Caesar Crisp romaine lettuce, creamy Caesar dressing, baked croutons & shredded parmesan cheese. Add jumbo shrimp….6 Add chicken….3 Add Portobello….3 Add anchovies….1	8

Spinach Salad Fresh spinach greens topped with The Café’s hot bacon dressing , red onion and hard boiled egg	8

Blackened Ahi Tuna Fresh mesculin greens tossed with our citrus vinaigrette topped with No1. Grilled Ahi Tuna*	13

Dressing Selection House (Citrus Vinaigrette) Italian Peppercorn Parmesan Sweet Vidalia Bleu Cheese.50 French Ranch Fat Free Raspberry Vinaigrette Sesame Ginger Balsamic Vinaigrette Dry bleu cheese.75 Dino’s Lemon Gorgonzola Vinaigrette add 1 House Honey Balsamic vinaigrette add 1



Maine Lobster Ravioli Topped with our homemade vodka sauce, accented with a 4oz lobster tail	24

Meat & Cheese Raviolis Our homemade meat and cheese stuffed ravioli served with your choice of marinara or tomato vodka sauce	15

Pepperdalle Bolognese Pepperdalle pasta served with a traditional Bolognese sauce (veal, beef, pork) garnished with shredded parmesan cheese and basil chiffonade	15

Shrimp & Scallops Marquis Pan seared shrimp & scallops in a sun dried tomato boursin cream sauce tossed with penne pasta	20




Eggplant Rolintini Pan fried eggplant rolled with an Italian seasoned ricotta cheese, served over Angel Hair, topped with marinara and mozzarella cheese, baked to a golden brown	16

Vegetarian Lasagna Lasagna sheets layered with zucchini, squash, eggplant and Portobello mushrooms with a blush sauce & imported cheeses	17

Penne A’la Vodka Penne pasta topped with our homemade tomato vodka sauce	12




Stuffed Shrimp Jumbo Gulf Shrimp stuffed with our lump crab filling, baked and laced with a citrus beurre blanc	25

Swordfish Ettoufe’ Cajun Harpoon Swordfish, pan-blackened and served over a spicy crab ettoufe’	23

Salmon & Shrimp Risotto Sautéed Jail Island Salmon & Jumbo Shrimp tossed with asparagus, served in a creamy parmesan risotto	21

Lobster Tails 8oz lobster tail served with drawn butter – Stuffed with Jumbo Lump Crab - 6	26

Crab Cakes Pan seared jumbo lump crab cakes served over caramelized red onion and a light Dijon sauce	24

Alaskan King Crab Legs Sweet and succulent elbow to shoulder crab leg, pre-sliced served with drawn butter	29

Chili Rubbed Sea Bass Chilean Sea Bass, chili rubbed and oven roasted served with a South American olive and tomato relish	25

No 1.Honey Soy Ahi Tuna Sushi-Grade Ahi Tuna marinated with honey and soy sauce, wok seared (rare), served over gingered plum stir fried vegetables, garnished with seaweed salad and shrimp dumplings*	26

Teriyaki Salmon Fresh Jail Island Salmon , oven roasted with a sweet teriyaki glaze, garnished with citrus segments	20

Stuffed Haddock Baked fresh haddock stuffed with jumbo lump crab finished with a lemon beurre blanc	19



Glazed Duck Boneless breast of duckling, wok seared and served with a spiced Thai glaze, garnished with deep fried vegetable spring rolls, cashews and green onion	20

Chicken Pad Thai Stir-fried chicken tossed with cashews, scallion, chili’s and egg in a spicy Thai sauce served over rice noodles	18

Chicken Francaise Egg battered tenderloin of chicken sautéed to a golden brown, finished with a white wine lemon butter sauce	15

Chicken Boursin Breaded and baked chicken breast stuffed with an herb cheese filling, finished with a dill beurre blanc	16




Pork Filet Mignon with Lump Crab Char-Grilled Pork Filet Mignon served with a jumbo lump crab pomeray mustard cream sauce	21

Dino Filet Montreal* Pan roasted 8oz filet mignon topped with a gorgonzola crust, finished with a wild mushroom & onion Madeira reduction	29

NY Strip Diane Trimmed 14oz NY Strip, char-grilled and drizzled with a cognac fresh green peppercorn demi-glace*	26

Veal & Shrimp Pomeray Sautéed veal medallions and Gulf shrimp served with shitake mushrooms, shallots & fresh basil finished with white wine and a pomeray mustard cream sauce	25

The Ultimate Veal Saltimbocca Veal Scallopini, sauteed and topped with fresh spinach, Pennsylvania mushrooms, shallots and prosciutto di parma, finished with a subtle Madeira demi-glace surrounded with prosciutto, pea and cream raviolis	23

Veal St.Lucas Veal Scallopini, egg dipped and sautéed with shallots, artichokes and fresh basil, finished with Chablis, lemon and butter	21

Need an event catered? Ask your server about our catering services and banquet room with seating capacity of 85

Dinners prepared by Chef Billy Mikelski

**Tuna, Steaks and Burgers can be cooked to desired temperatures. Consuming raw or undercooked meats, poultry, seafood or shellfish can lead to risk of food born illness