Quito's Restaurant

six little neck clams stuffed and topped with bacon baked until golden

Fresh salmon, parsley, bread crumbs, and just a touch of mayo hold these cakes together. Pan-seared and served with a sriracha lemon aioli sauce

This decadent dish highlights our fresh Atlantic Sea scallops, lightly dusted with seasoned white flour. They are pan-seared in nutty brown butter with fresh-squeezed lemon juice, fragrant parsley, and caramelized mushrooms. They are served with smashed parsley potatoes and sautéed spinach.

We start by pan-searing fresh Atlantic salmon in a sweet, but tart apple cider balsamic reduction served on a creamy cloud of mashed sweet potatoes. Accompany this sacchariferous duo is our apple slaw, a blend of juicy granny smith apples, celery, shaved fennel, and red onions tossed in a simple lemon vinaigrette, champagne vinegar, olive oil, and fresh squeezed lemon juice, the perfect match to our sweet cider glazed salmon.

Two lobsters tails brushed with garlic infused butter and grilled until sweet and smoky served with smashed poatoes and garic steamd broccoli