Beginnings

 

Smoked Salmon Plate                                                   Eight

Smoked Atlantic Salmon with Capers, Red Onion, Lemon and

French Bread Croistini

 

Shrimp& Lobster Martini                                          Thirteen

Jumbo Shrimp and Main Lobster with Lemon and Cocktail Sauce

 

Chilled Country Pate Plate                                            Eight

With Stone Ground Mustard, Cornichons, Stone Crackers, and

French Bread Croistini

 

Oysters on the Half Shell                                             Seven

Six Fresh New England Blue Point Oysters with Lemon and

Cocktail Sauce

 

Oysters Rockefeller                                                     Eight

New England Blue Point Oysters with a Traditional Creamy

Spinach Topping

 

Wild Mushroom Raviolis                                              Seven

Portabella Mushroom Filled Pasta with a Roasted Garlic

Cream Sauce and a Wild Mushroom Sauté

 

Lump Crab Cake                                                          Eight

Sautéed Lump Crab Cake with Field Greens and a Lemon Aioli

 

Escargot in Filo                                                           Eight

Served with a Sundried Tomato &  Fresh Basil Cream Sauce

 

Tomatoes Caprese                                                       Seven

Baby Lettuce with Roma Tomato, fresh Mozzarella cheese,

Balsamic Vinaigrette and Basil Pesto

 

 

Soups

 

French Onion Soup Gratin                                                        Five

Classic Onion Soup with a Garlic Crouton and Melted Cheese

 

Soup Dujour                                                                                Five

The Chef’s Daily Creation

 

Lobster Bisque                                                             Six

Garnished with Fresh Lobster & Crème Fresh

 

Salads

 

Caesar Salad                                                                                   Six

Our Signature Caesar Salad is Made For You Table Side. We

Use only Pasteurized Eggs and the Freshest Ingredients

in Our Dressing

 

House Mixed Field Greens                                             Four

Topped with Dried Cranberries, Mandarin Orange, Candied

Pecans, and Crumbled Stilton with a Raspberry Vinaigrette

   

Entrée’s

Choice of Yukon Gold Parmesan Mashed, Baked Potato, or Chefs Risotto 

 

New York Sirloin Strip Steak                               Twenty Two

12oz Certified Black Angus, with a Merlot Bordelaise and

Crispy Fried Onions

 

Rack of Lamb Pomeray                                      Twenty Four

Crusted with Stone Ground Mustard & Herbed Crumbs,

Minted Lamb Essence

 

Filet of Beef Oscar                                                          Twenty Six

A Tenderloin Filet Topped with Asparagus, Cold Water

Lobster, and Hollandaise Sauce 

 

Filet Mignon                                                     Twenty Four

8 oz Center Cut Filet with a Stilton Demi

 

Tornados & Crab Cake                                        Twenty Five

Tenderloin Medallion Paired with Our Lump Crab Cakes

 

 

Chateaubriand for Two

Center Cut Tenderloin of Beef Carved Table Side, Served with a

Bouquetier of Vegetables and Hollandaise Sauce

Fifty Two

 

 

Free Range Chicken Forestiere                                   Sixteen

Fresh Herb Rubbed and Roasted Breast of Chicken

with a Wild Mushroom Sauce

 

Pan Roasted Duck Breast                                             Twenty One

With a Wild Mushroom & Bacon Savory Bread Pudding

& Raspberry Demi

 

Rosemary Grilled Pork Chop                                            Eighteen

Double Loin Chop Seasoned with Garlic & Rosemary

Served with a White bean Cassoulet

 

Chicken Seacoast

Chicken Filled with Spinach and Smoked Salmon Served with Pan Seared Divers Scallops Over a Sherry Cream Sauce

Twenty

 

Grilled Swordfish                                              Twenty Three

Marinated in 

 

Sautéed Grouper & Shrimp Scampi                     Twenty Four

With Julienne vegetables and Lemmon tarragon Butter

 

Sautéed Tilapia Provincial                                        Sixteen 

Delicate White Fish Parmesan Crusted and topped with

Garlic, Diced Tomato, White Wine and Fresh Basil

 

King Crab Legs                                                Twenty Seven

One Pound of Alaska’s Best Served with Butter and Lemon

 

Pan Seared Diver Scallops                                         Twenty Four

With a Red pepper Coulis, Served with Garlic Butter

Tossed Capellini

                                                                                   

Seafood Fettuccini                                                       Twenty Three

Lobster, Shrimp, and Scallops over Fettuccini with a

Sundried Tomato & Basil Cream Sauce

 

Eggplant Raviolis                                                                    Sixteen

Striped Pasta Pockets Filled With Cheese and Eggplant on

a Bed of Spinach with Garden Vegetables and a Roasted

Red Pepper Cream Sauce