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| Appetizers |
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| Assorted Gourmet Cheeses |
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| Gourmet Cheese Specialties served with Garnishes and Crostini |
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| Broiled Jumbo Lump Crab Cake |
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| Served on Fresh Cornbread and topped with a Sweet Apple, Walnut Creme |
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| Grilled Petite Filet with Blue Cheese Brulee |
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| 4 Ounces of Pan Roasted Prime Beef Tenderloin served over Creamed Spinach and topped with Potato Sticks |
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| Grilled Scallop Kabob |
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| Butternut Squash Puree and Sun-dried Cherry & Hazelnut Compote |
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| Pan Seared Foie Gras |
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| Caramelized Cornbread, Butternut Squash Mousse and Maple Glazed Sun-dried Cherries |
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| Shrimp Martini |
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| Marinated Grilled Jumbo Shrimp accompanied by Vodka-Infused Tomato Coulis |
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| Wild Mushroom Ravioli |
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| Open Faced Wild Mushroom Ravioli with Smoky Rosemary Cream Sauce |
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| Soups |
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| Lobster Bisque |
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| Our version of a Classic, with Cognac and Tarragon Creme Fraiche |
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| Potato Leek Soup |
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| A Creamy Yukon Gold Potato and Leek Pureer |
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| Soup du Jour |
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| Homemade soups served daily. Selections vary. |
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| Sandwiches |
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| Classic Reuben on Marbled Rye |
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| with Corned Beef, Sauerkraut, Swiss Cheese and Thousand Island Dressing |
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| Grilled Chicken Breast |
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| topped with Provolone Cheese, Red Onion, and a Roasted Tomato Aioli on Herbed Focaccia |
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| Grilled Portobella Mushroom Sandwich |
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| with Grilled Onions, Tomatoes, Basil Pesto, and Chevre Cheese on Marbled Rye |
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| Jumbo Lump Crab Cake Sandwich |
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| with lettuce, tomato and Sun-dried Tomato Remoulade on a Croissant. |
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| One Half Pound Burger |
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| Grilled to your liking, topped with American Cheese and garnished with Lettuce, Tomato, and Red Onion |
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| Pulled Pork BBQ Sandwich |
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| with Smoked Cheddar Cheese and Cole Slaw on Ciabatta Bread |
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| Turkey Croissant with Lingonberry Cream Cheese |
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| Leaf Lettuce and Red Onion |
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| Salads |
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| Caesar Salad |
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| Crisp Romaine Lettuce, Croutons and Romano Cheese, tossed with our Homemade Dressing |
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| Chef Salad |
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| Fresh Salad Greens, Ham, Turkey, Swiss and Cheddar Cheese Garnished with a Hard Boiled Egg |
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| Cobb Salad |
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| Lettuce, Grilled Chicken, Egg, Bacon, Olives, Tomatoes, Croutons and Crumbled Blue Cheese |
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| House Salad |
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| Fresh Greens, Tomatoes, Cucumbers, Cheese and Croutons |
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| Salad Mediterranean |
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| Hearts of Palm, Artichokes, Roasted Peppers, Garlic Cloves, Olives and Fresh Mozzarella tossed in Mediterranean Vinaigrette |
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| Spinach Salad |
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| Pickled Eggs, Bacon, Blue Cheese and Walnuts with White Balsamic Vinaigrette |
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| Entrees |
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| Broiled Jumbo Lump Crab Cakes |
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| Two Broiled Seasoned Crab Cakes served with Sun-dried Tomato Remoulade |
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| Grilled Prime Beef Tenderloin |
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| Eight ounces of handcut USDA PRIME Beef Tenderloin served with Black Truffle Demi-glace |
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| Grilled Strip Steak |
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| Ten Ounces of USDA PRIME Center Cut Strip Loin with Rosemary & Roasted Shallot Demiglace |
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| Lobster and Prime Beef Napoleon |
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| Our Signature Dish!
Grilled Lobster Medallions and a Petite Filet layered with Sweet Honey Tarragon Creme Fraiche |
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| Pasta Primavera |
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| Fresh Pasta tossed with Sage Butter topped with Grilled Vegetable Kabobs
Also served with chicken or shrimp. |
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| Rack of Lamb |
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| Oven Roasted Rack of Lamb with Mint Crust and Apple Walnut Compote |
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| Roasted Chicken Breast |
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| with Truffles and served on Prosciutto & Sage Cream Sauce |
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| Seafood Cannelloni |
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| Shrimp, Scallops, Jumbo Lumb Crabmeat and Three Cheeses baked and smothered with Sherry Cream Sauce |
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| Trio of Duck |
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| Crispy Wonton stuffed with Confit of Duck, Seared Foie Gras, and a Smoked Duck Breast served with Butternut Squash Demiglace |
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| Venison Osso Bucco |
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| Braised with Juniper Berries and Red WIne |
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