Dinners

• Baked Artichoke Hearts Au Gratin
  with cranberry-apple toast
• Bouillbaisse Reduction with Pan Seared Scallop
   with Crouton rubbed with Garlic and Herb Oil (add $4.50 per person)
• Butternut Squash & Apple Soup
• Challenge the Chef Soup
  A role reversal of Soup du Jour
• Crab & Corn Bisque
• Crab Cakes
  with key lime hollandaise or papaya salsa or honey mustard sauce (add $3.00 per person)
• French Onion Soup Gratiné
• Fried Lobster Ravioli
  with Spicy Herb and Roasted Garlic Aioli
• New England Clam Chowder (House Specialty)
• Pasta Fagioli Soup
• Seafood Bisque
• Shrimp Cocktail
  (add $2.00 per person)
• Shrimp Moquecca
  spicy shrimp, tomato and coconut (add $3.00 per person)
• Wild Mushroom Ravioli
  with marinara, garnished with fresh parmesan

• Antipasto
• Baby Spinach Salad
  with seasonal berries, chevre and balsamic vinaigrette
• Belgian Endive, Watercress, Radicchio, Enoki Mushrooms & Mandarin Oranges
  with orange vinaigrette
• Broiled Marinated Vegetables
  with chiffonade of romaine (add $3.00 per person)
• Classical Caesar
• Greek Salad
• House Salad
  with green beans, potato, eggs, bacon, etc.
• Iceberg Wedge
  with roasted tomato, blue cheese and bacon
• Imported Italian Buffalo Mozzarella and Tomato Salad
  (add $3.00 per person)
• Julienne Vegetable Salad
  with onion sprouts & buttermilk dressing
• Tossed Seasonal Greens
  including mesclun with roasted beets and feta

• Baked Halibut*
  $60.00
  with horseradish crumbs, crispy leeks and raifort sauce *
• Baked Stuffed Filet of Sole
  $54.00
   Served with crabmeat stuffing served with a cognac laced Lobster Newburg sauce
• Bouillabaisse
  $67.00
  Lobster, Scallops, Clams, Mussels, Crawfish, and Shrimp in a Saffron Broth with Curried Garlic Toast.
• Broiled Halibut
  $60.00
  with Raspberry Beurre Blanc*
•  Broiled Swordfish with Tropical Salsa
  $58.00
• Broiled Tuna or Swordfish Chesapeake Style
  $60.00
  topped with Lump Crab, Prosciutto, Cheddar and Bechamel Sauce
• Sesame Crusted Tuna Steak (Rare)
  $60.00
  with a Wasabi and Ginger Glaze topped with Crispy Leeks.
• Prosciutto Wrapped Salmon
  $56.00
  Pan Seared and topped with a Lemon Chive and Cream Buerre Blanc
• Seafood Scampi
  $58.00
  with scallops, shrimp, clams and mussels over linguini.
• Thai Glazed Salmon
  $54.00
• Broiled Scallops
  $60.00
  Sea Scallops topped with Crushed Ritz Crackers, and laced with a lemon, shallot and Wine Reduction.
• Soft Shell Crabs (Seasonal)
  $60.00
  with a Creamy Wild Mushroom Risotto and Rouille, Garlic Crouton with Basil Oil *
• Tandoori Salmon
  $56.00
  Broiled salmon filet marinated in a yogurt based chutney blend with mint infused pickled Bermuda onions

• Braised Lamb Shanks
  $62.00
  over a Roasted Root Vegetable Risotto
• Broiled Dry Rubbed Frenched Pork Loin Chop
  $58.00
  with Guava Barbeque Sauce atop Rice and Beans
• Broiled Veal Chop Stuffed
  $62.00
  with fontina, spinach and sun dried tomatoes topped with a Grand Marnier sauce
• Chicken or Veal Parmesan with Choice of Pasta and Garlic Toast
  $56.00
• Broiled Angus Sirloin Steak
  $62.00
  with Herb Butter and Jicama Pommes Frites
• Filet Mignon
  $62.00
  with Stroganoff sauce
• Filet Mignon topped with Grilled Shrimp and Herb Butter
  $66.00
• Frenched Domestic Rack of Lamb
  $66.00
• Pan Seared Muscovy Duck Breast (Rare)
  $58.00
   with a Port Wine, Orange and Dried Fruit Reduction
• Prime Natural Center Cut Pork Chop
  $54.00
  stuffed with Spinach, Roasted Peppers, Fontina and Foccacia Croutons, Topped with Grand Marnier Sauce
• Broiled Rib Eye Steak
  $62.00
  with Caramelized Onions
• Roast Prime Rib Au Jus
  $60.00
• Roast Tenderloin of Beef
  $60.00
  with Merlot Peppercorn Sauce and Baked Stuffed Shrimp with Crabmeat
• Steak Au Poivre
  $60.00 8oz. or $67.00 10oz.
  with Crushed Peppercorns and Demi Glace
• Stuffed Statler Chicken Breast
  $54.00
  with a Cranberry stuffing laced with Sauce Supreme.
• Tournedos of Beef Rossini
  $62.00
  Two Tenderloin Beef Filets atop Toast Rounds and topped with a Thin Slice of Foie Gras, served with Madeira laced Demi-Glace
• Veal Oscar
  $62.00
• Veal Osso Bucco
  $64.00
  with Wild Mushroom served over Saffron Risotto.
• Broiled Lamb Loin Chops
  $60.00
  with minted red peppers and lamb demi
• Chicken Chatelaine
  $52.00
   with Artichoke Hearts and roasted Peppers with a White Wine sauce
• Chicken Priscilla
  $56.00
  stuffed with Sopresatta, Prosciutto, Mozzarella, sun dried Tomato and topped with Vodka sauce.
• Crispy Roasted Duck
  $60.00
  stuffed with Apple Cranberry Stuffing and topped with a Grand Marnier Sauce

New Additions:  Chicken Milanese with Argula, Roasted Tomatoes, Lemon and Shaved Parmesan – $57.00

Rigatoni Bolognese with Veal, Pork, and Beef topped with Burrata Cheese and Garlic Toast – $54.00

• Apple Crisp a la Mode
• Apple Tart a la Mode
• Brownie with ice cream, hot fudge and whipped cream
• Caramelized Pineapple
  with phyllo sail and caramel gelato
• Cheesecake
   with Assorted Berries
• Chocolate Bread Pudding
  with whipped cream and caramel sauce
• Chocolate Cake
  with raspberry coulis and whipped cream
• Chocolate Decadence Cake
  (melted chocolate center) with whipped cream
• Cream Puff
  with ice cream and hot fudge
• Crème Brûlée
• Grapenut Pudding
• Hot Fudge Sundae
• Key Lime Pie with whipped cream
• Meringues
  with strawberries, blueberries and vanilla ice cream
• Mixed Berry Peach Shortcake
• Mousse
  (lemon, chocolate or amaretto) served in a chocolate cup
• Mousse Trifle
   with seasonal berries
• Pies a la Mode
  (apple, blueberry, pecan and pumpkin)
• Poached Pear
  Dipped in Chocolate and served with a raspberry coulis
• Strawberry Romanoff
  (seasonal)
• Upside Down Pineapple Cake
  with gelato
• Sorbets, Gelatos and Ice Creams
  Ask About Our Specialty Sorbets, Gelatos and Ice Creams