 |
|
 |
|
Christmas Eve 2011 Appetizers Almond Encrusted Artichoke Hearts Baked Clams Maryland Crab Cakes Shrimp Cocktail Chilled jumbo shrimp served with a Grey Goose cocktail sauce. 12 Cajun Calamari Tomato and Mozarella Seared Yellow fin tuna Ginger teriyaki seasoned yellow fin tuna, served rare, topped with seaweed and drizzled with garlic ginger dressing. 12
Soups - 6 Lobster, Shrimp & Crabmeat Bisque Italian Wedding
Salads - 7.50 Mandarin Orange Salad With pecans, walnuts, craisins, gorgonzola cheese, and baby greens. Drizzled with a raspberry vinaigrette dressing. Caesar Salad Fresh romaine lettuce tossed in a homemade classic caesar dressing.
Entrees Include Fresh Garden Salad Lamb Shank Tender Lamb shank braised with a pinot noir and cherry tomatoes sauce with assorted vegetables and fresh herbs. 36 Roasted Semi Boneless Duck Crispy ½ of a roasted duck, stuffed with an apple pecan stuffing. Topped with a raspberry port reduction and served with a side of sweet potato fries. 35 Grilled Pork Chops Two grilled pork chops seasoned with lemon pepper, served with a side of andouille sausage stuffing, steamed spinach and topped with a flavorful porcini mushroom sauce. 34 Roasted Boneless Prime Rib Grilled slow roasted succulent prime rib, cooked to your preference. Served with Au Jus, garlic mashed potatoes and a side of creamy horseradish sauce. 34 Seasoned Filet Mignon* Grilled tender filet mignon lightly rubbed with the Chef’s 7 seasoning blend, cooked to your liking. Served on a bed of garlic mashed potatoes and steamed spinach, drizzled with a light creamy truffle Sauce. Served with beer battered bottom mushrooms. 35 Broiled Seafood Platter Alaskan king crab legs, jumbo shrimp, sea scallops, stuffed tilapia, lobster tail & overstuffed baked clams in a light white wine butter sauce. Served with linguini marinara. 36 Blackened Chilean Sea Bass On a bed of steamed spinach, surrounded by shitake mushrooms, baby shrimp, sea scallops, onions and assorted potatoes sautéed in a sherry cream sauce. 36 Salmon Encroute Fresh filet of Atlantic salmon topped with seafood stuffing (sea scallops, shrimp, crab meat and mushrooms) wrapped in a fine phyllo pastry and baked golden brown, served with a side of rice. 36 Seafood Cappellini Lobster tail sautéed in a delectable creamy pink sauce with baby shrimp, lump crabmeat and asparagus tips, served over a bed of cappellini pasta. 35 Chicken Champignon Boneless chicken breast sautéed in a Madeira wine sauce with assorted mushrooms, roasted red peppers, and spinach. Topped with melted fontina cheese and served with cappellini pasta. 34 |
|
|
|
|
|
|
|
|
|
|
|
