Happy Easter April 4^th 2010

Appetizers

Crispy Fried Calamari

Crispy golden fried calamari, tossed with fresh diced tomatoes and red onions.  Drizzled with a sweet and spicy Thai Chile sauce. 13

 Fresh Mozzarella

With fresh tomatoes, red onion, roasted red peppers and black olives, with balsamic vinaigrette. 13

Baked Clams

Chopped fresh clams seasoned and stuffed, topped with a light garlic butter. 13

 Almond Encrusted Artichoke Hearts

Crispy tender artichoke hearts served on a bed of baby greens with diced fresh tomatoes and finished with a balsamic reduction. 12

 Maryland Crab Cakes

Crispy lump and claw meat crab cakes topped with a fresh tomato salsa. 14

 Filet Mignon on a Skewer

In teriyaki zinfandel marinade then topped with a fresh tomato salsa. 13

Soups – 7

Beef Barley                     Ham Chowder

 Salads – 7.50

Mandarin Orange Salad

With pecans, craisins, gorgonzola cheese, and baby greens. Drizzled with a raspberry vinaigrette dressing.

 Iceberg Avocado Salad

With hard boiled eggs, red onion and tomatoes. Topped with fresh squeezed lime juice.

 Entrees

All entrees include a fresh garden salad

Lamb Shank

Seasoned with fresh herb, seared then simmered in a madeira wine sauce,  with diced carrots,  onions, celery, tomatoes and cannellini beans.  Served with garlic mashed potatoes. 36

           Grilled Marinated Rib Eye Steak

16 oz. hand selected choice cut steak in a teriyaki zinfandel marinade, cooked to your liking,  topped with crispy onion rings and served with garlic mashed potatoes. 36.

 7 Seasoned Filet Mignon

Chef’s 7 seasoned blend, lightly rubbed on a grilled tender filet mignon, cooked to your liking.  Served on a bed of garlic mashed potatoes and drizzled with a light creamy truffle Sauce. Served with a side of beer battered bottom mushrooms. 36

 Roasted Stuffed Long Island Duck

Crispy semi-boneless duck with an apple pecan stuffing. Drizzled with a raspberry port reduction and topped with sweet potato fries.  34

 Veal Champignon

Breaded veal culet, simmered in a madeira wine sauce with asparagus tips, shitake, portobello and bottom mushrooms. served on a bed of cappellini pasta. 34

 Broiled Seafood Platter

Stuffed tilapia, sea scallops, baked clams, lobster tail, jumbo shrimp and Alaskan king crab legs in a light white wine sauce. Served with a side of saffron infused rice.  38

 Blackened Chilean Sea Bass

Fresh filet of Chilean sea bass served on a bed of steamed spinach, surrounded by a medley of potatoes, shitake mushrooms, baby shrimp, scallops and onions, in a sherry cream sauce. 36

 Lobster and Shrimp Cappellini

Two lobster tails, with baby shrimp, crabmeat and asparagus tips in a creamy pink sauce served on a bed of cappellini pasta.35

 Chicken ala Vodka

Pink cream sauce with pancetta, fresh sage, basil and artichoke hearts tossed with penne pasta and diced grilled chicken breast. 28

 Poulet Fromage

 Sautéed boneless chicken breast in a light creamy roasted tomato sauce with onions, mushrooms, black olives and artichoke hearts and topped with crumbled gorgonzola cheese. Served on a bed of spinach infused fettuccini. 32