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Happy Easter April 24th 2011AppetizersCrispy Fried Calamari Crispy golden fried calamari, tossed with fresh diced tomatoes and red onions. Drizzled with a sweet and spicy Thai Chile sauce. 13 Duck and Ham Crostini Shredded duck and ham with peppers, onions and sun dried tomatoes. Served on a toast point rubbed with a pineapple crème de brie.13 Overstuffed Baked Clams Chopped fresh clams seasoned and stuffed, drizzled with a light garlic butter. 13
Almond Encrusted Artichoke Hearts Tossed with baby arugula, sliced red onions, cherry tomatoes and shaved manchego cheese. Drizzled with a fig balsamic reduction.12 Maryland Crab Cakes Maryland crab cakes, handmade with lump crab meat and fresh herbs and seasoning. Topped with a fresh mango salsa and a side of tartar sauce 14 Baked Asparagus Fresh asparagus in a light creamy Dijon mustard sauce. Topped with smoked salmon and crumbled goat cheese. 11 Soups – 7Beef Barley Split pea with Ham Salads – 7.50Mandarin 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.
EntreesAll entrees include a fresh garden salad Lamb Shank Tender Lamb shank braised with assorted vegetables, pinot noir and a cherry tomatoes sauce and fresh herbs, served with a side of 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 and steamed spinach. 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 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 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 Champignon Boneless chicken breast sautéed in a Madeira wine sauce, with assorted mushrooms, roasted red peppers and spinach, topped with melted fontina cheese. Served with cappellini pasta.32 Hawaiian Pork Loin Medallions Grilled tender pork medallion, marinated in a soy pineapple mango marinade. Served with a side of grilled assorted vegetables.32 Sausage Cavatelli Sweet and hot Italian sausage sautéed in a light marinara sauce with assorted mushrooms, kalamatta olives and broccoli rabe. Tossed with cavatelli pasta and topped with shaved manchego cheese. 32 Roasted Boneless Prime Rib Grilled slow roasted succulent prime rib, cooked to your preference. Served with Au Jus and a side of creamy horseradish sauce.36 Veal Chop Ginger teriyaki rubbed tender veal chop, topped with a mango portobello relish and served with a side of garlic mashed potatoes.37 |
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