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Mother’s Day 2010 Appetizers Almond Encrusted Artichoke Hearts Crispy tender artichoke hearts, on a bed of baby greens with diced fresh tomatoes, and drizzled with a balsamic reduction. 12 Cold Antipasto Prosciutto, salami, mortadella, fresh mozzarella, tomatoes, olives, artichoke hearts, marinated mushrooms, roasted red peppers and red onion. 12 Pecan Encrusted Brie Cheese Crispy brie cheese served on toast point rubbed with crème de brie, topped with baby arugula and drizzled with raspberry vinaigrette. 12 chipotle shrimp Bruschetta Chilled chipotle shrimp, peppers, onions, cilantro, tomatoes and avocado served on toasted bread. 13 Crispy Fried Calamari Crispy golden fried, tossed with fresh diced tomatoes and red onions. Drizzled with a sweet and spicy Thai Chile sauce. 13 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 Overstuffed Baked Clams Chopped fresh little neck clams, stuffed and seasoned, topped with light garlic butter. 13 Soup Lobster meat, shrimp and crabmeat bisque. 6 Chicken Orzo, topped with crisp fresh spinach. 6 Salads Mandarin Orange With pecans, craisins, gorgonzola cheese, and mixed greens. Drizzled with raspberry vinaigrette dressing. 8 Classic Caesar Topped with a hardboiled egg, tomatoes and red onions. 8 Entrees ALL ENTREES SERVED WITH A GARDEN SALAD Surf and turf* Tender filet mignon au poivre, grilled to your liking. a lobster tail broiled in a lemon butter sauce. Served with garlic mashed potatoes and steamed spinach. 40 Grilled Marinated rib eye steak* 18 oz. hand selected choice cut steak cooked to your liking, in a teriyaki zinfandel marinade, topped with crispy onion rings and served with garlic mashed potatoes. 36 Pork osso bucco Slow cooked pork shank with mixed vegetables and herbs in a porcini roasted tomato sauce. Served with a side of garlic mashed potatoes. 32 Veal Chop Tender breaded milk fed veal chop, topped with tossed arugula, kalamata olives, feta cheese, red onions, tomatoes, and balsamic vinaigrette. Served over a bed of garlic mashed potatoes. 36 ROASTED SEMI BONELESS DUCK Plantain encrusted Chilean Sea Bass Baked crispy 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. 38 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 rice. 40 Lobster and Shrimp Cappellini Two lobster tails sautéed in a sherry creamy pink sauce with baby shrimp, lump crabmeat and asparagus tips, served over a bed of cappellini pasta. 36 jumbo shrimp pesto fettuccini jumbo shrimp, cherry tomatoes, red and yellow roasted peppers sautéed in a light pecan & walnut pesto sauce, tossed with spinach infused fettuccini pasta. garnished with baby arugula and fresh squeezed lemon. 35 Purse Herb Roasted Chicken Fresh mixed herbs and tri-colored cracked peppercorns seasoned chicken breast. Served on a bed of Steamed spinach, with side of garlic mashed potatoes. Drizzled with a creamy truffle sauce and sprinkled with gorgonzola cheese. 30 |
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