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Happy Valentine’s Day 2012Appetizers
Seafood TrioSmoked salmon rolled with baby arugula, goat cheese, roasted red peppers. Shrimp cocktail and ginger teriyaki seared tuna. 15
Maryland Crab CakesLump crab meat and fresh herbs and seasoning. Topped with a tomato avocado roasted corn salsa and a side of roasted red pepper remoulade . 13
Beef CarpaccioSliced thin filet mignon, topped with crispy Portobello sticks, baby arugula, roasted cherry tomatoes, lightly drizzled with creamy parmesan sauce and truffle balsamic reduction. 13.50
Shredded BBQ DuckIn a light bbq sauce served with toasted flat bread and topped with baby greens, Wealesday cheese with cranberries. 14
Oysters on the Half ShellRaw oysters with a mignonette sauce. Topped with a fresh tomato avocado salsa. 13
Fresh MozzarellaWith sundried tomatoes, fresh basil, prosciutto, yellow tomatoes and kalamatta olives. 13
Thai CalamariCrispy golden fried calamari with tomatoes and onions. Drizzled with a sweet and spicy Thai Chile sauce. 13Soups - 6
Lobster, Shrimp & Crabmeat BisqueCream of Roasted Tomato with Gorgonzola Cheese.
Salads - 7.50
Mandarin Orange SaladWith pecans, walnuts, pears, strawberries, gorgonzola cheese, and baby greens. Drizzled with a raspberry vinaigrette dressing.
Caesar SaladFresh romaine lettuce tossed in a homemade classic caesar dressing. EntreesInclude Fresh Garden Salad Porter House SteakGrilled 20oz porter house steak marinated in a truffle teriyaki marinade, topped with gorgonzola and served garlic mashed potatoes and sautéed broccoli rabe.. 42
Roasted Boneless Prime RibGrilled slow roasted succulent prime rib, cooked to your preference. Served with Au Jus, garlic mashed potatoes and a side of creamy horseradish sauce. 37
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 and topped with a bourbon portobello mushroom sauce. 37
Lamb ShankSucculent braised lamb shank in a cherry tomato red wine sauce with assorted vegetables and a side of garlic mashed potatoes. 37
Roasted Semi Boneless DuckCrispy ½ roasted duck, served with a banana, pecan bread pudding. Drizzled with a raspberry chocolate demi-glaze, toasted almonds and served with a side of sweet potato fries. 36
Veal, Lobster & Shrimp InvoltiniBreaded veal cutlet rolled with fontina cheese, prosciutto, lobster and jumbo shrimp with a light cream champignon sauce and garlic mashed potatoes. 37
Broiled Seafood PlatterAlaskan king crab legs, jumbo shrimp, sea scallops, stuffed tilapia, lobster tail & overstuffed baked clams in a light white wine butter sauce. Served with rice. 40
Lightly Blackened Chilean Sea BassServed On a bed of steamed spinach, surrounded by shitake mushrooms, baby shrimp, sea scallops, onions and assorted potatoes sautéed in a sherry cream sauce. 38
Black Seafood Lovers AphroditeSauteed Jumbo sea scallops, jumbo shrimp, new Zealand mussles and black sea bass with roasted cherry tomatoes and roasted red and yellow peppers in a light white wine sauce over black linguini pasta. 35
Chicken ChampignonBoneless 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. 35 |
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