Winter Dinner Menus

Oysters on the Half-Shell
2 each
Ask your Server for Details

Stuffed Portobello
Portobello Mushroom Cap Stuffed with our Delicate Crab Imperial and served with a Spicy Mustard Sauce
11.50

Escargot
Served with a Saffron-Garlic butter, Sundried Tomatoes & Spinach in a Puff Pastry Shell
8

Crab Cocktail
Jumbo Lump Crab Meat served over Toast Points with a Warm Tarragon Cream
12

Steamed Clams and Mussels
Served in a White Wine, Lemon-Garlic and Butter Broth
10

Lobster Spring Roll
Served with a Roasted Pepper Vinaigrette & Wasabi
10.50

Ahi Tuna
Seared Rare over Sesame Cucumber Salad with Sesame Soy Glaze
13

Crab Cake
Served with a Spicy Remoulade & a Roasted Corn, Mango-Blackbean Salsa
10.50

Roasted Beets and Fresh Mozzarella
Baby Greens, Tomatoes, Enoki Mushrooms and a Balsamic Reduction
10

Artisan Cheese Plate
With Prosciutto Ham, Whole Grian Mustard, Dried Figs, Balsamic Glaze, Honey & Pears
14

Spinach & Artichoke Dip
Served with Toasted Pita in a Bread Bowl
8

Shrimp Cocktail
Avocado Salad and Fried Wontons
13

Soups Wild Mushroom Bisque 5 Soup Du Jour 5	Three Cheese French Onion Two Kinds of Onions topped with Swiss, Provolone & Parmesan Cheeses 5

Entrees

With Purchase of any Entree:
Side House Salad 2
Side Caesar Salad 3
Side Spinach Salad 4

**12oz Strip Steak
Goat Cheese Mashed Potatoes and Asparagus
Whole Grain Mustard and Honey Glaze
30

Japanese Sea Bass
Parmesan Herb Risotto
Prawns and Broccoli Rabe
25

**Pan Seared Salmon
Roasted Red Potatoes
Roasted Garlic, Red Pepper, Basil Cream
21

Crispy Cornmeal Encrusted Catfish
Roasted Fingerling Potatoes
Creamy Corn-Jalapeno Sauce
20

Grilled Chicken Breast
Pumpkin Ravioli
Nutmeg, Hazelnut Cream with Seasonal Vegetable
21

Bacon Wrapped Pork Chop
Grilled with Sweet Potato Puree
Cider Braised Cabbage
22

Stuffed Red Snapper
Stuffed with Crab and Mozzarella Cheese, Broiled with White Wine and Butter
Wild Rice and Haricot Verts
22

Roasted Duck Breast
Served with a Port Wine and Cranberry Glace
Wild Rice and Fresh Vegetables
23

Stuffed Squash
Roasted Vegetables, Pine Nuts, Frizzled Onions, White Cheddar, Balsamic Drizzle
18

Lobster Ravioli
Topped with 4 oz. Lobster Tail served in a Crab, Sundried Tomato and Basil Glaze
23

Sides
Asparagus 5
Broccoli Rabe 5
Potatoes Au Gratin 5
Mashed Potatoes 5

Light Fare

Lamb Chops
Grilled and served over Au Gratin Potatoes Balsamic and Rosemary Reduction Sauce
17

Open Faced Filet Tips Sandwich
Portobello Mushroom, Caramelized Pearl Onions, Roasted Peppers, Rosemary Demi Glaze and Steak Fries
14

Proscuitto Sandwich
Thinly Sliced Prosciutto Di Parma, Asparagus, Whole Grain Mustard, Brie Cheese, Spinach & Tomato on Panini Bread
11.50

St. Louis Style Ribs
Slow Roasted & Served with Cole Slaw and French Fries or Mashed Potatoes
1/2 Rack - 14
Full Rack - 18

Grilled Scallops
Arugula Salad, Pumpkin Vinaigertte, Dried Cranberries,
Pumpkin Seeds, and Goat Cheese
14

Lamb Sliders
Rosemary Aioli and Manchego Cheese
10

Grilled Salmon BLT
Smoked Bacon, Lettuce, Tomato Cucumber-Dill Mayonnaise on
Grilled Panini
13.50

Shaved Prime Rib Sandwich
Slow Roasted and served with Horseradish Cream and Provolone
11

Cheeseburgers and Chicken Sandwiches
Bacon, Mushrooms, Avocado, Buffalo Style .50each
Blue Cheese, Goat Cheese, Mozzarella, Brie - .75each
8.25

Andouille Sausage Sandwich
Peppers, Onions and Marinara Sauce topped with Provolone
9

All Sandwiches served with a Pickle and Chips
Substitute French Fries, Onion Rings or Pasta Salad add 1.95

Caesar Salad
8
with Chicken
10
with Shrimp or Salmon
13

Spinach Salad
Baby Spinach tossed in Warm Bacon Vinaigrette and topped with Apples, Walnuts, and Crumbled Bleu Cheese
9

Jumbo Lump Crabmeat Salad
Fresh Field Greens tossed in our Tequila-Lime Vinaigrette and topped with Red Onions and Mangoes
12.50