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Children's Menu Available Upon Request
2009 Dinner Menu
Prime Rib Special Every Friday
First Course

Corn Crab Cakes
Served over Mixed Greens tossed in Red Wine Vinaigrette, Roma Tomatoes, Roasted Corn, and Chipotle Aioli
10
Calamari Provencal
Fried Fresh Florida Calamari with sautéed Shiitake Mushrooms and Cherry Tomatoes in Vermouth. Served with Herb Butter and Cocktail Sauce
11
Grilled Scallops and Shrimp
Served in an Avocado Cream sauce with Sun dried Tomatoes, Leeks, and crispy Parsnip strings
12
Duck Confit Crepes
Classic Duck Confit wrapped in fresh Crepes with Shiitake Mushrooms,Roasted Red Bell Peppers and Creamy Red Wine Pan Jus
10
Tuna
Pan Seared, Sesame encrusted Tuna served on a bed of grilled Pineapple, Red Onion and Red Bell Pepper with a trio of Dipping Sauces: Wasabi, spicy Sweet and Sour, and traditional Soy Sauce
14
Salads
Lightly charred Wedge of Romaine with Herbed Crostinis, Parmesan Crisps, Cherry Tomatoes, and Chipotle Caesar dressing
9
Baby Spinach tossed in White Balsamic Poppy Seed Vinaigrette, with fresh Strawberries, Mandarin Oranges, Red Onions, Toasted Walnuts, and Goat Cheese
8
Mixed greens in Red Wine Vinaigrette with Julienne Carrot, fried Shallots, melted Tomato, and Goat Cheese
6
Fresh Mozzarella and Heirloom Tomato slices with fresh Basil drizzled in a Balsamic Reduction served over Mixed Greens tossed in Red Wine Vinaigrette
10
Main Course
Beef Tenderloin
Grilled Beef Tenderloin, twice baked Potato stuffed with Poached Lobster Tail and white Vermont Cheddar. Served with Grilled Asparagus
and Lobster-Chive compound Butter
34
N.Y. Strip
Pan Seared N.Y. Strip smothered in caramelized Onions, Mushrooms and Gorgonzola. Served with Garlic whipped new Potatoes, Baby Carrots and Sugar Snap Peas sautéed in Garlic-Chive Oil
32
Ribeye
Grilled 12oz. Ribeye glazed with Cranberry Bourbon Gastrique served with a Rosemary and Goat Cheese Croquette and Bacon seared Brussel Sprouts
28
Pork Chop
Pan Seared Frenched Pork Chop with Crab Stuffing, drizzled with Cajun Cream sauce served with hand battered Fried Okra and caramelized Sweet Potato discs in a Brown Sugar Cream Glaze
27
Seafood Risotto
Cajun marinated Shrimp, Scallop, Lobster and Calamari in a Creamy Risotto with poached Asparagus, Roasted Red Pepper and baked Parmesan Crisp
28
Salmon
Poached Atlantic Salmon served over Capellini with lightly sautéed Sugar Snap Peas, Red Onion and Cherry Tomatoes in Chive Oil
topped with a light Dill Cream Sauce
25
Tilapia
Hand battered Fried Tilapia with Cajun potato salad,
crispy Zucchini and Squash Fritter, and Citrus Tartar Sauce
26
Duck
Slow roasted Duck in a traditional Goan Vindaloo over Basmati Rice served with sautéed Spinach and Toasted Almonds with Spicy Mango Chutney
and fresh baked Naan
27
Chicken
Rosemary roasted Chicken Breast, slow roasted Red Potatoes, Baby Carrots, and Brussels Sprouts, in a White Wine broth
18
Roasted Vegetable Curry
Chef’s choice Garden Vegetables slow roasted in a South Indian Curry Sauce served over Basmati Rice with Spicy Mango Chutney and fresh baked Naan
16
Garden Pasta
Lightly breaded Eggplant over Capellini with Red Onions, Cherry Tomatoes and Green Peppers in a Roasted Red Pepper cream sauce
17
Five course prix-fixe available nightly. Please ask your server for details
$70 per person
William Lyle, Executive Chef
Jason Werner, Sous Chef
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