Sautéed Shrimp & Risotto Shrimp sautéed with herbs and garlic. Served over a pan-fried risotto cake and topped with lobster sauce.
Baked Clams Casino Cherrystone clams filled with red and green peppers, red onion, garlic butter and bacon.
Chilled Seafood Cocktail Chilled lobster picked from the shell and crisp, jumbo shrimp served together with a tangy aioli of garlic, lime and chili
Classic Caesar Salad Crisp romaine greens, shaved Pecorino Romano cheese, garlic croutons and toasted pine nuts tossed in a creamy
garlic Caesar dressing.
Garden Salad Mix of fresh garden greens combined with garden vegetables and dried fruits.
Spinach Salad ala Maison Tender spinach leaves served with sautéed pears, red onion, chopped bacon, Pecorino Romano cheese and candied
walnuts. Served with a sweet and sour honey dressing.
Tuna Fish Salad Plate White tuna salad with celery and dried cranberries arranged with an assortment of side salads and fresh fruit. Served
with toast points.
"Top Your Salad" Selections
Pistachio Encrusted Tuna
Grilled Breast of Chicken
Sautéed Sea Scallops
Grilled Chicken or Sliced Turkey Club Sandwich Your choice of meats on a triple-decker sandwich with fresh lettuce, sliced tomato, and smoked bacon. Classic
Chicken Salad Sandwich Fruited chicken salad sandwich served with a side salad and homemade deep fried potatoes.
Monte Cristo Sandwich Triple-decker sandwich consisting of sliced turkey, ham, and Swiss cheese. Sandwich is dipped into beaten egg and
grilled in butter until golden brown. Served with powdered sugar and maple syrup.
Grilled Portabella Sandwich Grilled portabella mushroom, wilted spinach and fresh Mozzarella drizzled with a balsamic vinaigrette served on a
toasted Kaiser roll.
All entrees are served with a basket of warm rolls, a fresh green salad, and the chef's choice of a potato and vegetable.
Char-Grilled Sirloin of Beef 8 ounce center cut sirloin steak grilled to your request.
Breast of Chicken Cordon Bleu Egg-dipped breast of chicken filled with honey-cured ham and smoked Gouda cheese. Served with a peppercorn
Breast of Chicken Marsala Tender medallions of chicken sautéed with wild mushrooms, sun-dried tomatoes, and herbs. Served with a Marsala
wine demi glace.
Almond-Encrusted Salmon Filet Served with an apple cider reduction infused with fennel seed and wilted spinach.
Petite Filet Mignon Au Poivre Sautéed 5 ounce filet coated with crushed peppercorns, grilled to your request, and served with a brandy butter glaze.
Fettuccini Pasta with Lemon Cream Sauce Black pepper fettuccini pasta served with grilled vegetables and grated Parmesan cheese.
Dinner Menu – Early Summer 2006
Grilled Portabella Mushrooms Wilted spinach, plum tomatoes, garlic and fresh Mozzarella cheese. Topped with a
reduced balsamic drizzle.
Maryland Crab Cakes Crispy Maryland-style crab cakes, bedded on field greens, tossed in fresh lime, olive oil
and cracked black pepper. Served with a tangy aioli of garlic, lime, and chili peppers.
Scallops Wrapped in Bacon Char-grilled tender sea scallops served with a coconut cream sauce and drizzled with
Lobster Ravioletti Fresh picked lobster, rich ricotta cheese, garden fresh roma tomatoes and basil all
wrapped in lasagna pasta, then topped with lobster sauce.
Classic Caesar Salad Crisp romaine greens, shaved Pecorino Romano cheese, garlic croutons and toasted
pine nuts tossed in a creamy garlic Caesar dressing.
Full Size $7.00
Petite Size $5.00
Spinach Salad ala Maison Tender spinach leaves served with sautéed pears, red onion, chopped bacon, Pecorino
Romano cheese and candied walnuts. Served with a sweet and sour honey dressing.
Full Size $7.50
Petite Size $5.50
Confit Duck Salad Roasted confit duck, dried cranberry, apricot, golden raisins and toasted sunflower
seeds served over field greens tossed with sweet and sour honey dressing. Finished
with shaved Pecorino Romano cheese.
Ziti Pasta served with Marinara Sauce
Chicken Fingers Served with homemade deep-fried potatoes, side salad, and barbeque sauce.
Filet Mignon with Gorgonzola Herb Butter Char-grilled 10 ounce filet, the most tender of all beef cuts, grilled to your request.
Served with a classic Port demi glace and topped with Gorgonzola herb butter.
Char-grilled Sirloin of Beef Au Poivre 12 ounce sirloin rubbed with crushed peppercorns and herb seasonings, then grilled to
your request. Finished with Brandy and butter.
Long Island Duck Breast and Duck Leg Confit served with Maple-infused Au
Jus Maple glazed breast of duckling, sliced and served medium. Roasted leg confit, tender
and crisp. Served with swiss chard sautéed with caramelized onions, raisins and garlic.
Breast of Chicken Scampi Sautéed breast of chicken split and filled with grilled asparagus and sautéed shrimp.
Topped with a lemon buerre blanc sauce.
Sautéed Seafood Medley
The best the ocean can offer: sautéed sea scallops, shrimp, and lobster meat. Sautéed
in creamy butter, white wine and lemon. Served over wilted spinach and topped with a
lobster cream sauce.
Grilled Pineapple Shrimp Five large grilled shrimp served with pineapple, a roasted corn and ginger coulis, and a
basmati rice timbale. Drizzled with a reduced pineapple-infused teriyaki sauce.
Pistachio Encrusted Filet of Tuna Served with oven roasted onion marmalade, roasted pepper coulis, a crunchy coating of
pistachio nuts, and a balsamic drizzle. Cooked to your request.
Grilled Filet of Salmon Char-grilled salmon filet served over julienne cucumber tossed in fresh lime juice, olive
oil and cracked peppercorns. Topped with a refreshing salsa of peaches, cilantro, roma
tomatoes and peppers.
Penne Pasta with Roasted Vegetable Ragu Penne pasta tossed with herb-infused olive oil and topped with oven roasted vegetables,
chopped basil and Romano cheese.
MENU DISCLAIMER Menu items and prices are subject to change.