Zagat

maryland style, with scallions and cayenne

dressed with our balsamic-orange vinaigrette

piquant garlic dressing with croutons, anchovies and romano cheese

with fresh herbs, polenta, goat cheese and a balsamic vinegar glaze

goat cheese crusted with pistachio nuts, mixed with a citrus vinaigrette and garnished with roasted heirloom beets

wild mushrooms, sauteed and served over mesclun greens, with a walnut vinaigrette

served with our hot and spicy sauce

sauteed with spicy andouille and bell peppers, served in a creole mustard sauce

shrimp dipped in tortilla flour, deep-fried, and served with chipotle mayonnaise and guacamole

coated with cumin, curry and cayenne, sauteed and served over a west indian bar-b-q sauce with roasted corn

olive oil and garlic, red onion & hot pepper

lobster in a brandy tomato cream sauce with cayenne

with portobello and morel mushrooms, shallots, thyme, brandy and lingonberries

finished with a fresh raspberry sauce

finished in a sauce of honey, fresh ginger, soy, and scallions

boneless breast rolled around goat cheese & herbs, breaded and garnished with fig jam

boneless breast coated with walnuts, baked and served over a blue cheese sauce with brandy sliced pears and dried cranberries

boneless breast, cut in strips, sauteed with spicy andouille sausage in a creole mustard sauce with sweet bell peppers

breaded with romano, and served on a rich, lemon cream sauce

our unique coating recipe includes garlic, cinnamon, nutmeg and clove

grilled and topped with a compound butter made from cumin, cayenne, mint and scallions, served over garlic mashed potatoes

sauteed, and finished with a tart lemon butter sauce

yellowfin tuna is coated with mustard seeds and seared, served over spinach and soy and garnished with mustard oil

grilled salmon topped with fresh herb, breadcrumb crust & horseradish creme fraiche

grilled and finished in a cream sauce with honeycup, dijon and grained mustards, and a touch of horseradish

sole fillet sauteed in a brandy tomato cream sauce with mushrooms

grilled tuna with olive oil, garlic, tomatoes, scallions and capers

scallopine sauteed with garlic, brussel sprouts, pancetta & sage

cutlet coated with breadcrumbs and romano, on a lemon cream sauce

scallopine sauteed with morel mushrooms, cream and marsala wine

scallopine sauteed with roasted garlic, lemon, capers & basil

spiced lamb sirloin, seared and sliced over garlic mashed potatoes with a bar-b-q glaze

coated with fifteen spices, seared, and garnished with apple chutney

sliced shell steak with sun dried tomatoes

trimmed shell steak sauteed, finished with dijon mustard, cognac, parsley and worcestershire

trimmed shell steak coated with cracked black peppercorns, flamed in cognac, and served in a mustard cream sauce

a blend of coffee and chocolate ice creams laced with kahlua and espresso on an oreo cookie crust, topped with a hot fudge espresso sauce

a blend of vanilla and heath bar crunch ice creams served on a graham cracker crust, topped with a hot butterscotch sauce

covered with an almond streusel crust, served warm

half valrhona white chocolate and half bittersweet

both sweet and tart, a fresh lime pastry cream served on a graham cracker crust

paper thin crepes, layered with a light and creamy custard and served with a raspberry sauce

part brownie, part chocolate praline bread pudding, served with hot fudge and vanilla ice cream