Puree of Split Pea and Applewood Smoked Bacon Soup $6.50
Puree of Wild Mushroom Soup $7.50
Sherried Lobster Bisque $8.50
Green Leaf, Bib, and Radicchio Lettuce tossed with Dijon Champagne and Green Peppercorn Vinaigrette over Sliced Cucumbers and Grape Tomatoes $8.00
Baby Spinach, Belgian Endive, Romaine Lettuce and Crispy Pecans tossed in Port Wine Vinaigrette garnished with Crumbled Stilton Blue Cheese $10.00
Warmed Goat Cheese aside a Salad of Organic Mesclun Lettuces With Apple Beignettes, Roasted Garlic, and Smoked Bacon served With a Walnut Balsamic Vinaigrette $11.50
Country, Garlic Sausage and Poultry Pate accompanied by Game Liver Mousse and finished with toasted Croustades, Cumberland Sauce and Whole Grain Mustard $10.75
Chilled Jumbo Shrimp and Crab Claws served in a Martini Glass with Classical Cocktail Sauce $10.00
Shaved Parma Proscuitto and Aged Asiago Cheese over Anjou Pears topped with Fig Compote Drizzled with Truffle Oil $9.00
Oysters warmed with Sherry, Bacon and Shallots $9.75
Jumbo Lump Crabcake over a Tomato, Calamati Olive and Artichoke Salad topped with Sauce Remoulade $10.00
Medallion of Smoked Salmon with a Smoked Salmon Trout and Bacon Inlay over Mache Lettuce served with a Lemon Thyme Oil $9.75
Entree
Grilled Filet of Beef served with Blue Cheese, Scallion and Yukon Potato Hash topped with Crispy Onions and finished with a Burgundy Au Jus $32.00
Chilean Sea Bass over Porcini Mushrooms tossed with Yellow Lentils topped with Butter Scallions and Red Pepper Coulis $27.00
Australian Rack of Lamb over a Cranberry and Sweet Potato Genoise finished with Burgundy Au Jus and Baby Vegetables $36.00
Roast Sliced Pork Tenderloin over Applewood Smoked Bacon Risotto with a Port Wine Au Jus $24.95
Pan Seared Yellowfin Tuna served Rare over Hazelnut Jasmine Rice finished with a Whole Grain Mustard Au Jus and Crispy Celery Tops $23.95
New Zealand Venison over Wild Rice tossed with Air Dried Cherries soaked in Port Wine finished Red Wine Au Jus $26.95
Seafood Medley: Lobster, Shrimp and Bay Scallops tossed with Wild Mushrooms, Spinach and Sherry Cream served in a Bouchee $26.95
Roast Sliced Mulard Duck Breast over Whipped Horseradish Potato and Red Wine Au Jus $25.95
Roast Breast of Organic Chicken over a Fricassee of Spinach, Shiitake Mushrooms and Crabmeat in a White Wine Sauce $23.95
Cell Phone Use is Prohibited in Dining Rooms 18% gratuities are added to parties of six or more
