Dinner Menu

Appetizers & Soups

• Escargot

  9

  French Snails in Garlic Herb Butter

• Shrimp Cocktail

  12

  Extra Large with Cocktail Sauce

• Sliced Smoked Salmon

  10

  Served with Red Onion, Capers, Hard Boiled Egg, Horseradish Sauce & Toast Points

• Stuffed Mushrooms

  9

  Stuffed with Crab Imperial and glazed with Hollandaise sauce

• Pate

  9

  A creamy pâté served with red onion, capers, hard-boiled egg, 3 pepper conserve & toast points

• French Onion Gratinee

  7

• Lobster Bisque

  Cup 6 Bowl 8

• Cream of Crab Soup

  Cup 6 Bowl 8

• Tomato Mozzarella Salad

  10

  Slices of fresh tomato with Mozzarella cheese, fresh basil and Proscuitto ham with a balsamic glaze

• Oysters on the 1/2 shell

  12

ENTRÉES

For your safety please inform your server of any allergies prior to ordering. We will not be responsible for allergic reactions if we are not informed prior to ordering.

All entrees are served with a house salad. You may substitute your house salad for a Caesar salad for a charge of $3.50. Dinner rolls come complimentary with any meal purchase. Dressing choices are: Creamy Curry, Peppercorn Parmesan, French, Ranch, Balsamic Vinaigrette, Honey Dijon or our house made Bleu Cheese for an additional $1.00. Any substitutions to your meals may result in additional charges.

• Maryland Crab Cakes

  Market Price

  Made with jumbo lump crabmeat and accompanied by a baked potato and fresh vegetable mélange

• Crab Imperial

  Market Price

  Spicy and glazed with hollandaise sauce, made with jumbo lump crabmeat and accompanied by a baked potato and fresh vegetable mélange

• Sautéed Shrimp Mediterranean

  25

  Extra-large shrimp sautéed with garlic, bell peppers, diced tomatoes, mushrooms and herbs over fettuccine pasta

• Scallops Provencal

  25

  Sea scallops sautéed in a white wine sauce with tomatoes, mushrooms and scallions. Accompanied by a rice blend and fresh vegetable mélange

• Scallops Dijon

  25

  Scallops sauteed in a dijon cream sauce and accompanied by garlic mashed potatoes and vegetable melange

• Horseradish Encrusted Salmon

  24

  Salmon fillet baked with a horseradish and herb crust with chive infused oil. Served on a bed of garlicky mashed potatoes and fresh vegetable mélange

• Wasabi Salmon

  24

  Salmon fillet encrusted with wasabi and panko breadcrumbs with a ginger, soy reduction. Accompanied by a rice blend and fresh vegetable mélange

• Rockfish Chesapeake

  25

  A boneless skin on fillet baked and served with a cream reduction, julienne of county ham, jumbo lump crabmeat and celery. Accompanied by a rice blend and fresh vegetable mélange

• Canadian Cold Water Lobster Tail Stuffed with Crab Imperial

  30

  A 6 oz lobster tail broiled and accompanied by a baked potato and vegetable melange

• Canadian Cold Water Lobster Tail

  25

• Blackened Tuna with Saffron Lobster Sauce

  28

  Tuna pan blackened with cajun spices to medium rare then topped with a saffron lobster sauce. Accompanied by garlic mashed potatoes and vegetable melange

• Honey Bourbon Pork Chops

  24

  Two frenched pork chops pan seared then served with a honey, bourbon and ginger sauce finished with granny smith apples. Accompanied by garlicky mashed potatoes and fresh vegetable mélange

• Breast of Chicken Saltimbocca

  23

  Chicken breast sautéed in butter with prosciutto ham and fontina cheese then baked and finished with Madeira wine. Accompanied by fettuccine alfredo and garlicky spinach.

• Veal Scaloppini Saltimbocca

  26

  Veal sautéed in butter with prosciutto ham and fontina cheese then baked and finished with Madeira wine. Accompanied by fettuccine alfredo and garlicky spinach.

• Breast of Chicken Marsala

  23

  Chicken breast sautéed with shiitake and domestic mushrooms then finished with Marsala wine. Accompanied by fettuccine alfredo and fresh vegetable mélange.

• Veal Scaloppini Marsala

  26

  Veal sautéed with shiitake and domestic mushrooms then finished with Marsala wine. Accompanied by fettuccine alfredo and fresh vegetable mélange.

• Breast of Duck Papa De Gallo

  25

  Duck breast pan seared and roasted until medium then served with a shiitake mushroom, olive, tomato, herb and veal sauce with red wine. Accompanied by garlicky mashed potatoes and fresh vegetable mélange

• Classic Beef Wellington

  32

  Tenderloin of beef wrapped in puff pastry with mushroom duxelle, pâté and ham then topped with a wild mushroom Madeira sauce. Accompanied by a baked potato and fresh vegetable mélange

• New York Strip Steak

  27

  A 12 ounce prime center cut steak pan seared to your order and topped with tarragon butter. Accompanied by a baked potato and fresh vegetable mélange

• Filet Mignon

  28

  8 ounce Filet cooked to order and served with a baked potato and fresh vegetable mélange

• Filet Mignon Lisa

  30

  Filet topped with bleu cheese then served with a cabernet sauvignon demi-glace. Accompanied by garlic mashed potatoes and fresh vegetable mélange

• Filet Mignon with Mushroom Sauce

  30

  Filet topped with a red wine mushroom sauce. Accompanied by garlic mashed potatoes and fresh vegetable mélange

• Buffalo Filet with Brandied Peppercorn sauce

  36

  A 6 ounce center but buffalo filet pan seared to your order and served with a green peppercorn brandy cream sauce. Accompanied by garlic mashed potatoes and vegetable melange

Vegetarian Entrées

Add Shrimp or chicken for an additional fee

• Pasta Primavera

  18

  Pasta tossed with fresh vegetables in a creamy parmesan sauce

• Pasta Sicilian

  18

  Pasta tossed with broccoli, mushrooms, cannelloni beans, calamata olives, sun dried tomatoes, garlic and olive oil. Finished with parmesan cheese