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
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
Lobster Bisque
Cream of Crab Soup
Louisiana Seafood Gumbo
Spicy Gumbo with crab, scallop, alligator and Andouille sausage
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
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
Horseradish Encrusted Salmon
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
Rockfish Chesapeake
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
Scallops Dijon
25
Scallops sauteed in a dijon cream sauce and accompanied by garlic mashed potatoes and vegetable melange
Wasabi Salmon
Salmon fillet encrusted with wasabi and panko breadcrumbs with a ginger, soy reduction. Accompanied by a rice blend and fresh vegetable mélange
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
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
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
Chicken breast sautéed with shiitake and domestic mushrooms then finished with Marsala wine. Accompanied by fettuccine alfredo and fresh vegetable mélange.
Veal Scaloppini Marsala
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
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
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
18% Gratuity automatically added to groups of 7 or more
For the comfort of all guests please refrain from cell phone usage in the dining room. Please visit the lounge for phone usage. We also ask that all hats are removed prior to meal service. Thank you!