Escargot stuffed into mushrooms caps, baked with garlic butter, bacon and feta cheese.
Two generous New England style crab cakes, made with premium blue crab meat. (
Goat and cream cheese torte with layers of walnuts, fresh sage and locally sourced dried cherries.
Strips of pan seared duck breast, sautéed mushrooms, imported prosciutto, imported gruyere cheese and scallions, all atop toasted bread. Drizzled with raspberry balsamic vinegar and olive oil.
Six large gulf shrimp served “up” with cocktail sauce.
We are proud to serve only USDA prime beef.
We char- grill our steaks and recommend medium to rare for maximum tenderness.
- cool deep red center
- warm red center
- warm pink center
- warm light brown center
Spice crusted and slow roasted to tender perfection. Served with au jus.
Choice New York strip grilled and topped with Matre D’ Hotel compound butter.
An 8oz. Tenderloin filet grilled and topped with cabernet demi-glace and bleu cheese.
Pan Seared and roasted to order, finished with Moroccan ancho-honey glaze.
A lightly breaded chicken breast stuffed with ham and a blend of cheeses, white wine cream sauce, topped with Swiss and parmesan cheese.
Slow cooked for hours to tender perfection, finished with house BBQ Sauce.
Two teriyaki glazed grilled chicken breasts with sautéed mushrooms, red peppers, onion & sesame seeds.
Red bell pepper stuffed with Cajun seasoned rice, quinoa, black beans, corn, red pepper & onion. Topped with cheddar jack cheese and chipotle cream sauce.
French Onion Au Gratin
Romaine lettuce, field greens, shredded carrots, English cucumber, cherry tomatoes, croutons and your choice of dressing.
Romaine lettuce, croutons, parmesan cheese and Caesar dressing.
Spinach, fresh strawberries, red onion, feta cheese and Poppyseed dressing.
Fettuccine noodles tossed with a rich cream sauce made with sun-dried tomatoes, mushrooms, garlic, spinach and boursin cheese
Sautéed shrimp, scallops, tomatoes, scallions and garlic tossed with fettuccine noodles in a butter and white wine sauce.
Veal stuffed ravioli tossed with a light cream sauce with pepperoncini’s, black olives, sun-dried tomatoes and a touch of oregano.
An 8oz. filet mignon grilled to order and a Maine lobster tail.
A Maine lobster tail served with warm clarified butter.
Rosemary skewered jumbo shrimp, sautéed with garlic, red pepper, lemon zest,white wine and butter.
Great lakes perch filets dry battered and pan fried in butter.
Grilled Coho salmon finished with an Asian style honey-ginger glaze and scallions.
Center cut halibut filet seasoned and crusted with lemon zest, capers and panko.
The perfect end to a wonderful meal.
Ask your server about the decadent desserts we have tonight!