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Menu
First Course
salmon gravlax
house-cured tequila salmon gravlax,
accompanied with traditional condiments, crème fraiche and garlic crostini
oysters and scallops rockefeller
oysters and scallops on the half shell filled
with sautéed spinach and bread crumbs and drizzled with sambucca
shrimp and grits
large shrimp sautéed with white wine,
prosciutto and tomatoes served atop stone-mill grits
lobster ravioli
house made ravioli napped with lemon butter
and grated asiago
ragout of wild mushrooms
medley of forest mushrooms sautéed with
marsala wine and served with garlic crostini
scallop ceviche cocktail
dry sea scallops lightly cooked in lime and
lemon juice and presented in a zesty cocktail sauce
lobster and black bean fritters
warm water lobster meat combined with black
beans and peppers, deep fried and accompanied with cajun remoulade
malaysian lamb sate with grilled pineapple
skewered lamb marinated in coconut milk, soy,
and spices; presented with grilled pineapple and sweet chili sauce
prince edward island mussels
sautéed with sake wine, peppers, cilantro ;
accompanied with garlic crostini
crab cakes
tender morsels of lump crab combined with
bell peppers and onion served over jicama and napa slaw; topped with lemon
butter
seared tuna
sashimi-grade tuna grilled rare and presented
over seaweed salad
fried calamari
tender pieces of calamari lightly battered
and deep fried; presented with spicy sriracha aioli
beef carpaccio
thin slices of raw tenderloin drizzled with
olive oil and lemon juice; topped with red onions and caper berries
cheese and fruit sampler
domestic and imported cheeses accompanied
with a variety of fruits and nuts, cheese changes weekly
Entrées
neptune spear
jumbo shrimp, scallops and salmon grilled on
a brochette; presented with tarragon sauce
diablo shrimp
jumbo shrimp sautéed in a spicy "devil"sauce
placed on top of fresh fettucine noodles and chef's choice of vegetables
lobster and tortellini
warm water lobster tail meat combined with
sun-dried tomatoes, shallots, and mushrooms finished with a light
tomato-cream sauce
cioppino
medley of cherrystone clams, PEI mussels,
scallops and catch of the day, and crab claws; presented in a tomato and
fennel white wine broth
fresh catch du jour
prepared either sautéed, broiled or grilled;
topped with choice of citrus beurre blanc, wasabi cream, or fruit salsa
vegetarian purse
seared tofu topped with shallots, spinach and onions wrapped in a spring
roll wrapper; accompanied with edamame and pearl onions
sesame crusted tuna
tuna seared and cooked to your preference accompanied with wasabi mashed
potatoes and drizzled with a sesame and ginger glaze
stuffed trout
skin-on rainbow trout stuffed with julienne carrots, leeks and crab
meat; topped with spicy thai sauce
salmon on a plank
hand cut marinated salmon fillet grilled on a cedar plank and presented
with wasabi cream sauce
spicy fiesta chicken
herb crusted chicken garnished with tomato and chili chutney; topped
with cilantro cream
plantain crusted chicken
chicken breast stuffed with prosciutto and provolone cheese; encrusted
in plantains and drizzled with cilantro sauce
pork imperial
fresh pork loin, topped with traditional crab imperial
filet of beef
eight-ounce hereford beef grilled to your preference topped with broiled
blue cheese
steak dianne
tournedos of beef filet sautéed to your preference and napped with
cognac cream
new zealand lamb "pacifica201D
rum soaked rack of lamb cooked to your preference and accompanied with
minted demi glace
rib eye steak
12 ounce rib eye steak topped with a jalapeno marmalade
java veal chop
hand cut 11 oz. veal chop dredged in an espresso and chocolate rub -
grilled to your preference
Dessert
german chocolate mousse
a rich blend of bittersweet chocolate mousse layered between coconut
cream and garnished with toasted walnuts and coconut
molten lava cake
delicious chocolate cake oozing with a chocolate ganache center
presented with raspberry coulis and mango sauce
chocolate ganache cheesecake
creamy new york style cheesecake topped with a layer of chocolate
ganache
deep-fried apple fritters
granny smith apples tempura fried and dredged in cinnamon sugar
accompanied with vanilla bean ice cream and caramel sauce
cheesecake burrito
banana-caramel cheesecake wrapped in a flour tortilla shell and deep
fried, dusted with cinnamon sugar and presented with vanilla bean ice cream
and raspberry sauce
crème brulee
traditional egg custard presented with a burnt sugar topping;
accompanied with seasonal fresh berries
tiramisu gelato
with marscapone cheese on a sponge cake base, drenched with coffee and
marsala wine
sorbet trio
presented in a light pastry cup - flavors change; ask your server
cheese & fruit sampler
please ask your server
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