SALADS
CLASSIC CHICKEN COBB SALAD - Avocado, Bacon and Crumbled Bleu Cheese
PESTO CHICKEN SALAD - Roasted Vegetables, Chevre and Truffle Vinaigrette
LUMP CRAB CAKE SALAD--Fresh Tarragon Vinaigrette, Red Onions and Roma Tomatoes
GRILLED STEAK CAESAR - Roasted Tomatoes and Sauteed Mushrooms
SOUPS
BAKED BURGUNDY ONION SOUP
SHELLFISH BISQUE
SOUP DU JOUR - (Bowl or Cup)
SPECIALTIES
FILET MIGNON - 6 oz.
VEAL SCALOPPINE - Asparagus, Crispy Potatoes and Mushroom Caper Sauce
BLACKENED TENDERLOIN - Tomato Piquant Sauce, Garlic Mashed Potatoes and Crumbled Bleu Cheese
BEEF SHORT RIB STROGANOFF Slow-Braised Beef With Fresh Pasta And Cognac Sauce
CHICKEN MARSALA - Asparagus, Artichokes and Shitaki Mushrooms with Linguine Pasta
PENNE PRIMAVERA-Wild Mushrooms, Broccoli and Pesto
HAND-CUT SIRLOIN Aged 8 oz Certified Angus Beef With Choice Of Potato
PORK TENDERLOIN-Herb-Crusted with Lyonnaise Potatoes and Port Wine SyrupGRILLED VEGETABLE SANDWICH-Red Pepper, Zucchini, Yellow Squash, Portobella and Saga Bleu Cheese
HALF POUND EDDIE BURGER - American Cheese, and Crispy Fries
SEAFOOD
SHRIMP AND BAY SCALLOPS-Spicy Lobster Cream Sauce with Mushrooms and Parmesan
FILET of TILAPIA - Coriander-crusted, Honey-glazed carrots, Parsnip Potato Hash and Chipotle Beurre Blanc
MAHI MAHI-Asparagus and Wild Mushrooms, Roasted Red Pepper Coulis
AHI TUNA STEAK-Sesame-Crusted with Stir-Fry Asian Vegetables and Wasabi Vinaigrette
ROASTED SALMON - Herbed Risotto and Caper Lemon Cream Sauce
ALMOND BAKED WHITEFISH - Tart Cherry Wild Rice and Citrus Dill Butter
