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  Dinner Menu Lunch Menu APPETIZERS OCEAN MARTINI--Shrimp, Crab, Lobster, Scallops, Oysters, Mussels with Seafood Salads and Dipping Sauces SHRIMP DE JONGHE--Garlic butter and herbed bread crumbs STEWED ESCARGOTS - Garlic, Shallots and Cabernet Reduction in Puff Pastry SEARED TENDERLOIN--sesame-crusted beef napoleon, sweet soy and napa slaw LUMP CRAB CAKE - Roasted tomato coulis and chipotle remoulade BLACK AND BLUE AHI-sliced with warm corn relish and ancho oil GRIDDLED BRIE - Natural Cream and Bleu Brie, Sweet Onion Compote JUMBO LUMP CRAB COCKTAIL--Creamy Tarragon and Mustard Sauce APPLEWOOD SMOKED DUCK BREAST-Sliced with blueberry compote and carmelized onion tart STEAKS - PREMIUM MIDWESTERN BEEF KOBE FLANK STEAK-- 10oz Sliced with Roasted Shallot Vinaigrette and Potatoes Anna with Roasted Red Pepper Jam NEW YORK STRIP - 16 oz. served with Onion Ring and Choice of Potato PORTERHOUSE - 28 oz. Served with Onion Ring and Choice of Potato PRIME SIRLOIN - 12 oz. Blackened with Bleu Cheese Butter,Onion Ring and Choice of Potato RIB STEAK - 22 oz. Served with Onion Ring and Choice of Potato FILET MIGNON - 6, 8 or 12 oz. Served with Onion Ring and Choice of Potato NEW YORK STRIP AU POIVRE--Served with Choice of Potato and Cognac Green Peppercorn Sauce CHOPS AND POULTRY ROAST MOULARD DUCKLING - Cherry Pecan Wild Rice, Marmalade Glaze RACK OF LAMB - Dijon Herb Crust, Grilled Vegetables and Natural Lamb Sauce VEAL CHOP- Arugula, Tomatoes, Pinenuts and Truffle Oil PORK PORTERHOUSE - Sweet Potatoes, Cippolini Onions and Maple Mustard Sauce SEAFOOD PLANKED WILD SALMON - White Cheddar Risotto and Dill Caper Butter SAUTEED SEA SCALLOPS - Portobella Risotto, Saffron Cream and Asparagus SEARED AHI TUNA - Bok Choy, Shiitake, Carrots and Wasabi Vinaigrette SAUTEED FRESH HALIBUT FILET - Asparagus and Wild Mushrooms, Roasted Red Pepper Coulis COCONUT GULF SHRIMP-Ginger Plum Sauce and Jasmine Rice LOBSTER THERMIDOR - Lobster Meat in Creamy Bechamel Hollandaise SALADS MIXED GREENS AND BEEFSTEAK TOMATOES--Aged Balsamic, Herbed Panko and Stravecchio Parmesan ICEBERG WEDGES-Hook's Bleu Cheese or Thousand Island Dressing CAESAR SALAD - Traditional Style FRESH SPINACH SALAD-with warm bacon-shallot vinaigrette, aged cheddar, red onion and spicy walnuts SOUPS BAKED BURGUNDY ONION SOUP SHELLFISH BISQUE - Shrimp, Lobster and Scallops SIDES
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