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  Dinner Menu Lunch Menu 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 PAN-ROASTED LAMB CHOPS-Collard Greens and Olive Jus CHICKEN MARSALA - Asparagus, Artichokes and Shitaki Mushrooms with Linguine Pasta PORK PORTERHOUSE-16oz with Maple/Coarse Mustard Sauce and Sweet Potatoes PORK TENDERLOIN-Herb-Crusted with Lyonnaise Potatoes and Port Wine Syrup GRILLED VEGETABLE SANDWICH-Red Pepper, Zucchini, Yellow Squash, Portobella and Saga Bleu Cheese HALF POUND EDDIE BURGER - American Cheese, and Crispy Fries SEAFOOD SEA SCALLOPS-Sauteed and Served with Black Truffle Cream and Asparagus Risotto 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 SAUTEED HALIBUT-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 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) |
