Dinner MenuPrinter-Friendly Version PDF
AppetizersWild Mushroom and Goat Cheese Bruschetta
topped with balsamic marinated tomatoes
served with pickled ginger slaw, wasabi coulis, and caramelized soy
New England style jumbo lump crab cakes served with Thai chili aioli
Baked Lobster Mac & Cheese
White cheddar with cavatappi noodles and Maine lobster,
topped with a romano, parmesan and Asiago blend and toasted bread crumbs.
Beef Tenderloin and Brie wrapped in a puffed pastry purse with
Baked French Onion
Baby Beet Salad with Bruleed Goat Cheese
Feta or bleu cheese crumbles are available for $2.00
Parmesan Peppercorn Ranch with goat cheese, Mango-Raspberry Vinaigrette,
Onion Walnut, Green & Black Olive, and Roasted Red Pepper with Asiago presented with
parmesan cheese, extra virgin olive oil, and a splash of balsamic vinegar.
The Black & Tan
Center cut choice beef tenderloin grilled to order, served atop an oven bronzed Gorgonzola
brochette topped with caramelized onions and surrounded by natural jus demi and a
chevre demi swirl served with garlic mashed potatoes and fresh vegetables.
6 oz. $35.00 8 oz. $38.00
Wine Pairing: Napa Cellars Cabernet
A 14oz certified angus beef Ribeye topped with maitre' de butter and crispy haystack
onions served with a wild rice blend or mashed potatoes and fresh vegetables.
Wine Pairing: Dreaming Tree Cabernet
Surf & Turf
An 8oz Australian cold water rock lobster tail poached in beurre monte and
a 6oz choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
Wine Pairing: La Crema Pinot Noir
Add a side of sautéed portabella mushrooms to your steak for an additional $6.00
8oz Sirloin smothered with a crab cream bechamel over sour cream
and chive potato risotto.
Grilled New Zealand rack of lamb with a chimichurri crowning
roasted parsnip and fingerling potatoes.
Chicken roulade stuffed with wild mushrooms, scallion pesto and Gruyere
cheese resting on fennel risotto complemented by lemon sage vinaigrette.
Pan seared salmon atop goat cheese polenta garnished with peach tarragon salsa.
Duck breast rubbed with rosemary and smoked paprika, over faro and
beluga lentil and topped with a jalapeno tapenade.
Grilled ahi tuna seasoned with a pickled ginger powder surrounding a fava bean, arugula
and bacon salad dressed with a toasted sesame sherry vinaigrette.
Glazed Kentucky bourbon BBQ pork tenderloin & belly garnished with a corn salsa
finished with cauliflower mashed.
Scallops blackened over dirty rice with a duet of sauces,
first a guava plantain puree and second mango coulis.
A Vegetarian Entrée is available upon request. Please ask your server for tonight’s selection.
Many of our menu items can be prepared to fit your special dietary needs.