This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
rev 1-20-08
APPETIZERS
LOBSTER BISQUE 15 S
Maine Lobster, Crisp Red Pepper Ravioli
BIBB LETTUCE SALAD 16
Marinated Vegetables, Smoked Bacon,
Tomatoes, Stilton Cheese Vinaigrette
VINE RIPENED TOMATOES AND RED ONION 15
Sliced Cucumber, Sweet Basil, Tomato Water Vinaigrette
CLAMS CASINO 15
Crisp Smoked Bacon and Herb Butter
JUMBO SHRIMP COCKTAIL 20
Homemade Cocktail Sauce and Cucumber Sauce
JUMBO SEA SCALLOPS 16
Edamame Succotash, Corn Broth and Black Truffle Butter
CAESAR SALAD 12
Hearts of Romaine, Paprika Croutons and Shaved Parmesan
MIXED BABY GREENS 10
Parmesan Crisp, Sliced Tomato and Sherry Vinaigrette
TABLE SHARE APPETIZERS
WARM GARLIC BREAD WITH GORGONZOLA FONDU
SEAFOOD PLATEAU 48 / 92
Sauces to Compliment
ENTREES
SESAME CRUSTED YELLOW FIN TUNA 34
Green Peppercorn Sauce and Steamed Vegetable Roll
PAN SEARED SALMON 32
Artichokes, Pancetta, Fingerling Potatoes and Basil Sauce
MAINE LOBSTER LINGUINE 33
Lemon-Cream and Lobster Bordelaise
OVEN CRISPED ORGANIC CHICKEN BREAST 29
Garlic-Herb Fries or Fried Onions
BROILER
NEW YORK STRIP
16 oz. 48
20 oz. 58
22OZ. “BONE-IN” RIB EYE 47
FILET MIGNON
10 oz 44
14 oz. 48
CLASSIC CHATEAUBRIAND
46 PER PERSON
Maitre d’Hotel Butter
VEAL T-BONE 39
Roasted Pepper and Parsley Salad
COLORADO LAMB RACK 43
Dijon Bread Crumb Crusted and White Bean Stew
MAINE LOBSTER M/P
Broiled or Steamed
Home Made Sauces
Bordelaise, Stilton Cheese, Sweet Chili, Béarnaise
AVAILABLE ON REQUEST.
SIDES
FRIED ONIONS 9
CRISP GOOSE FAT POTATOES 11
BLACK TRUFFLE CREAMED SPINACH 12
WHIPPED POTATO PURÉE 8
GARLIC – HERB FRENCH FRIES 9
SAUTÉED WILD MUSHROOMS 12
STEAMED BROCCOLI 9
POTATOES ROMANOFF 11
CREAMED CORN WITH PANCETTA 10
SAUTÉED GREEN BEANS WITH GARLIC 10
BAKED POTATO 9
Smoked Bacon, Cheddar Cheese, Chives and Sour Cream
Dinner 2007
Executive Chef : John Schenk
Chef de Cuisine : John Regan
18% GRATUITY ADDED TO PARTIES OF SEVEN OR MORE
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