STARTERS
Choose one selection from each of our four delicious courses.
The price for all four courses is reflected in the entrée price. Prices do not reflect 6% sales tax or 20% gratuity
SEARED SCALLOPS
Soy/honey glaze, tobiko caviar, steamed basmati rice
OYSTERS ON THE HALF SHELL
House mignonette, cocktail sauce
CHICKEN CROQUETTES
Spicy honey mustard veloute
LOBSTER BISQUE
Classic creamy lobster broth, poached lobster
LAMB LOLLIPOP
Harissa marinated, tzatziki, toasted chick peas, spinach
CRAB CAKE
Jumbo lump crab served with a champagne/saffron aioli
BEEF SHORT RIB RAGOUT
Over pappardelle pasta, shaved grana padano
SHRIMP AND CRAB COCKTAIL
Poached shrimp, jumbo lump crab, house cocktail sauce
SALADS
GARDEN
Mixed greens, grape tomatoes, red onions, English cucumbers and croutons – dressing of your choice
Available dressings include: balsamic vinaigrette, ranch, green goddess, parmesan peppercorn, orange cognac, caesar, and bleu cheese
ORANGE COGNAC
Mixed greens, dried cranberries, gorgonzola cheese, and candied walnuts. Topped with our famous orange cognac dressing
CAESAR
Crisp romaine tossed in our Caesar dressing and topped with croutons and grated asiago cheese
ABT
Mixed greens, artichokes, oven roasted tomatoes, asiago cheese and bacon. Finished with parmesan peppercorn dressing and balsamic reduction drizzle. Topped with house crostini
ENTRÉES
CRAB CAKES
Jumbo lump crab cakes, finished with a saffron/champagne aioli. Served with jasmine rice pilaf and vegetables ~ 72
AIRLINE CHICKEN
Creamy tuscany sauce, sauteed spinach, oven roasted tomatoes over pappardelle pasta ~ 63
SURF AND TURF
8 oz. filet mignon, paired with a 5 oz. lobster tail, finished with demi glace and served with Yukon Gold smashed potatoes and vegetables ~ 88
16 oz. RIBEYE
Grilled 16 oz., bone in, cowboy crust, chipolte demi glace, Yukon Gold smashed potatoes and vegetables ~ 85
LOUP CAJOU CHILEAN SEA BASS
Soy/cashew, golden raisin jam, browned butter, hearts of palm, jasmine rice and vegetables ~ 80
CHATEAUBRIAND
Roasted beef tenderloin finished with a wild mushroom demi glace, served with goat cheese mashed potatoes and vegetables ~ 81
AUSTRALIAN LAMB RACK
Pine nut, herb and panko encrusted with a syrah/rosemary demi glace served with goat cheese scalloped potatoes and vegetables ~ 85
TRUFFLE MUSHROOM RISOTTO
Wild mushroom risotto, roasted eggplant, finished with an asiago cheese crisp and charred tomato coulis ~ 58
SEARED SCALLOPS
Pan seared U10 scallops with a pistachio/lemon gremolata, blood orange beurre blanc, goat cheese/chive risotto and vegetables ~ 87
DUCK BREAST
Cajun, blackened with an orange and sweet vidalia onion marmalade, Yukon Gold smashed potatoes and vegetables ~ 67
*Eating raw or undercooked meats, eggs and seafood increases the risk of food-borne illness
DESSERTS