| Dining
Hours: Monday – Saturday 5:00pm
– 10:30pm |
Appetizers |
| Soup du Jour. |
$6 |
| Crab and Lobster Bisque |
$9 |
| Lump Crab Cake with Tarragon Mustard
and Caper Sauce |
$13 |
| Duo of Pastrami Smoked Salmon and Smoked Trout, Drizzled with Extra Virgin Olive Oil and Cracked Peppercorns, Served with Horseradish, Dill-Caper Sauce and Crostini |
$13 |
| Lightly Seared Ahi Tuna, Served Over Thinly Sliced Cucumbers, Finished with an Orange-Ponzu Reduction and Garnished with Fresh Cilantro |
$13 |
| Portobello Mushroom Topped with Lobster, Shrimp and Marinated Artichoke Hearts, Finished with Béarnaise Sauce |
$15 |
| Calamari Lightly Encrusted with Cornmeal, Served Over Arugula, Finished with Green Scallion and Dill Aioli |
$9 |
| New England Style Chilled Crab and Lobster Tossed in Lemon Crème Fraiche |
$13 |
| Pan Seared Colossal Scallops with Pear and Sun Dried Cherry Relish, Finished with Gorgonzola Cheese and Port Wine Reduction |
$11 |
| Prince Edward Island Mussels – a Wine Cellar Specialty – Served in White Wine and Vermouth Broth with Shallots, Garlic, Smoked Bacon, Fennel and Thinly Sliced Granny Smith Apples, Served with Grilled Crusty Garlic Bread |
$11 |
| Steak Tartare Served with Capers, Red Onion, Dijon Mustard and Crostini |
$14 |
Sautéed Escargot Served in a Creamy Garlic and Saffron Sauce with Grilled Ciabatta Crostini
|
$10 |
Asparagus Encrusted with Seasoned Breadcrumbs, Deep Fried and Topped with Lump Crab Meat and Béarnaise
|
$12 |
House Made Flatbread - Topped with Sun Dried Tomato and Roasted Red Pepper Puree, Baby Bello Mushrooms, Artichoke Hearts, Kalamata Olives, Garlic and Parmesan Cheese - Smoked Bacon on Request
|
$11 |
| *18% Gratuity Added
to Parties of Five or More |
 |
SALADS AND ACCOMPANIMENTS |
| Spring Mix Sprinkled
with Walnuts and Feta Cheese, Dressed with Strawberry
Vinaigrette |
$7 |
| Caesar Salad for Two – Prepared
Tableside. |
$15 |
Bibb Lettuce and Spring Mix with
Fresh Berries and
Pecan Crusted Warm Goat Cheese, Vanilla Bean-Champagne
Vinaigrette
|
$15 |
| Vine Ripe Yellow Tomatoes and Fresh Mozzarella Cheese with Fire Roasted Red Peppers and Toasted Pine Nuts, Finished with Fresh Basil Infused Balsamic Vinaigrette |
$9 |
Baby Spinach Tossed with Applewood Smoked Bacon, Onion, Red Pepper and Hard Cooked Egg, Finished with Bleu Cheese Dressing
|
$9 |
| Sautéed Garlic Spinach |
$5 |
| Grilled Jumbo Asparagus. |
$6 |
| *18% Gratuity Added
to Parties of Five or More |
|
Entrees |
| Shrimp, Scallops, Prince Edward Island Mussels and Calamari Sautéed with Tomatoes, Baby Spinach, Olive Oil and Garlic, Served Over Linguini
|
$25
|
| Shrimp and Garlic - Black Peppercorn Ravioli Served in Fresh Cilantro Broth |
$20 |
Fried Lobster Tail Atop Wild Mushroom and Red Pepper Risotto, Served with Vanilla Bean and Frangelico Cream Sauce
|
$38 |
Almond Encrusted Grouper Finished with an Orange Amaretto Sauce, Served with Rice Pilaf and Vegetable du Jour
|
$29 |
| Salmon Marinated and Seared, Served Over Jicama and Cucumber Slaw with Citrus Vinaigrette, Finished with Lemon and Dill Yogurt Sauce |
$23 |
| White and Black Sesame Seared Yellowfin Tuna Served Over Bok Choy and Napa Cabbage Tossed in Wasabi Vinaigrette, Finished with an Orange Ponzu Reduction |
$26 |
Breast of Chicken Stuffed with Prosciutto, Asparagus and Mozzarella Cheese, Lightly Breaded and Deep Fried, Finished with Roasted Red Pepper and Garlic Cream Sauce |
$21 |
Broiled or Fried Lobster Tail and Grilled Filet Mignon, Served with Béarnaise Sauce, Potato and Vegetable du Jour
With 6 Ounce Filet
With 9 Ounce Filet
|
$57
$65
|
| Steak Diane for Two, Classically Prepared with Shallots, Mushrooms, Madeira, Demi-Glaze and Flamed with Brandy, Served with Potato and Vegetable du Jour Prepared Tableside – Limited to Diane for Four Per Table |
$74 |
Spiced Rum Glazed 9 Ounce Filet Mignon, Grilled, Topped with Crispy Onion Straws and Served with Dauphinoise Potatoes and Vegetable du Jour
|
$34 |
Grilled 6 Ounce Petite Filet Mignon, Finished with Béarnaise Sauce, Served with Potato and Vegetable du Jour
|
$26 |
Grilled Certified Angus 14 Ounce New York Strip Steak, Topped with Caramelized Shallot and Roasted Garlic Compound Butter, Served with Potato and Vegetable du Jour
|
$36 |
Soy and Red Chili Marinated New Zealand Rack of Lamb, Finished with Fresh Mint and Cilantro Emulsion, Served with Potato and Vegetable du Jour
|
$39 |
Chef de Cuisine: Jeffrey M. Warne |
Sous Chefs: Jonathan E. Keeley, Debra E. Hines |
| *18% Gratuity Added
to Parties of Five or More |
|
DESSERTS |
|
| Bananas Foster for Two –
Prepared Tableside |
$15 |
Crème
Brulee |
$7 |
| Cheesecake du Jour |
$6 |
| Bailey’s Irish Crème
Chocolate Mousse Pie |
$6 |
| Key Lime Pie |
$6 |
| Chocolate Truffle Torte with Chambord
Sauce |
$6 |
| Caramel Flan with Fresh Berries |
$6 |
| *18% Gratuity Added
to Parties of Five or More |
|
