| Flatbread Pizza |
$5.00 |
Duck confit, brie and Asiago cheese and red onion marmalade |
| Chorizo Stuffed Shrimp |
$6.00 |
Two jumbo shrimp stuffed with chorizo and served with cilantro salsa |
| Blue Crab Cake |
$6.00 |
With Picante Mayonnaise |
| Watercress Salad |
$4.00 |
Watercress and baby greens with roasted shallot vinaigrette and toasted pine nuts |
| Assignments Caesar Salad |
$4.00 |
|
| Lobster Corn Chowder |
$4.00 |
|
| Linguini alla Pescatora |
$17.00 |
Scallops, blue crabmeat, black mussels, shrimp and salmon sautéed in puttanesca sauce |
| Veal Scaloppini |
$18.00 |
Sautéed veal layered with Parma ham and fontina cheese over pasta tossed with tomato basil sauce with vegetable du jour |
| Grilled Swordfish |
$19.00 |
Swordfish steak with sun dried tomato, pine nut butter served with gorgonzola polenta and vegetable du jour |
| Grilled Duck Breast |
$19.00 |
Asian marinated duck breast served over mango, port wine reduction, grit souffle and vegetable du jour |
| Rack of Lamb |
$19.00 |
Dijon coated lamb chops with mint pesto, roasted Yukon Gold potatoes and vegetables du jour |
| Medallions of Venison |
$19.00 |
Southwestern rubbed venison medallions served with dried fruit black quinoa and vegetable du jour |
| Steak Dianne |
$19.00 |
Beef Medallions with a Mushroom Brandy Cream Sauce with roasted Yukon Gold Potatoes and Vegetable du jour |
