| Oysters Rockefeller |
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Oysters on the half shell topped with an apple wood smoked bacon & parmesan creamed spinach with a splash of Absenthe |
| Fried Calamari |
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Lighly dusted in a white pepper-garlic flour and served with zesty marinara |
| Roasted Marinara & Cheese |
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Bel Paese, Montrachet goat and Saga bleu cheeses blended and fired in a marinara sauce, served with garlic bread |
| Garlic Bread |
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Locally baked bread, olive oil, fresh pressed garlic, oregano, basil, thyme and Asiago Parmesan |
| Tuna Tartare |
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Sushi quality tuna, hand blended with capers, lemon, sea salt, soy sauce and just a pinch of wasabi |
| Oysters |
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Full or 1/2 dozen hand picked oysters on the half shell, bathed in a special vinaigrette |
| Shrimp Cocktail |
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Steamed and chilled, served with homemade cocktail sauce and lemon |
| Mussels |
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Prince Edward Island mussels, steamed with white wine, shallots, butter, garlic, herbs and a splash of Absenthe |
| Spinach Salad |
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Fresh baby spinach crowned with vine ripe tomatoes & red onions cranberry-cinnamon goat cheese, served with a warm, apple wood smoked bacon-raspberry vinaigrette |
| Grilled Caesar Salad |
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Our signature salad: grilled hearts of romaine lettuce, drizzled with Jordan's Caesar dressing, julienne oven roasted tomatoes, pignoli nuts, shaved slices of Asiago Parmesan |
| Mixed Green Salad |
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Mixed field greens with Red wine Dijon vinaigrette and herbs |
| Baby Iceberg Salad |
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A head of Iceberg lettuce with wedges of local tomato and a Roquefort blue cheese dressing |
| Fresh Mozzerella, Tomato & Basil |
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Heirloom Tomatoes, fresh mozzarella cheese, minced onions, roasted peppers, fresh basil and Balsamic vinaigrette |
| All steaks are fired in an infrared broiler at 1800 degrees giving a delicious |
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Char finish, and are served with steak frites. |
| We season our steaks |
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with garlic, sea salt & pepper. Steaks may also be ordered "Jordan's Style"- charred with extra course sea salt. |
| Ask about our Drambuie mushrooms |
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| Petite Filet Mignon |
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choice or prime cut |
| Filet Mignon |
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choice or prime cut |
| New York Strip |
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choice or prime cut |
| Porterhouse |
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USDA prime cut |
| Cowboy Steak |
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| Surf & Turf |
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Add a Jordan's crab cake or a bacon wrapped Maine lobster tail to any steak |
| Marinated Flank Steak |
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| Roasted Rack of New Zealand Lamb |
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With Yukon Gold hand-mashed potatoes and demi-glaze sauce |
| Free Range Chicken Breast |
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Roasted with fresh rosemary and white wine sauce |
| Steamed Salmon |
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With a splash of lemon |
| "Big Eye" Tuna Seared Rare |
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Placed on a spicy chili aioli with olives and garbanzo beans |
| Bacon Wrapped Maine Lobster |
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(Limited availability) |
| Broiled Jumbo Lump Crab Cakes |
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Lightly bound with Panko bread crumbs, seasonings and Imperial sauce |
| "Catch of the Day" Specials |
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| Seasonal Vegetable Plate |
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| Warm Roquefort & Demi Glaze |
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| Chef Prepared Cream Sauce |
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| Asparagus |
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(steamed or grilled) |
| Broccollini |
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(steamed) |
| Creamed spinach |
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(Truffle option) |
| Sauteed wild mushrooms |
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| Jasmine rice |
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| Baked potato |
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| Yukon Gold Hand Mashed potatoes |
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| Pommes Frites |
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| New York Cheesecake |
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| Jordan's Tiramisu |
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| Chocolate Pate |
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| Chocolate Martini |
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| Espresso Martini |
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| Gelato-Three flavor selection |
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| Creme Brulee |
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| Homemade Sorbet |
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| Melted Coconut Gelato |
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with Strawberries & Grand Marnier |
