| Red Circle Inn Seafood Sampler |
$13.00 |
Gulf shrimp, crab claws and fresh oysters with cocktail, remoulade and au poiverd sauces |
| Country Style Pates |
$10.00 |
Chef made fresh boar and duck with cranberry or orange relish and toasted baguettes. |
| Gulf Shrimp Cocktail |
$13.00 |
Six jumbo shrimp with cocktail sauce and lemon. |
| Escargots en Fillo |
$10.00 |
Sauteed with spinach, basil, diced tomato and champagne sauce flavored with pernod. Served in a fillo flower. |
| Crab Cakes |
$13.00 |
Three nested cakes atop assorted greens with remoulade and mustard sauces |
| Sauteed Veal Sweetbreads Portofino |
$12.00 |
Floured and sauteed with portabello mushrooms, capers and port wine with angel hair pasta. |
| Crab & Artichoke Dip |
$11.00 |
Blue crab, artichoke hearts and a rich sauce flavored with chef jim's special cheeses, toasted pita chips. |
| Petite Steer Tenderloine Bourdure |
$14.00 |
Center cut petite fillet served with red wine sauce on the side of herb whipped potato. |
| Volau Vent of Beef |
$12.00 |
Tender pieces of beef simmered in a merlot gorgonzola sauce, served in a puff pastry with harvest vegetables |
| Sea Scallop Rumakis |
$12.00 |
Six panko breaded and bacon wrapped scallops served with cocktail sauce. |
| Escargot En Fillo |
$10.00 |
Sauteed with spinach, basil, diced tomato and champagne sauce flavored with perno, served in a fillo flower |
| Steamed Fresh Mussels Poulette |
$10.00 - $18.00 |
Served in a white wine, shallot cream flavored with ginger and curry, toasted baquettes. |
| Choucroute |
$11.00 |
Andouille, bratwurst and kielbasa simmered in fresh kraut, bacon and alsatian wine with a side of grainey mustard |
| Striploin Sliders (3) |
$11.00 |
Grilled medium rare to medium and topped with caramelized onions on baguettes with wine dipping sauce on the side and cottage fried potatoes |
| Striploin Sliders (6) |
$19.00 |
Grilled medium rare to medium and topped with caramelized onions on baguettes with wine dipping sauce on the side and cottage fried potatoes |
| Veal Sweetbreads Portofino |
$12.00 |
Floured and sauteed with portabello mushrooms capers and port wine with angel hair pasta |
| Crab Cakes |
$13.00 |
Three sauteed cakes atop assorted greens with remoulade and mustard sauces. |
| Chilled Seafood Combo |
$13.00 |
Two each - gulf shrimp, crab claws and fresh oysters with cocktail, remoulade and au poivre sauces |
| Country Style Pates |
$10.00 |
Chef made fresh boar and duck with cranberry/orange relish and toasted baguettes |
| Gulf Shrimp Cocktail |
$13.00 - $24.00 |
Jumbo chilled shrimp with cocktail sauce and lemon. |
| Caesar Salad |
$6.00 |
|
| Spinach Salad |
$6.00 |
|
| Red Circle Salad |
$6.50 |
|
| Shrimp and Bourbon Bisque |
$6.00 |
|
| Three Onion Soup Au Gratin |
$6.00 |
|
| Soup Du Jour |
$4.00 |
|
| Gulf Shrimp and Sea Scallops Pepper Vodka Sauce |
$27.00 |
Sauteed with asparagus, yellow squash, tomatoes and mushrooms and served in a fillo cup. |
| Broiled Lobster Tail Chinoise (3/4lb) |
$65.00 |
Tail broiled and served with stir fry oriental vegetables. |
| Pecan Crusted Fresh St. Peterfish |
$23.00 |
Gently sauteed and placed atop an amaretto sauce. |
| Fresh Salmon Steak Florentine |
$25.00 |
Poached and served atop a bed of spinach and champagne sauce. |
| De Jonghe |
$11.00 - $19.00 |
Baked with a garlic herb butter and breadcrumbs |
| Casino |
$11.00 - $19.00 |
Baked with an herb butter flavored with red and green peppers |
| Half Shell |
$10.00 - $17.00 |
Served with cocktail sauce, au poivre and lemon |
| Black Angus T-Bone Steak |
$38.00 |
|
| New York Strip Steak |
$32.00 |
|
| Fillet Mignon |
$33.00 |
|
| Prime Veal Rib Chops |
$35.00 |
|
| Buttered Mushrooms Saute |
$5.00 |
|
| Osso Bucco Jardiniere |
$34.00 |
Slow cooked veal shank simmered with tomatoes, mushrooms and scallions served with harvest vegetables. |
| Rack of Lamb Provencale |
$36.00 |
Dusted with herbs de provence, rolled in mustard then bread crumbs and baked to order. |
| Walnut Crusted Chicken Fermiere |
$24.00 |
Chicken breast lightly breaded and filled with walnuts, ham and mushrooms all atop a chive sauce. |
| Beef Wellington Perigourdine |
$34.00 |
Prime tenderloin baked in puff pastry with a mushroom duxelle and brandy cream truffle sauce. |
| Scaloppini of Veal Forestiere |
$33.00 |
Prime medallions sauteed and served with a morelles and chanterelles mushroom sauce. |
| Calves Liver Steak Madagascar |
$23.00 |
Sliced fresh and sauteed, served atop a green peppercorn sauce. |
| Loin of Elk Rossini |
$34.00 |
Sauteed and topped with foie gras, artichoke and brandy cream truffle sauce. |
| Sauteed Twin Pork Chops Marsalla |
$23.00 |
Sauteed lean prime rib of pork served with mushroom marsalla wine sauce. |
| Roast Half Duckling Montmorrency |
$25.00 |
Roasted crisp and tender, served with a wild black cherry sauce. |
