| Lobster Bisque |
$8.00 - $5.00 |
|
| Chicken Corn Chowder |
$5.00 - $3.00 |
|
| Soup du Jour |
$5.00 - $3.00 |
|
| French Onion Soup |
$7.00 - $4.00 |
Baked with four cheese gratin |
| Grilled Asparagus & Hearts of Palm |
$8.50 |
Field greens tossed with honey dijon, roasted corn and dried cherries |
| Columbian Chopped |
$8.00 |
Iceberg lettuce, radicchio, spinach, bleu cheese crumbles, bacon, chopped eggs, olives, croutons, tossed in creamy lemon garlic house dressing and topped with onion straws |
| Tomato & Mozzarella Salad |
$8.00 |
Vine ripened, beefsteak tomatoes layered with fresh buffalo mozzarella, julienne of basil and served with balsamic vinaigrette |
| Jumbo Shrimp Cocktail |
$14.00 |
Served traditional style with spicy horseradish cocktail sauce and lemon |
| Saku Tuna |
$15.00 |
Thinly sliced rare hawaiian blackened ahi tuna served with rice wine infused cucumber salad garnish and drizzled with spicy mustard sauce |
| Escargot |
$14.00 |
Burgundy snails baked in garlic herb butter, served with french bread crostini |
| Char Broiled Oysters |
$15.00 |
Broiled blue point oysters topped with acme char butter, romano cheese and served with texas toast |
| Lobster Ravioli |
$17.00 |
Lump crab meat, prosciutto and sun-dried tomato ravioli, served with lobster brandy cream sauce and topped with parmesan |
| Lobster Vol au Vent |
$19.00 |
Lobster tail sauteed with tomatoes and leeks, served in light dill cream sauce, garnished with a lobster claw |
| New York Strip |
$42.00 |
Creek stone farms chefs table angus, broiled to perfection |
| Filet Mignon |
$39.00 |
Center cut creek stone farms chefs table angus, hand cut and broiled to perfection |
| Smoked Filet Mignon |
$40.00 |
Shagbark-hickory cold smoked, chestnut butter hand cut and broiled to perfection |
| Rib-Eye Steak |
$44.00 |
Creek stone farms chefs table angus, served with maître d' butter and broiled to perfection |
| New Zealand Rack of Lamb |
$54.00 |
Served with blackberry demi glaze |
| Steak Diane for Two |
$88.00 |
Tenderloin medallions sauteed with veal demi-glace, prepared tableside the traditional way |
| Pork Chop |
$26.00 |
Double bone, center cut pork chop, grilled and served smothered in onion-apple sauce |
| Chicken Scallopini Marsala |
$24.00 |
Thinly pounded chicken breast sauteed with dry marsala wine |
| Coq au Vin |
$24.00 |
Chicken breast sauteed with pearl onions, wild mushrooms and bacon, served with pinot noir reduction |
| Dover Sole |
$58.00 |
Traditional tableside preparation with caper meuniere butter |
| Veal Scallopini Saltimboca |
$38.00 |
Thinly sliced and pounded veal cutlets layered with sage and prosciutto, sauteed and served with madeira sauce |
| Veal Osso Bucco |
$38.00 |
Slowly braised veal shank served with merlot wine sauce |
| Chilean Sea Bass |
$38.00 |
Wrapped in prosciutto, baked and served over garlic roasted plum tomatoes and topped with banana curry butter |
| Jumbo Sea Scallops |
$38.00 |
Seared and served with spicy papaya sauce |
| Pacific Salmon |
$29.00 |
Brushed with honey dijon, topped with pecans, baked and served with melted butter |
