| Crab Cakes |
$10.00 |
twin lump crab cakes set atop Asian slaw, with paprika oil and teriyaki plum reduction |
| Roasted Vegetable Ravioli |
$7.00 |
confetti pasta stuffed with roasted vegetables served with garlic white wine cream sauce and carrot oil |
| Crawfish Gratin |
$8.00 |
succulent crawfish tail meat served in a rich parmesan cream sauce served with grilled crostini |
| Escargot |
$7.00 |
sautéed with wild mushrooms, garlic, white wine, and fresh tarragon; topped with flaky pastry |
| Mushroom Tart |
$9.00 |
a blend of morel, shitake, cremini, and wood ear mushrooms in a rich savory cream sauce baked in a herb pastry shell served with chive beurre blanc |
| Shrimp Cocktail |
$9.00 |
iced jumbo shrimp served with cocktail sauce and fresh lemon |
| Soup du Jour |
$5.00 |
house made with the freshest ingredients |
| The East Room House Salad |
$7.00 |
slices of port poached pears with baked herbed goat cheese served with baby mixed greens tossed with a pear vinaigrette and toasted walnuts |
| Table Side Caesar |
$7.00 |
our version of the classic prepared tableside |
| The Wedge |
$7.00 |
a quarter of head lettuce topped with house made maytag blue cheese dressing, fresh tomato concasse, and shaved red onion |
| Strawberry Salad |
$6.00 |
baby greens tossed with our signature house made balsamic vinaigrette topped with sliced strawberries, sugared almonds, and a crispy parmesan tuille |
| Trio of Salads |
$7.00 |
a trio of salads; micro greens tossed with raspberry vinaigrette, burgundy carrot slaw with orange citrus vinaigrette, and lime marinated fruit salad, all accompanied by a teriyaki glaze, raspberry b |
| Filet Mignon |
$21.00 - $30.00 |
|
| Ribeye |
$39.00 |
|
| T-Bone |
$36.00 |
|
| Lamb Chops |
$28.00 |
chai currant marinated roast lamb chops served with creamed cranberry beans, braised fennel finished with a chai demi glace |
| Pork Chops |
$21.00 |
bone in center cut pork loin chops grilled with an apricot black pepper glaze set atop parsley orzo |
| Apple Braised Pork Shank |
$28.00 |
served with an apple rosemary demi glace and watercress risotto |
| Seafood Trio |
$32.00 |
fresh lobster, shrimp and scallops sautéed to perfection served with a saffron fumet, sliced radishes and micro greens |
| Stuffed Free Range Chicken |
$20.00 |
half of a semi-boneless free range chicken stuffed with Roma tomatoes, prosciutto, fresh mozzarella, basil and asparagus spears served with pesto cannellini beans and finished with a sherry thyme cre |
| Grilled Swordfish |
$26.00 |
grilled swordfish steak set atop five bean ragout and finished with macadamia nut vinaigrette, spicy onion marmalade and strawberry sauce |
| Lobster Tail |
$52.00 |
grilled lobster tail medallions seasoned with a six pepper spice served with drawn butter and English pea risotto |
| Seared Breast of Duck |
$26.00 |
seared breast of duck served with a duck and potato hash, sautéed baby bok choy and finished with a blackberry demi glace |
| Hazelnut Salmon |
$23.00 |
hazelnut encrusted salmon fillet served atop sauteed white onions and finished with a frangelico beurre blanc |
| Osso Bucco |
$41.00 |
16 oz whole veal shank braised in a veal demi glace served with saffron risotto |
| Chilean Sea Bass |
$23.00 |
encrusted with potato flour and seared to perfection in a spicy tomato sauce accompanied by green lip mussels, little neck clams and our house made fennel sausage |
| Risotto du Jour |
$7.00 |
|
| Blue Cheese au Gratin Potatoes |
$6.00 |
|
| Rustic Red Skin Mashed Potatoes |
$6.00 |
|
| Sauteed Spinach |
$5.00 |
|
