| Lightly Breaded Asparagus |
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Pan-seared and dressed with bianca sauce |
| Sea Scallops |
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Marinated with raspberry and chipotle, grilled and served with fresh mango pico de gallo |
| Gulf Shrimp |
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Wrapped with prosciutto and fontina cheese in white wine lemon tomato basil sauce |
| Crab Cake |
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Dressed with a roasted sweet corn and cilantro cream sauce |
| Scottish Smoked Salmon |
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With cucumber relish, peppered caper sauce & fresh dill |
| Marinated Lump Crab Meat |
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Tomato slices and avocado lightly dressed in a horseradish sauce atop baby field greens |
| Creamy Caesar Salad |
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| Lexington House Salad |
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With baby greens, tomatoes, cucumbers |
| Baby Field Greens |
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With green apple, camembert cheese and candied walnuts dressed with a raspberry vinaigrette |
| Baby Spinach |
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With honey roasted walnuts, blue cheese, egg, red onion and bacon drizzled with pomegranate citrus vinaigrette buffalo mozzarella vine-ripened tomatoes and fresh basil drizzled with balsamic vinaigre |
| Lexington Soup of the Day |
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| Chicken Pierno |
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Sauteed in wine with sun-dried tomatoes and capers |
| Chicken Lexington |
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Stuffed with spinach, mushrooms, artichokes and sun-dried tomatoes with a shallot and marsala sauce |
| Snapper Evangeline |
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Sauteed snapper with artichoke hearts and dressed in a lemon white wine sauce with capers |
| Broiled Snapper |
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Topped with crab meat, finished with a rich wild mushroom, green onion and dry vermouth oyster sauce |
| Chilean Sea Bass |
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Served with a white wine and lemon saffron sauce |
| Veal Piccata or Marsala |
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Tender veal lightly breaded and sauteed with white wine, capers & mustard |
| Grilled Pork Chop |
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Marinated and grilled to your specifications with toasted pecans and a rich cherry demi-glace |
| Beef Tenderloin |
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Grilled to perfection served with sauteed mushrooms in a creamy gorgonzola port |
| Rack of Lamb |
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Roasted to your specifications and served with a rich burgundy demi-glace |
