New winter menu

Dinner Menu
updated 1/13/03

Seared Tuna $12
Sushi-grade tuna seared and served rare with ginger sun-dried tomato coulis,
wasabi, and, sesame wasabi vinaigrette

Crab Cakes $12
Two delicately blended lump crab cakes, pan-seared and served with citrus salsa,
red curry aioli and black bean Serrano pepper sauce

Venison Egg Rolls $9
Two egg rolls filled with smoked venison, fresh vegetables and herbs
served with spicy whole grain mustard whisky sauce

Warm Avocado Shrimp Basket $10
Basket of fried plantains with avocado ratatouille, topped with warm gulf shrimp
and drizzled with a mango pancetta sauce

Australian Lamb Chops $10
Three dry rubbed grilled lamb chops with sweet potato chips and
blood orange barbecue sauce

Trifecta Taster $16
One smoked venison roll with spicy whole grain mustard whisky sauce, one crab cake with black bean serrano pepper sauce and one dry rubbed grilled lamb chop with blood orange barbeque sauce

Crabmeat St. Jacques $10
Sautéed lump crabmeat with white wine cream sauce, fresh herbs and cheese,
topped with breadcrumbs and baked until golden brown.

Fried Calamari $9
Delicately seasoned calamari fried and served with a trio of dipping sauces.
Remoulade sauce, chipotle ginger soy sauce and sweet spicy sauce

Sourdough Duck Stack $9
Marinated grilled Muscovy duck breast thinly sliced and stacked with caramelized apple wood bacon, smoked cheddar, lettuce and tomato with a champagne dijonaisse on sourdough bread


Equestria Salad $ 6
Mesclun mixed greens with mandarin oranges, pine nuts, bacon and blood orange vinaigrette

Gathered Green Salad $ 5
Mixed greens, cucumbers and Roma tomatoes with your choice of dressing

Portobello Salad Stack $ 7
Marinated roasted Portobello with wilted spinach, feta cheese, Bermuda onions,
roasted peppers and a bacon herb vinaigrette

Caesar Salad $ 8
Romaine lettuce tossed in Caesar dressing with Parmesan cheese and garlic wafers

Tuscan Salad $8
Vine Ripe Tomatoes, fresh mozzarella cheese, marinated asparagus, caramelized onions on a bed of green leaf lettuce with basil balsamic vinaigrette

Wild Mushroom Goat Cheese Tart $ 7
Warm tart on a bed of peppered arugula with white balsamic vinaigrette

Soup du Jour $6


Tuna au Poivre $28
Black pepper rubbed Ahi tuna wrapped in Yukon potato slices and seared until golden brown.
Served on a bed of ratatouille and topped with fruit salsa

East Coast Grouper $28
Pan seared grouper with an accompanying green onion polenta egg roll
and white bean and bacon confit

Norwegian Salmon $20
Grilled salmon topped with lemon chive butter, with Peruvian potatoes, sautéed arugula and golden beef steak tomato coulis

Portofino Fettuccini $25
Shrimp, Lobster, and Italian Sausage, fresh herbs tossed in a cream sauce with fettuccini

Veal Chop $28
Pistachio encrusted grilled veal chop with carrot infused russet potatoes and Pinot sauce

Big Island Sea Bass $28
Pan-seared Chilean Sea bass brushed with macadamia nut pesto, served on a bed of spaghetti squash risotto with wilted spinach and beurre rouge

Chicken Saltimbocca $20
Boneless skinless chicken breast wrapped with Prosciutto, lightly pan fried and served with julienne Portobello mushroom lemon caper sauce

Australian Lamb $34
Full rack of herb-encrusted lamb chops with Parmesan smoked bacon gratin of potatoes and cherry Kajafa demi-glace

Pork Tenderloin $22
Apple blossom rubbed pork tenderloin medallions with caramelized apples, brown sugar sweet potatoes and cider pecan sauce

*The chef will gladly accommodate any dietary restrictions or special requests when possible*

**Fresh Maine Lobsters – Market Price by pound
Served with drawn butter, rice pilaf and vegetables

We proudly serve Prime Beef
Served with Potatoes and Vegetables

7-ounce Petite Filet Mignon $24
10-ounce Filet Mignon $28
16 -ounce New York Strip $ 28
with your choice of
Green Peppercorn Demi Glace or Cracked Pepper Mornay Sauce

Additional Accompaniments

4-ounce Lobster Tail $12 5 Shrimp Skewer $10
Oscar – Crabmeat, asparagus and Béarnaise Sauce $10

Béarnaise Sauce $3 Asparagus with Hollandaise $6

We do not guarantee the quality of steaks cooked at medium well to well done

20% gratuity will be added to Parties of 5 or more Split plate Charge $6

Specialty Desserts
Pre-selection required, please allow 20 minutes for service

Souffles $10
Chocolate Souffle or Grand Marnier soufflé with Crème Anglaise

Table Side Flambé Desserts for Two
Bananas Foster Cherries Jubilee

Executive Chef /Managing Partner: Valerie Morris
Chef de Cuisine: Kevin Rains
Manager : Troy Norwood
Sous Chef : Drury Bagwell