DINNER MENU
APPETIZERS
Crab Cakes
Jumbo Lump Maryland Crab Cake served over Chef's Signature Champagne Sauce
Escargots de Bourgogne
Snails Baked in Garlic Butter
Saumon Fume
Smoked Scotish Salmon served with Capers and Diced Onions
Grilled Jumbo Shrimp
Over a Mango Salsa Dressing
Tuna Tartare
Ahi Tuna Drizzled with a Spicy Asian Dressing
Asian Roll
Asian Summer Roll with Pork, Fresh Mint, Cilantro, Carrots with a Peanut Dressing
Ravioli De Langouste
Lobster Filled Raviolis with A Lobster Sherry Sauce
Charcuterie Platter
An Assortment of Imported Charcuterie Selections
SOUPS & SALADS
Bisque de Homard
Lobster Bisque with Cognac
French Onion Soup
Traditional French Onion Soup
Soupe du Jour
Soup of the Day
Ceasar Salad
Baby Mixed Greens tossed in a Citrus Vinaigrette
Tomato Mozzarella with Basil Vinaigrette
Arugula With Shaved Parmesan
Pasta
Shrimp Scampi
Jumbo Shrimp Sautéed with Butter, Garlic & Lemon Over Linguini
Pasta Primavera
Artichoke Hearts,Tomatoes, Broccoli, Mushrooms, and Olives sautéed with Garlic and Olive Oil and served over Linguini
Entrées
Filet Mignon Perigourdine
8 oz. Black Angus Filet with a Black Truffle Sauce
Entrecote Bearnaise
14 oz. Black Angus N.Y. Strip served with Bearnaise Sauce
Carre D'Agneau
Roasted Herb Crusted Rack of Lamb with a Port Wine Lamb Reduction
Canard Aux Cerises
Roasted Boneless Breast of Duck Over a Wild Cherry Sauce
Chicken Piccata
Lightly Breaded Chicken Breast in Lemon Butter, Capers & Parsley
Seafood Thermidor
Jumbo Shrimp, Bay Scallops, Calamari, Salmon Flambe with Brandy prepared with a Light Cream Veloute
Scallops Provencal
Jumbo Sea Scallops served over Saffron Risotto with Tomato, Capers & Black Nicoise Olives
Ahi Tuna
Sesame Seeds Encrusted Ahi Tuna With Asian Dressing
Salmon
Filet of Wild Caught Atlantic Salmon Topped With a Champagne Dill Sauce