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Menu is a Sample Menu only – Menu Changes Weekly
FIRST COARSE APPETIZERS
| Clams Casino |
Baked with Herb Butter, Peppers, Shallots, & Bacon |
| Eggplant Rollatini Parmigiana |
Filled with Ricotta and Parmesan Cheese |
| Mussels |
Prince Edwards Mussels sauteed in a light plum tomato sauce with olive oil, garlic, white wine and fresh basil |
| Sashimi Tuna |
Yellow Fin Tuna en crusted with Black and White Sesame seeds served with marinated seaweed, wasabi, avocado and ginger soy sauce |
| Marinated Seafood Salad |
A combination of shrimp, scallops, calamari, and jumbo lump crabmeat marinated in extra virgin olive oil and fresh herbs. |
| Fresh Mozzarella |
Layered with proscuitto, vine ripe tomatoes and peppers balsamic dressing |
| Caesar Salad |
Romaine lettuce tossed with croutons and the classing dressing prepared with olive oil, parmesan cheese, and anchovies. |
| Boston Bibb Salad |
Boston Bibb lettuce with gorgonzola cheese, toasted pignoli nuts, tomatoes, and mushrooms tossed with a balsamic vinaigrette |
| Lobster Bisque |
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PRIX FIXE 25 DOLLARS ENTREES
| Chicken Pailliard |
Grilled Breast of Chicken served over Boston Bibb Lettuce with Roasted Peppers, Goat Cheese and Portabella Mushroom with Fresh Tomato Basil Vinaigrette |
| Baked Filet of Atlantic Salmon |
Horseradish encrusted salmon served with a Dijon Mustard Sauce |
| Veal Milanese |
Breaded Veal Cutlet Topped with Fresh Mozzarella, Aragula and Tomato Salad with red Onion and Balsamic Dressing. |
| Chicken Francese |
Breast of Chicken dipped in Flour and Egg, Sauteed in Lemon, Butter and White Wine |
| Veal Francese |
Veal lightly dipped in flour and egg and then sauteed in lemon, butter and white wine, |
| Ravioli of the Day |
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| Baked Filet of Tilapia Oreganata |
Topped with Herbed Bread Crumbs glazed with Chardonnay Baurre Blanc Sauce |
PRIX FIXE 30 DOLLARS ENTREES
| Bouillabaisse |
A medley of fresh seafood and shellfish simmered in a mild, savory seafood broth with a hind of pernod and fresh vegetables. |
| Filet of Grouper |
Stuffed with crab imperial and finished with a chardonnay buerre blanc |
| Macadamia Mahi Mahi |
Filet encrusted with macadamia nuts over braised leeks with Chardonnay Buerre Blanc Sauce |
| Seafood Risotto |
A combination of lobster, shrimp and scallops sauteed with asparagus and fresh tomatoes-served in a wild mushroom risotto. |
| Jumbo Lump Crab Meat |
Sauteed with asparagus and Shiitake mushrooms, served over capellini with a Chardonnay Baurre Blanc |
| Patite Beef Tenderloin & Gr. Gulf Shrimp |
Grilled and served with a Brandy demi-glaze sauce over roasted garlic mashed potatoes |
| 8 oz Lobster Tail |
Stuffed with Crab imperial |
| Filet Mignon |
Grilled prime tenderloin beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a Portabella mushroom. |
DESSERT
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