Dinner Menu

Soup and Appetizers

SHELLFISH BISQUE
LOBSTER, SHRIMP AND CRAB MEAT IN A CREAMY BISQUE WITH SHERRY

CHILLED JUMBO GULF SHRIMP

WITH COCKTAIL AND LOUIS SAUCES

HOU SE MADE FRESH MOZZARELLA

WITH HYDROPONIC TOMATOES AND FRESH BASIL

EGGPLANT AND PINE NUT FRITTERS

WITH POMODORO SAUCE AND OLIVE BUTTER

ESCARGOTS BOURGUIGNONNE

BAKED BRIE
WITH BABY SPINACH SALAD, STRAWBERRIES, TOASTED ALMONDS AND PORT-WINE
BALSAMIC REDUCTION

PRINCE EDWARD ISLAND MUSSELS

WITH WHITE WINE, GARLIC, SHALLOT,GINGER AND FRESH HERBS

Sal ads
CAESAR SALAD

BABY ARUGULA AND BRESAOLA

CURED, AIR-DRIED BEEF WITH BABY ARUGULA, LEMON, OLIVE OIL AND PARMESAN

MESCLUN SALAD
MIXED GREENS WITH COACH FARMS GOAT CHEESE, DRIED FIGS, CARAMELIZED
WALNUTS & RASPBERRY VINAIGRETTE

THE WEDGE
BABY ICEBERG, SHAVED RED ONION, TOMATO, TOASTED WALNUTS AND ROQUEFORT
DRESSING

BABY SPINACH & HEARTS OF PALM SALAD

WITH STILTON CHEESE, PINE NUTS AND BALSAMIC VINAI GRETTE

HOU SE MADE FRESH MOZZARELLA

WITH TOMATOES, RED ONION AND FRESH BASIL

Pasta
PENNE POMODORO
FRESH TOMATO SAUCE, BASIL, PARMESAN, MOZZARELLA AND EGGPLANT

LINGUI NI WITH SEAFOOD

SCALLOPS, JUMBO SHRIMP IN A SPICY TOMATO SAUCE

ANGEL HAIR PASTA WITH JUMBO LUMP CRAB MEAT

TOSSED IN A LIGHT PESTO SAUCE, WHITE SAUCE OR TOMATO SAUCE
 Entrées
Seafood
SEARED SEA SCALLOPS
LOBSTER RISOTTO, ASPARAGUS, WILD MUSHROOMS AND WHITE TRUFFLE OIL

SEARED YELLOWFIN TUNA

SEAWEED SALAD, PICKLED GINGER, MANGO SALSA, SPICY CRAB WONTON AND SOY-
ORANGE GLAZE

PEPITA CRUSTED NORWEGIAN SALMON

WITH ROASTED FRESH CORN, CRAB MEAT AND TOMATO COULIS

SEAFOOD BOUILLABAISSE"THAI STYLE"

SCALLOPS, SHRIMP AND LOBSTER MEAT, WITH RED-CURRY COCONUT BROTH,
VEGETABLES, SOMEN NOODLES AND PINEAPPLE RELISH

JUMBO LUMP CRAB CAKES

WITH REMOULADE SAUCE, COLESLAW, AND ROASTED YUKON GOLD POTATOES

Meats and Fowl

ROASTED DUCK BREAST
WITH BLACK BERRY SAUCE, RED CABBAGE, GARLIC MASHED POTATOES AND FRUIT
COMPOTE

VEAL MARGARITA
WITH SLICED TOMATOES, OREGANO AND MOZZARELLA CHEESE

GRILLED NEW YORK STRIP

WITH CARAMELIZED SHALLOT, BRIE AND A PORT WINE SAUCE

CAST-IRON SEARED NEW ZEALAND LAMB CHOPS

ROSEMARY-CABERNET SAUVI GON SAU CE, WHIPPED SWEET POTATOES AND GRILLED
ASPAR AGUS

ROQUEFORT CRUSTED FILET MIGNON

MERLOT SAUCE, HARICOTS VERTS, TOMATO PROVENÇALE AND A RISOTTO
CROQUETTE

Vegetables
SAUTÉED SPI NACH
WITH OLIVE OIL AND GARLIC

ASPAR AGUS HOLLANDAISE

GARLIC MASHED POTATOES