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Eat

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—  Menus  —

Modern dishes that capture the flavors of the season


Appetizers

Lunch

Dinner

Banquets

 

—  Famous Entrees  —


Served with soup of the day or house salad. Caesar salad add 3.25

GRILLED FILET MIGNON
An 8 oz filet of beef wrapped in bacon served on a bed of sautéed mushrooms and topped with béarnaise sauce - $34.95
RIB EYE STEAK
10 oz steak broiled topped with black pepper and Dijon mustard sauce - $29.95
GRILLED PORK TENDERLOIN
Medallions of pork served with green peppercorn brandy dijonaise sauce - $19.95
VEAL SCALOPPINI PICCATA
Veal sautéed with mushrooms and capers in a lemon white wine butter sauce - $24.95
CALF LIVER & ONIONS
Sautéed calf liver served w/ grilled onions, bacon, and demi glaze - $24.95
JUMBO SHRIMP
Fried in vegetable oil served with lemon and house made cocktail and tartar sauce - $22.50
AUSTRALIAN LOBSTER TAIL
Baked to perfection, served with drawn butter - MP
FRESH BROILED KING SALMON
Fresh Atlantic King salmon broiled to perfection and topped with a dill sauce - $22.95
SALMON WELLINGTON ENCROUTE
Filet of king salmon stuffed with crab meat and baked in a flaky puff pastry, served with beurre blanc sauce - $25.95
SAUTEED SCALONE ALMONDINE
Blend of scallops and abalone sautéed dore served with almondine sauce - $22.95

 

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—  Dessert  —

—  CRÈME BRULEE —
$6.50

—  TIRAMISU  —
$6.50

—  NEW YORK CHEESECAKE  —
$6.50

—  DOUBLE CHOCOLATE FUDGE CAKE  —
$6.50

—  CHOCOLATE MOUSSE  —
$5.95

—  VANILLA ICE CREAM  —
$4.95

 

 

 


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