Menu

Dinner Menu

APPETIZERS

Calamari
Tender Calamari Rings fried crisp and tossed with Buffalo Sauce served with a Gorgonzola Dipping
12

Wedge Salad*
Iceberg Lettuce topped with Gorgonzola Dressing, crumbled Bacon, roasted Tomatoes and crumbled Gorgonzola
8

Beet Carpaccio*
Slices of Golden and Red Beets layers with Baby Arugula Salad and White Balsamic drizzle and crumbled Goat Cheese
12

Traditional Onion Soup
Sautéed Onions with Sherry and Stock with a crisp Crouton topped with Swiss Cheese
8

Quesadillas
Pulled Pork Cheddar and Pico stuffed Tortilla with Sour Cream and Guacamole dipping
12

Smoked Duck Breast**
House smoked Duck sliced thin and served with toasted Baguette, Truffle Mayo and garnishes
13

Kale Salad*
Chopped Baby Kale tossed with an Orange Honey Vinaigrette served with Pomegranate Seeds, Mandarin Oranges and Feta
8

Warm Spinach Salad**
Baby Spinach tossed in a warm creamy Bacon Vinaigrette with hard boiled Egg, chopped Tomato, Cheddar Cheese and Croutons
8

Fried Ravioli
Broccoli Rabe, Ricotta, Sausage and Mozzarella fried stuffed Ravioli served with a Marinara dipping Sauce
11

Roasted Oysters *
Shucked Oysters topped with Danish Blue Cheese and Apple Cider Bacon, roasted and served with a roasted Garlic Tartar drizzle
13

Portobello Salad*
Sautéed Portobello Mushroom with Rosemary and Stock over Baby Arugula with Gorgonzola
9

ENTREES

Stuffed Pork Loin*
Pork Loin stuffed with Sausage, Fennel and Apple with a roasted Sweet Potato served stuffed with local Honey and Pecan Butter with roasted Green Beans
20

Veal Cutlet
Parmesan and Italian Bread Crumbs crusted fried and topped with Asparagus, Gnocchi in a Porcini Cream
25

Filet*
Marinated and seared served with Brandy Pepper Corn Sauce, Gorgonzola Mashed and Asparagus
32

Chicken Saltimbocca*
Sautéed Chicken topped with Spinach, Prosciutto, and Mozzarella over mashed Potatoes with a Marsala Sauce
17

Red Snapper*
Pan seared skin on Lane Snapper served over steamed Rice with a Sauce of Leeks, Mushrooms and Asparagus in a Basil Marsala Sauce
27

Flounder*
Local caught Flounder stuffed with a Flounder Mousse, Crab Meat, and Lobster Stuffing served over Basil mashed Potatoes with steamed Asparagus and Lobster Sherry Cream
25

Lamb Shank
Braised Lamb Shanks with Oil cured Olives, Grapes and Red Wine served with a roasted Vegetable herbed Quinoa with a Grape Gremolata
21

Duck Breast*
Sous Vide Duck Breast pan seared and served with a Butternut Squash Flan, local Apple Chutney and sautéed Baby Kale, Port Wine drizzle
25

Short Ribs
Oven roasted with local Cranberries, Rosemary and Red Wine with a local Apple, Cranberry and Cheddar Brioche Bread Pudding with roasted Zucchini
24

Shrimp and Pasta
Sautéed Shrimp with Artichoke Hearts and Pancetta in a roasted Pepper, Tomato, Butter Sauce over fresh Pasta
20

Porgy*
Local Atlantic Fish served crispy with a Rice Flour crust set over Chinese Black Rice with a Coconut Milk and Mango Emulsion with Stir Fry Vegetables
19

Monkfish*
Pan seared local Monkfish sliced over a roasted Cauliflower Puree with a Lobster, Heirloom and Basil Salad with a Butternut Squash Vinaigrette
23