DINNER MENU

Main Course

*Chateaubriand Bouquetiere For Two

Grilled Center cut Tenderloin, Roasted Potato, Medley of Vegetables, Sauce Barnaise

$65.00

*Filet Mignon Quadriller

Roasted Potato, Medley of Vegetable, Sauce Barnaise

Twin $31.95   Petit $18.95

*Rack of New Zealand Spring Lamb

Roasted with Herbs de Provence

Roasted Potato, Medley of Vegetables Tarragon Sauce

Whole Rack $32.95   Half Rack $19.95

*Peppered New York Sirloin Steak

Roasted Potato, Fresh Country Vegetables

Peppercorn Sauce

$31.95

*Veal Scaloppini with Crab Meat

Mushroom, Tomato, Asparagus, Madeira Cream sauce

$29.95

 

Vegetarian Dish Available Upon Request

 

Dessert

Chocolate "Decadence"

Layers of Dark Chocolate Cake and Dark Chocolate Mousse, Topped with Dark Chocolate Ganache, Garnished with Crme Anglaise

$9.25

Raspberry Cheesecake

Raspberry Coulis, Crme Anglaise

$8.25

Warm Apple Tart Tatin with Caramel Sauce

$9.25

Mixed Berry or Mango Sorbet

$8.25

*Pan Seared Duck Breast

Braised Red Cabbage, Apple, Fig, & Cranberry

Wild Rice, Orange Port Wine sauce

$27.95

Pan Seared Crab Cakes

Vegetable Risotto, Stone Ground Mustard Sauce

Twin $28.95         Single $17.25

Seared Salmon Filet Encrusted with Pistachio

Spinach, Vegetable Risotto, Butter Sauce

$24.25

Pan Seared Jumbo Sea Scallops

Grilled Italian Sausage, Bell Pepper, Mushroom

Red Pepper Coulis

$29.25

Sauted Fresh Rainbow Trout with Crab Meat

Toasted Almond, Green Beans, Asparagus, Tomato, Capers

Brown Butter Sauce

$22.95

Dessert

White Chocolate Mousse Cake

Layers of White Chocolate Cake & White Chocolate Mousse, Covered with White Chocolate Shaving        Raspberry Coulis

$9.25

Chocolate Caramel Pyramids

Bitter Chocolate Mousse with a Molten Caramel Center Dusted with Cocoa Powder Garnish with Crme Anglaise

$10.95

Orange Creme Brule

Light Custard Made with Essence of Orange with a Crisp Layer of Caramelized Sugar

$8.25

 

 

*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness

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