Shrimp Cocktail
Jumbo gulf shrimp served chilled with a traditional red sauce flavored with horseradish, black pepper and lemon.

Mushroom Cannelloni
Cheese filled pasta topped with caramelized mushrooms and roasted garlic.

Wood Oven Roasted Oysters Rockefeller
Fresh Atlantic coast oysters stuffed with Asiago cheese, spinach, garlic and lemon.

Escargot
French escargot tossed with white wine, chopped fresh garlic and whole butter in a puffed pastry.

Crab Bisque
Creamy and savory, this potage will warm the soul.

Caesar

Intermezzo

Lemon Sorbet with Thyme Syrup

Prime Rib Aged and Pit Smoked
THE ULTIMATE! Grilled and smoked with oak wood. Served with its natural juice and horseradish sauce.

Baked Haddock with Lobster Stuffing
Lobster stuffed haddock with a sundried tomato and garlic cream sauce.

Veal with Crabmeat and Asparagus [Oscar]
Medallions of veal sauteed in butter, topped with crab meat and asparagus. Crowned with hollandaise.

Beef Wellington Open Faced
Beef tenderloin roasted to medium-rare, topped with roasted mushrooms and served on top of puffed pastry. Served with our port wine demi glace and herb butter.

Broiled Scallops with a Shrimp Creole
Over sized scallops topped with a spicy Cajun stew of shrimp, andouille and vegetables.

Muscovy Duck Breast
Pan roasted Muscovy duck breast served medium-rare to medium. Topped with a raspberry and blackberry sauce accented with balsamic syrup.

Rack of Lamb
Roasted New Zealand rack of lamb with a mustard herb bread crumb crust and fig relish.

Winter Risotto
Caramelized root vegetables tossed in savory pumpkin risotto with fried parsnip and tossed pumpkin seeds.

Caramel Mascarpone Cheese Cake

Port Poached Pears Stuffed with Mascarpone

Chocolate Mousse with Godiva Liqueur and Raspberries