Dining Menu
APPETIZERS
- Charcuterie Board18.00
assortment variety of cheeses, meats. nuts and fruits and dipping sauces
- Acorn Squash Crisps12.00
lightly breaded, fried to a golden brown, marinara, fried baby arugula
- Clams Casino14.00
Baked, stuffed with peppers, bacon, seasoned breadcrumbs
- Baked Crab Stuffed Mushrooms16.00
a dijon cream sauce
- Brandy Lobster Mac and Cheese18.00
lobster poached in a creamy brandy cheese sauce topped with a herb crust
- Pan-Seared blacken Scallops18.00
over creamy cheesy grits fried prosciutto, fried arugula
- Cape May Salt Oysters16.00
horseradish and cocktail sauce
- Pakora (Chickpea battered veggies)12.00
fresh limes and a jalapeno, tomato chutney
SOUP
- Cappuccino Wild Mushroom7.00
cooked in a creamy broth
- French onion7.00
garlic crostini topped with swiss cheese
- Soup du jour7.00
Chefs seasonal
SALADS
- House Salad8.00
cucumbers, grape tomatoes, carrots, croutons, house dressing
- Classic Caesar10.00
romaine, romano cheese,croutons
- Roasted Beet and Orange12.00
served with wild greens, gorgonzola cheese, candied walnuts, and . . . $12.00 dried cranberries, champagne vinaigrette
- Fresh Mozzarella13.00
tomatoes, basil pesto, balsamic drizzle
ENTREES
- Braised Veal Short Ribs34.00
served with a vegetable ragout, over mashed potatoes
- Grilled Herb Crusted Ribeye48.00
mashed potatoes, seasonal vegetables
- Grilled Filet Mignon48.00
port wine demi, mashed potatoes, seasonal vegetables
- Parmesan Pork Chop36.00
horseradish and dijon mustard cream sauce mashed potatoes, grilled asparagus
- Pan Seared Crab Cake36.00
Saffron risotto, citrus beurre blanc
- Stuffed Twin Lobster Tails46.00
with crabmeat, citrus beurre blanc with spinach and cauliflower risotto
- Herb Encrusted Chilean Sea Bass38.00
served with citrus beurre blanc, saffron risotto, and grill asparagus
- Grilled Salmon28.00
sauteed brussel sprouts and mashed potatoes
- Zuppa Di Pesce48.00
lobster, shrimp, clams, scallops, in a spicy tomato white wine broth over
- Chicken and Artichoke26.00
pan seared with roasted garlic, sundried tomatoes, spinach in a white wine lemon butter sauce over linguine
- Pollo And Shrimp32.00
egg battered served with asparagus in a white wine cream sauce over linguine
- Zucchini Noodles26.00
roasted tomatoes, asparagus, mushroom in a light tomato vegetable broth