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Main Course |
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Roasted Statler Chicken 21.00 Golden brown and crispy with Morocan spiced vegetable cous cous |
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Barbequed Long Island Duckling 21.00 Sliced duck breast, confit duck leg, braised red cabbage, savory rice and raspberry demi |
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Veal Piccata 28.00 Sautéed medallions of veal, mushrooms, artichoke hearts, capers and linguine |
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Butterflied Grilled Veal Chop 28.00 Artichokes, prosciutto, Marsala demi-glace, wilted watercress and whipped potatoes |
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Morocan Spiced Rack of Lamb 30.00 Pomegranate reduction, cucumber relish and vegetable cous cous |
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Black Angus N.Y. Sirloin 30.00 Charbroiled with potato frites and A-1 compound butter |
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Grilled Kidney Lamb Chops 30.00 Baked apple, mint jelly and roasted potatoes |
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Charbroiled Filet Mignon 30.00 Gorganzola cheese, soft-whipped potato and red wine demi-glace |
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Pan Seared Haddock 24.00 Mussels, oven roasted tomatoes, lobster mashed potato and chervil-shellfish nage |
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Scampi 24.00 Jumbo gulf shrimp sautéed in garlic oil with tomato concassée and fresh basil chiffonade over linguine |
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Fruits of the Sea 26.00 Shrimp, scallops, mussels and lobster sautéed with asparagus and cherry tomatoes in a chardonnay cream sauce over tomato tagliatelle |
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Day Boat Scallops 25.00 Pan seared with butternut hash and tarragon leek sauce |
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Seafood Casserole 28.00 Fresh shelled lobster, shrimp and scallops in ritz cracker stuffing |
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Baked Stuffed Lobster 38.00 Stuffed with shrimp and scallops, ritz crackers, sherry and drawn butter |
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Steamed Lobster also available 35.00 |
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