A La Carte Menu

APPETIZERS

 Soup du Jour ~5~ 

Shrimp Cocktail
With cocktail sauce and lemon ~10~

Pan Seared Scallops
With roasted red pepper coulis and citrus beurre blanc ~10~ 

 Seared Fois Gras
Seared fois gras with caramelized apples and crostini ~15~

 SALADS

 Mediterranean Cucumber Salad
English cucumbers, pepperoncini, red onions, Kalamata olives, capers, extra virgin olive oil, feta cheese and cherry tomatoes  ~8~

 Crab Louis
Jumbo lump crab, avocados, tomatoes, cucumbers, hard boiled eggs and iceberg lettuce with spicy Russian dressing  ~14~

 Caesar Salad
Crisp romaine with parmesan croutons and creamy Caesar dressing ~8~

  Marsh Salad
Baby greens, endive, gorgonzola, toasted walnuts, sundried tomatoes, hearts of palm ~7~

 TONIGHT’S FEATURES

Chef's Featured Catch
Grilled swordfish with shrimp scampi sauce  ~28~

Chef's Featured Pasta
Lobster ravioli, shrimp scallops, blue crab, artichoke hearts, peas and sundried tomatoes with lobster-sherry sauce ~28~

Prime Rib
Slow roasted with au jus and horseradish sauce   
Queen Cut  ~32~    King Cut  ~38~

ENTRÉES 

Prime Filet Mignon
Onion straws and sautéed mushrooms with béarnaise ~34~

 Ribeye Steak
Center cut Angus Ribeye steak with sautéed mushrooms and crispy onion straws  ~38~

 Lobster Tail
Broiled nine-ounce cold water lobster tail with drawn butter ~39~

 Potato Crusted Yellowtail Snapper
With red pepper coulis and beurre blanc  ~29~

 Australian Lamb Duet
Grilled lamb chops and tender braised lamb shank with rosemary-shiraz demi-glace ~26~

 Maryland Crab Cakes and Seared Scallops
With hollandaise sauce and tomato coulis  ~26~

 Chicken Wellington
Seared boneless chicken breast with mushroom duxelle in puff pastry with bordelaise sauce  ~19~ 

All entrées served with appropriate vegetable and starch.