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NEW YEARS EVE MENU 2018

 

APPETIZERS

Spinach artichoke dip 12

Creamy homemade dip served with spinach tortilla chips


Creamy shrimp scampi 15

Jumbo shrimp sauteed in a creamy garlic lemon butter sauce


Bruschetta 12 Crisp ciabatta bread baked with pesto, tomato, onion, feta cheese and parmesan cheese drizzled with balsamic reduction


Arancini di riso 12

Fried risotto balls served over a tomato caper cream sauce


SOUP

Lobster Bisque 8

Sweet chunks of lobster simmered in a creamy stock with seasoned vegetable


Smoked tomato basil 7

Stewed tomatoes smoked and simmered with hint of basil


Salads

House salad 7

Arcadian spring mix, grape tomatoes, red onions, carrots, croutons, parmesan cheese. Served with champagne vinaigrette.

 

Grilled artisan Caesar 12

Crisp romaine lettuce grilled served with croutons, grape tomatoes, parmesan, and caesar dressing


Buttercrunch salad 12

Hydro bibb lettuce topped with grape tomatoes, dried cranberries, fresh apples, blue cheese crumbles, croutons, served with apple cider vinaigrette


ENTREES

Grilled sea bass 30

Topped with white wine beurre blanc served with wild rice pilaf and asparagus.


Napoleon filet mignon 36

Two 4 ounce center cut filets layered with boursin cheese, vine ripened tomatoes, marinated portobello mushrooms, drizzled with red wine demi glace, served with fire roasted vegetable mashed potatoes and garlic roasted root vegetables. 


Lamb herb de provence 38

Flame grilled australian lamb rack topped with a creamy herb sauce served with mushroom risotto and asparagus


Butternut squash ravioli and chicken 28

Sauteed chicken breast with onions, mushrooms, and butternut squash raviolis tossed in a creamy sun dried tomato sage cream sauce


Cherry glazed duck breast 32

sliced and topped with a smoked cherry glaze served with creamy cajun risotto and garlic roasted root vegetables.


Maryland jumbo crake cake 36

8 ounces of Sweet jumbo lump blue crab “lightly breaded” with our signature seasoning baked to perfection served with house made remoulade sauce, wild rice pilaf and asparagus


Desserts 

Creme brulee 8

Apple crisp 8

Brownie sundae  8