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HAPPY VALENTINES DAY!!

APPETIZERS

BRUSCHETTA

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

BAKED BRIE

Smooth and mild cheese wrapped in puff pastry baked and topped with a strawberry champagne sauce served with assorted fruit, crackers, and honey roasted pecans.  15

SPINACH ARTICHOKE DIP

Artichoke hearts, roasted red peppers, onions, garlic, spinach sauteed and mixed with creamy cheeses, served with fried spinach chips  14

CRAB SALAD BOATS

Our special Jumbo lump blue crab mixture served in crisp romaine lettuce topped with a roasted shallots grape tomatoes drizzled with champagne vinaigrette  20

SOUPS/ SALADS

SMOKED TOMATO BASIL

LOBSTER BISQUE 

STRAWBERRY SALAD

Arcadian spring mix topped with fresh strawberries, blueberries, mandarin oranges, honey roasted pecans, goat cheese served with apple cider vinaigrette 15

HOUSE SALAD

Arcadian spring mix topped with grape tomatoes, red onion, carrots, croutons, parmesan cheese served with choice of dressing  7

CAESAR SALAD

Crisp romaine lettuce tossed with croutons, grape tomatoes, parmesan cheese, and caesar dressing 12

ENTREES

ROASTED PHEASANT

35

Topped with a pomegranate juniper berry glaze served with garlic roasted fingerling potatoes and asparagus.

FOIE GRAS

50

Grade A goose liver pan seared served over toasted white bread topped with mission fig port wine sauce, served with asparagus.

GRILLED HALIBUT

38

Mild, sweet, firm, flaky white fish grilled served over sauteed spinach topped with creamy lemon herb sauce with capers served with mediterranean couscous and asparagus

CHATEAUBRIAND ( FOR TWO )

70

14 ounce filet tenderloin lightly grilled then roasted sliced and drizzled with a cabernet demi glace served with garlic roasted fingerling potatoes and asparagus 

LOBSTER PRIMAVERA PASTA

32

Sauteed onions, artichokes, grape tomatoes, spinach, garlic, tossed with linguini fresh herbs and olive oil topped with a 5 ounce lobster tail.

PORK SHANK

30

22 ounce tender slow roasted pork topped with a brown demi glace served with fingerling potatoes and asparagus

SAMPLER PLATTER ( FOR TWO )

90

Four ounce beef wellington drizzled with red wine reduction

Four ounce Chicken wellington topped with white wine beurre blanc

Four ounce jumbo lump crab cake with remoulade sauce

Four ounce lobster tail with drawn butter

Served with fingerling potatoes and asparagus

DESSERTS

8

CREME BRULEE

APPLE CRISP

BROWNIE SUNDAE

STRAWBERRY SHORTCAKE