Dinner Menu
Appetizers
Jumbo Lump Crab Cakes (2)Served with an avocado cilantro emulsion topped with mango salsa
Prince Edward Island Black Shell Mussels & Clams
Served with herbed white wine sauce and fresh foccacia bread
Pecan Crusted Goat Cheese
Served with grilled ciabatta crostinis, dried apricots and roasted tomato kalamata olive tapenade
Salads
Medjool Date Salad
Mixed field greens served with warm panchetta-wrapped medjool dates stuffed with goat cheese,
topped with blood orange slices and macadamia nuts tossed in an orange vinaigrette
Roquefort Pear Salad
Mixed field greens and spinach served with candied pecans, pears and
Roquefort blue cheese tossed in a red wine mustard vinaigrette
Tuscan Caesar Salad
Hearts of romaine served with oven roasted tomatoes and shaved parmesan cheese
tossed in a classic caesar dressing
Features
Filet of Beef Tenderloin
Served with classic bernaise sauce, mascarpone mashed potatoes and roasted asparagus spears
Ribeye Oscar
Topped with asparagus spears, jumbo lump crab, hollandaise sauce and potatoes au gratin
Herb Marinated Pork Chop
Served with sweet potato mash, fresh green beans and topped with a sweet onion orange marmallata
Tasmanian Salmon
Served with spring rice, grilled zucchini, yellow squash topped with a fresh dill beurre blanc
Seared Diver Scallops
Served with a wild mushroom orzo and topped with a tarragon beurre blanc
Ruby Red Trout
Served with honey roasted new potatoes, snow peas and cherub tomatoes topped
with a lemon caper brown butter sauce
Pasta Del Mar
Capellini pasta, salmon, baby scallops, shrimp tossed in a spicy sugarosa cream sauce
Apple Glazed Chicken Breast
Served over rosemary infused basamati rice and baby carrots topped with a glazed apple chutney
Desserts
White Chocolate Bread Pudding
Vanilla Cheesecake with Fresh Strawberries
Strawberries Romanoff
