Dinner/Dessert

Cynthia’s Board with assorted spreads, pickled vegetables and crostini   18.50

 

French Onion Soup  10.50

Wedge of Iceberg with bacon, red onions, tomatoes and bleu cheese dressing   14.75

Prosciutto Wrapped Goat Cheese with balsamic glaze   15.50

Salad with strawberries, red onions, pralines, feta cheese and raspberry vinaigrette*   14.75

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   26.50

Tempura Fried Shrimp with thai sweet chili sauce*   18.50

Buttermilk Fried Sea Scallops with remoulade*   24.50

Mixed Greens with creamy herb dressing   10.50

Wild Mushroom Ravioli with bacon and roasted garlic cream   26.50

Steamed PEI Mussels with white wine, garlic and fresh herbs*   22.50

Grilled Flank Steak Caesar Salad*   28.50

Grilled Swordfish with lemon caper butter sauce*   36.00

Pan Seared Joyce Farms Duck Breast with caramelized apples and riesling   36.00

Grilled 8oz Filet Mignon with caramelized shallots and balsamic glaze*   56.00

Sauteed Breaded Flounder with shrimp beurre blanc*   48.00

Grilled Joyce Farms Chicken Breast with shitake mushroom cream sauce   28.50

Roasted Pork Tenderloin with soy ginger glaze   32.00

Grilled 14oz NY Strip with three onion butter   58.00

Grilled Atlantic Salmon with pineapple relish*   36.00

Penne Pasta with chicken, spinach, red onions, tomatoes and parmesan cream   28.50

 Almond Pound Cake with caramel sauce

Blackberry Cobbler a la mode

Bourbon Bread Pudding

Chocolate Cynpot with fresh berries and whipped cream

Crème Brulee

Chocolate Layer Cake with espresso buttercream and toffee crunch

Brown Sugar Bourbon Pound Cake

Key Lime Cheesecake

Brownie and Cream Ice Cream

Raspberry Sorbet