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April 17, 2024


Tomato Basil Soup   8.75

Buttermilk Fried Sea Scallops with remoulade*   18.50

Chopped Iceberg with bacon, avocado, red onions, tomatoes and sweet basil vinaigrette   14.75

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   21.00

Jumbo Lump Crab and Shrimp Cocktail   21.50

Salad with roasted beets, red onions, toasted walnuts, goat cheese and sherry dijon vinaigrette   14.50

Smoked Salmon Bruschetta with herb cream cheese and condiments   12.50

Mixed Greens with creamy herb dressing   10.50

Small Plates

Jumbo Lump Crab Cake with beurre blanc and mixed greens*   28.00

Wild Mushroom Ravioli with bacon and roasted garlic cream   24.50

Grilled Flank Steak Caesar Salad*   26.50


Grilled Swordfish with pineapple relish*   34.00

Grilled 14oz Dry-Aged Bone-In Pork Chop with soy ginger glaze   36.00

Pan Seared Duck Breast with grapes and reisling*   32.00

Grilled 22 oz Bone-In Ribeye with three onion butter   56.00

Sauteed Rainbow Trout with crabmeat beurre blanc*   32.00

Grilled Joyce Farms Chicken Breast with dijon cream   29.50

Grilled Atlantic Salmon with thai sweet chili glaze*   32.00

Fusilli Pasta with chicken, spinach, sweet peppers and evoo   28.50

Grilled 8oz Filet Mignon with brandy peppercorn sauce   48.00

Specialty Desserts

Blackberry Cobbler a la mode

Bourbon Bread Pudding

Chocolate Layer Cake with espresso buttercream and toffee crunch

Chocolate Cynpot with fresh berries and whipped cream

Almond Pound Cake with caramel sauce

Tonight’s Features

Boston Cream Pie

Blueberry Shortcake

Butter Pecan Ice Cream

Mango Sorbet