| COLD APPETIZERS |
House Smoked Salmon*
Apple wood smoked salmon served with traditional garnishes
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Jumbo Shrimp Cocktail*
Served with red chili cocktail sauce
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Fresh Shucked Oysters*
Served with cocktail sauce
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| HOT APPETIZERS |
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Crispy Fresh Calamari
Lightly coated and served with red pepper sauce
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Cheesesteak Spring Rolls
Provalone cheese, sauteed mushrooms and onions. Finished with spicy ketchup
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Steamed Mussels
Mussels steamed in a white wine garlic sauce, served with pita bread
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Crab and Mushroom Vol au Vent
Sautéed Crab and Mushrooms in a Bechamel SauceServed in a puff pastry and topped with baby arugula,
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| SOUPS |
Exotic Kennett Square Mushroom Soup
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Lobster Bisque with Lobster Herb Salad
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| Baked French Onion Soup* |
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| SALADS |
Baby Spinach and Stilton Cheese
Tossed with raspberry vinaigrette and toasted walnuts
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Iceberg Wedge
Iceberg lettuce, chopped tomatoes, cucumbers, and bacon, served with blue cheese
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Classic Caesar Salad
Romaine lettuce with shaved parmesan cheese and garlic croutons,
Tossed in a homemade dressing
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SMALL PLATE SELECTIONS
Much like a Tapas Menu these selections are designed for tasting, sharing, or to be enjoyed as an appetizer or small meal
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Filet Beef Tips
Marinated in sesame oil and soy sauce,
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Shepherd's Pie
Made with ground sirloin, corn, peas, onions, and carrots
Baked in a casserole with creamy mashed potatoes
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Seafood Risotto
Shrimp and Scallops sautéed with herb butter,
Finished with Reggiano Cheese
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Seafood Sampler
Two clams casino, three oysters Rockefeller,
two mushrooms stuffed with crabmeat
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Grilled Shrimp Lejon
Served with baby arugula, finished with a mango jalapeno sauce
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Blackened Diver Scallops
Served with corn relish, finished with a remoulade sauce
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ENTRÉES
ALL Entrees served with Starch and Vegetable and a small house salad
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Flounder Roulade
Stuffed with crab imperial and finished with a lobster cream sauce
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Jumbo Lump Crab Cake
Finished with a lobster beurre blanc sauce |
Scottish Salmon*
Pan seared and served a tequila pecan beurre blanc sauce |
NY Strip Steak*
Finished with a bordelaise sauce |
Filet Mignon*
Center cut beef tenderloin finished with a cream au poivre sauce
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Rack of Lamb
Herb crusted lamb served with goat cheese and Risotto in a puff pastryFinished with a mustard demi sauce
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Chicken Roulades*
Stuffed with Prosciutto, fontina cheese, and a fresh sage,
Finished with a mushroom demi cream sauce
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Veal Tenderloin and Lobster Tail*
Pan seared and served with a roasted butternut squash puree,
Finished with a chestnut demi sauce
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Bronzini*
Served with a cauliflower puree and confit, finished with a sage brown butter
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Any Menu item may be cooked to order. Consuming raw or undercooked meats, seafood, poultry, Or eggs may increase the risk of food borne illness
* Gluten Free
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