Dinner Menu

 

Soup

Lobster Bisque.............................................................................Cup 6 . Bowl 7
Chunks of lobster, a hint of sherry wine, creme fraiche and fresh herbs

Baked French Onion.............................................................................Cup 5 . Bowl 6
Caramelized onions, sherry wine, crostini and gruyere cheese

Soup du Jour.............................................................................Cup 4 . Bowl 5

 

To Start

Lump Crab Cakes.............................................................................12
Pan seared crab cakes served with a roast corn salsa and Cajun aioli

Fried mozzarella.............................................................................8
Fresh fried mozzarella with a tomato coulis and pesto drizzle

Artichoke French.............................................................................10
Sautéed egg battered artichokes served in a garlic-lemon-sherry wine sauce

Calamari Fritti.............................................................................9
Lightly seasoned and fried with cherry peppers, served with lemon and marinara

Sicilian Calamari.............................................................................12
Seasoned and fried, tossed with kalamata olives, cherry and roasted red peppers, garlic and fresh herbs

Carpaccio.............................................................................14
Seared cured tenderloin with arugula, fresh shaved parmesan, capers and olive oil-mustard vinaigrette

Tuna Tartare.............................................................................12
Asian marinated, seared ahi tuna, server rare with wasabi, pickled ginger, and spicy dumpling sauce

Black Pepper Seared Sea Scallops.............................................................12
Grilled pineapple, sherry mushrooms, bearnaise sauce and fresh lemon

Eggplant Tower.............................................................................9
Fried eggplant, mozzarella and ricotta cheeses, roasted red peppers, tomato coulis, pesto and balsamic glaze

Shrimp Cocktail.............................................................................15
Colossal shrimp, greens, cocktail sauce and fresh lemon

Duck Wings.............................................................................15
Served with cayenne-caper dipping sauce

 

Salads

Available in half portions (Add Chicken 3 • Add Shrimp 6  • Add Scallops 8)

Arugula Salad.............................................................................10
Roasted beets, caramelized pecans, red onions, goat cheese and vinaigrette

French Country Salad.............................................................................10
Mixed greens, grilled asparagus, roasted beets, walnuts, goat cheese and house made vinaigrette

Montreal Flat Iron Steak Salad.............................................................................16
Mixed greens, tomato, red onion, blue cheese and balsamic dressing

Caesar Salad.............................................................................10
Romaine, croutons, parmesan cheese and house made Caesar dressing

Nicoise.............................................................................16
Romaine, tomatoes, olives, red onion, grilled asparagus, grilled tuna, and house made vinaigrette

Caprese Salad.............................................................................10
Mixed greens, fresh mozzarella, roasted peppers, tomato, basil and balsamic dressing

Greek Salad.............................................................................10
Romaine, artichokes, roasted peppers, kalamata olives, feta cheese and house made vinaigrette dressing

T-Bones House Salad.......................................................................9
Mixed greens, tomato, cucumbers, red onion, black olives, croutons, and house made vinaigrette

 

Main Course

Braised Beef Short Rib...........................................................................................22
Redskin smashed potatoes, vegetable medley and demi glace

Lamb T Bones...........................................................................................22
Twin 5 oz. Bone in and roasted to temp, served with potatoes au gratin, ratatouille and Demi-Glace

Pork Porterhouse...........................................................................................22
12 oz. grilled Premium Pork Porterhouse Steak, potatoes au gratin, asparagus and maple bacon glaze

Chicken and Artichoke French.............................................................................18
Sautéed egg battered chicken and artichokes, served with a garlic-lemon sherry wine sauce, angel hair pasta and parmesan cheese

Haddock and Shrimp French.............................................................................20
Sautéed egg battered haddock and tiger shrimp, served with a garlic-lemon-sherry wine sauce, angel hair pasta, and parmesan cheese

Lobster Ravioli.............................................................................24
Hand made and tossed with crab meat, artichokes, and a red pepper pesto cream sauce

Veal Saltimbocca........................................................................................20
Fried panko breaded medallions of veal with garlic, prosciutto, kalamata olives, sage and fresh mozzarella cheese, served over fresh pappardelle pasta

Veal Parmesan.........................................................................................20
Panko breaded veal medallions topped with bolognese sauce and mozzarella cheese, served over fresh pappardelle pasta

Chicken or Veal Marsala.........................................................................................20 • 22
Roasted garlic mashed potatoes, vegetable medley, mushroom marsala wine sauce

Grilled Chilean Sea Bass..................................................................................32
Served with a wild and long grain rice pilaf, vegetable medley and plum sauce

Twin Cold Water Lobster Tails...........................................................................Market Price
Choice of starch and vegetable, drawn butter, fresh lemon

Alaskan King Crab Legs...........................................................................Market Price
Choice of starch and vegetable, drawn butter, fresh lemon

Pan-Seared Sea Scallops............................................................................28
Served with wild and long grain rice pilaf and vegetable medley

Grilled or Blackened Scottish Salmon...................................................................22
Served with vegetable medley, wild and long grain rice pilaf and bearnaise sauce

Lobster and Broccoli French.........................................................................................22
Sauteed egg battered cold water lobster and fresh broccoli, served with a garlic lemon cherry wine sauce, angel hair pasta and parmesan cheese

Eggplant or Chicken Parmesan...............................................................................16 • 18
Served with Bolognese sauce, mozzarella cheese and angel hair pasta

Pan Seared Ahi Tuna...............................................................................20
Served with wild and long grain rice pilaf, vegetable medley and sweet chili sauce

Veal Canneloni...............................................................................16
Fresh pasta stuffed with chopped top round veal, spinach, ricotta, mozzarella, parmesan and asiago cheeses, topped with Bolognese and mozarella cheese


House Specialties

All steaks are U.S.D.A Choice, Mid-Western grain fed steer, aged a minimum of 28 days to ensure maximum tenderness and flavor.

T-Bone.........................................................................................29
16 oz. • Served with garlic parmesan frittes, grilled wild onions, vegetable medley and Demi-Glace

Filet Mignon....................................................................................29
8 oz. • Served with Rosemary Demi-Glace, redskin smashed potatoes and asparagus

Tournedos Royale.......................................................................................24
6 oz. • Twin Filet of Beef Tenderloin served with béarnaise sauce, redskin smashed potatoes, and asparagus

Steak Au Poivre.........................................................................................24
8 oz. • Black pepper crusted pan seared Flat Iron Steak served with redskin smashed potatoes, vegetable of the day and wild mushroom dijon-brandy Demi-Glace.
Also available: Strip or Filet au Poivre

Strip.........................................................................................26
14 oz. • Sea Salt, smoked paprika-rubbed Strip Steak served with chimchurri, potatoes au gratin and vegetable medley

Ribeye.............................................................................................24
16 oz. • Grilled Ribeye seasoned to perfection and served with vegetable medley and parmesan pomme frittes

 

Add to any steak-
Cold Water Lobster Tail
Market Price
Alaskan King Crab Legs
Market Price
Grilled Scallops
Grilled Shrimp


Sides

Risotto of the Day..................................................................................5
Redskin Smashed Potatoes...................................................................4
Fresh Vegetables...................................................................................4
Garlic Parmesan Frittes........................................................................4
House Beer Battered Onion Rings.........................................................5
Garlic Sherry Mushrooms......................................................................4
Potatoes Au Gratin................................................................................5
Sauteed Wild Onions.............................................................................4




 

Split entrées are subject to a $5 plate charge.
Corking fee of $10.
Kids menu available