Dinner Menu

Beginnings

Chef’s Soup of the Day 6
Steamed Mussels, in a fresh tomato and leek saffron broth 12
Escargot, with mushrooms, sun dried tomatoes, garlic and butter 11
Scallops, pan seared with a port wine, roasted garlic sauce 17
Louisiana White Shrimp Cake, with grilled radicchio, Basil aioli and tomato coulis 12
Organic Mixed Field Greens Salad, with raspberry vinaigrette 7
Classic Caesar, crisp romaine lettuce leaves tossed with a dressing of garlic, anchovy, egg and Dijon mustard 8
Mediterranean Chopped Salad, European cucumber, tomato, roasted eggplant, grilled red pepper, Danish feta cheese, calamata olives, and herb vinaigrette 8
Vine Ripened Tomato and Buffalo Mozzarella, topped with fresh basil 9

Main Course
Seafood, Pasta, and Paella

Bouillabaisse, “Chefs Interpretation” of the classic with Maine lobster, shrimp, clams and calamari, and fresh fish, in a saffron laced broth 32 *
Seared Ahi Tuna, sesame-crusted, seared rare, and pooled with saffron-champagne sauce 26
Broiled macadamia-crusted Grouper, with a passion fruit-balsamic-butter glaze 26
Goat cheese stuffed oven roasted Shrimp, with lemon and olive oil 25
Mahi Mahi, sautéed with white wine, lemon and capers 23
Salmon, oven roasted with a hazelnut crust 24
Penne Primavera, with white or red sauce 15 *
Seafood Linguini, Al dente pasta tossed with shrimp, scallops, mussels, clams and calamari in a marinara or a white clam sauce 29 *
Paella, our version of the Spanish classic with rice, tomatoes, saffron, red and yellow peppers with jumbo shrimp, scallops, mussels, clams and calamari chicken and chorizo 28 *

Main Courses except those marked by an asterick (*), include seasonal vegetables and a choice of one starch; Garlic Mashed Potatoes, Wild Rice with Leeks, Middle Eastern Couscous or Penne with Marinara

Meat, Poultry

Osso Buco, a lighter rendition on the classic dish 32 *
Grilled Beef Tenderloin, with a pistachio béarnaise sauce 29
Roasted Duck A L’ Orange, marinated and baked a crisp golden brown 27
Rib Eye, Black Angus beef grilled with a red wine dimi-glace, flecked with peppercorns and shiitake mushrooms 29
Grilled New Zealand Lamb Chops, oven-roasted with rosemary and garlic, sauced with a mint-infused demi-glace 28
Pork Tenderloin pan seared, with caramelized granny smith apples with a tangy sherry wine sauce 22
Angel Hair Pasta, with grilled chicken , with a cream or marinara sauce 18 *

Main Courses except those marked by an asterick (*), include seasonal vegetables and a choice of one starch: Garlic Mashed Potatoes, Wild Rice with Leeks, Middle Eastern Couscous, Penne with Marinara

Dinner for Two

Paired with a Bottle of Wine
Chardonnay, Pinot Noir, Cabernet, 2006 Trinchero
$125.00

Choose one from each course

First Course

Vine Ripened Tomato and Buffalo Mozzarella, Classic Caesar, or Organic Mixed Field Greens Salad

Second Course

Broiled macadamia-crusted Grouper, Goat cheese stuffed oven roasted Shrimp, or Grilled Portobello Mushroom

Third Course

Grilled New Zealand Lamb Chops, Seared Ahi Tuna, or Grilled Beef Tenderloin

Fourth Course

Chocolate Pots d’ Crème, Strawberry Shortcake or Goat Cheese Cheesecake