Fresh Salmon Filet Pot Au Feu 24
Poached Salmon in a broth with baby carrots, leeks, turnips, potatoes
Broiled Crab Cakes 20
Lightly seasoned crab meat with a Chardonnay cream sauce and fresh chives
Pecan Breaded Chicken Breast 22
Sautéed and served with a creamy Dijon brandy sauce, served with a Yukon Gold potato puree
Tournedoes 28 half order 24
Twin petit filet mignon with mushroom merlot sauce and gorgonzola, served with cheddar mashed potatoes and braised red cabbage
Lobster Pie 26
Lazy lobster in a light cream sauce with puff pastry, served with Asparagus
Shaker-Style Cranberry Pot Roast 21
Tender, aged beef simmered in Merlot and served with braised root vegetables with Yukon Gold Potatoes
Pan-seared Scallops 25
Topped with bruschetta, bacon and balsamic cream, served with sautéed spinach
Roast Turkey 20
Marinated turkey breast with sausage stuffing, pan gravy and homemade cranberry sauce, served with cheddar mashed potatoes
Roast Breast of Duck 26
Served with a balsamic glaze and braised cabbage roasted Yukon gold potatoes
Pistachio Encrusted Rack of Lamb six ribs 32 four ribs 28
Pan-seared, then roasted and served with rosemary lamb reduction, accompanied by braised red cabbage, cheddar mashed potatoes |
