Dinner and Bar Menu

[View our Lunch Menu]

 

Appetizers

COCKTAIL
U-10 SHRIMP SERVED WITH A ZESTY COCKTAIL SAUCE

LUMP CRAB COCKTAIL

CALAMARI
BREADED TO ORDER WITH A HOUSE MADE ORANGE-CHIPOTLE TOMATO SAUCE

TUNA TARTAR
CHOPPED #1 TUNA SESAME CITRUS WASABI CREME FRAICHE AND SWEET SOY REDUCTION

1/2 DOZEN OYSTERS ON HALF SHELL
SERVED WITH ZESTY COCKTAIL SAUCE

TENDERLOIN CARPACCIO
PAPER-THIN TENDERLOIN WITH TRUFFLE OIL, CAPER BERRIES AND PARMIGIANO-REGGIANO

 

Soups and Salads

FRENCH ONION

SOUP DU JOUR

LOBSTER BISQUE

“THE WEDGE”
OUR HOUSE SALAD, A WEDGE OF CRISP ICEBURG, TEAR DROP TOMATOES, APPLE-WOOD SMOKED BACON, CREAMY BLEU AND BLEU CHEESE CRUMBLES

MESCLUN
SLICED STRAWBERRIES, CRUMBLED GOAT CHEESE, AND TOASTED ALMONDS WITH AN ORANGE-POPPY SEED VINAIGRETTE

BEEFSTEAK TOMATO
BEEFSTEAK TOMATO FRESH MOZZARELLA, PROSCIUTTO AGED BALSAMIC REDUCTION AND FRESH BASIL

CEASAR
CRISP ROMAINE LETTUCE, HOUSEMADE CLASSIC DRESSING, PARMIGIANO-REGGIANO

 

Chef’s Suggestions

ALL DINNERS INCLUDE THE WEDGE SALAD

SURF N TURF
6OZ FILET AND A HALF COLD WATER AUSTRALIAN LOBSTER TAIL

SLICED FILET MIGNON
WITH CIPOLLINI ONIONS AND WILD MUSHROOMS

KONA-CRUSTED SIRLOIN
WITH CARAMELIZED SHALLOT BUTTER

 

Pastas

ALL DINNERS INCLUDE THE WEDGE SALAD

PESTO
SAUTEED SHRIMP BOWTIE PASTA

CHIPOTLE
CHICKEN, BACON AND REGGIANO TOSSED IN A CHIPOTLE CREAM SAUCE OVER PENNE

GRIDLEY CHICKEN
FREE RANGE CHICKEN SAUTEED WITH GARLIC, SCALLIONS, SUNDRIED TOMATOES IN A
BLUSH WINE CREAM SAUCE

 

Seafood

ALL DINNERS INCLUDE THE WEDGE SALAD

PAN SEARED SALMON
TROPICAL FRUIT SALSA

SESAME SEARED TUNA
WASABI CREME FRAICHE AND SWEET SOY REDUCTION

AUSTRALIAN LOBSTER TAIL
8-10 OZ WITH DRAWN BUTTER

 

Steaks & Chops

ALL DINNERS INCLUDE THE WEDGE SALAD

FILET MIGNON—PETITE

FILET MIGNON—LARGE

NEW YORK STRIP STEAK–12OZ CUT

NEW YORK STRIP STEAK–16OZ CUT

PORTER HOUSE—24OZ

COWBOY STEAK—BONE 20 OZ RIB EYE STEAK

VEAL CHOP—16 0Z WITH MUSHROOM BORDELAISE SAUCE

NEW ZEALAND RACK OF LAMB
ROSEMARY ENCRUSTED ROASTED GARLIC TOMATO AU JUS

 

Over the Top

BLEU CHEESE

SAUCE BEARNAISE

AU POIVRE

OSCAR STYLE

MUSHROOM

SAUTEED ONIONS

HORSERADISH CREAM

MUSHROOM BORDELAISE

 

Sides

LOBSTER MAC & CHEESE BAKED BUTTERFLY PASTA, LOBSTER MEAT, 3 CHEESE SAUCE
AND BREAD CRUMBS

HASH BROWNS – PAN FRIED WITH SOUR CREAM

CREAMED SPINACH WITH APPLE-WOOD SMOKED BACON AND PARMIGIANO-REGGIANO

ASPARAGUS – STEAMED AND TOPPED WITH HOLLANDAISE

BAKED POTATO – SERVED WITH SOUR CREAM, BUTTER, APPLE WOOD BACON AND CHIVES

MUSHROOM RISOTTO – TENDER ARBORIO RICE WITH FOREST MUSHROOMS

YUKON GOLD GARLIC MASHED POTATOES

STEAMED BROCCOLI WITH BASIL BUTTER