SALADS
CLASSIC CHICKEN COBB SALAD - Avocado, Bacon and Crumbled Bleu Cheese
PESTO CHICKEN SALAD - Roasted Vegetables, Chevre and Truffle Vinaigrette
LUMP CRAB CAKE SALAD--Fresh Tarragon Vinaigrette, Red Onions and Roma Tomatoes
GRILLED STEAK CAESAR - Roasted Tomatoes and Sauteed Mushrooms
SOUPS
BAKED BURGUNDY ONION SOUP
LUNCH LOBSTER BISQUE
SOUP DU JOUR - (Bowl or Cup)
SPECIALTIES
PRETZEL CRUSTED CHICKEN SANDWICH
BEEF TENDERLOIN AND SHRIMP Lemon-honey Grilled Colossal Shrimp with Sliced Beef and Roasted Shallot Vinaigrette
FILET MIGNON - 6 oz.
VEAL SCALOPPINE - Asparagus, Linguine Pasta
BLACKENED TENDERLOIN - Tomato Piquant Sauce, Garlic Mashed Potatoes and Crumbled Bleu Cheese
BEEF SHORT RIB STROGANOFF Slow-Braised Beef With Fresh Pasta And Cognac Sauce
CHICKEN MARSALA - Asparagus, Artichokes and ShitakiMushrooms with Linguine Pasta
HAND-CUT SIRLOIN Aged 8 oz Certified Angus Beef With Choice Of Potato
PORK TENDERLOIN-Herb-Crusted with Lyonnaise Potatoes andPort Wine Syrup
GRILLED VEGETABLE SANDWICH-Red Pepper, Zucchini,Yellow Squash, Portobella and Saga Bleu Cheese
HALF POUND EDDIE BURGER - American Cheese, and Crispy Fries
SEAFOOD
SHRIMP AND BAY SCALLOPS-Spicy Lobster Cream Sauce with Mushrooms and Parmesan
FILET of TILAPIA - Coriander-crusted, Honey-glazed carrots, Parsnip Potato Hash and Chipotle Aioli
AHI TUNA STEAK-Sesame-Crusted with Stir-Fry Asian Vegetables and Wasabi Vinaigrette
ROASTED SALMON - Herbed Risotto and Caper Lemon Cream Sauce
ALMOND BAKED WHITEFISH - Tart Cherry Wild Rice and Citrus Dill Butter
SAUTEED SEA SCALLOPS Black Truffle Cream and Asparagus Risotto