Dinner Specials
Appetizers | |
| Wild Atlantic Smelts | |
| fried and finished with olive oil & lemon juice | |
| Sesame Seared Ahi Tuna | |
| served over mixed greens with olive oil, lemon-caper sauce & wasabi | |
| Steamed Jumbo Artichoke | |
| with Parmesan cheese, garlic and lemon butter | |
| Jumbo Sea Scallops | |
| seared and served with grilled tomato; finished with lemon-caper butter and bay shrimps | |
| Crab Cake | |
| finished with lemon butter and bay shrimp | |
Entrees | |
| Entress include choice of dinner salad or soup Add a side of sauteed mushroom caps or shrimp scampi to any entree! | |
| 14 oz. Bone-In Pork Chop | |
| served with sauteed Brussels sprouts, sweet potatoes, spinach, onions and prosciutto | |
| Slow Roasted Rack of Lamb | |
| marinated with olive oil and Greek spices | |
| Fresh Atlantic Salmon | |
| broiled on a cedar plank with lemon-scallion butter | |
| 8 oz. Filet Mignon | |
| Green peppercorn-brandy sauce, sauteed asparagus and potatoes au gratin | |
| 14 oz Ribeye | |
| (well marbled-fatty and flavorful) finished with Greek spices, virgin olive oil and lemon | |
| 10 oz. New York Strip | |
| Au jus with tobacco onions | |
| Acorn Squash | |
| Baked seafood-stuffed acorn squash | |
| Grilled Trout "Amandine" | |
| With toasted almond beurre blanc | |
| Filet Mignon Oscar | |
| With crabmeat bearnaise | |