Thursday, February 14th 2019
5:30pm – 8:30pm
* Please fill out the reservation form at the bottom of the page. *
4 Iced colossal shrimp with cocktail sauce & lemon
Baked Brie & Raspberry Crepe
Sweet & savory with toasted almonds and a touch of honey
Maryland Crab Cake
House made pan seared recipe, served with sweet & spicy aioli
With sautéed tomato & garlicky spinach, broiled with goat cheese
Seasoned with Spanish saffron, cream, & finished with a splash of brandy
French Onion Soup
Beef broth with caramelized onions & port, topped with a broiled gruyere crouton
Acadian Greens topped with strawberries, pecans & Romano, with maple balsamic vinaigrette
Spinach & Portobello Ravioli $45.
Served with wild mushrooms and herbed olive oil
Roasted Duck $52.
Served with our classic orange glaze
Seared Filet of Salmon $52.
With a rosemary and brown sugar honey mustard topping
Colossal Shrimp and Sea Scallops $58.
Simmered with herbed butter & white wine, tossed with roasted red peppers & asparagus, served over pasta
Chicken Alfredo $42.
With creamy Boursin cheese sauce and sun-dried tomatoes
Grilled Veal Medallions $58.
Served with coffee demi-glace & Celeriac puree
Filet Mignon $65.
Broiled with gorgonzola and Balsamic glaze
New Zealand Rack of Lamb $65.
Baked with whole grain mustard & served with red wine bordelaise
Surf & Turf $68.
Petite filet mignon & succulent Maine lobster tail, served with au jus and hot drawn butter
Sticky Toffee Cake
Divine Fudge Lava Cake
Menu subject to change without notice
Parties of six or more will have 20% gratuity added to their bill