Sample Fine Dining Menu
Friday & Saturday Specials

Appetizers

Prosciutto Wrapped Shrimp
Jumbo Gulf Shrimp wrapped
with slices of  prosciutto presented
over wilted  baby spinach and
sweet roasted peppers

Thai Calamari Stack
Marinated squid with hints of ginger
lemon grass and Thai chilies,
presented over cellophane noodles and
seaweed salad with Asian sauces

Oysters on the Half Shell
A half dozen Chesapeake oysters
presented over shaved ice
with cocktail and mignonette sauces

Salads

Asian
Garden greens, chow mein noodles,
mandarin oranges; all laced with our
sesame vinaigrette and finished
with skewered coconut shrimp

Entrees

Filet Mignon au Poivre
Twin mignonettes of tenderloin
pan seared presented over
roasted garlic whipped potato
laced with a peppercorn demi glaze

Roasted Maple Leaf Farm Duck
Slow roasted, then grilled crisp,
finished with a delicate
orange sauce over wild rice

Hunter Game Plate
A selection of wild boar with cranberries,
venison with blueberries,
and alligator sausages; all grilled,
presented over cheddar filled pierogies
with caramelized onion, sweet roasted
peppers and a peppery demi glaze

Australian Escolar
A truly unique filet, caught in the deep waters
off Australia. We pan sear, then present this fish
over braised fennel hash
with a chiffonade of vegetable

Stuffed Pork Chop Saltimbocca
A French bone on 10 oz chop stuffed with
prosciutto de parama and fresh sage
set over mashers finished with
a sage cognac demi glaze

Japanese Tempura Cod
A lightly seasoned filet dipped in
tempura batter, then deep fried,
presented over soba noodle with
Asian chiffonade of vegetable

Chicken Foggy Goggle
Slices of boneless chicken sautéed
with shitake mushrooms, fresh garlic,
sweet roasted peppers and broccoli,
all tossed with penne pasta finished
with a boursin cream sauce