SMOKED TROUT FILLET
a smoked rainbow trout fillet served with cream cheese, capers and
assorted club crackers.
(Eight Dollars)
SWISS ONION SOUP
homemade onion soup with toasted croutons, topped with Swiss cheese and
baked until golden brown.
(Five Dollars)
SOUP DU JOUR
All of our soups are made fresh, in house and changing frequently
(Please ask your server). (Five Dollars)
GRILLED BRUSCHETTA
olive oil grilled French Bread slices served with
artichoke pesto and a traditional tomato basil sauce for dipping.
(Eight Dollars)
CALAMARI
lightly crusted in seasoned flour and fried golden brown topped with a
sweet and sour sauce and served with a chili aioli for dipping.
(Nine Dollars)
NEW ENGLAND GARLIC CHEESE SPREAD
Our home made cheese spread made with garlic, pecans and three cheeses
served with assorted club crackers then garnished with Spanish olives
(Seven Dollars)
FRIED GREEN TOMATOES
green tomatoes lightly breaded and golden fried served with our home
made Bistro sauce.
(Nine Dollars)
SEARED AHI TUNA
sushi grade Ahi tuna seasoned and coated with sesame seeds then seared
served with a tangy wasabi cream and seaweed salad. single portion
(Eleven Dollars)
platter portion (Twenty Two Dollars)
BLOODY MARY SHRIMP
six large gulf shrimp, chilled served with our bloody mary cocktail
sauce and garnishes.
(Ten Dollars)
LOBSTER LOUIS COCKTAIL
chunks of cold water Lobster meat on a bed of Iceburg Lettuce and our
own Louis dressing. (Twelve Dollars)
CAJUN FROG LEGS
frog legs lightly dusted in cajun flour and deep fried served with a
serrano and cilantro dipping sauce.
(Ten Dollars)
Salads and Pasta
All salads are served with fresh bread and butter
GRILLED CHICKEN CAESAR
romaine lettuce tossed in Caesar dressing topped with
six oz. grilled chicken breast finished with croutons and
parmesan cheese.
(Ten Dollars)
SALMON CAESAR
romaine lettuce tossed in Caesar dressing topped with
a five oz. Piece of grilled salmon finished with
croutons and parmesan cheese.
(Fourteen Dollars)
LOBSTER LOUIE
this classic consists of cold water lobster on a bed of
shredded lettuce garnished with grape tomatoes and
slivered hard boiled egg with our own louis dressing.
(Fifteen Dollars)
LOBSTER AND SCALLOP PESCORA PASTA
Sautéed scallops and chunks of cold water lobster
tossed in a light sherry cream sauce with penne pasta.
(Twenty One Dollars)
PASTA PRIMAVERA
fresh seasonal vegetables sautéed and tossed with
penne pasta and white wine cream.
(Fifteen Dollars)
MEDITERRANEAN SHRIMP PASTA
Large gulf shrimp lightly sautéed with garlic, shallots,
artichokes and black olives finished with a tomato
basil sauce, tossed in linguine then garnished with
feta cheese.
(Eighteen Dollars)
NEW ENGLAND GARLIC CHEESE SPREAD
Our home made cheese spread made with garlic, pecans and three cheeses
served with assorted club crackers then garnished with Spanish olives.
(Seven Dollars)
TENDERLOIN OF BEEF MARSALA PASTA
Tender bites of beef tenderloin sautéed with baby Portobello mushrooms and
garlic, finished with
sweet marsala wine and tossed in linguine then garnished with parmesan
cheese
(Twenty Dollars)
Seafood
All items served with fresh bread a house salad or Caesar salad and your choice of baked potato, mashed potatoes or fresh seasonal vegetables
SUGAR MAPLE PLANK SALMON
fresh salmon fillet roasted on a sugar maple plank then drizzled with a
mustard maple glaze.
(Twenty Two Dollars)
PICATTA GROUPER
fresh black grouper seared golden brown finished with white wine, lemon
and capers.
(Twenty Four Dollars)
JUMBO FRIED SHRIMP
one dozen large shrimp lightly dusted and fried golden brown served with
our bloody mary cocktail sauce.(Nineteen Dollars)
SEARED AHI TUNA
Sushi grade Ahi tuna seasoned and coated with sesame seeds then seared
rare, served with a tangy wasabi cream.
(Twenty Four Dollars)
MACADAMIA NUT CRUSTED MAHI
A fresh mahi fillet coated with macadamia nuts quickly seared and baked
then served with a mandarin orange and chive vinaigrette.
(Twenty Three Dollars)
Entrees
All items served with fresh bread a house salad or caesar salad and your choice of baked potato, mashed potatoes or fresh seasonal vegetables
POT ROAST DINNER
tender beef in a rich sauce served with carrots and potatoes.
(Fifteen Dollars)
BOURBON PECAN TROUT
fresh rainbow trout lightly sautéed and finished with a Bourbon pecan
butter.
(Eighteen Dollars)
CALVES LIVER WITH CRISP BACON
two pieces of calves liver lightly dusted and sautéed topped with onions
and caramelized bacon.
(Fifteen Dollars)
ROASTED DUCK WITH ORANGE
MARMALADE GLAZE
half of a roasted duck in natural juices with marmalade glaze.
(Twenty Dollars)
PICATTA CHICKEN OR VEAL (your choice)
sautéed with capers, lemon and white wine.
(Eighteen Dollars)
(add Three Dollars for veal.)
SHIITAKE DIJON CHICKEN OR VEAL
chicken or veal lightly sautéed and finished with a rich shiitake
mushroom and dijon mustard sauce.
(Eighteen Dollars)
(add Three Dollars for veal.)
GRILLED CHICKEN CAPRESE
fire grill chicken breasts stacked with spinach and artichokes topped
with basil, tomatoes and buffalo mozzarella cheese.
(Nineteen Dollars)
APPLE BRANDY PORK TENDERLOIN
Grilled pork tenderloin sliced and topped with an apple brandy buerre
blanc.
(Twenty Dollars)
Specialties - Prime Rib and Steak
QUEEN CUT OF PRIME RIB (12oz)
slow roasted prime beef served with cajun horseradish cream sauce.
(Twenty Dollars)
KING CUT OF PRIME RIB (14 oz)
slow roasted prime beef served with cajun horseradish cream sauce.
(Twenty Four Dollars)
FILET MIGNON (10 oz)
grilled to your liking atop a bed of green peppercorn and horseradish
demi.
(Twenty Eight Dollars)
NEW YORK STRIP STEAK (13 oz)
thirteen ounces of steak topped with a bleu cheese and garlic butter.
(Twenty Six Dollars)
LOUISIANA BLACKENED PRIME RIB (13 oz)
dusted with Cajun seasoning and blackened served with cajun horseradish
cream sauce.
(Twenty Three Dollars)
NEW ZEALAND RACK OF LAMB
Seasoned and roasted to perfection served with a raspberry, garlic and
mint coulis.
(Twenty Eight Dollars)
ADD FRIED SHRIMP TO ANY MEAL (Eight Dollars)
ADD GRILLED SHRIMP TO ANY MEAL (Nine Dollars)
