Appetizer Special
Homemade Crab Dip – $8
Lump crabmeat, diced tomatoes, and herbs in a brandy and lobster cream sauce
served with toasted Olive Oil and Rosemary Italian loaf.
Chef’s Table Menu
First Course
Seared Beef-$4
Thinly sliced beef sirloin quickly seared served with local oyster mushrooms, crispy leeks, and watercress.
Tempura Shrimp-$4
Lightly battered shrimp served on a sesame fried rice cake with sweet and sour mandarin orange sauce.
Second Course
Pear Salad- $5
Local crisphead lettuce topped with sliced pears, blue cheese, almond crumbles,
and fresh apple vinaigrette.
Broccoli and Mushroom Soup- $5
Broccoli florets, shiitake mushrooms, green onions and wild rice in a rich duck broth.
Main Course
Blue Marlin – $21
Pan seared Hawaiian blue marlin, roasted tomatoes, and saffron aioli served with redskin potatoes and zucchini & squash.
Red Snapper – $20
Sautéed red snapper fillet, mandarin orange and radish beurre blanc, and local lemon-basil served with redskin potatoes and zucchini & squash.
Beef Medallions – $19
Grilled horseradish and thyme rubbed steak, fresh beet and parsnip puree, and fried sweet potato nest served with redskin potatoes and zucchini & squash.
Dessert
We offer a variety of traditional homemade and specialty desserts.
Please ask your server for more details!
Three Course – $27 Four Course – $33
