Fine Dining

​​​​​​​Appetizers:

 

#110  Shrimp Medley - Butterfly Shrimp, Shrimp Tempura and Coconut Shrimp

(Shared Appetizer)

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#111 Seafood Bar  - Shrimp Cocktail, Jumbo Lump Crab Cocktail with drawing butter and Mini Lobster Rolls (Shared Appetizer)

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#112 Shrimp Cocktail  -

3 Jumbo Shrimp steamed in lemon and butter with cocktail sauce 

 

#113 Petite Meatballs  - Angus Beef meatballs in sautéed onion, garlic and mushroom sauce 

(Chicken or Plant Based available by request)

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#114 Green Onion Pancake 

Pan fried julienned Green Onion Cake & tempura Vegetables with dipping sauces 

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#115 Duce Anadromous 

Fried Catfish Whiskers and Salmon Nuggets with dipping sauces 

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#116 StuffedMushroom Caps

Roasted Mushrooms filled with sautéed Spinach 

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#117 Crab Imperial

Baked Lump Crab in a creamy savory sauce

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​#118 - Samosas

Two Vegetable Samosas with  Cilantro-mint and Tamarind chutney

 

#119 Steamed Mussels 

One Dozen Mussels steamed in savory butter & garlic

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#120 Oysters

On The Half

A mixed dozen of Eastern, Kumamoto, Pacific & European Flats

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#121 

Lollipop Lamb Chops

4 Frenched hand trimmed and grilled rib chops in butter, garlic and rosemary

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Salads: 

 

#222 Mesclun

Mixed  field greens gingerly tossed in olive oil and sprinkled with coarse sea salt 

 

#223 Garden

Mixed  Greens, Cherry Tomatoes, Cucumbers, Carrots and Radishes tossed in house vinaigrette dressing 

 

#224 Cesar 

Romaine lettuce, fresh baked warm croutons, shaved Parmesan blended in prepared dressing 

 

#225 Cucumber 

Ribbons of Cucumber, Carrots, Radishes and Green Onions tossed in zesty honey lemon vinaigrette 

 

#226 The Wedge 

Wedge of  Iceberg lettuce, Bleu Cheese dressing,  Cherry Tomatoes and Bacon 

(Turkey Bacon available by request)

 

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Soups:

 

#327 Wild Cream of Mushroom 

Pureed wild mushrooms intermingled in cream and black truffle butter topped with toasted onions

 

#328 Butternut Squash Crab

Creamed butternut squash complimented by hints of ginger, nutmeg and cumin topped w/ succulent jumbo lump crab

 

#329 Spicy Lentil Florentine 

Lentils in chorizo sausage w/ spinach, dijon, rosemary, onion & garlic

 

#330 Crème de Flur

Creamed cauliflower, lemongrass, goat’s milk, butter and potato with a roasted floret

 

#331 Lobster Bisque

Luscious lobster bathed in a rich & creamy smooth savory bisque 

 

#332 Spicy Thai 

Thai green chiles in a coconut cream with shrimp and topped with pickled seaweed 

 

#333 Poseidon’s Stew 

Succulent chunks of Orange Roughy, Jumbo Shrimp and lobster in a savory vegetable consume accented with green onions and carrots 

 

Entrees:

 

#434 The Filet

Pasture-Raised & Grass Fed 10oz. Filet Mignon, wet aged for maximum flavor and tenderness accompanied by honey garlic lemon curd Green Beans and whipped Mashed Potatoes (Please specify level of Doneness with this number selection)

 

#435 Free Range

Young semi boneless free range poussin filled with turkey duxelles accompanied with whipped Sweet Potatoes and sautéed Spinach 

 

#436 Veg Di Portobello

Grilled Portobello Mushroom filled with  pureblack be,  fire roasted vegetables in sherry & balsamic vinegar with whipped Mashed Potatoes 

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#437 Poached

Cod poached in a butter, dill and garlic bath anchored by Gnocchi and Spinach  topped with a gorgonzola béchamel

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#438 Canyon Ridge

Braised Bison in Grenache wine, apples, celery, onions and carrots with Roasted Brussels Sprouts and whipped velvety smooth Mashed Potatoes 

(Please specify level of Doneness with this number selection)

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#439 On The Lamb

Grilled tender New Zealand  lamb chops dressed with caramelized pears, apples and dates, accompanied  by creamy corn pudding and Brussels Sprouts roasted in white wine & bacon drippings

#440 The Big House

Bone -In 40oz. Porter House complimented with Stacked Million Dollar Potatoes and Sautéed Spinach 

(Please specify level of Doneness with this number selection)

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#441 One By Land Two By Sea

16oz.  Grass Fed NY Strip, Jumbo Lump Crab Cake and a Lobster Tail or Grilled Jumbo Shrimp with Lyonnaise Potatoes and sautéed Spinach

(Please specify level of Doneness with this number selection)

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#442 Mandarin Salmon 

Center cut Salmon Steak glazed with mandarin ginger, butter kissed Bok Choy and Lychee Coconut Rice

 

#443 Sea Bass

Pan seared Sea Bass blanketed over 3 cheese polenta, roasted peppers, zucchini and squash, topped off with Red Salmon Caviar 

 

 

Note: Please inform of any Vegetable Substitutions and any allergies 

 

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Desserts:

 

#542 Cheese Cake Tart

Blended cream cheese, mascarpone and English Devonshire cheese in a sweet graham cracker crust topped with Meyer Lemon curd

 

#543 Caramel Apple Pound

Warm butter pound cake with an apple butter center, drizzled with salted caramel sauce

 

#544 24K Cheese Cake

Tall NY Style Cheese Cake blanketed with edible 24K Gold 

 

#545 Chocolate Ganache Cake

Moist triple chocolate cake topped with creamy chocolate ganache

 

#546 Strawberry Shortcake

Sweet buttery biscuit between layers of fresh Strawberries and  Crème 

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#547 Jamaican Black Cake

Moist cake infused with Appleton Rum soaked cherries, orange, raisins coco powder, cloves and allspice

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#548 Bananas Foster Crème

Sautéed bananas in rum, butter and sugar neatly immersed in creamy vanilla with a caramelized sugar coating