Signature Tomato Bisque Or Soup Du Jour

Blackened Crab Cake

maryland blue crab presented with a roasted red pepper puree

Caesar Salad

with sundried tomatoes, toasted pignoli nuts and shaved locatelli cheese

Carpaccio

filet mignon, thinly sliced, garnished with arugula, capers, red onion, shaved locatelli and drizzled with porcini mushroom oil

Duck Confit

confit of leg and thigh served over mesclun greens with dried fruits and nuts and tossed with a raspberry chipotle vinaigrette

Escargot

one dozen presented scampi style in a pastry shell

Fresh Long Island Calamari

lightly tossed with a spicy asian sweet and sour sauce

Goat Cheese

breaded goat cheese seared and served with mesclun greens and a yellow tomato preserve

House Field Green Salad

dressing choices: balsamic vinaigrette, stilton blue cheese, tomato french, and roasted garlic ranch

Hummus

pureed chick peas and tahini paste with lemon and garlic, served with toasted pita triangles and vegetable chips

Mussels Or Clams

served with either a shallot white wine sauce or tomato garlic broth

Pheasant Spring Rolls

confit of pheasant and summer vegetables with an asian plum dipping sauce

Shrimp And Portabello

gulf shrimp served on a portabello mushroom, topped with brie cheese, baked in the oven and presented with a shallot sherry cream sauce

Pastrami Cured Salmon Plate

pastrami cured salmon garnished with capers, red onion, pickled cucumbers, whole grain mustard and rye toast points

Australian Lamb Shank

braised australian lamb shank with couscous primavera and roasted garlic jus

Bbq Dry Rub Prime Pork Chop

with sweet mashed potatoes and a saute of local greens

Boneless Braised Beef Short Ribs

chocolate and chili braised beef short ribs with ancho chili mashed potatoes, sweet corn and peas

Buffalo Hangar Steak

pommes frites, sauteed spinach and a wild mushroom demi-glaze

Chathem Cod

over vegetable risotto with shallot cream

Filet Mignon

applewood smoked bacon wrapped filet with vegetable stack, fingerling potatoes and a pinot noir demi-glaze

Honey Lavender Chicken

goat cheese mashed potatoes, sauteed spinach and honey lavender pan sauce

Kangaroo

purple smashed potatoes, sauteed greens and tomato with a sun dried cherry demi-glaze

Kobe Steak

sliced hangar steak with apple wood smoked bacon and stilton blue cheese mashed potatoes, sautéed spinach and a caramelized onion demi-glaze

Marinated Rib Veal Chop

olive oil, rosemary and black pepper marinated veal chop over apple and pancetta soft polenta with veal demi-glaze

Pheasant

pan seared pheasant with a wild mushroom risotto, wilted spinach and a pan gravy of chardonnay and shallots

Pork Cassoulet

french bean stew with fresh pork, bacon, duck confit and sausage

Salmon Possolipo

salmon poached with white wine, sweet white onion, plum tomatoes, capers and basil served over linguini

Shrimp Jambalaya

smoked paprika dusted shrimp sautéed with olive oil, garlic and cilantro over andouille sausage and crawfish jambalaya

Soy Duckling

a crescent farms pan seared breast of duck with mashed sweet potatoes, leg and thigh confit and a sweet soy demi-glaze

Venison London Broil

roasted shallot mashed potatoes, sautéed spinach and a caramelized shallot demi-glaze

Wild Boar Rack

a double cut rack chop rubbed with black pepper, rosemary and sea salt with wild rice and ratatouille

Three Bean Chili

vegetarian style chili served over brown rice and wheat berries topped with cheddar cheese, sour cream and green onion

Roasted Stuffed Eggplant

zucchini, squash, eggplant and tomato stuffed eggplant topped with fresh mozzarella

White Miso And Tofu Bowl

with cellophane noodles, straw mushrooms, water chestnuts and bok choy