On a bed of caramelized leeks with a rosette of fresh herb butter and a side of sauce bearnaise

Three petite filets mignon lightly crusted in cracked black peppercorns, pan-seared and finished with a cognac peppercorn sauce; crowned with crispy fried onions

Sautéed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise

Two jumbo lump crabcakes paired with a broiled 8 oz. Filet mignon; served with sauce béarnaise

One 6 oz. Lobster tail carefully baked; paired with a broiled 8 oz. Filet mignon

Marinated in olive oil with fresh herbs, baked to perfection and coated with a pommery mustard and roasted pine nut bread crumb crust; served on a pool of balsamic vinegar demi-glace

Boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing

Five medium shrimp lightly egg-washed & jumbo lump crabmeat gently sautéed in a lemon butter scampi sauce; served with sautéed spinach over angel hair pasta

Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet

Our chef's authentic recipe

Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir

Fillet of atlantic salmon brushed with a tangy tangerine mustard glaze

With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

One 3 oz. Lobster tail, pan-seared jumbo sea scallops, tangerine-grilled salmon, jumbo lump crabcake and two bacon-wrapped shrimp

Two 6 oz. Lobster tails carefully baked, served with drawn butter

Char-grilled with a blackberry barbeque sauce

Pan-seared boneless breast and a crispy-skinned, slow-roasted leg; served with a traditional sauce made with grand marnier and fresh-squeezed orange juice

With grilled asparagus, roasted red peppers and wild mushrooms

With applewood-smoked bacon - enough to share

Grilled asparagus spears topped with jumbo lump crabmeat and sauce hollandaise

Grilled ciabatta sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced, vine-ripened tomatoes & fresh basil

Presented with creamed horseradish, inn-pickled red onions, fresh lemon, black pepper and grilled ciabatta

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

With a tangy pepper vodka cocktail sauce

Three jumbo shrimp, two blue point oysters and colossal crabmeat presented with cocktail sauce, sauce remoulade and a champagne mignonnette

Wafer-thin filet mignon seared rare, drizzled with extra virgin olive oil and sprinkled with an artisanal sea salt; garnished with shaved reggiano parmigiano cheese and watercress

Two clams casino and one ginger & scallion crabcake teamed with three sea scallops wrapped in applewood-smoked bacon

With fines herbes, diced peppers and bacon

Tender snails sauteed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll

Five sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce

Quick-fried; served with roasted tomatoes and a lemon, caper & basil butter sauce

With ginger & scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

Perfumed with cognac

Dry sherry service

Smothered with a delicate mixture of cheeses

Crisp romaine tossed with parmesan cheese and lightly roasted garlic croutons in our tangy caesar dressing

With candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette

Topped with applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes and crumbled blue cheese

Field greens, romaine, baby spinach, shredded carrots, cucumbers, red cabbage and grape tomatoes; choice of inn-made dressings

Served with sliced kennett square mushrooms, chopped egg and grape tomatoes; topped with your choice of hot bacon or honey mustard dressing

floral pasta tossed in a light rosa sauce and topped with melted fresh mozzarella, grilled chicken paillards and garden-fresh basil

with grilled asparagus, roasted red peppers and wild mushrooms

tender chunks of chicken teamed with assorted vegetables in a cream sauce; baked under a flaky pastry crust.

scaloppine of pan-seared chicken breast served with a medley of imported and domestic mushrooms in a savory marsala wine sauce

inn-made meatloaf crowned with a wild mushroom duxelle and baked in a buttery puff pastry crust; served on a pool of madeira demi-glace

pan-seared boneless breast and a crispy-skinned, slow roasted leg; served with a traditional sauce made with grand marnier and fresh-squeezed orange juice

boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing

with onions, sliced green apples and bacon

baked crab imperial teamed with a fillet of tangerine-grilled salmon and three shrimp francaise in a scampi butter sauce

our chef's authentic recipe

with ginger and scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

fillet of atlantic salmon brushed with a tangy tangerine mustard glaze

five medium shrimp lightly egg-washed and gently sautéed in a lemon butter scampi sauce; served with sautéed spinach over angel hair pasta

succulent, fork-tender boneless short ribs simmered in a rich san marzano tomato "gravy"; tossed with inn-made pappardelle pasta and sautéed spinach and finished with reggiano parmigiano cheese

8 oz; on a bed of caramelized leeks with a rosette of fresh herb butter and sauce béarnaise

pan-seared with button mushrooms & caramelized onions in a savory merlot demi-glace; topped with frizzled leeks

sautéed nature of veal topped with jumbo lump crabmeat and fresh asparagus spears; with sauce hollandaise and a pool of sauce bordelaise

lump crabmeat tossed in a light dressing made of sour cream, mayonnaise, diced red bell pepper, fresh dill and lemon juice; served on toasted pumpernickel bread

a true triple decker with crisp lettuce, vine-ripened tomatoes, lean bacon and our fresh-roasted turkey breast

two petite filets sautéed in herb butter with caramelized onions and served on french bread; sauce béarnaise

thinly sliced roast beef topped with caramelized onions, sautéed mushrooms and provolone cheese on french bread; served with au jus and creamed horseradish

jumbo lump crabmeat teamed with sliced ripe tomatoes, fresh asparagus spears & spinach leaves; served with a light poppyseed vinaigrette dressing

deep-fried oysters with country chicken salad

our own special chicken salad garnished with wedges of seasonal fresh fruit

crispy romaine, anchovies and garlic croutons tossed in our creamy caesar dressing; topped with slices of grilled chicken

three, served on freshly toasted brioche buns with lettuce, tomato & inn-made rémoulade

served on a freshly baked roll with lettuce and tomato; piled high with sautéed mushrooms, caramelized onions, crisp bacon and american cheese

lump crabmeat and asparagus spears baked in a fluffy egg custard; served with a seasonal fresh fruit & berries medley

grilled ciabatta bread sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced vine-ripened tomatoes & fresh basil

presented with creamed horseradish, inn-pickled red onions, fresh lemon, black pepper and grilled ciabatta bread

served with a tangy pepper vodka cocktail sauce

served with a tangy pepper vodka cocktail sauce

on half shell; served with a tangy pepper vodka cocktail sauce

on half shell; served with a tangy pepper vodka cocktail sauce

three jumbo shrimp, two blue point oysters and a generous portion of colossal crab presented with a tangy pepper vodka cocktail sauce, sauce remoulade and a champagne mignonette

two clams casino and one ginger & scallion crabcake teamed with three bacon-wrapped sea scallops

with fines herbes, diced peppers and bacon

tender snails sautéed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll

six sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce

with ginger and scallions in a light shrimp mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc

perfumed with cognac; enhanced with chunks of maine lobster and garnished with spiced crème fraîche and fresh chives

prepared with snapper turtlemeat and a wide variety of fine spices and herbs in accordance with our authentic recipe; our dry sherry service will further enhance the bold flavor of this local favorite

loaded with onions and smothered with a delicate mixture of cheeses

prepared with the freshest ingredients daily

red leaf lettuce, romaine, baby spinach, shredded carrots, cucumbers and grape tomatoes; choice of dressings

served with sliced mushrooms, chopped egg and grape tomatoes; with honey mustard or hot bacon dressing

crisp romaine leaves prepared in a tangy dressing of garlic, extra virgin olive oil, lemon juice, egg yolk, minced anchovies and parmesan cheese; tossed with lightly roasted garlic croutons

with candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette

served on an English muffin with Canadian bacon and hollandaise sauce

on an English muffin with sherried crabmeat

made at buffet table, with all the trimmings

made to order by chef attendant