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Chef’s Presentations

Starters

Fresh Mozzarella Basil 11

Fresh Mozzarella cheese, fire roasted red peppers, fresh basil,

tomatoes all drizzled with balsamic glaze.

Salad

Grilled Romaine Salad 14

Charred romaine hearts, sweet corn, blistered grape tomatoes, chopped bacon,

hard boiled eggs, shredded cheddar with a fire roasted jalapeno ranch.

Add filet, shrimp or chicken 5

 

Entrees

Lobster Ravioli 31

Jumbo ravioli stuffed with lobster and ricotta with a

Maryland Crab cream sauce

 Scallops Mornay 29

Seared sea scallops baked in a Cooper Sharp cheese sauce

topped with toasted garlic panko crumbs

Petite Filet Mignon Diane 29

Pan seared petite filet mignon, mushrooms, green peppercorns,

with a garlic brandy crème sauce.

 

Dessert

Italian Lemon Crème Cake 7

 Peach Melba 8

Red Velvet Cake 7