CHEF’S COMPOSITIONS
Filet Napoleon
8 oz. Filet Mignon grilled to your specifications, stuffed with grilled vegetables,
finished with Gorgonzola Cream Sauce and sided with twice-baked potato.
Beef ~ 36 ~
Elk ~ 38 ~
Steak Au Poivre
New York cut Strip grilled to your liking, finished with Napoleon Brandy-infused demy-glace
with Madagascar peppercorns and sided with twice-baked potato.
Beef ~ 35 ~
Elk ~ 36 ~
Veal Chop Sorrento
14 oz. frenched chop of tender milk-fed veal, stuffed with spinach, roasted plum tomato, and fresh Buffalo mozzarella.
Finished with rosemary demy-glace served with twice-baked potato.
~ 34 ~
Pork Chop Toberlone
14 oz. frenched chop of pork stuffed with sautéed apples, fennel and leeks. Finished with Fuji apple demy-glace,
crowned with frizzled sour kraut and served with twice-baked potato.
~ 27 ~
Austrailian Lamb Chop Zakthonos
14 oz. Frenched chop of free-range Colorado Lamb stuffed with spinach, Vidalia onion and feta cheese.
Finished with fresh mint demy-glace with twice-baked potato.
~ 31 ~
Elk Osso Bucco
Braised shank of free-range elk finished with a truffle-infused demy-glace
served with twice-baked potato and crowned with fried leeks.
~ 29 ~
Classic Chesapeake Crab Cakes
Jumbo lump crabmeat with just enough Panko to hold the 10 oz. of wild caught Chesapeake Blue Crabmeat
served with anchovy remoulade, wild rice pilaf and vegetable du jour.
~ 29 ~
Salmon Filet Mignon
Hand-cut filet of wild caught salmon served over sautéed apples, fennel and leeks crowned with an apple-horseradish crust.
Finished in Blood Orange Brandy reduction
sided
with saffron risotto.
~ 27 ~
Sea Bass Shandong
Miso-glazed filet of wild Chilean Sea Bass served over sautéed baby bok choy and sided with a jalapeño scented vermicelli.
~ 34 ~
Ostrich Boursin
Fan filet of free-range ostrich encrusted with pistachio and stacked Napoleon Style between
layers of creamy boursin cheese sided with wild rice pilaf and vegetable du jour.
~ 28 ~
Wild Boar Polynesia
14 oz. chop of wild boar encrusted in macadamia nuts and crowned with pineapple
and mango chutney sided with twice baked potato
~
31.00~
Broiled Diver Scallops
Broiled scallops served with lobster infused vin blanc sauce
~
29.00~
Broiled Seafood Combo
Shrimp, scallops, crab cake and tuna steak in a light lemon butter sauce
~
34.00~
Add lobster
15.00
Roast Duck with Orange Sauce
Semi boneless half duck roasted and topped with our orange Grand Marnier sauce
served with wild rice and vegetable du jour
~
26.00~
Veal Oscar
Lightly breaded veal cutlet topped with lump crabmeat, asparagus
and Béarnaise sauce served with twice baked potato
~
28.00~
Lobster Tina
Whole Maine lobster stuffed with our soon to be famous Chesapeake crab cake served over risotto,
finished with sauce langosta and served with drawn butter and vegetable du jour
~
34.00~
Shrimp & Scallops Pocono
Fresh day boat scallops wrapped in prosciutto and pan-seared with jumbo Gulf shrimp sautéed in shallots and
finished in a Riesling wine reduction, sided with housemade pesto gnocchi
~
28.00~
