Pan-Seared Jumbo Scallops
Jumbo sea scallops lightly dusted with corn flour and then pan seared. Served with lobster sherry cream and wild mushrooms.

Baked Boston Scrod
Tender baby cod drizzled with butter, dusted with fresh bread crumbs, and then baked till flaky. Served with a red pepper aioli.

Broiled Orange Roughy
Thin filets of roughy, egg dipped, dusted with flour and pan sautéed. Served with a caper dill burre blanc sauce.

Grilled Filet of Salmon Ponchartrain
Fresh filet of salmon rubbed with fresh herb oil and lightly grilled. Topped with crab, bay scallops, and rock shrimp. Drizzled with fresh hollandaise sauce.

Champagne Chicken
Breast of chicken sautéed and served with champagne cream sauce with lemon zest.

Mushroom Chicken
Char grilled breast of chicken topped with fried onions, sautéed mushrooms, and creamy garlic béchamel.

Parmesan Herb Breast of Chicken
Breast of chicken tossed with parmesan cheese and seasoned bread crumbs in a sundried tomato beurre blanc sauce

Stuffed Chicken Breast
Breast of chicken stuffed with sun dried tomatoes, spinach Mousse and a champagne cream served with a vegetable pilaf

Chicken Dijon
Breast of chicken lightly breaded in chefs own recipe served with delectable Dijon sauce

Chicken Marsala
Breast of chicken dredged in seasoned flour and sautéed until golden brown. Accompanied by our very own rich shallot and mushroom marsala sauce.

Lemon Chicken
Tender chicken breast seasoned with lemon, coriander, and black pepper then char grilled. Drizzled with white wine pesto sauce.

Three Cheese Stuffed Chicken
Lightly breaded tender chicken breast stuffed with ricotta, mozzarella, and parmesan. Drizzled with roasted tomato and vodka cream sauce.

Sautéed Breast of Chicken Piccata
Tender breast of chicken dredged in perfectly seasoned flour. Flash sautéed and served with fresh lemon caper sauce - topped with shredded parmesan cheese.

Chicken Italiano
Succulent breast of chicken dredged in seasoned flour and parmesan cheese. Flash sautéed and served with rosemary chicken veloute sauce.

Smoked Provolone and Spinach Chicken
Pepper rubbed chicken sautéed with white wine and topped with bacon sautéed onions, wilted spinach, and smoky provolone. Adorned by sweet sherry artichoke cream sauce.

Chicken Oscar
Breast of chicken sautéed and topped with fresh crabmeat, hollandaise sauce and fresh asparagus.

Filet and Chicken Combination
Petite filet mignon marinated in fresh herbs and a rosemary garlic breast of chicken ? both cooked to perfection. Served with a delicate demi glaze.

Roasted Tenderloin of Beef
Whole beef tenderloin slow-roasted and carved into delicate medallions. Served with braised mushrooms, béarnaise, and fresh horseradish sauce.

Tournedos of Beef
Two tenderloin medallions rubbed with fresh herbs and spices and then expertly grilled. Served with morel demi glaze and roasted red pepper coulis.

Grilled Filet of Beef
Thick-cut filet mignon grilled to perfection. Served with a cabernet reduction and baby portabella mushrooms.

Peppercorn N.Y. Strip
Center-cut New York strip seasoned to perfection with fresh cracked black pepper. Char grilled and served with rich Robert sauce.

Steak Delmonico
Tender center cut New York strip marinated in Worcestershire, garlic, and fresh herbs then char grilled. Topped with roasted onion brulé sauce.

Prime Rib of Beef
Slow cooked prime rib of beef sliced English style or traditional. Served with horseradish sauce and Au Jus to compliment.

Duchess Potatoes (add $1.00)
Whipped Potatoes
Double-Baked Potatoes (add $1.00)
Polenta
Wild Rice

Au Gratin Potatoes
Herb-Roasted Red Potatoes
Rice Pilaf
Garlic Whipped Potatoes
Wild Mushroom Risotto (add $1.00)