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DINNER MENU
Spring /Summer 2008

ENTREES

Pan Roasted Chicken,  Macaroni & Cheese, Cole Slaw,
Green Beans & Onions   24.
Orecchiette, Shrimp, Zucchini, Plum Tomato, Basil, Lemon,
White Wine & Butter   22.
Roast Pork Tenderloin, Pineapple Black Thai Rice, Sesame Snow Peas
& Honey Soy Glaze   24.
Pan Roasted Sea Scallops, Spring Vegetable Risotto,
Fresh Herb Puree  26.
Grilled Filet Mignon, Chive Potato Cake, Grilled Asparagus, Tempura Onion Rings, Red Wine Sauce   29.
Tamarind Glazed Halibut, Warm Soba Noodles,
Julienne Vegetables, Asian Broth    27.
Housemade Mushroom Ravioli, Sherry Cream Sauce,
Pecorino Romano & White Truffle Oil   19.
Maryland Style Crab Cakes, Mango Red Pepper Slaw,
Shoe String Fries, Remoulade   26.
Roasted Organic Salmon, Lemon Scented Whipped Potatoes, Sautéed Spinach, Roasted Red Pepper Salsa   26.
 
SIMPLY GRILLED
Shrimp - 25.
Salmon - 26.
Pork Tenderloin - 24.
Scallops - 26.
Filet Mignon - 29.
Mixed Grille - 26.

Above Served With Olive Oil Vegetables & Grilled Portobello Mushroom & A Trio Of Dipping Sauces

 
SIDE DISHES
Mac & Cheese 7.
Asparagus 7.
Housemade Steak Fries 5.
Shoe String Fries 5.
Soba Noodles 7.
Spring Vegetable Risotto 8.
Whipped Potatoes 5.

 

An 18% Gratuity Will Be Added To All Parties Of 7 Or More.

 

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