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DINNER
MENU
Spring /Summer 2008
ENTREES
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Pan
Roasted Chicken, Macaroni & Cheese, Cole
Slaw,
Green Beans & Onions 24.
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Orecchiette,
Shrimp, Zucchini, Plum Tomato, Basil, Lemon,
White Wine & Butter 22.
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Roast
Pork Tenderloin, Pineapple Black Thai Rice, Sesame
Snow Peas
& Honey Soy Glaze 24.
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Pan
Roasted Sea Scallops, Spring Vegetable Risotto,
Fresh Herb Puree 26.
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Grilled
Filet Mignon, Chive Potato Cake, Grilled Asparagus, Tempura
Onion Rings, Red Wine Sauce 29.
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Tamarind
Glazed Halibut, Warm Soba Noodles,
Julienne Vegetables, Asian Broth 27.
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Housemade
Mushroom Ravioli, Sherry Cream Sauce,
Pecorino Romano & White Truffle Oil 19.
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Maryland
Style Crab Cakes, Mango Red Pepper Slaw,
Shoe String Fries, Remoulade 26.
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Roasted
Organic Salmon, Lemon Scented Whipped Potatoes,
Sautéed Spinach, Roasted Red Pepper Salsa 26.
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SIMPLY
GRILLED
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Shrimp - 25.
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Salmon - 26.
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Pork Tenderloin - 24.
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Scallops - 26.
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Filet Mignon - 29.
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Mixed Grille - 26.
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Above Served With Olive Oil Vegetables
& Grilled Portobello Mushroom & A Trio Of Dipping Sauces
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SIDE
DISHES
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Mac
& Cheese 7.
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Asparagus
7.
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Housemade
Steak Fries 5.
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Shoe
String Fries 5.
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Soba
Noodles 7.
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Spring
Vegetable Risotto 8.
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Whipped
Potatoes 5.
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