Dining Room Menu
Good Olde Shrimp Cocktail
Fresh clams filled with the chef's special bacon, green pepper, & garlic mixture backed to a sizzling perfection.
Rope cultured from Prince Edward Island - steamed in white wine, shallots, and butter
Portabello Mushroom Ragu with Brie
Cheese & Crackers
French Onion Soup
Homemade onoin soup - covered with cheese & croutons & baked in the oven
Shrimp le Jon
Fresh shrimp wrapped in bacon, stuffed with horseradish & broiled
Fresh, Hot Garlic Bread
Dinners include homemade soup or juice, salad - choice of dressing, potato, fresh baked french bread butter.
32oz of choice steak broiled to your pleasure.
The most tender and most succulent of steaks, broiled to perfection and served with mushrooms. Our 10oz cuts are a meal fit for a king.
Same flavorful steak as our poterhouse, but cut in a slightly smaller portion(24oz).
Steak Au Poivre
Two 5 oz. portions of tenderloin grilled with fresh peppercorns and covered with a smooth brown sauce.
Prime Ribs of Beef
Saturday only. Thick cuts of tender beef in natural juices with yorkshire pudding.
Tender liver sauteed in butter and smothered with onions.
Rack of Lamb
A whole rack of New Zealand lamb coated with a rosemary, garlic, dijon mustard, and bread crumb crust au jus and mint jelly on the side. We recommend medium rare to medium grilling.
Tenderloin Tips with Three Mushroom Sauce
Succulent pieces of beef tenderloin sauteed with portabello, shitake, and button mushrooms in a brown sauce.
Each day farm fresh chicken prepared in a different and tantalizing dish.
Two crepes stuffed with shrimp, scallops, and haddock in a delightful white wine sauce.
Deep Fried or Broiled Shrimp
Have a craving for just shrimp? Satisfy it with our own freshly breaded jumbo shrimp, fried to a golden delight or in garlic butter.
Broiled Seafood Platter
Snow crab, shrimp, scallops, haddock, clams casino, and crab stuffed mushrooms broiled and served on a bed of rice.
Maryland Crab Cakes
From the Eastern Shore, our Aunt Jeanette's family recipe - None Better!
Surf & Turf
A whole 8oz. lobster tail beside a tender juicy 9 oz. filet mignon.
Our own translation of the classic French soup. Fresh fish, lobster, and other shellfish simmered in an ambrosial blend of tomatoes, garlic, and saffron.
Catch of the Day
Fresh fish expertly prepared by our chefs.
Vegetarian Platter DuJour
All of our desserts are created in house by Chef Julia. Check with your server for todays delights.