Entrees

 

PETITE FILETS OF BEEF TENDERLOIN (2 – 4oz.)

Fingerling potatoes, asparagus sauce Diane 39.

RIB EYE (20oz)

whipped potatoes, spinach, onion relish 37.

NEW YORK STRIP STEAK (12oz)

roasted red-skinned potatoes, green beans,
brandied green peppercorn sauce 36.

PAN ROASTED FREE RANGE CHICKEN BREAST

whipped potatoes, marinated tomatoes and kale,
tarragon chicken glace 24.

CHICKEN AND BROWN BUTTER GNOCCHI

bacon, peas, black pepper parmesan cream sauce 24.

BUTTERNUT SQUASH AND MUSHROOM GNOCCHI

bussel sprouts, pumpkin seeds, parmesan 20.

PAN SEARED SEA SCALLOPS

butternut squach puree, wild rice, braised fennel, apple slaw 35.

GRILLED JAIL ISLAND SALMON

jasmine rice, red beet horseradish puree, spinach,
citrus vinaigrette 27.

LEMON HERB CRAB CAKES

mashed potatoes, roasted tomatoes, asparagus,
brown butter hollandaise 30.

FISH & CHIPS

Yuengling lager battered cod, thick cut fries,
coleslaw, tarter sauce 22.

SEAFOOD FETTUCCINI

lobster, scallops, and shrimp,
sundried tomatoes, basil cream 39.

RIGATONI BOLOGNESE

prime beef, tomato, pecorino, garlic, fresh herbs 21.

Add ons:
crab cake 12.       grilled shrimp (5) 9.   
sautéed scallops (3) 15.        petite filet  15.

 

 

 

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