SPRING  M E N U   2 0 1 0
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H O R S   D ’ O U E V R E S
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Grilled Local Zucchini, Squash, and Eggplant with Balsamic Reduction,
 Basil Oil and Parmesan  7.  

Button Mushroom Caps stuffed with Angus Beef Tenderloin and Aged Gruyère
 in Demi-Glace  8.  

Napoleon Fried Green Tomatoes, Goat Cheese, Roasted Red Pepper
 and Black Eyed Pea Vinaigrette  9. 

Louisiana Gulf Oysters topped with Baby Spinach, Applewood Bacon,
 Parmesan and Béarnaise  9. 

Warm Danish Brie stuffed with Blackened Gulf Shrimp,
 with Grilled French Bread 12.

 Sesame seared Blue Fin Tuna, Strawberry Teriyaki, Kiwi Relish
 and Wasabi  12.

Imported Cheese Selections with House Made Preserves
 and Grilled French Bread  12.

 Fresh Gulf Soft Shell Crab Tempura with Miso Remoulade
 and Creole Mirliton Slaw 12.

 Crystal Prawns served in Creole Barbeque Sauce with
 Grilled French Bread  12.

S A L A D S
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House Salad of Mixed Greens, Red Onion, Candied Pecans, Mandarins,
and Asiago in White Balsamic Honey Vinaigrette  8.

 Spinach Salad with Lardons, Candied Pecans, Shaved Red Onion
in Creamy Maytag Peppercorn Dressing  8.

 Caesar Salad with Romaine Hearts and Frisée, Parmesan,
Applewood Smoked Bacon, and Croutons in House-made Caesar  7.

 Caprese Salad with Buffalo Mozzarella, Roma Tomatoes, Grilled Asparagus,
Balsamic Reduction and Basil Oil  9.

S O U P S
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 Roasted Red Pepper Bisque 6.

 Soup du Jour  –Market

MAIN COURSE
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 Spaghetti Squash, Zucchini, Red Onions, Carrots and Roma Tomatoes in Parmesan, Mozzarella, Fresh Herbs and Bread Crumbs baked in White Wine Garlic Butter  17.

 Giant Portobello stuffed with Peppers, Bread Crumbs and Parmesan with
 Balsamic Reduction over Vegetable Matignon  18.

 Baked Chicken Breast stuffed with Danish Brie and Asian Pears, topped with Sun-dried Tomato Vinaigrette,  served with Citrus Couscous and Honey Cumin Roasted Carrots  20. 

Grilled Tasmanian Salmon basted with Orange, Pineapple, Basil Emulsion with Citrus Couscous and Sautéed Baby Spinach  26.

 Blue-Fin Tuna encrusted with Fresh Cracked Pepper, lightly pan seared and finished with
 Cognac Cream Sauce over Mashed New Potatoes and Grilled Asparagus  28.

 Berkshire Pork Tenderloin marinated in Sorghum Mustard, served with Local Greens,
Field Peas and Polenta Cake  27.

 Roasted Maple Leaf Duck Breast, with Mandarin Reduction, Mashed New Potatoes and Grilled Asparagus  28.

 Smoked Pepper Rubbed New Zealand Lamb with Pomegranate Demi-Glace, Mashed New Potatoes, Local Greens  32.

 Grilled Angus Rib eye of sixteen ounces in Natural au Jus served aside Mashed New Potatoes
 and Grilled Asparagus  32.

 Center Cut Angus eight ounce Filet Mignon slow grilled and topped with Fried Leek Straws
 aside Mashed New Potatoes and Grilled Asparagus  34.

DESSERTS
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Chocolate Soufflé (order prior to Main Course)  8.

recommended with optional Godiva Milk Shot   5.

Crème Brûlée du Jour  7.

Fresh Fruit Éclairs  7.

Cheesecake du Jour  7.

White Chocolate Bread Pudding 7.

ADDITIONAL SIDES
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 Grilled Portobello Strips  5.    Red Wine Demi-Glace  4.  

Grilled Shrimp Skewer 8.   Sautéed Scallops (when available) 8.

T.C.H.D. Warning – There are dangers associated with raw or undercooked meats that patrons should be aware of when ordering.

A gratuity will be added to parties of six or more. We request no separate checks please.