1PM- 7PM

Chef’s menu

 

APPETIZER

 

Fresh Harvest Garden Salad

Mixed Greens, Chickpeas, sliced Radish, honey glazed sesame seeds  

 

ENTREE

 

Traditional Turkey

All the fixings, Mashed Potatoes, Almond spiced Green Beans and Brown Sugar roasted Carrots

 

Prime Rib 12 oz

  Blackened, topped with rosemary butter and served with three cheese Au gratin potatoes, Tri color Asparagus

 

 Roasted Rack of Lamb

Celery root purée, Cranberry Relish and finished with a Mint oil

 

DESSERT

 

 Choice of holiday pastries

(See Server)

 

$49.00

 

 

STARTERS

LOBSTER BISQUE – Puff Pastry, Truffle Essence - $14.50

 

MARGHERITA FLATBREAD - Plum Tomato Sauce, Mozzarella, Torn Basil - $14.00

 

CRAB CAKES - Blue Lump Crab Cakes, Meyer Lemon Aioli, Chard Lemon - $20.00

 

PRAWNS COCKTAIL – Horseradish Cocktail Sauce - $19.50

 

 

SALADS

  ICEBERG WEDGE SALAD – Bacon, Onion Straws, Tomato, Bleu Cheese Crumbles   - $14.75

 

CEASAR SALAD - Ciabatta Croutons, Parmesan Crisps - $14.00

 

 

ENTREES

 

PRIME GRADE RIBEYE STEAK 14 oz. – with three cheese Au gratin potatoes, and Tri color Asparagus - $58.00

 

PRIME GRADE NEW YORK STEAK 12 oz. with three cheese Au gratin potatoes, and Tri color Asparagus - $53.00

 

S 8oz FILET, mashed Potatoes, watercress, sautéed heirloom Carrots, balsamic glaze -$54.00

 

SEA BASS. Pistachio crusted, wild rice blend, lobster cream and chive oil – $48.00

 

SALMON.  Celery root puree, Watercress, Vinaigrette.  Cranberry citrus salad  – $39.00

 

MUSHROOM RAVIOLI, Sundried tomatoes, spinach, cream sauce – $34.00

 

 

NO SEPARATE CHECKS.

20% Gratuity will be added to the total check.

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the consumer’s risk of food borne illness.