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APPETIZERS
Lobster Soup en Croute
Lobster bisque garnished
with apples, carrot, shiitakes
and truffles, baked with a
pastry top
Lump Crab Cakes
Served with a Gazpacho Coulis
and Flying Fish Roe
Beef Carpaccio
Beef tenderloin pounded
paper thin, served with
baby arugula, straw mushrooms
and shaved parmesan
Oysters on the Half Shell
Local oysters served
with two sauces
Oysters Rockefeller
Native Cape oysters baked
on the half shell with a
creamed spinach stuffing
topped with Hollandais
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Steamed
Stony Island Mussels
Served with a tomato
fondue and sour dough crouton
Lump Crab Cakes
Served with gazpacho coulis
and flying fish roe
Polenta Bolognese
Our famous recipe on
creamy polenta
ENTREES
Roast Rack of Lamb
With garlic and rosemary
crumbs, served with fennel
scented gratin potatoes
and a lamb jus
Pan Seared Cape
Sea Scallops
Over wild mushroom risotto
with sauce gascogne
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Herb Crusted
Statler Chicken
With lobster ravioli and
mild green peppercorn sauce
Grilled New York Sirloin
14oz Angus Certified Beef
served with mashed potatoes
and Béarnaise
Roasted 2 Lb.
Infused Lobster
Infused while cooking with
champagne, served with a
wild mushroom risotto and a
champagne beurre blanc
Pan Roasted Halibut
Served with shitakes jus de veau
and mashed potatoes
Grilled
Native Swordfish
With red pepper and
orange coulis and wild
mushroom risotto
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