DINNER ENTREES

Roasted Breast of Duck
Maple glazed, boneless breast served with cranberry salsa
28.20

Chicken Wellington
Boneless chicken breast stuffed with mushroom duxelle,
wrapped in puff pastry with a shallot, thyme, and merlot wine sauce
21.96

Roasted Cornish Hen*
Slow roasted hen rubbed with herbs and Dijon mustard
with a maderra wine glaze nestled in a bed of wild rice
17.72

Chicken Du Monde
Boneless chicken breast stuffed with shrimp, spinach, and Cajun sausage,
topped with a roasted red pepper cream
25.58

Pan Seared Chicken and Filet Duet
Boneless chicken breast with sautéed leeks and mushrooms paired with
tenderloin of beef covered with a red wine reduction
31.86

London Broil*
Marinated, Slow Roasted London Broil served with Au Jus
19.36

Beef Tenderloin
Sliced, roasted tenderloin smothered with mushroom demi-glace & caramelized onions
27.22

Pork loin Rotatale
Pork loin stuffed with spinach, pine-nuts, and pepper jack cheese topped with spiced, creamy pesto
20.52

Pork Medallions Marsala
Oven-roasted pork loin smothered in a marsala wine sauce
18.44

Stuffed Filet of Sole
Baked Sole split & stuffed with crabmeat & Dressing
22.16

Grouper Vera Cruz
Grilled filet of grouper topped with black bean relish and gazpacho cream
26.82

Parmesan Crusted Swordfish
Center-cut swordfish baked in a parmesan crust with lemon butter sauce
29.10

Shrimp and Artichoke Penne Pasta*
Sautéed gulf shrimp, artichoke hearts, portabella mushrooms, and capers with
a roasted garlic and red pepper cream
24.62

Vegetarian Capelline*
Julienne sliced and battered eggplant layered with cappilline pasta and asparagus topped with a cream sauce
16.08

Cheese Manicotti
Manicotti noodles filled with ricotta cheese topped with a marinara sauce
14.28

Jumbo Portabella Mushroom
Portabella mushroom sautéed with garlic, red pepper, butter, and shallots with a port wine glaze
17.34