Entreès

Filet Mignon 38
with mushroom cap and Béarnaise sauce

New York Strip Steak 34
with mushroom cap and Béarnaise sauce

Medallions of Veal Marsala 24
Sautéed veal with mushrooms and Marsala wine demi-glaze

Medallions of veal piccata 24
Sautéed veal with shallots, mushrooms, capers, and lemon wine sauce

Medallions of Veal Saltimbocca 26
Sautéed veal topped with prosciutto and mozzarella served with a white wine and sage brown sauce

Medallions of Veal Schnitzel 24
Lightly breaded veal pan seared with lemon butter

Chicken Parmesan 20
Lightly breaded boneless breast of chicken pan seared and topped with marinara sauce and mozzarella

Chicken Française 20
Boneless breast of chicken egg batter dipped, sautéed with shallots, mushrooms, tomatoes, and capers in a lemon beurre blanc butter

Loin Lamb Chops 36
Herb encrusted roasted loin lamb chops served with a Cabernet sauce, served with mint jelly

Pork Rib Chop 30
Pan seared panko encrusted pork rib chop served with a brandied Dijon mustard sauce

Calf’s Liver 20
Sautéed with caramelized onions and Applewood smoked bacon

Steak au Poivre 38
Peppercorn encrusted filet mignon pan seared with a brandied demi-glaze

Loin Veal Chop 38
Grilled loin veal chop served with a Bordelaise sauce

Sea Scallops 26
Pan seared and topped with lemon butter

Sole Française 20
Sole egg batter dipped sautéed with shallots, mushrooms, tomatoes, capers in a lemon beurre blanc butter

Surf & Turf 38
Broiled Maine lobster tail with brown butter and petite mignon with mushroom cap and Béarnaise sauce

Lobster Tail 38
Twin broiled Maine lobster tail served with brown butter

Lobster Tail with Jumbo Lump Crabmeat 38
Broiled Maine lobster tail topped with jumbo lump crabmeat, served with brown butter

Jumbo Lump Crab Cakes 26
Twin jumbo lump crab cakes broiled, served with rémoulade sauce

Stuffed Tilapia 24
Tilapia stuffed with crab Imperial baked and topped with lemon butter

Seafood Combination 38
Broiled Maine lobster tail, shrimp, scallops, flounder and crab cake, served with brown butter

Salmon 24
Broiled Jail Island salmon with citrus caper sauce

Crabmeat 26
Sautéed jumbo lump crabmeat with mushrooms and chives, served on toast points with brown butter


All entrèes include potato and vegetable du jour


CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS