Entreès

Filet Mignon 39
with mushroom cap and Béarnaise sauce

New York Strip Steak 35
with mushroom cap and Béarnaise sauce

Medallions of Veal Marsala 25
Sautéed veal with mushrooms and Marsala wine demi-glaze

Medallions of Veal Piccata 25
Sautéed veal with shallots, mushrooms, capers, and lemon wine sauce

Medallions of Veal Saltimbocca 27
Sautéed veal topped with prosciutto and mozzarella served with a white wine and sage brown sauce

Medallions of Veal Schnitzel 25
Lightly breaded veal pan seared with lemon butter

Chicken Parmesan 21
Lightly breaded boneless breast of chicken pan seared and topped with marinara sauce and mozzarella

Chicken Française 21
Boneless breast of chicken egg batter dipped, sautéed with shallots, mushrooms, tomatoes, and capers in a lemon beurre blanc butter

Vegetarian Pasta 18
Seasonal fresh vegetables sautéed over linguine with your choice of garlic herb, marinara or pesto sauce

Pork Rib Chop 31
Pan seared panko encrusted pork rib chop served with a brandied Dijon mustard sauce

Calf’s Liver 21
Sautéed with caramelized onions and Applewood smoked bacon

Steak Au Poivre 39
Peppercorn encrusted  let mignon pan seared with a brandied demi-glaze

Loin Veal Chop 39
Grilled loin veal chop served with a Bordelaise sauce

Sea Scallops 27
Pan seared and topped with lemon butter

Sole Française 21
Sole egg batter dipped sautéed with shallots, mushrooms, tomatoes, capers in a lemon beurre blanc butter

Surf & Turf 39
Broiled Maine lobster tail with brown butter and petite mignon with mushroom cap and Béarnaise sauce

Lobster Tail 39
Twin broiled Maine lobster tail served with brown butter

Lobster Tail with Jumbo Lump Crabmeat 39
Broiled Maine lobster tail topped with jumbo lump crabmeat, served with brown butter

Jumbo Lump Crab Cakes 27
Twin jumbo lump crab cakes broiled, served with rémoulade sauce

Stuffed Tilapia 25
Tilapia stuffed with crab Imperial baked and topped with lemon butter

Seafood Combination 39
Broiled Maine lobster tail, shrimp, scallops, flounder and crab cake, served with brown butter

Salmon 25
Broiled Jail Island salmon with citrus caper sauce

Crabmeat 28
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