Appetizers
Asparagus Parmesan
$10.00
Jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes
Coquille St. Jacques
$9.00
Sea scallops and shrimp baked in mushroom creme surrounded by duchese potatoes
Artichoke Claremont
$8.00
Whole artichoke served with tomato-hollandaise for leaf dipping
Crab Cake
$12.00
Broiled and served with with Cholula Remoulade sauce
Traditional French Onion Soup
$6.00
Shrimp & Grits
$7.00
BGulf shrimp sautred with chardonnay, garlic, onlins and three-colored pepper, surrounding homemade grits topped with hollandaise sauce
Portobello Mushroom
10.00
Broiled and served with with Cholula Remoulade sauce
$Salads
Tomato Sunrise
$8.00
Beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze
Strawberry Salad
$6.00
Baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette
Crab Salad
$7.00
Blue crab, avocado, mango, tomato and basil
Caesar Salad
$10.00
Baby Romaine Lettuce Hearts tossed in Caesar Dressing and served with Homemade Croutons
House Salad
5.00
Bib lettuce, cucumber, tomato, black olive and creamy lime dressing
$Chicken
Fettuccine Alfredo with Grilled Chicken
$12.00
Chicken on Fire
$13.00
Grilled chicken topped with melted provolone cheese, caramelized onions and Serrano peppers
Chicken Marsala
13.00
Grilled chicken topped with sauteed mushrooms and Marsala wine reduction
$Seafood
Red Snapper Charlie Brown
$24.00
Gulf red snapper lightly breaded and topped with sauteed mushrooms, artichokes and crab meat, finished with a brown butter sauce
Polka Dot Fettuccini
$14.00
Blackened sea scallops served on a bed of fettuccini Alfredo
Shrimp and Scallop Victoria
$14.00
Shrimp and scallops sauteed with mushrooms and scallions, finished with a paprika creme sauce and served on angel hair pasta
Red Snapper with Shrimp and Crabmeat
$25.00
Pan seared Gulf red snapper topped with Shrimp, Crabmeat and Bearnaise
Soft Shell Crab Oscar
$27.00
Two soft shell blue crabs dusted with white corn flour, fried in olive oil and topped with jumbo lump crab meat, hollandaise sauce and asparagus
Crab Cake Dinner
$27.00
Two Maryland style jumbo lump crab cakes served with Cholula Remoulade sauce
Fettuccini Aspen
22.00
Gulf shrimp, scallops, and lump blue crab sauteed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a Chardonnay sauce
$Veal
Veal New Orleans
$25.00
Delicate veal sauteed in a light breading, topped with bearnaise sauce and lobster tail meat
Veal Piccata
$16.00
Veal dipped in egg, sauteed and topped with a lemon butter caper sauce
Veal Marsala
18.00
Delicate veal sauteed in a light breading, topped with sauteed mushrooms and Marsala wine reduction
$Steaks & Chops
New Zealand Lamb Chops
$21.00
CMarinated in rosemary, thyme and garlic. Grilled and served with Au Poivre Sauce
Filet Au Poivre
$22.00
Center cut tenderloin topped with sauteed black peppercorns in creme
Portly Ribeye
$26.00
Generous Ribeye marinated in port wine and gratineed with gorgonzola cheese
Tournedos Sauce Opus
$27.00
Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp
Ribeye with Shrimp and Crabmeat
$28.00
New York Strip Maitre 'D Butter
$25.00
New York strip topped with garlic chardonnay herb butter
Steak Diane
$24.00
NTenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms
Double Bone-In Pork Chop
24.00
Grilled to perfection with pecan rub. Served with raspberry port sauce
$Fulfillment
Fresh Berries with Gran Marnier Sabayon
$7.00
Fresh whipped cream topped with blended egg yolk, lemon zest and Gran Marnier with an array of fresh berries
Creme Brulee
$8.00
Egg, cream, whole vanilla bean with carmelize sugar
White Chocolate Mousse Pie
$6.00
Belgian white chocolate "mousse" in chocolate graham cracker crust
Apfel
$7.00
A German classic. Whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce
Bananas Foster
$9.00
Bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with Gran Marnier. Served on top of crepes filled with vanilla ice cream
Big Ole Chocolate Cake
$7.00
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