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| crab bisque |
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fresh jumbo lump
crab in a classic bisque.
with wild mushrooms, leeks, sherry and
fresh tomato. |
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| irish
whiskey onion soup |
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caramelized
onions in a jameson's irish whiskey broth. piled with croutons & mozzarella
cheese. |
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| tempura dipped artichoke hearts |
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pesto cream cheese
stuffed artichoke hearts.
served with our sweet & hot mustard. |
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| warm tenderloin salad |
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filet
of beef tips, sauteed medium rare, with mushroom
& onion in balsamic vinaigrette.
tossed in spring mix with tomato,
red onion, cucumber, sprouts & toasted almond. |
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| chicken avocado salad |
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toasted
pecan chicken salad served over mixed greens
& sliced avocado. topped with cucumber, tomato, sprouts & cheddar. |
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| blackened chicken caesar salad |
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romaine lettuce, tossed with our caesar
dressing.
topped
with strips of tender blackened chicken.
garnished with cucumber,
tomato, crouton & red onion. |
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| the market cobb |
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turkey,
bacon, art hearts & eggs,
layered with tomato, olives & alfalfa sprouts, sprinkled with
cheddar and crumbled bleu cheese. served on mixed greens and topped
with
toasted almonds. |
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| apple walnut spinach salad |
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spinach
salad with apples, walnuts & raisins.
garnished with eggs, mushroom, chayote, alfalfa sprouts & sun-dried
cranberry. |
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| strawberry salmon salad |
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lightly
blackened north pacific salmon, atop mixed baby greens, tossed
in balsamic vinaigrette with fresh strawberry
& toasted coconut. |
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| chesapeake
bay crab cakes |
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twin
jumbo lump crab cakes with mango-cranberry chutney. served over
mixed greens with cucumber, tomato, sprouts & red onion. |
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| french onion burger |
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eight
ounce burger, char grilled & served
on a toasted kaiser. topped with sauteed mushrooms, onion, bacon & swiss
cheese. |
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| portobella burger |
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half
pound burger layered with portobella & brie
cheese. served with lettuce, tomato & red onion on a toasted
kaiser. |
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| black & bleu
burger |
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hearty
eight ounce burger, lightly blackened on a toasted kaiser. topped
with crumbled bleu cheese & crisp
bacon. |
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| grilled portobella wrap |
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marinated
pennsylvania mushroom, grilled & wrapped
in tortilla. with spinach, red pepper, onion, asparagus, sprouts
& gorgonzola. |
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| the goblin club |
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stacked
on sourdough; ham, roasted turkey, bacon, swiss, art hearts, avocado,
sprouts, lettuce & tomato
with pesto mayonnaise. |
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| roasted turkey croissant |
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fresh
roasted turkey on a toasted flaky croissant. topped with crisp
bacon, lettuce, tomato & gorgonzola
mayo. |
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| chicken & mushroom
montagu |
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lightly
blackened chicken breast, smothered with mushroom
& mozzarella. drizzled with roasted garlic demi on a toasted
kaiser. |
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| grilled
chicken fontina |
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tender
grilled chicken breast, layered with sauteed spinach, roasted red
pepper, red onion & bacon. finished with fontina & fresh basil
mayo. served on a toasted kaiser. |
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| jack daniels pork sandwich |
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tender
grilled porkloin brushed with our sweet & savory
j.d. glaze. served with crisp bacon & smoked gouda on a toasted
kaiser. |
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| potato crusted grouper sandwich |
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fresh
florida black grouper, pan seared & finished
alforno. served on a toasted kaiser with a seasonal fruit chutney. |
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| blackened salmon |
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filet
of north pacific salmon, lightly blackened &
served over herb infused rice. topped with crumbled bleu cheese &
smoked bacon crisps. |
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| crab
bisque |
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fresh
jumbo lump crab in a classic bisque, with wild mushrooms, leeks,
sherry & fresh tomato. |
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| soup
of the day |
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| chesapeake
bay crab cakes |
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baked
jumbo lump crab cakes served on fresh baby greens & finished
with a zesty peach chive chutney. |
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| escargot
vol au vent |
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escargot
sauteed in garlic, shallots & spinach, served with puff pastry
& shitake mushroom. drizzled with a champagne cream sauce. |
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| tempura
dipped artichoke hearts |
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pesto
cream cheese stuffed artichoke hearts, served with our sweet &
hot mustard. |
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| chevre
stuffed lamb kebabs |
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ground
lamb & goat cheese mixed with fresh garden herbs, served on skewer
with grecian mint tzatziki & apple jicama slaw. |
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| coquilles
st. jacques |
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tender
sea scallops sauteed with shitake mushroom & sundried tomato.
finished with a smoked mornay gratinee. |
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| asian
style duck |
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tender
long island duck breast, pan-seared & brushed with a teriyaki-wasabi
glaze. served over an asian vegetable slaw. |
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| roasted
garlic n.y. strip |
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twelve
oz. center-cut black angus strip, chargrilled & finished with
a roasted garlic beurre compose. crowned with a crisp onion nest. |
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| tournedos
au poivre |
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twin
4oz. medallions of beef tenderloin, finished with a
pepper brandy cream sauce. topped with a madeira sauteed wild mushroom. |
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| hoisin
marinated porkloin |
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8oz
center-cut porkloin, marinated in garlic, ginger, sesame & hoisin.
pan-seared & crowned with honeyed onions & a pineapple-citrus
compote. |
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| new
zealand rack of lamb |
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full
tender rack, roasted & encrusted with fennel, mustard seed & roasted
garlic. finished with a brandy mint demi-glace. |
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| veal
paillard |
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tender
veal escalope, pounded thin & dusted in seasoned flour. sauteed
& served over spinach risotto. finished with a gorgonzola cream
sauce & caramelized onion. |
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| stuffed
roasted chicken breast |
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quarter
roaster chicken breast, roasted & stuffed with apple-cranberry
sausage. finished with sweet cracked mustard & a smoked gouda
mornay. |
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| almond
apricot chicken |
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tender
breast of chicken with a crushed almond panko crust, pan seared
& oven finished. stuffed with chevre, apricot & almond. finished
with a pesto cream sauce. |
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| chicken
martinque |
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bronzed
breast of chicken topped with strawberry, kiwi, orange & onion.
finished with a blackberry reduction, with crisp plantains over
herb infused rice. |
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| mahi
san pablo |
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grilled
filet of hawaiian mahi-mahi, finished with a fire roasted corn
relish with pineapple, onion & roasted red pepper. topped with
grilled avocado over herb infused rice. |
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| shrimp
& scallop fra diablo |
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tender
sea scallops, jumbo shrimp & greenshell mussels sauteed with
peppers, onion & tomato.
tossed in a spicy salsa di pomodoro over chef's pasta. |
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| potato
crusted black grouper |
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fresh
florida black grouper, pan seared & finished alforno. drizzled
with tomato oil, served on a bed of wilted spinach. |
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| wasabi
crusted salmon |
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fresh
north atlantic salmon filet, baked with a sweet & spicy crust.
finished with a japanese horseradish, honey butter & soy muster
glaze. |
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entrees
served with choice of caesar or mixed green garden salad. vegetable
du jour & chef's starch |
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