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Menu
Cold Appetizers
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House Smoked Salmon
apple wood smoked salmon served with traditional garnishes |
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Jumbo Shrimp Cocktail
served with red chili cocktail sauce |
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Fresh Shucked Oysters
served with cocktail sauce |
Hot Appetizers
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Crispy Fresh Calamari
lightly coated and served with red pepper sauce |
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Chicken Spring Rolls
fresh shredded chicken and sauteed vegetables, finished with a cucumber wasabi sauce |
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Steamed Mussels
mussels steamed in a white wine garlic sauce, served with pita bread |
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Crab And Mushroom Vol Au Vent
sauteed crab and mushrooms in a bechamel sauceserved in a puff pastry and topped with baby arugula, |
Soups
| Exotic Kennett Square Mushroom Soup | |
| Lobster Bisque With Lobster Herb Salad | |
| Baked French Onion Soup |
Salads
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Iceberg Wedge
iceberg lettuce, chopped tomatoes, cucumbers, and bacon, served with blue cheese |
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Baby Spinach And Stilton Cheese
tossed with raspberry vinaigrette and toasted walnuts |
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Classic Caesar Salad
romaine lettuce with shaved parmesan cheese and garlic croutons, tossed in a homemade dressing |
Small Plate Selections
Much Like A Tapas Menu These Selections Are Designed For Tasting, Sharing, Or To Be Enjoyed As An Appetizer Or Small Meal
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Filet Beef Tips
marinated in sesame oil, soy sauce, and scallions |
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Shepherd's Pie
made with ground sirloin, corn, peas, onions, and carrots baked in a casserole with creamy mashed potatoes |
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Seafood Risotto
shrimp and scallops sauteed with herb butter, finished with reggiano cheese |
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Seafood Sampler
three clams casino, three oysters rockefeller, two mushrooms stuffed with crabmeat |
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Grilled Shrimp Lejon
served with baby arugula, finished with a mango jalapeno sauce |
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Blackened Diver Scallops
served with corn relish, finished with a remoulade sauce |
Entrees
All Entrees Served With Starch And Vegetable And A Small House Salad
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Flounder Roulade
stuffed with crab imperial and finished with champagne cream sauce |
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Jumbo Lump Crab Cake
finished with a lobster beurre blanc sauce |
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Scottish Salmon
pan seared and served a tequila pecan beurre blanc sauce |
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Ny Strip Steak
finished with a bordelaise sauce |
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Filet Mignon
center cut beef tenderloin finished with a cream au poivre sauce |
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Rack Of Lamb
herb crusted lamb served with goat cheese and risotto in a puff pastryfinished with a mustard demi sauce |
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Chicken Roulades
stuffed with prosciutto, fontina cheese, and a fresh sage, finished with a mushroom demi cream sauce |
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Veal Tenderloin And Lobster Tail
pan seared and served with a roasted butternut squash puree, finished with a chestnut demi sauce |
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Bronzini
served with a cauliflower puree and confit, finished with a sage brown butter |
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