Menu
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Cold Appetizer
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Roasted Beet and Arugula Salad - Coach Farms Cheese
Thinly Sliced Beet, Arugula, and Creamy Goat Cheese Salad.
8.50 -
Bluepoint Oysters on Half Their Shell
Cajun Cocktail Sauce.
13.00 -
Peppercorn Crusted Ahi Tuna Carpaccio
Qüinoa Salad and Pickled Ginger.
12.50 -
Mesclun Salad with Hudson Valley Pears and Maytag Bleu Cheese
Raspberry Vinaigrette.
8.50 -
Maryland Jumbo Lump Crabmeat Cocktail
Sauce Varies.
Market Price : -
Rosemary Crusted Filet of Beef Tenderloin - Kalamata Olive and Mandarin Salsa
Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa.
12.50 -
Hot Appetizers
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Grilled Panama Shrimp - Corn, Avocado, and Soy Relish
Grilled Panama Shrimp Served with a Light and Lively Asian Inspired Relish.
13.00 -
Escargot Bourguignonne
A Timeless Classic.
10.50 -
Roasted Garden Vegetable, Wild Mushroom, and Montrachet Cheese Strudel - Chive Infused Virgin Olive Oil and Balsamic Glaze
A Flavorful Blend of Garden Vegetables, Montrachet Cheese, and Wild Mushroom Duxelle Wrapped in a Puff Pastry.
8.50 -
Baked Clams Ship Lantern Inn
Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell.
9.00 -
Cajun Baked Oysters Bienville with Panama Shrimp
Freshly Shucked Oysters Topped with a Cajun Crème Highlighted with Cayenne, Fine Herbs, and Chopped Panama Shrimp.
14.50 -
Cassoulet with Duck Leg Confit
Duck Leg Confit Slowly Braised with Vidalia Onions, Pancetta, Tuscan Beans, and Andouille Sausage.
12.50 -
Soups
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Onion Soup Gratinée
7.00 -
Soup du Jour
Priced Accordingly
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Pasta
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Maryland Crab and Panama Shrimp Risotto - Lobster and Roma Tomato Crème
A Creamy Risotto of Arborio Rice Topped with Sweet Maryland Crabmeat and Panama Shrimp.
14.00 -
Gnocchi Toscana with Butternut Squash and Prosciutto di Parma
Fresh Potato Dumplings Tossed with EVO, Diced Butternut Squash, Sage, and Prosciutto di Parma.
10.00 -
Veal Tortellini with a Brie, Prosciutto, and Walnut Crème
Hand Crafted Tortellini Finished with a Savory Brie, Shallot, and Walnut Crème with Prosciutto di Parma.
10.50 -
Strozzapreti Bolognese with Sweet Sausage
Hand Rolled Pasta Tossed with a Bolognese of Black Angus Beef, Veal, Roasted Pork, and Sweet Italian Sausage.
11.50 -
Entrées From the Sea
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Oven Roasted Fillet of Wild King Salmon - Soy and Hudson Valley Honey Glaze
A Fresh Fillet of Atlantic Salmon Oven Roasted with an Asian Inspired Soy and Local Honey Glaze.
26.00 -
Select Diver Sea Scallops - Wild Mushroom and Julienne Leek Beurre Blanc
Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc.
28.50 -
Cioppino of Imported Lobster Tail, Panama Shrimp, Diver Scallops, and Littleneck Clams
A Variation of this Classic Seafood Stew of Slowly Braised Lobster, Shrimp, Scallops, and Clams.
37.50 -
Fillet of Lemon Sole with Asparagus and Maryland Crabmeat - Roasted Shallot and Citrus Compound Butter
A Choice Fillet of Lemon Sole Topped with Tender Asparagus Spears, Maryland Crabmeat, and drizzled with a Roasted Shallot and Citrus Compound Butter.
26.00 -
Broiled Twin Imported Lobster Tails - Drawn Butter
A Pair of Succulent 7 oz. Imported Tails.
Market Price : -
Entrées Meats and Fowl
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Pan Roasted Fazio Farms Chicken - Fig, Dried Cherry, and Blackberry Jus Lie
The Finest Organic Chicken Slowly Pan Roasted.
22.00 -
Nature Veal a la Valdostana
Milk Fed Veal Escalopes Topped with Julienne Parma Ham, Fontina Cheese, and Finished in a Marsala Wine Based Reduction Accented with Mushrooms and Fresh Tomato.
27.00 -
Chefs’ Duck Presentation of the Evening
Our Staff will Gladly Describe the Chefs' Presentation for this Evening.
25.50 -
Certified House Aged New York Cut Black Angus Sirloin
A Choice House Aged 14 oz. Black Angus Sirloin Served with a Maître ?Hôtel Butter.
29.50 -
Veal Osso Buco a la Milanese - Porcini Scented Risotto
Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vidalia Onions, Leeks, Shallots, and Fine Herbs.
37.50 -
Rack of Australian Lamb - Chipotle Plum and Roasted Shallot Sauce
A Choice Herb Dusted Rack of Australian Lamb.
36.00 -
Center Cut Filet Mignon Bordelaise - Mushroom Garni
A Well Trimmed Choice Filet Cooked to Your Specifications.
31.50 -
Accompaniments
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Asparagus with a Roasted Shallot Hollandaise
6.50 -
Baby Spinach with Virgin Olive Oil and Garlic
6.50 -
Sauces
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Sauce Bearnaise
3.00 -
Dijon and Roquefort Crème
3.00 -
Entrée Presentation Served for Two
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Châteaubriand Garni
Sauce Varies.
76.00
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