| ENTREES
Classic Beef Wellington
Pan-seared Filet of Beef with Foie Gras
wrapped in Puff Pastry with Carrots, Asparagus and Porcini
Demi-Glace
$34.00
Pan-Seared Stonington Sea Scallops
with Butternut Squash Puree and Chorizo
Corn Stew
$31.00
Herb Crusted Australian Rack of Lamb
with Truffled Celery Root Puree,
Asparagus en Croute and Rosemary Bordelaise
$36.00
Parmesan Crusted Halibut
over Crab and Scallion Fritter, Tomato
Relish and Truffled Late Harvest Corn Emulsion
$29.00
Pan-Seared Salmon with Lavender Honey Glaze
and Sautéed Baby Spinach and Dill Potato
Galette
$26.00
Roasted Breast of Connecticut Pheasant
with Polenta, Tomato and Goat Cheese
Crepinette, Sautéed Spinach and Rich Truffle Game Sauce
$27.00
Seared Maple Leaf Farms Duck Breast
with Confit and Chestnut Risotto,
Seasonal Vegetables
and Lingonberry Jus
$28.00
Vegetarians Treated to The Chef's Favorites of the Day
$20.00
Roasted Prime Rib of Beef au jus
(Friday, Saturday and Sunday only)
Trimmed to Perfection and served with Mashed Potatoes,
Seasonal Vegetables and Horseradish Cream Sauce
King Cut - $34.00
Queen Cut - $32.00
|
Flamed Prime Steaks served a la
carte
Your Choice of 8 oz Barrel Cut Filet,
14 oz New York Strip,
or 18 oz Rib Eye
$34.00
served a la carte with your choice
of sauce:
Béarnaise, Horseradish Whip or Chef's Heartbreak
Any steak served as Pepper Steak
with Brandy Peppercorn Sauce
add $4.00
Each Side $5.00
Onion Rings, French Fries, Potatoes
Dauphinoise, Asparagus, Creamed or Sautéed Spinach |
Executive Chef, Joseph Hill
20% gratuity will be added to parties of six or more |
