The Wine Cellar

Stuffed with a veal ragout fin, finished with a demi glace.

Buffalo mozzarella and vine ripened tomatoes served on a bed of romaine lettuce with virgin olive oil and a fresh balsamic vinaigrette.

Served with a sweet & sour chili aioli dipping sauce and asian slaw.

Flash fried and served with a sweet & sour chili aioli and asian slaw.

Cheddar, havarti, gouda, muenster and brie with garden fresh crudités and herb croustades.

Our chefs daily creation, made with the freshest ingredients.

With toasted italian bread and cheese, baked to a golden brown.

With chunks of tender beef, potatoes, paprika, lemon and caraway.

Baked in garlic butter, topped with petite mushroom caps and seasoned bread crumbs.

Crisp hearts of romaine lettuce tossed with a hand prepared dressing, freshly grated pecorino romano cheese and seasoned croutons. Made table side for 2. (Single orders available).

Fresh prime oysters baked with sauteed spinach and a pernod cream.

Sliced thin with a spicy mustard drizzle, capers, buffalo mozzarella and sliced tomato with herbed croustades.

Fresh tomatoes, bell peppers, garlic, artichoke hearts, olive oil served with herbed croustades.

Fresh ground angus beef, blended with chopped onions, egg york, dijon mustard, anchovy, sea salt and black pepper. Ground fresh to order.

Lump blue crabmeat and crawfish tail meat, coated with seasoned panko and fried to a golden brown, with sriracha remoulade.

With pickled ginger, wasabi, teriyaki and soy drizzle. Served with crisp flatbreads.

American sturgeon, dark gray, fine grained and a mild, buttery flavor. Served with chopped eggs & onions, sour cream, lemon and toast points. 2 Oz.

Served fried with a teriyaki dipping sauce and asian slaw.

Small and delicate, served with a pickapeppa remoulade.

Sauteed with olive oil, garlic, black pepper, dry vermouth & fresh lemon with a touch of cajun spice.

Hand cut from the finest angus beef, broiled to your liking and served with béarnaise sauce. 6 & 9 Oz.

Medallions of beef tenderloin, sauteed with garlic, shallots, wild mushrooms and cabernet demi.

Our hand cut tenderloin, with a to a golden brown. Served with maderia sauce.

Hand cut certified angus beef, served with sauteed mushrooms and a cabernet herb butter. 12 & 16 Oz.

Two breaded veal cutlets, sauteed to a golden brown, veal demi.

The finest corn fed lamb, roasted with dijon, garlic and rosemary, presented with fresh vegetables, garlic butter and apple-mint jelly. Carved table side for two.

18 Oz. Hind shank, served with mashed potatoes and bayrisch kraut.

Center cut, aged beef tenderloin, broiled to perfection and presented with fresh vegetables and our fabulous bernaise sauce. Carved table side for two.

Cut only from certified angus beef. Served with flash fried onions and a special maitre d' hotel butter. 9 & 14 Oz.

8 Ounces of hand cut certified angus beef with a provencale sauce & crisp viennese onions.

Served with a pineapple-mango salsa and a natural pork demi.

Dusted in flour, sauteed with white wine, sweet cream butter, diced lemons and omported capers.

Grilled boneless brest of chicken, sun dried tomatoes, bell peppers and pecorino-romano cheese.

Crispy, skin on, with grand marnier, cointreau, orange zest and a broiled floriida orange.

Split lobster tail, jumbo gulf shrimp, deep sea scallops and fresh fish, lightly blackened, served with a lemon beurre blanc.

Select atiantic cold water tails. Two 6 oz. tails, one 6 oz. tails.

Add one tail to any entree.

Add five shrimp scampi.

Add 1/2 lb king crab legs.

A fine, moist and delicate farm raised fin fish, sauteed with a garlic aioli, baked potato crust and served with a brandied beurre blanc.

Served with capers, halved cherry tomatoes, mushrooms, onions, peppers and a lemon beurre sauce.

Lightly blackened and served with fettuccine and a rich alfredo sauce, splashed with a basil aioli.

Served with a crabmeat and feta stuffing, individually wrapped in puff pastry and baked to a golden brown. Served with beamaise sauce.

Served with honey, english mustard, ginger wasabi and panko crumbs, served with a port wine reduction.

Served with the finest prince edward island black mussels, tomato, sweet onions, olives, pepper and virgin olive oil, served with linguine.

Our grilled top sirloin steak, with a mushroom bordelaise and crisp viennese onions.

Pan-fried breaded pork cutlet, with fresh, seasonal mushrooms and a creamy cognac sauce.

Served with sauteed spinach and a dill beurre blanc.

Breaded and flash fried, then baked to a golden brown.

Tilapia filet, two medium shrimp and two bay scallops.

Served with freshmushrooms, chicken demi and imported dry marsala.

Served with a dill beurre blanc sauce.

Angus eye round, marinated in brine 3 days, then slow braised, with potato pancakes and red cabbage.

The chefs creation of the day.

Always featuring our slow roasted prime rib plus another chef's selected carved item.

A wide variety of sweets from bread pudding with foster sauce to our very own chocolate moussse.

Served with a raspberry coulis, vanilla ice cream & fresh berries.

Baked fresh daily delicious.

Per guest. Also known as the norwegian omelet. Served with fresh berries and melba sauce. Flambeed tableside. (2 guest minimum).

Rich belgian chocolate baked in a crisp fillo pouch, with seasonal fruits and a lake of creme fraiche, served warm.

Per guest. Fresh bananas, brown suger, sweet creme butter, the juice from an orange, dark rum and a touch of cinnamon. Prepared tableside 2 Guest minimum.

Flashed fried and served with both tartar and cocktail sauces.

Breaded veal cutlet, pan fried to a golden brown.

4 Ounees of the finest angus beef, served with bearnalse.

Deep fried minis, served with pasta, rice or seasoned french fries.

All white meal chicken, with pasta, rice or seasoned french fries.

With alfredo sauce, sraded cheese and garlic bread.

Mouth walering meatballs and a light marinara sauce.

With lettuce, tomato & pickle, with pasta, rice or seasoned fries.