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Click here to download our complete dining menu
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Coquille St. Jacques
Sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes
Asparagus Parmesan
Jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes
Artichoke Claremont
Whole artichoke served with tomato-hollandaise for leaf dipping
Crab Cake
Broiled and served with with Cholula Remoulade sauce
Traditional French Onion Soup
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Tomato Sunrise
Beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze
Strawberry Salad
Baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette
Tropical Fruit Salad
Bib lettuce with roasted fruits in season, parmesan shavings and vanilla bean vinaigrette
Crab Salad
Blue crab, avocado, mango, tomato and basil
House Salad
Bib lettuce, cucumber, tomato, black olive and creamy lime dressing
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Fettuccine Alfredo with Grilled Chicken
Chicken on Fire
Grilled chicken topped with melted provolone cheese, caramelized onions and Serrano peppers
Chicken Marsala
Grilled chicken topped with sautéed mushrooms and Marsala wine reduction
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Red Snapper Charlie Brown
Gulf red snapper lightly breaded and topped with sautéed mushrooms, artichokes and crab meat, finished with a brown butter sauce
Polka Dot Fettuccini
Blackened sea scallops served on a bed of fettuccini Alfredo
Shrimp and Scallop Victoria
Shrimp and scallops sautéed with mushrooms and scallions, finished with a paprika crème sauce and served on angel hair pasta
Red Snapper with Shrimp and Crabmeat
Pan seared or broiled Gulf red snapper topped with Gulf shrimp and lump crabmeat
Fettuccini Aspen
Gulf shrimp, scallops, and lump blue crab sautéed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a Chardonnay sauce
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Veal New Orleans
Delicate veal sautéed in a light breading, topped with béarnaise sauce and lobster tail meat
Veal Piccata
Veal dipped in egg, sautéed and topped with a lemon butter caper sauce
Veal Marsala
Delicate veal sautéed in a light breading, topped with sautéed mushrooms and Marsala wine reduction
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Filet Au Poivre
Center cut tenderloin topped with sautéed black peppercorns in crème
Portly Ribeye
Generous Ribeye marinated in port wine and gratineed with gorgonzola cheese
Tournedos Sauce Opus
Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp
Ribeye with Shrimp and Crabmeat
New York Strip Maitre ‘D Butter
New York strip topped with garlic chardonnay herb butter
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Apfelstrudel
A German classic. Whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce
White Chocolate Mousse Pie
Bananas Foster
Prepared tableside. Bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with Gran Marnier. Served on top of crepes filled with vanilla ice cream
Fresh Berries with Gran Marnier Sabayon
Carmalized Pears with Goat Cheese
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