|
DINNER
served at 5:30
Friday - Monday
APPETIZERS
Judd Cove Oysters served raw* on the Half Shell with
Riesling pink peppercorn ice 14.00
Shellfish pot of clams,
mussels, crab, and shrimp, steeped in white wine and herbs
serves two 26.00
Fresh Judd Cove oysters, panko crusted & pan fried,
caper tartar sauce 13.00
Tomato, caper and Kalamata
olive tapanade fried vegetable ravioli 10.00
Chilled prawns, grilled tomato cocktail 12
ENTREÉS
18 oz. bone-in ribeye steak, herb crusted and pan roasted, served
with pan jus 32
Thick cut two-bone loin pork chop, sautÈ of pancetta,
crimini mushrooms, and scallions 28
Shellfish gratin of king crab, lobster and prawns in a spicy
cream sauce baked over rice
with bread crumbs and white cheddar 28
Grilled halibut steak with tomato & herb butter sauce over lemon
pepper fettucini 25
Free range chicken breast stuffed with three cheeses,
prosciutto, and sage 25
Panko crusted Arborio rice cakes, infused oils 20
|
BREAKFAST
served at 8:30 Saturday and Sunday
Two
Eggs your way**
10.
Two Strips of Bacon or
Homemade Patty Sausage
New Leaf Potatoes and Brioche Toast
Chef’s Omelet
13.
Chef’s Daily Preparation with New Leaf Potatoes & Brioche
Ham and Cheddar Scramble
12.
With Onions and Peppers
served with
New Leaf Potatoes and Brioche Toast
Country Benedict
14.
Scrambled Eggs and Bacon served on top of our
Housemade Biscuits topped with Gravy
Biscuits and Gravy
10.
Traditional Eggs Benedict**
12.
Poached Eggs and Canadian Bacon on an English Muffin finished with
Hollandaise Sauce served with New Leaf Potatoes
Cinnamon Brioche French Toast
10.
With Cinnamon Apples, Candied Walnuts & Cardamom Whipped Cream
Paradise
Porridge
8.
with Brown Sugar and Bananas
Lox, Bagels and Cream Cheese **
10.
|
