| Appetizers |
|
| Shrimp Cocktail |
|
| Oysters on the Half Shell |
|
| Oysters Rockefeller |
|
| Warm Artichoke and Lobster Dip |
|
| Pâté Mousse |
|
| Entrées |
|
| Filet Mignon |
|
| Nine ounces of choice center-cut tenderloin served with
roasted garlic-chive butter, smothered in wild mushrooms. |
|
| Crocker House Scallops |
|
| Fresh sea scallops sautéed with mushrooms,
scallions, garlic and tomatoes in a lemon and wine sauce. |
|
| Seafood Pasta |
|
| Scallops, shrimp and lobster served over linguini with
a lobster cream sauce. |
|
| Rack of Lamb |
|
| Whole seven-bone rack of New Zealand Lamb, marinated
in a mushroom & garlic sauce, baked and topped with herbed
breading. |
|
| Filet Au Poivre |
|
| Twin medallions of tenderloin, embedded with peppercorns,
pan-fried flambé, served with sauces espangole and
cream. |
|
| Veal Camerones |
|
Fresh sautéed veal topped
with asparagus, shrimp and bernaise sauce. |
|
| Rib Eye Steak |
|
| Fresh 12 oz. choice rib eye seasoned with our blend of
house spices, charbroiled and served with a bordeauz mushroom
sauce. |
|
| Roast Duckling |
|
| Farm-raised, roasted, semi-boneless duckling served with
a Grand Marnier ginger sauce. |
|
| Pork Tenderloin |
|
| Fresh roasted tenderloin of pork served with a sherry
cream sauce. |
|
| Blackened Swordfish |
|
| Fresh swordfish, coated with cajun spices and served
with homemade pineapple salsa. |
|
| |
|
| Entrées are served with fresh bread, tossed salad,
sautéed
fresh vegetables and choice of rice pilaf or potatoes Dauphinois. |
|
