Web Special
Online Special

We will be closing for the winter season Jan. 1st & reopening spring 2018

Restaurant

Sample Menu

Appetizers
Shrimp Cocktail
Oysters on the Half Shell
Oysters Rockefeller
Warm crab and artichoke 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 15 oz. choice rib eye seasoned with our blend of house spices, charbroiled and served with a Bordeaux 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.
Salmon Oskar
Pan-seared salmon topped with asparagus, fresh Maine crabmeat and hollandaise sauce.
 
Entrées are served with fresh bread, tossed salad, sautéed fresh vegetables and choice of long grain and wild rice or potatoes Dauphinois.