| 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. |
