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. |