Dinner Menu

Slowly Braised Beef Shoulder Roast, Topped with a Port Wine Reduction, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Made with Fresh Ground Veal and Pork, Drizzled with a Port Wine Reduction, Topped with Crispy Onion Straws, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Shredded Slow Braised Beef, Atop Parmesan Risotto, Finished with Port Wine Reduction, Paired with Seasonal Vegetables

Panko Breaded Chicken Cutlet, Stuffed with Savory Ham and Swiss Cheese, Finished with a Dijon and White Wine Cream Sauce, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Seared Chicken Breast Filet Simmered with Mushrooms in Rich Marsala Wine Sauce, Paired with Whipped Potatoes and Seasonal Vegetables
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Slow-Simmered Chicken, Peas, Corn, Carrots, and Onions in a Creamy Sauce Topped with Flaky Pastry Crust, Paired with Seasonal Vegetables

Chicken and Shrimp with Onions and Peppers, Sauteed in Curry Coconut Sauce, Over Steamed Herb Rice with Peanut Sauce

Fresh Sole, Stuffed with Scallops and Crab, Baked and Topped with Tarragon Lemon Beurre Blanc Sauce, Paired with Herb Rice and Seasonal Vegetables

Marinated in Miso and Prepared to Perfection, Paired with Parmesan Risotto and Sautéed Broccolini

Fresh Salmon with Minced Mushrooms and Spinach, Wrapped in Flaky Puff Pastry and Finished with Porcini Mushroom Sauce, Paired with Garlic Whipped Potatoes

Fresh Salmon Baked with a Sweet Maple Glaze, Crusted with Crushed Pecans, Paired with Herb Rice and Seasonal Vegetables

Blackened Atlantic Grouper, Topped with Lump Cold Water Lobster, Asparagus and Hollandaise Sauce, Served atop Parmesan Risotto

Cold Water Lobster Tail, Sea Scallops and Sautéed Gulf Shrimp, Atop Creamy Parmesan Risotto, Finished with Lobster Cream Sauce

Pan Seared Haddock, Served with Housemade White Wine and Almond Cream Sauce, Topped with Grilled Shrimp, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Yuengling Beer Battered Haddock, Served with House-Made Tartar Sauce, Paired with Crispy Fries and Coleslaw.

6 oz Center Cut Filet, Finished with Fontina Cheese and a Red Wine Reduction, Served atop a Crispy Potato Cake, Paired with Seasonal Vegetables

12 oz Parmesan Crusted New York Strip, Paired with Wild Mushroom
Risotto and Seasonal Vegetables

Hand Cut Tenderloin of Beef, Topped with Port Wine Reduction, with Garlic Whipped Potatoes and Seasonal Vegetables 27.99

Pistachio Crusted Full Rack of Lamb, Served with Mint Glaze, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

10oz Pork Ribeye, Grilled Over Oakwood Fire, Topped with Maple-Brandy Bacon Glaze, Paired with Garlic Whipped Potatoes and Seasonal Vegetables

Sweet, Cream Custard Enveloped in a
Caramelized Sugar Crust

Shortcake Pastry with a Layer of Sponge Cake,
Filled with Custard, Cream, Covered with Wild
Berries

NY Cheesecake Swirled in Thick, Rich Dulce De Leche, Sprinkled with a Light Dusting of Sea Salt & Caramel Drizzle

Seven Deliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing

Made in True Key West Fashion with Real Key Lime
Juice, in a Buttery Graham Cracker Crust, Dressed
with Whipped Cream and Raspberry Drizzle

Chocolate Brownie Layered with Creamy White Chocolate Filling Topped with Moist Chocolate Cake, Finished with a Velvety Fudge Icing and White Chocolate Curls