February Menu

Starters

Soup – Composed Daily

Three Birds Harbor Fish Soup
A Myriad of Seafare, Tomatoes and New Potatoes in a Lobster Broth, Scented with Thyme

Toasted Corn and Chesapeake Crab Cake
 Signature Item
A Signature Item Served with Sizzled Spinach, Preserved Lemon and Classic Remoulade 

Duck Egg Roll
Duck Confit, Napa Cabbage, and Scallions With an Apricot-Ginger Chutney

Duo of Oysters
Classic Oysters Rockefeller and Raw Oysters Served on the Half-Shell with a Mignonette Sauce 

Potato and Cheddar Pierogi
Sautéed with Caramelized Onions And Topped with Sour Cream and Chives  

Jumbo Shrimp Cocktail

Salad Course

Classic Caesar Salad

Baby Greens
Field Greens, Crumbled Blue Cheese and Cherry Tomatoes,  Laced with a Modena-Balsamic Vinaigrette 

Pear Salad
Sliced Bartlett Pear, Goat Cheese, and Toasted Hazelnuts On a Bed of Mixed Greens with a Ginger-Cherry Vinaigrette 

Grape Salad

Grapes, Boursin Cheese, Dried Apricots, and Bermuda Onions Atop Mixed Greens with a Peach Champagne Vinaigrette and Toasted Almonds

Principal Dishes

Chicken Cordon Bleu
Stuffed with Jambon and Brie
With a Stone-Ground Mustard Demi and Whipped Potatoes

Braised Short Ribs
Atop Spätzle with a Dijon-Rosemary Reduction

Grilled Portobello Mushrooms
Stuffed with Roasted Red Peppers, Feta, Quinoa, and Scallions Atop Wilted Spinach with a Roasted Tomato and Basil Beurre Blanc

Honey-Roasted Pecan Crusted Pork Tenderloin
Signature Item
With a Roasted-Garlic Rosemary Sauce and Whipped Potatoes

Oven Roasted New Zealand Rack of Lamb Signature Item
Atop Pancetta-Fingerling Homefries With A Roasted-Garlic Demi Glace And a Balsamic Reduction

Grilled Atlantic Salmon
With a Soy-Mirin Glaze, Accompanied by Coconut-Lime Jasmine Rice, And Bok Choy with a Sesame-Orange Vinaigrette

Shrimp Alexander
Apple-wood Smoked Bacon Wrapped Shrimp Tossed with Spinach, Feta and Penne Pasta And a Dry Vermouth Cream Sauce

8 oz Beef Tenderloin
Grilled and Accompanied by Sautéed Porcini Mushrooms, Roasted Garlic Whipped Potatoes, and Drizzled with Demi Glace

Pan Seared Ahi Tuna
Surrounded with a Ragoût of Artichokes, Butter Beans, and Mushrooms With a Provençal Sauce Garnished with Gremolata

Grilled Hanger Steak
With Guinness Beer Battered Onion Rings and a Cabernet Demi


Bon Appetite