March Menu

~ ~ Starters ~ ~

Soup – Composed Daily
3- Cup; 6- Bowl

Three Birds Harbor Fish Soup
A Myriad of Seafare, Tomatoes and New Potatoes in a
Lobster Broth, Scented with Thyme
3- Cup; 6- Bowl

Toasted Corn and Chesapeake Crab Cake (Signature Item)
A Signature Item Served with Sizzled Spinach, Preserved Lemon
and Classic Remoulade
8-

Duck Egg Roll
Duck Confit, Napa Cabbage, and Scallions
With an Apricot-Ginger Chutney
7-

Duo of Oysters
Classic Oysters Rockefeller and
Raw Oysters Served on the Half-Shell with a Mignonette Sauce
14-

Potato and Cheddar Pierogi
Sautéed with Caramelized Onions
And Topped with Sour Cream and Chives
6-
                                                                                                                                     
Jumbo Shrimp Cocktail
10-

~ ~ Salad Course ~ ~

Classic Caesar Salad
6-

Baby Greens
Field Greens, Crumbled Blue Cheese and Cherry Tomatoes,
 Laced with a Modena-Balsamic Vinaigrette
6-

Pear Salad
Sliced Bartlett Pear, Goat Cheese, and Toasted Hazelnuts
On a Bed of Mixed Greens with a Ginger-Cherry Vinaigrette
7-

Grape Salad
Grapes, Boursin Cheese, Dried Apricots, and Bermuda Onions Atop Mixed Greens
with a Peach Champagne Vinaigrette and Toasted Almonds
7-

~ ~ Principal Dishes ~ ~

Chicken Cordon Bleu
Stuffed with Jambon and Brie
With a Stone-Ground Mustard Demi and Whipped Potatoes
18-

Braised Short Ribs
Atop Spätzle with a Dijon-Rosemary Reduction
26-

Grilled Vegetable Tart
Roasted Red Peppers, Caramelized Onions, Wild Mushrooms, Asparagus,
Zucchini, Cherry Tomatoes, and Feta
Served with a Provençal Sauce and a Balsamic Reduction
14-

Honey-Roasted Pecan Crusted Pork Tenderloin (Signature Item)
With a Roasted-Garlic Rosemary Sauce
and Whipped Potatoes
19-

Oven Roasted New Zealand Rack of Lamb (Signature Item)
Atop Pancetta-Fingerling Homefries
With A Roasted-Garlic Demi Glace And a Balsamic Reduction
31-

Prosciutto Wrapped Atlantic Salmon
Pan Seared and Served with an Asparagus and Dill Beurre Blanc
24-

Shrimp Alexander
Apple-wood Smoked Bacon Wrapped Shrimp
Tossed with Spinach, Feta, and Penne Pasta
In a Dry Vermouth Cream Sauce
19-

Grilled Beef Tenderloin
8 ounce Filet atop House-made Lobster Ravioli
With Béarnaise and a Drizzle of Demi
Accompanied by Sautéed Asparagus
32-

Pan Seared Sea Bass
Topped with an Arugula Pesto and Served in a
Tomato and Fennel Broth with Little-Neck Clams,
Italian Sausage, Leeks, and Fingerling Potatoes
28-

Grilled Hangar Steak
Accompanied by Dauphinoise Potatoes
Topped with Sautéed Oyster Mushrooms, and a Red Wine-Shallot Demi
22-

Bon Appétit