Dinner
Starters
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
Served with Sizzled Spinach And Classic Remoulade
Mediterranean Meatballs
With a Sweet and Spicy Peppadew Relish and Feta
Prosciutto Pear Bites
With Blue Cheese and Fresh Herbs
Brie En Croûte
Fresh Berries and Caramelized Nuts
Classic Shrimp Cocktail
Oysters on the Half Shell
Accompanied by Mignonette Sauce and Classic Cocktail Sauce.
Foraged Mushroom and Leek Arancini
Atop Truffle-White Bean Hummus
Salad Course
Baby Greens
Mixed Greens, Crumbled Blue Cheese, and Cherry Tomatoes, Laced with a Modena-Balsamic Vinaigrette
Classic Caesar Salad
Cold Smoked Pastrami Salmon Crostini
With a Goats Cheese Mousse and Red Onions, On a Bed of Field Greens, with a Lemon Dill Vinaigrette
Iceberg Wedge
With Rendered Pancetta Bits, and a Creamy Roquefort Dressing
Principal Dishes
Tequila-Key Lime Glazed Jail Island Salmon
Accompanied by Farro and Smoked Chorizo
Pan Seared Diver Scallops
Along Side a Parsnip Puree, Topped with Sauteed Oyster Mushrooms, and an Herbed Brown Butter
Honey-Roasted Pecan Crusted Pork Tenderloin
Roasted-Garlic Rosemary Sauce, Whipped Potatoes
Pan Seared Beef Tournedos Au Poivre
Gruyere Dauphinoisse Potatoes, Brandy-Dijon Demi Glace
Pan Roasted Chicken Roulade
With Prosciutto, Fontina, and Spinach
Coconut Shrimp
With a Sweet Chili Rice, Savoy Cabbage Slaw, and Kabayaki Drizzle
Oven Roasted New Zealand Rack of Lamb
Atop Pancetta-Fingerling Homefries, With a Roasted-Garlic Demi Glace and a Balsamic Reduction
Prime Grilled Flat Iron Steak
Scallion White Rice, Charred Beef Jus
Mediterranean Roasted Vegetable Ravioli
Presented in a Fennel Broth with Kalamata Olives and Braised Kale
Rainbow Trout Amandine
Accompanied by a Sweet Potato Puree and a Tart Cherry Reduction
Oven Roasted Maple Leak Duck Breast
On a Bed of Roquefort-Italian Sausage Risotto, and a Port Wine Pan Sauce
Butchers Block
8 oz Choice Teres Major
Choice of Sauce, Served with Starch and Vegetable
8 oz Choice Beef Tenderloin
Choice of Sauce, Served with Starch and Vegetable
12 oz Choice NY Strip
Choice of Sauce, Served with Starch and Vegetable
14 oz Choice Ribeye
Choice of Sauce, Served with Starch and Vegetable
Choice 45-Day Dry Aged 14 oz Center-Cut Strip
Choice of Sauce, Served with Starch and Vegetable
Optional Steak Add-ons
Sauteed Shrimp Scampi 7- Grilled Portobello Strips 3- Lobster 12- Caramelized Onions 2-
Steak sauces
Roquefort Demi Roasted Garlic Demi Red Wine Demi Bearnaise Herb and Shallot Compound Butter Apple-Wood Smoked Bacon Demi Rosemary Demi
