Dinner
Starters
Three Birds Harbor Fish Soup
- 4- cup, 7- bowlA myriad of Seafare in a Lobster scented broth
Toasted Corn and Chesapeake Crab Cake
- 11-Served with Sizzled Spinach And Classic Remoulade
Hummus
- 7-House Made Hummus with Toasted Pita Chips
Swedish Meatballs
- 7-Drizzled with a Lingonberry Sauce
Brie En Croûte
- 10-Fresh Berries and Caramelized Nuts
Classic Shrimp Cocktail
- 10-
Oysters on the Half Shell
- 1/2 dozen 14-, dozen 25-Accompanied by Mignonette Sauce and Classic Cocktail Sauce.
Pumpkin Ravioli
- 7-House Made, with a Honey-Sage Beurre Blanc
Salad Course
Baby Greens
- 6-Mixed Greens, Crumbled Blue Cheese, and Cherry Tomatoes, Laced with a Modena-Balsamic Vinaigrette
Classic Caesar Salad
- 6-
McIntosh Apple Salad
- 7-Filed Greens, Candied Walnuts, Goats Cheese, and a Hot-Pepper Peach Jam Vinaigrette
Iceberg Wedge
- 7-With Rendered Pancetta Bits and a Creamy Roquefort Dressing
Principal Dishes
Classic Braised Ossobuco
- 32-With Dry-Aged Parmigiano-Reggiano Risotto
Shrimp Alexander
- 24-Apple-Wood Smoked Bacon Wrapped Shrimp, on a Bed of Orecchiette, With Wilted Spinach and a Dry Vermouth Cream Sauce
Honey-Roasted Pecan Crusted Pork Tenderloin
- 23-Roasted-Garlic Rosemary Sauce, Whipped Potatoes
Maple Balsamic Glazed Salmon
- 29-Atop Sauteed Fingerlings and Brussels Sprouts, Garnished with Pomegranate Arils
Oven Roasted Chicken Breast
- 22-Finished with a Black Fig Chutney and Gorgonzola Whipped Potatoes
Grilled French Trimmed Pork Chop
- 24-Accompanied by a Roasted Parsnip Mash, Topped with a Honey-Crisp Apple and Bing Cherry Chutney
Oven Roasted New Zealand Rack of Lamb
- 44-Atop Pancetta-Fingerling Homefries, With a Roasted-Garlic Demi Glace and a Balsamic Reduction
Clover-Honey Oven Roasted Butternut Squash
- 17-Israeli Cous Cous and Sauteed Arugula
Grilled Maple Leaf Duck Breast
- 27-Sweet Potatoes Whipped with Apple Butter, Drizzled with a Port Wine Demi
Lemon Sole Paupiettes
- 26-Casino Style, Surrounded by a Shrimp and Corn Bisque
Red Tail Venison Frenched Chop
- 43-With Dauphinois Potatoes and a Red Wine-Currant Demi
Butchers Block
8 oz Choice Teres Major
- 22-Choice of Sauce, Served with Starch and Vegetable
8 oz Choice Beef Tenderloin
- 37-Choice of Sauce, Served with Starch and Vegetable
12 oz Choice NY Strip
- 31-Choice of Sauce, Served with Starch and Vegetable
14 oz Choice Ribeye
- 32-Choice of Sauce, Served with Starch and Vegetable
Choice 45-Day Dry Aged 14 oz Center-Cut Strip
- 46-Choice of Sauce, Served with Starch and Vegetable
Beef Tips
- 21-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 Creamy Au Poivre Brandy Demi
