Fine Dining
Section Title
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​​​​​​​​​Appetizers:
Shrimp Medley - Butterfly Shrimp, Shrimp Tempura and Coconut Shrimp
(Shared Appetizer)
​​​​​​​Seafood Bar - Shrimp Cocktail, Jumbo Lump Crab Cocktail with drawing butter and Mini Lobster Rolls (Shared Appetizer)
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Stuffed Mushroom Caps
Roasted Mushrooms filled with sautéed Spinach
Petite Meatballs - Angus Beef meatballs in sautéed onion, garlic and mushroom sauce
(Chicken or Plant Based available by request at booking)
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Tempura Vegetables & Green Onion Pancake Medallions
Pan fried mini green onion cakes & tempura vegetables with dipping sauces
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Duce Anadromous
Fried Catfish whiskers and salmon nuggets with dipping sauces
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​Lobster Mac & Cheese​
Creamy cheesy mac & cheese with succulent chunks of Lobster throughout
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Crab Imperial
Baked lump crab in a creamy savory sauce
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​Samosas
Two Vegetable Samosas with Cilantro-mint and Tamarind chutney
Steamed Mussels
One dozen mussels steamed in savory butter & garlic
Shrimp Cocktail
Jumbo Shrimp steamed in lemon and butter with cocktail sauce
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​Oysters On The Half
A mixed dozen of Eastern, Kumamoto, Pacific & European Flats
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Salads:
Mesclun
Mixed field greens gingerly tossed in olive oil and sprinkled with coarse sea salt
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The Wedge
Wedge of Iceberg lettuce, bleu cheese dressing, cherry tomatoes and thick cut hickory bacon
(Turkey Bacon available by request at booking)
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​​​​​​The Cesar
Romaine lettuce, fresh baked warm croutons, shaved parmesan blended in prepared dressing
Asian Cucumber
Ribbons of cucumber, pickled seaweed, green onions tossed in a spicy gochujang rice vinaigrette
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​​​​​​​Garden
Mixed Greens, cherry tomatoes, cucumbers & carrots tossed in house vinaigrette dressing
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Soups:
#327 Wild Cream of Mushroom
Pureed wild mushrooms intermingled in cream and black truffle butter topped with toasted onions
Butternut Squash Crab
Creamed butternut squash complimented by hints of ginger, nutmeg and cumin topped w/ succulent jumbo lump crab
Spicy Lentil Florentine
Lentils in chorizo sausage w/ spinach, dijon, rosemary, onion & garlic
Crème de Flur
Creamed cauliflower, lemongrass, goat’s milk, butter and potato with a roasted floret
Lobster Bisque
Luscious lobster bathed in a rich & creamy smooth savory bisque
Spicy Thai
Thai green chiles, onions and carrots in a coconut milk with shrimp and topped with pickled seaweed
Poseidon’s Stew
Succulent chunks of orange roughy, jumbo shrimp and lobster in a savory vegetable consume accented with green onions and carrots
Entrees:
The Filet
Pasture-Raised & Grass Fed 10oz. Filet Mignon, wet aged for maximum flavor and tenderness accompanied by honey garlic lemon curd Green Beans and whipped mashed potatoes (Please specify level of doneness with this number selection)
Free Range
Young semi boneless free range poussin filled with turkey duxelles accompanied with whipped sweet potatoes and sautéed spinach
Poached
Cod poached in a butter, dill and garlic bath anchored by Gnocchi and Spinach topped with a gorgonzola béchamel ( Vegetarians - request no Cod at booking)
Veg Di Portobello
Grilled Portobello Mushroom filled with mushrooms & minced black beans, fire fire roasted vegetables and velvety red skin potatoes (Vegetarian & Vegan )
Canyon Ridge
Braised Bison in Grenache wine with apples, celery, onions and carrots with knotted long green beans and whipped mashed potatoes
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On The Lamb
Tender New Zealand lamb chops dressed with caramelized pears, apples accompanied by creamy corn pudding and Brussel sprouts roasted in white wine & bacon drippings
The Big House
Bone -In 40oz. Porter House complimented with lyonnaise fingerling potatoes and Sautéed Spinach
(Please specify level of doneness with this number selection)
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One By Land Two By Sea
8oz. Tender Bavette Steak, jumbo lump crab cake and a lobster tail or grilled jumbo shrimp with lyonnaise fingerling potatoes and sautéed Spinach
(Please specify level of doneness with this number selection)
​Mandarin Salmon
Center cut salmon steak glazed with mandarin ginger, butter kissed Bok Choy and lychee coconut jasmine rice
(Vegan/Vegetarian - Substitute with tofu at booking)
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East/Asian Palette
Korean Sweet Potato Noodles, bountiful stir fry vegetables with Jumbo shrimp in a sweet tangy sauce, Japanese seaweed salad and Chinese crab Rangoons
(Vegan or Vegetarian - request substitute at booking)
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Mediterranean Holiday
Pan seared Sea Bass blanketed over creamy cheese polenta, roasted peppers, zucchini and squash, topped off with red salmon caviar
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Wine & Roses
Braised beef short ribs in red wine and rosemary with whipped mashed potatoes
and brussel sprouts
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Duck Duck Confit
Two tender culver duck legs with whipped sweet potatoes and baby broccoli
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Note: Please inform of any Vegetable Substitutions and any allergies
Desserts:
Creamed English Devonshire and Mascarpone cheeses in a sweet vanilla pastry shell topped with Myer lemon curd
Caramel Apple Pound
Warm butter pound cake with an apple butter center, drizzled with salted caramel sauce
24K Cheese Cake
Tall NY style cheese cake blanketed with edible 24K Gold
Creamy dark chocolate in a chocolate pastry dusted with coco
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​Classic Creme Brûlée
Vanilla Custard W/ A Caramelized Top
Strawberry Shortcake
Sweet buttery biscuit between layers of fresh strawberries and crème
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​Vanilla Cake
Light and fluffy dairy & gluten free vanilla bean cake between layers of vegan frosting.
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Créme Bananas Foster
Caramelized Bananas in rum, butter an brown sugar topped with créme fraîche
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​​​Berries & Cream
Fresh Mixed Berries with Vegan whipped cream