Soups     Salads     Appetizers     Entrees     Children's Menu     Desserts     Wine List     Breakfast Menu     Lunch Menu 

Wine Dinner  The Budget Gourmet  

Soups

Black Angus Beef & Bean Chili
6
Soup Du Jour
5
Cold Soup Du Jour
5

  Salads

Traditional Caesar with Garlicky Croutons

Mixed Green Salad with choice of Dressings:
Fresh Red Wine Oregano Vinaigrette
American House Ranch
Sesame Ginger
Chunky Bleu Cheese
Balsamic Vinegar and extra virgin olive oil
Fresh Raspberry Vinaigrette

Boston Bibb Salad w / Parmesan Cheese, Balsamic syrup & Extra Virgin Olive Oil

6

Make your Salad an Entree, Add:

Grilled Chicken	10
Crab	14
Beef	15

Entree Special

Call For Specials

Appetizers

Italian Bruscetta
From Italy meaning to roast over coal, this traditional garlic bread is bade by rubbing slices of toasted bread with garlic cloves and drizzling them with extra virgin olive oil. The Chef then tops with diced tomato, garlic, basil and crushed red pepper. Finished with loccatteli cheese and balsamic.
6

Spanakopita
A Greek Gourment Phyllo pastry folded in a perfect tirangle and stuffed with spinach, sauteed onions and feta cheese topped off with a drizzled Chambord reduction.
9

Bacon Horseradish Shrimp
Three jumbo shrimp overstuffed with horseradish, wrapped in bacon and roasted to perfection. Served with a roasted ancho chile and orange marmalade.
12

Garlicky Littleneck Clams
Sautéed with crispy pancetta, julienne scallions, tomatoes, peppers and roasted corn, then simmered in a fresh garlic, chardonnay and parsley butter.
12* (When in Season)

Garlic Scallops
Sautéed with crispy pancetta, julienne scallions, tomatoes, peppers and roasted corn, then simmered in a fresh garlic, chardonnay and parsley butter.
12

Mini Beef Wellington
A 3 oz beef tenderloin seared and covered in our Beef Wellington sauce wrapped in a puff pastry then the chef bakes until golden brown then drizzled with Beef Wellington sauce. 
12

Philly Cheese Steak
A 3 oz beef tenderloin dredged in cracked black pepper, kosher salt and roasted in our hot oven until medium rare. Sliced and placed on homemade crusty croutons with roasted onions and mushrooms, then finished with an aged provolone cream sauce.
12

Wild Mushrooms & Crab Strudel
A fresh sauté of wild mushrooms, Jumbo lump crab and spinach and bound together with creamy goat cheese, wrapped in Phyllo Dough and baked until golden. This delectable appetizer is placed in a bed of mesclun greens with a fresh Raspberry Vinaigrette.
12

Baked Brie Wrapped with Peppered Peaches
A wedge of fresh French Brie Cheese is topped with peppered peaches then wrapped in puff pastry and baked to perfection. Served with fresh fruit chutney and a Chambord glaze.
11

Tuna Shashimi
Rare Tuna, pickled ginger, sushi rice finished off with a soy glaze and wasabi paste.
11

Escargot
Six French snails slowly cooked with shallots, garlic, red wine and demi glace.  Finished in oven with garlic bread croutons.
11

  Entrees

Served with your choice of salad

NY Strip Steak with English Stilton Demi
A 12 oz NY strip steak seasoned with American House Special Seasoning then char grilled to your perfection. Served on a bed of roasted garlic mashers and topped with English Stilton demi-glace. This dish is finished with peppery bacon, Brussels sprouts and caramelized apples.
29

Pecan Encrusted Mahi-Mahi
Fresh mahi-mahi is encrusted in crushed pecans and pan-seared in sweet butter until flaky. This entree is deglazed in Frangelico and a touch of heavy cream is added.
Served on a bed of sticky white rice and surrounded with grilled baby carrots.
24

Seared Tornadoes of Beef Wrapped in Bacon
Twin 4 oz tenders of beef are wrapped in bacon with pepper and cooked on high heat to sear in the juices. Served on a bed of roasted vegetables and fingerling potatoes, then finished with a creamy cognac & grainy mustard sauce.
30

Pan-Fried Crab Cakes with Roasted Red Pepper Aioli
Two fresh jumbo lump crab cakes are bound together in our special homemade mayonnaise, then coated in a yellow panko and pan-fried. We top with a saute of wilted baby spinach with garlic,and roasted red pepper aioli.  Served on top of a fresh corn cake that rounds out this exquisite entree.
25

Charred 14 oz T-bone in Onion Heaven
1 14 oz T-bone rubbed with our special roasted garlic and teriyaki marinade, charred to your liking and served on a bed of Yukon gold mashed potatoes with Vidalia onions. Topped with a cracked black pepper & merlot reduction, fried onion hay and garlicky asparagus, surrounded by buttery mushrooms in a tomato and green onion ragout. (featured as a special)
30

Pan Seared Duck Breast
Twin breast of duck pan-seared to medium rare then deglazed in Grand Marnier with sundried cherries to create a sweet, rich glaze. Served sliced on a bed of mushroom-infused risotto and finished with peppered shallot butter and wilted spinach with Strawberries.
25

Four Layer-Five Cheese Lasagna
Layers of fresh pasta are alternated with zucchini, oven roasted tomatoes, spinach, wild mushrooms and roasted peppers with our house chunky marinara sauce. Ricotta, parmesan, aged provolone and fresh mozzarella are layered in a baked to a bubbly perfection. Served with a creamy gorgonzola sauce and fresh bread.
20

Crab Asparagus & Boursin Chicken
A large breast of Chicken is stuffed with Chefs Jumbo Lump Crab and Sweet Asparagus and Garlic Boursin Cheese then Pan Seared with Sun dried Tomatoes, Calamata Olives, Peppers and Spinach. Finished with a garlic butter sauce placed on a bed of mushroom Risotto
26

Ribeye Steak Jameson with Crab
a 12 oz rib eye steak encrusted in cracked black pepper and pan seared in butter, cooked to your liking with scallions, tomatoes and jumbo lump crab meat then deglazed in Jameson's Irish Whisky. Finished with a hint of cream and demi glaze then placed on a roasted leek and shredded potato cake. Served with beer battered zucchini.
29

Roasted Pork Chop with Apple Compote
An 8oz Pork Chop seasoned and roasted to a perfect medium-rare, glazed over with an apple shallot compote and served with walnut stuffing.
24

Ancho Encrusted Salmon
An 7 oz. Filet of North Atlantic Salmon is encrusted with an Ancho pepper spice served on a bed of Sauash & Zucchini accompanied by a side of Yellow Mole.
24

Citrus Almond Salmon
An 7 oz. Filet of North Atlantic Salmon is encrusted with almonds and orange zest baked to medium rare.  Served over Polenta, fennel and parsnip puree and topped with a creme citrus sauce.  (Seasonal)
24

American House Center Cut Filet Mignon
An 8 oz. filet mignon served with bordelaise sauce, garlic mashers and grilled asparagus.
29