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
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.
11
Margherita Pizza
Seasoned pizza dough with garlic, basil & oil and topped with fresh roma tomatoes, mozzarella, roasted pepper & basil. Served with our own house marinara sauce and grated parmesan.
7
Garlicky Littleneck Clams
Sautéed with crispy pancetta, julienne scallions, tomatoes, peppers and roasted corn, then simmered in a fresh garlic, chardonnay and parsley butter.
10* (When in Season)
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.
10
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.
10
Entrees
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.
26
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.
21
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.
29
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.
24
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.
29
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.
23
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.
18
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
25
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.
28
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.
23
Maple Ginger Salmon
A Fresh Filet of North Atlantic Salmon is baked to medium rare with a housemade Maple Ginger Glace. The Chef places on a wedge of housemade Zuccini Bread and tops with Freshly Grilled Asparagras. We Garnish this dish w/ Fresh Sweet Potato Sticks.
21
American House
Center Cut Filet Mignon
An 8 oz. filet mignon served with bordelaise sauce, garlic
mashers and grilled asparagus.
28
Tuna Steak Ahi
A fresh filet of tuna seared with trinity peppers and olive
vinaigrette, served over basmalti rice with haricot vert.
23
Children's Menu
For children 12 and under
Ramen Noodles with Fresh Vegetables
Pasta with Marinara, Alfredo or Butter & Garlic
Homemade Chicken Parmesan with Capellini
Miniature Pizza with Choice of Toppings
7 each
All children's entrees served with a small beverage and Homemade Chocolate Brownie Ice Cream Sandwich.
Desserts
Feature Creme Brulee with Fresh Berries
8
Italian Cheese
Cake with Chocolate Crust
8
Chocolate
Cake with Peanut Butter Mousse
8
Chocolate Decadent Torte
8
Tira Misu with Creme Anglaise
8
Chef's Frozen Sorbet and Ice Cream Trio
7
18% gratuity with any party of 8 or more.
Please refrain from smoking.
Menu is subject to change.
Wine List
| White |
| Pepperwood Grove Chardonnay, Calif. |
$30.00 |
| Hawk Crest Chardonnay, Calif. |
$32.00 |
| Mia's Playground Chardonnay, Russian River |
$28.00 |
| Steven Vincent Sauvignon Blanc |
$30.00 |
|
Red Cliff Sauvignon Blanc |
$34.00 |
|
Rudi Wiest Riesling, Germany |
$33.00 |
| Lurton Pinot Gris, Mendoza, Argentina |
$30.00 |
| |
|
| Reds |
| Poppy Hill Cabernet, Calif. |
$30.00 |
| Screw Kappa Napa Cabernet, Napa |
$36.00 |
| Aquinas Merlot, Napa |
$32.00 |
| Barossa Valley Shiraz, South Australia |
$36.00 |
| Searpantoni School Block, Barossa Valley |
$35.00 |
| Cline Zinfandel, Calif. |
$31.00 |
| San Fabiano Chianti, Tuscany, Italy |
$32.00 |
| Les Salices, Pinot Noir |
$32.00 |
| |
|
House Wines
By the glass |
| Canyon Oaks |
|
| Chardonnay |
$6.00 |
| Cabernet Sauvignon |
$6.00 |
| Merlot |
$6.00 |
| White Zinfandel |
$6.00 |
| |
|
| Avia |
|
| Pinot Grigio |
$6.00 |
| |
|
| By the glass |
| White |
| Pepperwood Grove Chardonnay, Calif. |
$7.50 |
| Hawk Crest Chardonnay, Calif. |
$8.00 |
| Mia's Playground Chardonnay, Russian River |
$9.00 |
| Steven Vincent Sauvignon Blanc |
$8.00 |
| Red
Cliff Sauvignon Blanc |
$7.50 |
| Rudi Riesling |
$9.00 |
| Lurton Pinot Gris, Mendoza, Argentina |
$7.50 |
| |
|
| Reds |
| Poppy Hill Cabernet, Calif. |
$7.50 |
| Screw Kappa Napa Cabernet, Napa |
$8.00 |
| Aquinas Merlot, Napa |
$8.00 |
| Barossa Valley Shiraz, South Australia |
$8.00 |
| Searpantoni School Block, Barossa Valley |
$9.00 |
| Cline Zinfandel, Calif. |
$7.50 |
| San Fabiano Chianti, Tuscany, Italy |
$8.00 |
| Les Salices, Pinot Noir |
$8.00 |
| |
|
