Lunch Menu

Soup and Appetizers

SHELLFISH BISQUE
LOBSTER, SHRIMP AND CRAB MEAT IN A CREAMY BISQUE WITH SHERRY

CHILLED JUMBO GULF SHRIMP

WITH COCKTAIL AND LOUIS SAUCES

HOU SE MADE FRESH MOZZARELLA

WITH HYDROPONIC TOMATOES AND FRESH BASIL

EGGPLANT AND PINE NUT FRITTERS

WITH POMODORO SAUCE AND OLIVE BUTTER

ESCARGOTS BOURGUIGNONNE

BAKED BRIE
WITH BABY SPINACH SALAD, STRAWBERRIES, TOASTED ALMONDS AND PORT-WINE
BALSAMIC REDUCTION

PRINCE EDWARD ISLAND MUSSELS

WITH WHITE WINE, GARLIC, SHALLOT,GINGER AND FRESH HERBS

Sal ads
CAESAR SALAD

BABY ARUGULA AND BRESAOLA

CURED, AIR-DRIED BEEF WITH BABY ARUGULA, LEMON, OLIVE OIL AND PARMESAN

MESCLUN SALAD
MIXED GREENS WITH COACH FARMS GOAT CHEESE, DRIED FIGS, CARAMELIZED
WALNUTS & RASPBERRY VINAIGRETTE

THE WEDGE
BABY ICEBERG, SHAVED RED ONION, TOMATO, TOASTED WALNUTS AND ROQUEFORT
DRESSING

BABY SPINACH & HEARTS OF PALM SALAD

WITH STILTON CHEESE, PINE NUTS AND BALSAMIC VINAI GRETTE

HOU SE MADE FRESH MOZZARELLA

WITH TOMATOES, RED ONION AND FRESH BASIL

Pasta
PENNE POMODORO
FRESH TOMATO SAUCE, BASIL, PARMESAN, MOZZARELLA AND EGGPLANT

LINGUI NI WITH SEAFOOD

SCALLOPS, JUMBO SHRIMP IN A SPICY TOMATO SAUCE

ANGEL HAIR PASTA WITH JUMBO LUMP CRAB MEAT

TOSSED IN A LIGHT PESTO SAUCE, WHITE SAUCE OR TOMATO SAUCE
 Entrées
Entrée Salads
CHESAPEAKE CAESAR SALAD
SHRIMP, SCALLOPS AND CRAB MEAT SAUTÉED WITH OLD BAY

COBB SALAD
BUFFALO CHICKEN, AVOCADO, ROQUEFORT CHEESE, LETTUCE, BACON, EGG AND
TOMATO

GRILLED STEAK SALAD

SLICED TOP SIRLOIN WITH BABY ICEBERG, CUCUMBER, TOMATO, RED ONION WITH
RASPBERRY VINAIGRETTE

NEPTUNE SAL AD
GRILLED SALMON, SCALLOPS, SHRIMP AND CRAB MEAT ON A MIXED GREENS SALAD
WITH A SPICY VINAIGRETTE

LOBSTER AND AVOCADO SALAD

OVER MESCLUN WITH A WALNUT OIL-TARRAGON VINAIGRETTE

Seafood
JUMBO LUMP CRAB CAKE
WITH REMOULADE SAUCE, COLESLAW AND ROASTED YUKON GOLD POTATOES

GRILLED SALMON
WONTON CRISPS, SEAWEED SALAD, WASABI VINAI GRETTE

CAJUN SEAFOOD CRÊPÉS

FILLED WITH SHRIMP, CRAYFISH AND CRAB, FINISHED WITH LOBSTER SAUCE

SEARED TUNA TERIYAKI

WITH JASMINE RICE AND SAUTEED VEGETABLES

Meat and Poultry

BEEF TENDERLOIN TIPS
PAN SEARED WITH PEPPERCORN SAUCE

CHICKEN BREAST
SAUTÉED WITH MILD ITALIAN SAUSAGE, SWEET BELL PEPPERS, PORTOBELLO
MUSHROOMS IN A WHITE WINE SAUCE

SEARED PORK LOIN

WITH TROPICAL FRUIT CHUTNEY AND A BUFFALO SAUCE

VEAL SCALOPPINE FORESTIERE

WITH WILD MUSHROOMS AND A WHITE WINE SAUCE

VEGETABLE PLATE
CHEF'S SELECTION