Shrimp and Artichoke Pesto
Shrimp &Artichokes sautéed with Pesto and Cream. Served with Garlic Crustinis
Baked Artichoke and Crab
Served with Garlic Crustinis
Grilled Portabella Chevre
Grilled marinated Portabella Mushroom stacked with grilled Red Pepper and Goat Cheese
finished with Balsamic Glaze.
Artichoke Hearts, Ciliegene Mozzarella, Asiago Cheese, Kalamata Olives and Roasted Peppers.
Tossed in red Wine Vinaigrette and served with Crusty Baguette.
Tavern Steak Adobe
Char Grilled 10 oz. Tavern Steak basted with Southwest Adobe Glaze and Sliced London Broil Style.
Charbroiled Filet Mignon
Char Broiled 8 oz Tenderloin Steak served on a bed of Sautéed Spinach and Garlic.
Finished with Lemon-Herb Maitre d Hotel Butter.
Poisson Du Jour
Ask your server about the Chef’s daily catch.
French Cut Pork Chop Normandy
Char Grilled Bone-in Center Cut Chop finished with Brandy Cider Cream Sauce and fresh grilled Apple.
Boneless Breast of Chicken dredged in Panko Bread Crumbs and fried golden.
Finished with fresh Plum Tomatoes, Ciliegene Mozzarella, Basil and Balsamic Glaze.
Jumbo Lump Maryland Style Crab Cakes
Twin Cakes dusted in Flour and pan seared golden brown.
Served with Lemon Remoulade Sauce
Entrees served with mixed Green Salad, Starch, Vegetable Du Jour
and Fresh Rolls.
Key West Seafood Pasta
Penne Pasta tossed with Shrimp, Scallops, Crabmeat, Garlic Butter, Sundried Tomatoes and Artichokes. Finished with a Splace of Cream
Triple Raviolis Mesclun
Grilled Vegetable Raviolis, Sundried Tomato and Mascarpone Raviolis and Wild Mushroom Raviolis with sautéed mixed Greens in Olive Oil and Garlic. Finished with Tomato-Vegetable-Herb Broth
and Grated Parmesan Cheese.
Chicken and Penne A la Vodka
Grilled Marinated Chicken Breast tossed with Penne Pasta and Pink Vodka Sauce.
Add Shrimp for 4.00
Pasta Entrees served with Mixed Green Salad and Fresh Rolls.