A Sample Dinner Menu

SPANIKOPITA - Served with a Roasted Red Pepper Coulis.

HOT CRAB DIP - A wonderful blend of Lump Crabmeat, cheeses and seasoning baked to a golden brown and served with assorted crackers.

GOAT CHEESE AND ROASTED PEPPER BRUSCHETTA - Toasted bread rubbed with garlic & olive oil, with goat cheese & strips of roasted red & yellow peppers.

BAKED COCONUT SHRIMP - with a curried apricot aioli.

CHILLED SEAFOOD BRUSCHETTA - with crabmeat, shrimp, plum tomatoes, fresh basil & onions.

TOMATO/MOZZARELLA NAPOLEAN - with fresh basil and French Country Vinaigrette.



CLASSIC CAESAR - Made with our special dressing and homemade garlic and herb croutons.

STRAWBERRY/SPINACH SALAD - Spinach, Hearts of Palm, Sliced Strawberries & Toasted Walnuts tossed in a homemade apple cider vinegar & lemon dressing.

COQUILLES ST. JACQUES - Creamed Scallops & Mushrooms in a Swiss Cheese & Wine Mornay Sauce with a Duchess Potato edge baked to a golden brown.

SEAFOOD NORFOLK - with shrimp, scallops, lobster, crabmeat and mushrooms sautéed with garlic and brandy.

PAN-SEARED SALMON - served with an Artichoke Salsa.


VEAL SCALLOPINI - pan seared and topped with a Shitake Mushroom Cream Sauce.

PAN-SEARED FILET MIGNON - topped with a yummy Merlot, shallot and baby portabella Bordelaise.

CRISP PAN-SEARED MUSCOVY DUCK BREAST - served with a sour cherry and Zinfandel glaze.

HERB-ENCRUSTED RACK OF LAMB - with a port wine syrup.
½ Rack /Whole Rack

All entrees served with fresh vegetable du jour and your choice of potato or rice.