
EST 1981
Dinner




Hors d’oeuvres
Baked Brie with Garlic Butter & Almonds 13
Charcuterie and Cheese Platter 19
Pate de Campagne 20
with Dijon & Cornichons
Crispy Calamari with Marinara 15
Escargots Bourguignonne 15
Eggplant Frites with Rosemary 10
Clover Honey & Crumbled chevre
Mussels Auberge 13
Baked with Garlic Butter, Tomato,
Applewood Bacon & Provolone
Prosciutto di Parma 12
With Marinated Artichokes & Peppers
Fresh mozzarella & Balsamic Glaze
Smoked Fish Platter 18
with Betty Poole’s Red Pepper Jelly,
Crème Fraiche, Capers & Chopped Onion
Jumbo Shrimp Cocktail (4) 15
Torchon of Foie Gras 26
with Lingonberry preserve & Brioche
Tarte Flambee 11
Alsatian Tart with Caramelized Onions
Bacon Lardons & Crème Fraiche
Fried Chesapeake Bay Oysters 14
With Marinated Cabbage & Remoulade
Tangier Island Oysters (6) 19
on the Half Shell
Potages & Salades
Soupe du Jour 7
Soupe a l’oignon Gratinée 8
Field Green Salad 9
with Cherry Tomatoes, Cucumber, Carrots,
Cranberries, Pistachio, Feta Cheese & Creamy
House Vinaigrette
Snead’s Farm Tomatoes Auberge 10
with Onion, Olive Oil, Balsamic Vinegar, &
Basil Chiffonade with Feta or Mozzarella
Caesar Salad 9
Le Plat Principal
Roasted Chickpea & Vegetable Ravioli* 19
with marinara & parmesan tuille
*Vegan Option
Grilled Yellowfin Tuna 29
with steamed Moroccan couscous,
lime cumin sour cream
Blackened Mahi Mahi 27
with Bananas & Spring Onions, deglazed
with Myer Rum
Stuffed Flounder with Crabmeat 28
Sauce Meunière
Pan Roasted Rockfish 29
with Baby Spinach Risotto, Crispy Shallots
& Hollandaise
Poached Salmon 27
with Cointreau Sauce, Orange Brulée
Trout Setoise 21
Baked Boston Cod with Hollandaise 21
Crab Cake Platter 29
Baked Stuffed Shrimp with Crabmeat 29
Pan Seared Jumbo Shrimp & Scallops 27
with Piperade, Polenta, Garlic, white wine
& Lemon
Steamed Mussels with Shrimp 25
with Cream, White Wine, Garlic
served on Linguini
Roast Duckling a l’orange 31
Herb Roasted Chicken 21
with Mushroom Ragout & Natural Jus
Veal Scallopini Cordon Bleu 26
Australian Rack of Lamb 53
with Dijon Herb Crust on Ratatouille
Spicy Andouille Sausage with Onions 20
Served with Jasmine Rice & Black Beans
Grilled Pork Chop 26
with Spicy Plum Chutney, Roasted Apples
& Whipped Potatoes
Calf Liver Lyonnaise 20
Caramelized Onions & Banyuls Vinegar
Braised Short Ribs of Beef 29
on Truffled Whipped Potatoes,
Gaufrette Chip
New York Strip Grille Béarnaise 46
or Ken Roberts Blackened with
caramelized onion Filet Grille Béarnaise 49
Tournedos of Beef with madeira, 49 green peppercorn & mushroom sauce
“Surf & Turf” 10oz Filet Mignon 53
with three jumbo seared shrimp & béarnaise
Desserts
Chocolate Fondant Cake 9
with Berry Coulis & Whipped Cream
Lemon Ricotta Cheesecake 9
Chocolate Mousse 8
Key Lime Pie 9
Debbie’s meyers’s rum cake â la mode 9
Blueberry Bread Pudding 9
with Jack Daniels Sauce
Hazelnut Cake with Butterscotch 9
Crème Brûlée 9
Fresh Berries with Chantilly 8