Thursday, October 23, 2014
Blue Point oysters on the half shell, broiled and topped with spinach, bacon and parmesan cheese.
Mixed greens, fresh strawberries, candied almonds, and feta cheese, served with a side of strawberry vinaigrette.
FULL: 11 HALF: 8
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SOUP DU JOUR
BURGER OF THE MONTH
THE FRANK SINATRA BURGER
7-oz. “Circle L. Ranch” beef patty, topped with Italian herbs, sliced capicola, salami, ham, house made red sauce and melted provolone cheese, served with
Gold n’ Krisp chips!
GALAXY RACK OF LAMB
New Zealand lamb rack pan seared and finished in the oven, served with roasted redskin potatoes, steamed broccoli and a honey-rosemary demi glace.
BLACKENED PORK PORTERHOUSE
14 oz. Cajun dusted bone in chop, broiled to order. Served over Lafayette creamed corn and garnished with fresh vegetable medley.
Creamy risotto cooked with chopped lobster, butter, garlic, sherry, and a hint of saffron. Topped with twin jumbo shrimp.
STEAK AU POIVRE
10 oz. prime New York Strip peppercorn crusted and cooked to order. Finished with a Dijon-brandy cream sauce; sided with scalloped potatoes, and fresh asparagus.
POTATO CRUSTED SOLE
A delicate, clean flavored white fish, sautéed then and finished in the oven. Served over roasted sweet corn and potato hash, finished with lemon butter sauce.
Broiled Cold Water Lobster Tail
Twelve-ounce lobster tail broiled with white wine, lemon, and butter, served with House vegetables and your choice of side.
Baked Scrod Fillet
Eight-ounce fillet served with lemon
beurre blanc, House vegetables and
your choice of side.
All of our desserts are prepared in house, from scratch. Today’s featured dessert is:
JUMBO CHOCOLATE CREAM PUFF
A fluffy pate a’ choux cream puff filled with chocolate mousse, finished with a rich chocolate ganache and whipped cream.