Restaurant Week Menu - $38.95 per person

1/22/10 – 2/14/10

First Course (choice of one)

Tzatziki Lollipop—Grilled slices of tender “Lollipop” style Lamb Chops marinated with garlic and fresh herbs. Accompanied with a house-made tzatziki sauce….

Mediterranean Dips & Pita—A delectable trio of Mediterranean dips, including Babaganoush, Taramosalata, and roasted Garlic Hummus, presented with lightly grilled pita wedges

Crab Dip—Jumbo lump crab tossed with a seasoned cream cheese blend then baked with cheddar and Monterey jack cheese and complimented with toasted pita wedges for one of our favorite appetizers

Tiropita and Spanakopita—Savory traditional Greek pastries stuffed with cheese and spinach. Served with house-made tatziki sauce

Chicken Satays – Tender Breast Strips marinated in savory sauces then grilled and drizzled with a Thai peanut dressing

Stuffed Mushroom Caps – with our crab cake recipe and finished with a lemon dill burre blanc

BBQ Scallops Bacon wrapped, hickory barbecue roasted Scallops. Served with warm sweet corn bread

Shrimp Potstickers – served with a ginger garlic dipping sauce

 

Second Course (choice of one)

Classic Caesar—Chopped romaine hearts tossed with grated parmesan and our signature Caesar dressing. Accented with garlic and herb crostinis

Spinach Salad – Fresh Baby Spinach with tomatos, red onion crumbled blue cheese and a Honey Mustard

Cream of Crab – Fresh made with a dash of sherry

French Onion – baked and served piping hot with melted cheese

Main Course

Steak & Cake — A grilled 6 oz. Filet Mignon drizzled with a red-wine demi glace & a 6 oz. broiled Crab Cake composed with a sweet Dijon remoulade

Colossal Jumbo Lump Crab Cake — An enormous 8 oz. Signature Jumbo Lump Crab Cake broiled and composed with a sweet Dijon remolaude. Complimented with mash and vegetable du jour

New York Strip — An enormous 16 oz. Signature New York Strip Steak seasoned and broiled. Complimented with mash and vegetable du jour

Broiled Tilapia —with diced Tasso ham, scallions, crabmeat, in a light lemon butter sauce. Served with mash and vegetable du jour

Ahi Tuna—8 oz. portion of Ahi Tuna seasoned and seared to perfection. Accompanied with Mashed Potato and vegetable du jour, and accented with our mahogany sauce.

Veal Piccatta —Portions of breaded “milk fed” veal medallions golden fried and finished with a

sage lemon buerre blanc. Served with mash and vegetable du jour

Stuffed Shrimp —Jumbo Shrimp Stuffed with our Jumbo Lump Crab Cake mix Broiled with a lemon butter burr blanc and served with Mashed Potatoes

Blackened Chicken Penne —with julienne peppers and mushrooms in a Cajun cream sauce

Rack of Lamb – Fresh Grilled Rack of Lamb with a peppercorn demi and mashed potato and veggie

Salmon Filet – Seared and served with Meyers Rum and Praline Pecan Sauce