Dinner Menu
Winter 2008 - 2009

Starters

Soup of the day: Cup $4  Bowl $5 

French onion and garlic soup au gratin $5

Lobster bisque

served with a mini crab cake $8

Homemade garlic potato chips

with a warm Maytag bleu cheese dip $8

Rosalita’s spinach and artichoke dip

baby spinach & artichoke hearts blended with cream cheese, sour cream, parmesan, & pepper jack cheese served with a baguette $8

Five spice calamari

served with a Thai sweet chili sauce $7

White bean hummus

topped with caramelized onions, roasted red pepper strips, balsamic reduction & served with grilled focaccia $7

Panko crusted goat cheese

pan fried until crisp, served with spicy tomato oil & grilled rosemary olive rounds $8

Ahi tuna

seared rare over homemade sesame flatbread & served with pickled ginger & wasabi cream $9

Crab & crawfish cake New Orleans jazz sauce

a blend of crabmeat and crawfish tails, panko crusted and grilled, served with a zesty Creole cream sauce $10 

Salads

House salad $5

Caesar salad $8  with chicken $10   with shrimp $13

Thai steak salad

tomatoes, onions, sprouts, marinated beef strips, tossed in lemongrass vinaigrette served with a peanut sauce $11

Stacked Portobello mushroom salad

breaded & fried mushroom stacked with cheeses, roasted red peppers, greens, red onion & finished with a balsamic vinegar reduction $10

Calamari salad

sautéed calamari in a garlic, black olive, tomato, pepperoncini and white wine sauce, served over mixed greens $11

Sea Scallop Salad

pan seared sea scallops served over mixed greens with cherry tomatoes, tossed with a warm bacon jalapeno vinaigrette, topped with bacon scallion relish $13

Pasta

Buffalo chicken fusilli

strips of chicken, jalapeño bacon, scallions, & diced tomatoes in a spicy cheddar cheese sauce topped with gorgonzola $17

Lobster truffle penne

sautéed lobster in a garlic, tomato, sherry cream sauce tossed with penne pasta $26

 Cavatelli

 sautéed chicken, artichokes and sun dried tomatoes in a garlic-basil romano cream sauce. $17

Tortellini

tomato, spinach, rosemary cream sauce tossed with cheese filled tortellini topped with feta $17

Beef & Poultry

Filet Mignon

an 8oz filet grilled and topped with a three mushroom Merlot demi glace and served with bleu cheese au gratin sweet and Yukon gold potatoes. $27

New York strip steak

(12oz) blackened & grilled served with garlic & scallion sautéed shrimp and cheddar mashed potatoes $29

Top sirloin

(10oz) grilled & served over Portobello mushrooms & Yukon gold mashed potatoes & topped with a gorgonzola Madeira sauce $20

Harvest Chicken

breast of chicken filled with wild mushroom, dried cherry and herb stuffing, served over pappardelle pasta with a gorgonzola cream sauce topped with toasted walnuts. $18

Rootbeer Glazed Pork Chop

a 12oz rootbeer glazed chop, topped with caramelized onions, served with bourbon mashed sweet potatoes $19

Seared duck breast

served with smashed scallion red potatoes & topped with a orange chipotle sauce $20

 Rack of lamb

herb breaded and seared, served with a barley risotto over a warm baby spinach and bacon salad $27

Seafood

Lobster pot pie

lobster meat, leeks, asparagus, shitake mushrooms, red peppers and peas in a sherry tarragon cream sauce topped with puff pastry and baked $24

Wasabi and Coriander Crusted Ahi Tuna

seared rare and served with sticky rice timbale and stir fried snow peas, red bell peppers, spinach, carrots and water chestnuts with kabayaki sauce on the side. $20

Trout

pan fried pecan and panko crusted trout topped with apricot and apple cider cream sauce served with wild rice orzo, and dried cherry pilaf $19

“All that Jazz”

Shrimp, mussels and clams tossed with an andouille sausage and Creole seasoned tomato sauce, served over white rice $23

Sea scallops

pan seared, finished with a roasted red pepper sauce, served over lobster sweet potato cakes $24

Small plate $13

Asian marinated Chilean sea bass

served over sticky rice timbale with fresh seaweed salad in a pool of lobster essence $29

Salmon

lemon dill marinated and pan seared, served with shrimp orzo pilaf with toasted almonds, topped with a lemon dill buerre blanc $20

20% gratuity added to parties of 6 or more