ENTREES

HERB & MUSTARD SCENTED LAMB RACK

Over Goat Cheese Potatoes, Sauteed Spinach

Pearl Onions, Baby Carrots, Olive Tapanade, Merlot Reduction

$35

MACADAMIA NUT CRUSTED MAHIMAHI

With “5 Herb” Risotto, Asparagus,

Baby Carrots, Lobster Citrus Dressing

$28

“10 OZ” PRIME NEW YORK STEAK

All Natural Black Angus Beef

Over Garlic Mashed Potatoes, Broccolini, Roasted Wild Mushrooms,

Blue Cheese, Shallot Cabernet Reduction

$29

PROSCIUTTO WRAPPED MUSCOVY DUCK BREAST

Served Over Sauteed Spinach, Pineapple Braised Red Cabbage,

Pinenut & Duck Ravioli

$29

“OH MY LOBSTER POT PIE”

Lobster Simmered With Jumbo Shrimp, Carrots, Pearl Onions, Leeks, Mushrooms,

Sweet Peas In A Rich Creamy Veloute Sauce Topped With Golden Puff Pastry

$29

TANDOORI BREAST OF CHICKEN

Filled With Shrimp & Mango Over Basmati Rice

Organic Beans, Pineapple Salsa, Thai Curry Sauce

$25 

ORGANIC KING SALMON

With Sundried Tomato & Basil Crust, Broccolini

Lobster & Lemon Ravioli, Chardonnay Emulsion

$28

CHARRED BEEF TENDERLOIN

All Natural Black Angus Filet

 Lobster Mashed Potatoes, Chanterelle and Oyster Mushrooms, Leeks,

Asparagus, Caramelized Onions, Merlot Reduction

$32

PAN ROASTED BLUENOSE SEABASS

Over Sour Cream and Corn Potatoes,

Organic Beans, Topped with Firecracker Shrimp,

Sweet Ginger Soy Dressing

$29

CHAR GRILLED “HUGE” PORK CHOP

With Crispy Bacon and 3 Cheese Polenta Cake

 Asparagus, Tomato Relish, Pesto Drizzle,

 Clove Honey Sage Jus

$27

In the Kitchen:

Andrew Manion Copley

On the Floor:

Greg Butterfield

Juliana Manion Copley