FRIDAY AND SATURDAY

CHEF’S SELECT MENU

Entrées

All served with choice of tossed salad or soup du jour.

(Spinach salad, Caesar salad or cup of Clam Chowder, $2.⁵⁰ additional)

  Chef Tyson’s Crab Cakes – Our award winning recipe, grilled Maryland style, a side of jalapeno-lime mayonnaise, served with potato and vegetables….....$23.³⁵

  Golden Fried Oysters and Char-Grilled Chicken Salad – Plump breaded oysters, deep fried, served with our char-grilled chicken salad, served with potato and vegetables….……………………………………….......….…….$18.⁶⁵

  Red Snapper Pontchartrain – Lightly francaised of Red Snapper fillet, topped with toasted almonds, crabmeat and lemon butter, served with potato and vegetables……………………………………………….....………………..............$22.³⁰

  Broiled Seafood Combination – Clams casino, oysters Rockefeller, stuffed shrimp, scallops and flounder, served with potato and vegetables…......…..$26.⁵⁵

  Salmon Coulibiac – Baked Salmon, julienne vegetables and diced egg wrapped in puff pastry, served with potato……..………….………...……....................…$19.⁵⁰

  Coquille St. Jacques– Scallops baked in a casserole with a velouté sauce, mushrooms and Duchess potatoes, served with vegetables………….......…19.⁵⁰

  Chicken Maryland – Sautéed breast of chicken in a Madeira wine, mushrooms and cream sauce, topped with lump crabmeat, served with potato and vegetables……………………………………………………………....................$22.³⁰

  Veal Parmesan – Veal cutlet, lightly breaded and deep-fried, topped with marinara and mozzarella, served with pasta…………………………..................….…..$19.¹⁵

  Filet Mignon and Shrimp Imperial – Twin 3-oz filets topped with shrimp and jumbo lump crab imperial………………………………………......……,,,….…$26.⁵⁵

  Chef’s Filet Mignon – Encrusted with horseradish and garlic, char-grilled to your liking, served with potato and vegetables..………………………...................$27.⁰⁵

  Chef’s New York Strip Steak – Char-grilled to your liking, presented over julienne vegetable, topped with onion crisps, served with potato……......…$23.⁵⁵

  Prime Rib – Slow-roasted, hand-carved and served with au jus, potato and vegetables……………………………………………………………………….....$22.³⁰

             King Cut…………………………………………………...…………..…..$26.⁵⁵

            Black and Bleu – Blackened with Cajun spices, topped with bleu cheese dressing and lump crabmeat……….……..…....................... add $6.⁰⁰

  Rack of Lamb – Broiled to your liking, finished with Dijon mustard, breadcrumbs  and rosemary demi-glace…………….….…………….……................................$29.⁰⁵