|
Dinner Menu
~ ~ Starters ~ ~
Soup – Composed Daily
3- Cup; 6- A Bowl
Three Birds Harbor Fish Soup
A Myriad of Seafare, Tomatoes and New Potatoes in a
Lobster Broth, Scented with Thyme
3- Cup; 6- A Bowl
Toasted Corn and Chesapeake Crab Cake Signature Item
A Signature Item Served with Sizzled Spinach,
And Classic Remoulade
9-
Vidalia Onion Tart
With Asparagus, Yellow Bell Pepper Brunoise,
and an Arugula Pesto
6-
Moules à la Marinière
Mussels with White Wine and Shallots
10-
Smoked Salmon and Apple Carpaccio
Drizzled with Olive Oil, Capers, and Hawaiian Black Lava Salt
9-
Brie Wedge
Accompanied by Oven Baked Crostini
With Caramelized Nuts and Dried Fruits
6-
Jumbo Shrimp Cocktail
10-
~ ~ Salad Course ~ ~
Classic Caesar Salad
6-
Baby Greens
Organic Local Field Greens, Crumbled Blue Cheese
and Cherry Tomatoes, Laced with a Modena-Balsamic Vinaigrette
6-
Pistachio And Berry Salad
With Goats Cheese and a Peach-Riesling Vinaigrette,
On a Bed of Organic Local Field Greens
7-
Insalata Caprese
Sliced Vine-Ripened Tomatoes and Fresh Mozzarella,
Drizzled with a Balsamic Vinegar and Basil Chiffonade
6-
~ ~ Principal Dishes ~ ~
Baked Italian Chicken
With a Chive, Basil, Pesto and a Roasted Tomato Demi
And Whipped Potatoes, Topped with Fried Prosciutto
18-
Grilled Hanger Steak
With a Chipotle and Boursin Compound Butter, Drizzled with Demi
21-
Asparagus and Ricotta Ravioli
With an Aged Parmesan Beurre Blanc
16-
Honey-Roasted Pecan Crusted Pork Tenderloin Signature Item
With a Roasted-Garlic Rosemary Sauce
And Whipped Potatoes
20-
Oven Roasted New Zealand Rack of Lamb Signature Item
Atop Pancetta-Fingerling Homefries
With A Roasted-Garlic Demi Glace and a Balsamic Reduction
31-
Grilled Salmon
On a bed of Wilted Spinach and Arugula
With a Caper and Herb Compound Butter and Olive Tapénade
25-
Shrimp Alexander
Shrimp Wrapped in Apple-Wood Smoked Bacon
With a Feta, Dry Vermouth Sauce and Sizzled Spinach
Atop Orecchiette
20-
Grilled Tuscan Style Strip Steak
With Chopped Boiled Eggs, Herb de Provence ,
and a Roasted Garlic Demi-Glace
28-
Filet of Beef au Porto
With Roasted Shallots atop Rissole Potatoes
27-
Pan Seared Diver Scallops
With Rendered Italian Pancetta and a Basil Aïoli,
Atop Sautéed Swiss Chard
30-
Pan Seared Sea Bass
Atop A Hot-House Cherry Tomato Relish
With Garlic, Scallions and Fresh Herbs
27- |
