“Classically Inspired American Cuisine"

Welcome to our Room

We have created a menu that blends classic French & Italian cooking with a contemporary American influence, using only the highest quality ingredients to create food that is both pleasing to the eye and to the palate. Our staff will make every attempt to make your visit a memorable dining experience.

S o u p   &   S a l a d

Chilled Wedge of Iceberg Lettuce
housemade dressing, chopped hard cooked eggs, applewood smoked bacon & tomato

Spring Field Greens
mesclun greens, goat cheese, walnuts & fresh berries, red onion, citrus vinaigrette

Caesar Salad
romaine, imported prosciutto, garlic croutons, honey roasted pistachios

A p p e t i z e r s

Clams Casino
select whole clams classically prepared

Crab Martini
jumbo lump crabmeat, creole remoulade sauce

Scallops wrapped in Bacon
fresh sea scallops, sherry dijon cream sauce

Grilled Shrimp with Rosemary & Roasted Garlic
long hot pepper & shaved imported provolone cheese

Lobster Ravioli
topped with crabmeat, sherry cream sauce

Panko Crusted Calamari
housemade marinara

Oysters Extraordinare
baked with crabmeat, roasted peppers, green onion & monterey jack cheese

E n t r e e s

Poultry

Chicken, Sausage & Broccoli Rabe
virgin olive oil, garlic, crushed red pepper, penne pasta

Chicken Piccata with Crabmeat
jumbo lump crabmeat, white wine, lemon butter & capers, angel hair pasta

Parmesan Crusted Chicken
mozzarella , prosciutto & marsala wine reduction

Seafood

Panko Crusted Chilean Sea Bass
fresh herbs, parmesan cheese, garlic, lemon zest, creamy polenta, roasted tomato ragout

Pistachio Crusted Salmon Fillet
island pineapple salsa

Shrimp & Crab a la Roma
jumbo lump crabmeat, gulf shrimp, roasted plum tomato, angel hair pasta

Lobster Ravioli with Crabmeat
housemade ravioli filled with lobster, sherry cream sauce

Chesapeake Crab Cakes
jumbo lump crabmeat, pan seared

Cioppino
gulf shrimp, little neck clams, mussels, lobster, spicy marinara over linguine

Steaks, Chops & Veal

Veal Napoleon
veal tenderloin layered with eggplant, prosciutto & fontina cheese

Veal & Broccoli Rabe
sautéed broccoli rabe, garlic, sharp provolone in a white wine reduction

New York Strip
center cut, char grilled

Grilled Filet Mignon
cabernet reduction

Filet Monte Carlo
topped with jumbo lump crabmeat in a brandied cream sauce

Pan Fried Pork Chop Milanese
butterflied, lightly breaded, pan fried

Honey Hazelnut Crusted Rack of Lamb
honey dijon glaze, hazelnut, panko crust with fresh rosemary

Chef De Cuisine Danielle McDowell

Sous Chef Kate MacFerren