The Hardcover Restaurant Menu

Beef tenderloin tips wrapped in bacon. served in puff pastry shells with a cabernet and caramelized onion demi-glace.

Sugarcane skewered sea scallops wrapped in applewood smoked bacon with a balsamic glaze

Calamari rings deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings.

A special blend of lump crabmeat and spices served with a zesty dijon dipping sauce.

Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping.

Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs.

A sampling of our appetizer favorites featuring: clams casino, shrimp cocktail, mini crab cakes, scallops wrapped in bacon and crab stuffed mushrooms.

Chilled jumbo shrimp served with a zesty cocktail sauce.

Stuffed with canadian bacon, smoked cheddar cheese, mushrooms and scallions.

Fresh roasted garlic, red bliss potatoes, chives, butter and cream.

As the perfect accompaniment: bearnaise, peppercorn, cabernet demi-glace, roasted shallot demi-glace, garlic butter or teriyaki.

Grilled with our own seasonings.

Fresh salmon dusted with cajun spices, 30.95 seared on a red hot cast iron and topped with a medallion of orange honey butter.

Fresh haddock fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce.

Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter.

Grilled with our own seasonings.

A half order of any of the fresh fish items may be combined together with our 6 oz. prime sirloin, 10 oz. cut of prime rib or tenderloin medallions for an additional charge.

Our prime top sirloin marinated in a blend of soy, sake, honey and spices.

Prime top sirloin, sliced by our chef, served on toast point with garlic herb butter.

24 oz, prime sirloin carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (While ot lasts)

16 ozs. of our best steak, no bones about it.

Our new york sirloin, crusted with cracked black pepper and topped with a brandied peppercorn sauce.

A 20 oz. steak served on the bone. On one side a sirloin strip, on the other, a filet mignon.

The most tender cut of all, served with the classic french bearnaise sauce.

The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine demi-glace.

Tenderloin topped with a savory cabernet and caramelized onion demi-glace.

(White it lasts) our award winning, slow cooked boneless rib.

16 oz. grilled ribeye topped with bleu cheese pecan butter.

Tender scallops baked in sherry butter and lightly topped with bread crumbs.

Baked scallops served

Jumbo shrimp stuffed with a rich clam sauce, lightly topped with bread crumbs.

Baked stuffed shrimp served

Jumbo shrimp in a garlic and butter sauce with vine ripened tomato and served over fresh linguini pasta.

Fresh linguini pasta topped with a sage mushroom cream sauce, chicken breast and grilled asparagus. Try it cajun style!

A boneless breast of chicken stuffed with spinach, mushrooms, and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.

New zealand rack of lamb crusted with a savory herb and crumb mix served with mint au jus.

A premium grilled double-thick boneless center cut pork chop served with a maple honey mustard sauce. Try these cajun style!

French vanilla ice cream and seasonal fresh fruit with a strawberry citrus purée, topped with whipped cream

Rich, but not too sweet chocolate cake layered with chocolate mousse, glued with melted chocolate and garnished with chocolate shavings.

Tart key lime filling in a honeyed, coconut graham cracker crust served on strawberry and mango mosaic, topped with fresh whipped cream.

French vanilla ice cream with a sugar-flaked coating, deep fried and topped with your choice of toppings. - hot fudge and grated coconut - caramel rum sauce with bananas and pecans 1/2 and 1/2

Cool silky smooth white chocolate custard topped with caramelized sugar. Served with whipped cream and a fresh berry.

Creamy cheesecake in a graham cracker crust topped with caramel, hot fudge sauce and chopped pecans.

A freshly baked fudge brownie topped with french vanilla ice cream, hot fudge and fresh whipped cream.

A dich of our ice cream or sorbet, topped with hot fudge, caramel rum sauce of strawberry sauce if you desire.

A dich of our ice cream or sorbet, topped with hot fudge, caramel rum sauce of strawberry sauce if you desire.