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Starters
- Seared ScallopsFresh Maine “DIVER” Scallops, dusted with chipotle and pan-seared, served with a chunky fresh tomato cream sauce$20.00
- Crab CakesLump Crab, slow simmered with fresh tomatoes, white wine & herbs, served with tangy Mediterranean cucumber salad & roasted tomato buerre blanc$18.00
- Braised Pork BellyThe Chef’s Favorite: St. Angel Triple Cream Brie, 5 hour ‘dry’ braised pork belly & caramelized balsamic onions$17.00
- Roast Chicken & PolentaThin Sliced Roasted Chicken, sautéed portabella & button mushrooms, roasted red peppers & Marsala/garlic demi-glace served over a grilled polenta cake$15.00
- Dutch's MusselsFresh Mediterranean Black Mussels, steamed in white wine & garlic, served with a spicy tomato herb broth$15.00
Entrees
- New Zealand ElkOUR HOUSE SPECIALTY: Char-Grilled New Zealand Elk Tenderloin, served with creamy mushroom “duxelle”, green peppercorn demi-glace & garlic mashed potatoes$56.00
- Tecumseh Farms Free Range ChickenPan-Roasted Airline Breast, Marsala butter, roasted red pepper, jalapeño cheddar grits & a drizzle of truffle oil$36.00
- Australian Lamb TenderloinPan-Seared Australian Tenderloin of Lamb, dusted with fresh rosemary & black pepper, served with a whole grain mustard demi-glace, blueberry reduction & a parmesan and parsley risotto cake$50.00
- Tenderloin Of BeefChar-Grilled Filet Mignon, served with a roasted shallot & Cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes$51.00
- Ahi TunaAhi Tuna, dusted with Asian seven pepper spice & black sesame seeds, SEARED RARE, topped with soy & honey marinated shredded carrot & served with pineapple fried rice$40.00
- Atlantic SalmonPan-Seared Salmon, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes$40.00
- Ribeye16 oz Char-Grilled Center Cut C.A.B. Ribeye, gorgonzola cream sauce, ruby port reduction & garlic mashed potatoes$66.00
Menu Photos
Menu Photos
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