Victoria's Restaurant At Boardwalk Plaza Hotel

Mains

• Paillard of Chicken $19.00

  Boneless breast of chicken sautéed in white wine and tarragon, served with stone-ground-mustard-mashed potatoes and seasonal local vegetables

• Cedar Plank Salmon $25.00

  Fresh salmon on a cedar plank, with ginger-butter sauce, Spring peas and grilled-corn-and-leek risotto

• Braised Short Rib $24.00

  Tender short rib with smoky bacon demi-glace, served with a mini potato gratin and chef's choice of vegetables

• Fruit di Mare $26.00

  Clams, mussels, shrimp and fresh fish, simmered Then tossed with cappellini pasta and pomodoro sauce

• Grilled Lamb Loin $24.00

  Grilled, marinated lamb loin and braised spring vegetables, served atop mediterranean cous cous with cucumber tzatziki relish and grilled pita bread

• Local Vegetable Ratatouille $18.00

  Fresh, local vegetables with pan-fried parmesan-encrusted potato gnocchi, mini rocket salad and grilled ciabatta bread

• Cornmeal-Encrusted Sea Scallops $24.00

  Seared sea scallops over a warm, corn crepe, with pico de gallo, black beans and cilantro crème fraiche

• Grilled New York Strip $29.00

  New York strip seasoned with house-made dry rub, served with parmesan-and-onion-mashed potatoes, grilled, marinated asparagus and onion ring garni

• Caribbean Mahi Mahi $24.00

  Grilled mahi mahi with Caribbean seasonings and sweet lemongrass-ginger cream, served with coconut sticky rice

• Veal Oscar $26.00

  Scallopine of veal deglazed with white wine, seasoned and sauteed, topped with jumbo lump crabmeat and served with asparagus and hollandaise

• Jumbo Lump Crab Cakes $26.00

  Two pan-seared, jumbo-lump crab cakes, drizzled with lemon crème fraiche and served with smoky bacon-sweet pea risotto and chef's choice of vegetables

• Twin Lobster Tails $32.00

  Two five-ounce lobster tails, butter poached then grilled, served with newburg risotto, fresh asparagus and a side of drawn lemon-basil butter

• Filet Mignon Au Poivre $30.00

  Tenderloin of beef rolled with cracked black peppercorns and pan-seared, deglazed with cognac and dijon mustard and served with creamed salsify and fresh asparagus

• Slow-Roasted Spare Ribs $22.00

  Seasoned, slow-roasted, fall-off-the-bone baby back ribs with house-made barbeque sauce, served with local succotash and potato salad