Dux

slow-roasted with maytag blue cheese and panko crust

6 oz

lollipop lamb chops dipped in dijon mustard and coated with herbs and bread crumbs

thick cut grilled veal chop with a rosemary demi-glace

(friday and saturday only) seasoned and slow-roasted with rock salt, pepper and rosemary, served au jus

with portobello demi-glace, 8 oz.

chunks of lobster in a light cognac sauce, served in a casserole with butter crumb topping

thick, center cut swordfish with garlic butter

jumbo shrimp baked with a buttery crabmeat, scallop and shrimp stuffing

baked schrod with butter crumb topping

grilled atlantic salmon with garlic and dill

tender sea scallops sauteed in a fresh herb and wine sauce. based on availability

chilled lobster meat with cocktail and remoulade sauces

chilled jumbo gulf shrimp with cocktail sauce

with sweet pepper and corn compote

with port wine demi glace

marinated grilled vegetables, olives and hummus, served with pita chips

served with tricolor tortilla chips

crisp iceberg lettuce with crumbled maytag bleu cheese and red wine vinaigrette

sun-ripe tomatoes and imported buffalo mozzarella with fresh cracked black pepper, extra virgin olive and fresh basil leaf

crisp romaine, croutons and parmesan cheese with a classic caesar dressing

baby spinach leaves tossed with diced tomato, crumbled pancetta, shaved red onion, topped with crumbled hard-boiled egg and warm shallot vinaigrette

seasonal mixed greens with a balsamic vinaigrette

lobster ravioli in a rich, cognac lobster sauce

hand rolled lasagna filled with grilled red & yellow peppers, onions, carrots, mushrooms, zucchini, summer squash, asparagus, ricotta and mozzarella cheese

seared shrimp and linguine tossed with olive oil, garlic, basil and white wine

spaghetti served with a rich classic meat sauce of beef, veal, tomatoes and fresh herbs

herb rubbed double breast of chicken with garlic & olive oil

simmered with fresh tomatoes, herbs and olives