Doris & Ed's

100% king crab, jumbo lump crab or lobster stuffing is available at an additional charge

with porcini mushrooms

served with chilled hakutsuru junmai dai ginjo sake add 6.00

with herbed olive oil and sea salt

with horseradish and cavier creme fraiche

with a citrus dipping sauce

with a mustard dipping sauce

with buttered granny smith apples

with chive creme fraiche

with a spicy mustard sauce

with fresh roasted garlic croutons

with orange thyme vinaigrette

with pea sprouts, roasted peppers and shaved pecorino

with tarragon lobster cream

with a mustard dipping sauce

with foie gras polenta and shitake mushrooms

with cauliflower puree and sauteed mushrooms in a porcini and truffle jus

with butternut squash and chorizo hash laced with a pinot noir butter

with parmigiana gnocchi and arugula

with black pepper and ginger on a celeryroot puree

with lemon, mint and basil over spinach and pine nut couscous

with roasted portabella mushrooms and tomato-basil relish

with ginger-scallion sauce

with rock shrimp & plum tomatoes

1/2 broiled lobster, filet of flounder, scallops & shrimp

1/2 broiled lobster, fried shrimp, scallops, clams, filet of flounder & oysters

broiled filet of flounder, scallops, shrimp & alaskan king crab

fried filet of flounder, shrimp, scallops, clams & oysters

shrimp & scallops, broiled or fried

your choice of 100% king crab, jumbo lump crab or lobster stuffing

by the bottle-birch beer, black cherry, cream, orange, root beer and diet root beer

wet aged New York strip 10 ounces American kobe gold beef will only be cooked rare or medium rare. Cooking to more than that degree will toughen the steak and you will not get the kobe experience.

pan seared twin 7 ounce herb coated loin lamb chops with creamy anson mills polenta and a baby arugula salad

grilled 16 ounce center cut pork chop with roasted red bliss potatoes on warm cabbage with apples and bacon we suggest a cooking temperature of rare to medium to have the fullest enjoyment of American kurobuta pork

French cut pan roasted giannone chicken with roasted garlic and rosemary

16 ounce grilled veal porterhouse steak with sage, mushrooms and prosciutto on yukon gold mash potatoes

France, fromagere de la brie. this pasteurized cow's milk cheese is hand molded. the rind is accented with hints of orange. semi-soft cheese with a rich, milky center and aromatic flavor.

usa vermont. jasper hill farms. this cow's milk cheese is semi-soft and is wrapped in spruce bark soaked in lambric ale providing a woody full flavored with a pleasant aroma

England, alford, lincolnshire. this unpasteurized, matured cow's milk cheese is aged for about 12 months. it's has a smooth texture with sweet flavors of pineapple and nuts.

usa vermont. this natural rind blue cheese is made from cow's milk. the flavor is intensely blue complimented by nuts and summer grass.

with a homemade dark rum and pecan ice cream

with cuvee du centenaire 1827-1927 add 19.00

chocolate brioche and lemon curd panini with warm chocolate soup

warm chocolate brownie with vanilla bean ice cream served with lustau, pedro ximenez, "murillo" sherry add 7.00

vanilla ice cream blended with kahlua & amaretto, topped with freshly whipped cream & toasted almonds

vanilla ice cream with kahlua & Amaretto, topped with freshly whipped cream & toasted almonds

regular of decaffeinated

regular or decaffeinated

regular or decaffeinated

regular or decaffeinated

brewed with freshly ground 100% colombian beans regular or decaffeinated

hot or iced