6 sea scallops studded with fresh ginger and wrapped in applewood-smoked bacon; baked and served with a tangy pepper vodka cocktail sauce.

Tender snails sauteed with mushrooms and baby spinach in a fines herbes garlic butter; presented in our inn-baked sourdough roll.

With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.

Two clams casino and 1 ginger and scallion crabcake teamed with 3 bacon-wrapped sea scallops.

With fines herbes, diced peppers and bacon.

Quick-fried; served with roasted tomatoes and a lemon, caper and basil butter sauce.

Sauteed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise.

5 medium shrimp, lightly egg-washed and jumbo lump crabmeat gently sauteed in a lemon butter scampi sauce; served with sauteed spinach over angel hair pasta.

6 single rib chops marinated in olive oil and fresh herbs and crowned with a pommery mustard, pine nut and panko crust; served with a minted balsamic reduction.

With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.

Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet.

Boneless, brushed with a savory, blackberry glaze and char-grilled; paired with toasted pecan stuffing.

On a bed of caramelized leeks with a rosette of fresh herb butter and a side of our tangy horseradish sauce bearnaise.

Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir.

Char-grilled with a blackberry barbeque sauce.

Our chef's authentic recipe.

Fillet of Atlantic salmon brushed with a tangy tangerine mustard glaze.

3 jumbo shrimp, 2 blue point oysters and a generous portion of colossal crab presented with a tangy pepper vodka cocktail sauce, sauce remoulade and a champagne mignonette.

Grilled ciabatta sprinkled with parmesan cheese; teamed with a medley of creamy artichoke, olive tapenade and diced vine-ripened tomatoes and fresh basil.

Presented with horseradish-infused virgin olive oil, finely diced red onions, chives, lemon zest and toasted slices of French baguette.

Served with a tangy pepper vodka cocktail sauce.

Served with a tangy pepper vodka cocktail sauce.

With a tangy pepper vodka cocktail sauce.

Seared rare, sliced wafer-thin and drizzled with garlic-infused virgin olive oil; garnished with shaved reggiano parmigiano cheese, capers, shallots, frisee, meyer lemon and toasted slices of French baguette.

With a tangy pepper vodka cocktail sauce.

Two 6 Ounces lobster tails carefully baked; served with drawn butter.

Fillet of Atlantic salmon brushed with a tangy tangerine mustard glaze.

Sauteed nature of veal topped with jumbo lump crabmeat, fresh asparagus spears and sauce hollandaise; on a pool of sauce bordelaise.

One 6 Ounces lobster tail carefully baked; paired with a broiled 8 Ounces filet mignon; served with our tangy horseradish sauce bearnaise.

Our chef's authentic recipe.

One 3 Ounces lobster tail, pan-seared jumbo sea scallops, tangerine-grilled salmon, jumbo lump crabcake and 2 bacon-wrapped shrimp.

6 single rib chops marinated in olive oil and fresh herbs and crowned with a pommery mustard, pine nut and panko crust; served with a minted balsamic reduction.

On a bed of caramelized leeks with a rosette of fresh herb butter and a side of our tangy horseradish sauce bearnaise.

Pan-seared boneless breast and a crispy-skinned, slow-roasted leg; served with a traditional sauce made with grand marnier and fresh-squeezed orange juice.

Two jumbo lump crabcakes paired with a broiled 8 Ounces filet mignon; served with our tangy horseradish sauce bearnaise.

Char-grilled with a blackberry barbeque sauce.

5 medium shrimp lightly egg-washed and jumbo lump crabmeat gently sauteed in a lemon butter scampi sauce; served with sauteed spinach over angel hair pasta.

3 petite filets mignon lightly crusted in cracked black peppercorns, pan-seared and finished with a cognac peppercorn sauce; crowned with crispy fried onions.

Served with broccoli rabe, toasted pine nuts and a balsamic beurre noir.

Crusted with a pine nut and basil pesto and nestled on a bed of honey caramelized leeks; served with a savory lobster fumet.

With grilled asparagus, roasted red peppers and wild mushrooms.

With ginger and scallions in a light cream cheese mousseline; lightly panko-crusted, pan-seared and served with a refreshing mango beurre blanc.

Boneless, brushed with a savory blackberry glaze and char-grilled; paired with toasted pecan stuffing.

Perfumed with cognac.

With candied walnuts, sliced strawberries and goat cheese; tossed with field greens in an apple cider ginger vinaigrette.

Smothered with a delicate mixture of cheeses.

Crisp romaine tossed with parmesan cheese and lightly roasted garlic croutons in our tangy Caesar dressing.

Dry sherry service.

Topped with applewood-smoked bacon, creamy blue cheese dressing, diced tomatoes and crumbled blue cheese.

With applewood-smoked bacon.

Succulent and tender rib slowly roasted; served with au jus, crispy fried onions and our tangy horseradish sauce bearnaise.

Grilled asparagus spears topped with jumbo lump crabmeat and sauce hollandaise.