We
will create your custom menu from the following selection of
Chef Robert's gourmet cuisine. Vegetarian menus available.
Appetizers
Chicken,
beef or pork pot stickers served with a sesame soy dipping sauce.
Thai
spring rolls on Asian coleslaw served with a spicy sweet basil
dipping sauce.
Chesapeake
Bay crab cakes topped with an herb, garlic and lemon aioli.
Tequila
lime chicken sate drizzled with a cilantro avocado dressing.
Steamed
asparagus wrapped in prosciutto topped with a lemon vinaigrette
and crumbled gorgonzola cheese.
Macadamia nut crusted halibut brushed with a pineapple and mango
glaze on a bed of ginger cous cous.
Napoleon of scallop, shrimp, and portabella mushroom on shoestring
potato
drizzled with balsamic vinaigrette.
Steamed
mussels or clams in a tomato, basil, and white wine butter broth.
Spinach
and Ricotta in phyllo in a lemon buerre blanc sauce.
Salads
Mediterranean
salad of olives, artichoke, roasted peppers, and feta cheese
tossed in a Greek dressing.
Caesar
salad served with parmesan chips and roasted peppers.
Artichoke, Portobello, and asparagus grilled on greens with
a balsamic vinaigrette.
Cobb
salad with bacon, onion, tomato, eggs and avocado.
Lobster and greens tossed with a spicy lemon infused dressing.
Asian
style shrimp salad of mixed greens and crunchy noodles served
with a Thai peanut dressing.
Mixed
greens with a special selection of sashimi, sliced Asian pear
and a citrus vinaigrette.
Blackened
seared ahi on a bed of mixed greens tossed in a plum wine vinaigrette.
Panko
crusted oyster on arugula topped with pine nuts and sesame vinaigrette.
Soups
Butternut
squash soup with crème fresh, bacon and croutons.
Hearty
minestrone soup.
Tortilla
soup with cumin sour cream.
Corn
and shrimp chowder.
Potato
and leek soup topped with crème fraiche.
Lemon
grass Thai chile tom yom soup with shrimp.
Italian
white bean and parmesan soup.
Entrée
Steamed
sea bass served with a soy black bean sauce and Asian vegetable
cous cous.
Beef
tenderloin medallions on a bed of roasted garlic mashers and
finished with a red wine and wild mushroom demi glaze.
Pan
seared beef tenderloin on gorgonzola cream sauce and Yukon gold
whipped potatoes.
Grilled
ribeye of beef on a fine herb demi with sour cream potaoes and
sautéed vegetables.
Pan
seared sea scallops with a plum wine balsamic butter sauce,
Asian steamed vegetables and potato pear gallette.
Pork
chops pan seared on white truffle mashers topped with brandy
peppercorn cream sauce and sautéed vegetables.
Pan
seared pork tenderloin with a garlic herb butter sauce and mashed
potatoes.
Pepper
crusted New Zealand red deer stuffed with squash blossoms then
brushed with a pineapple sage demi glaze.
Roasted
chicken, vegetables and rosemary grilled potatoes moistened
with garlic lemon gravy.
White
wine butter chicken piccata on risotto and steamed baby vegetables.
Maine
lobster served in a lite ginger and lemongrass broth and a sauté
of crimini and oyster mushrooms.
Loin
of pork with a fig and ginger stuffing, celery root mashed potatoes,
and nest of julienned vegetables.
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