Dinner
Our dinner menu changes on a daily bases based on the freshest ingredients possible
Starters & Light Fare
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Baked Hot Blue Crab and Spinach Fondue
Warm Euro Bread
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Crispy Asian Pork-Scallion Dumplings
Ginger-Garlic Glaze
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Gulf Oysters on The Half Shell Gratinee
Nueske Bacon, Parmesan, Butter, Spinach
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Baked “bourbon Spiked” French Onion Soup
Three Cheeses
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Fresh Mozzarella
Balsamic Reduction, Spinach-Pecan Pesto, Olives, Roasted Red Peppers
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Fried Brussel Sprouts
Goat Cheese, Indian Curry Butter, Pecan Smoked Salt
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Lager Poached Colossal Shrimp Cocktail
Spicy Horseradish Tomato Sauce
Sexy Greens
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“Mother Earth” Spinach, Feta, Bacon, Roasted Peppers
Cider-Honey Dressing
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“Choplin’s Caesar” Romaine, Parmesan Cheese, Croutons, Almonds
Lemon Dressing
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“The Wedgie” Iceberg, Gorgonzola, Bacon, Tomatoes, Onion
Garlic-Citrus Dressing
Seafood & Mains
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Seared Diver Scallops, Half Pound
Pan Chardonnay Cream, Garlic, Turmeric Rice Pilaf
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Pan Blackened Chilean Seabass
Corn, Collard Green & Tomato Stew
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Pan Seared North Atlantic “Icy Water” Halibut
Crab-Sherry Butter, Turmeric Rice
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Chesapeake Bay Striped Bass
Artichoke-Chardonnay Tapenade, Turmeric Rice Pilaf
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Pan-Fried Breast of Chicken
Marsala Demi-Glace, Portobello Mushrooms, Potatoes
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Crispy Spring Half Duckling, Free Range
Scarlet Orange Sauce, Mashed Potatoes
From the Grille
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Sixteen-Ounce Pork Porterhouse
Kentucky Bourbon Glaze, Mashed Potatoes
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Eight or Twelve-Ounce 1855 Nebraska Angus Filet Mignon
Scalloped Potatoes
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Sixteen-Ounce 1855 Nebraska Angus “Cowgirl”
Bone-in Ribeye, Potatoes
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Sixteen-Ounce 1855 Nebraska Angus Porterhouse Steak
Scalloped Potatoes
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1855 Nebraska Angus Beef Tenderloin Medallions
Malbec-Thyme Demi-Glace, Potatoes
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Spring Lamb Lollipops
Malbec-Demi-Glace, Sundried Tomato Pesto, Mashed Potatoes
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“Land & Sea” Beef Tenderloin Medallions & Nine-Ounce Maine Lobster Tail
Potatoes
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Twelve-Ounce 1855 Nebraska Angus “Loin Side Cut” Ribeye
Scalloped Potatoes
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Fourteen-Ounce 1855 Nebraska Angus New York Strip
Scalloped Potatoes
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Fourteen-Ounce 1855 Nebraska Angus Outside Skirt Steak
Scalloped Potatoes
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Two Nine-Ounce Maine Cold Water Lobster Tails
Butter, Charred Asparagus, Potatoes
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Thirty-Two Ounce “Tomahawk” 103 Cut 1855 Angus Ribeye
Asparagus, Pommes Frites
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Ashley Farms, Breast of Chicken
Pineapple-Chili Compote, Mashed Potatoes