Shrimp Cocktail
Tender Jumbo Shrimp, Lightly Steamed and Served with a Spicy Cocktail Sauce
Lobster Croquette
A Pyramid of Lobster Mousse, Baked in a Bread Crumb Crust, Served with a Spicy Aioli
Escargot en Croute
Escargot Baked in Garlic Herb Butter Under a Golden Pastry Dome
Oysters Rockefeller
Baked Oyster on the Half Shell with Anisette Flavored Creamed Spinach, Topped with Hollandaise Sauce
Seared Ahi Tuna
Fresh Loin of Tuna Charred on the Outside, Served with a Warm Wasabi Butter Sauce
Shiitake Napoleon
Fresh Shiitake Mushrooms, Grilled and Layered Between Delicate Puff Pastry, with a Light Garlic Cream Sauce
Caesar Salad
This Classical Salad will be Prepared Tableside for Parties of Two or More
Fresh Tomato and Mozzarella Salad
Sliced Tomatoes are Layered with Fresh Buffalo Mozzarella, Garnished with Fresh Basil and a Drizzling of Organic Olive Oil and Cracked Black Pepper
Soup du Jour
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All Steaks Served with Choice of Sauce, Béarnaise, Roasted Garlic
Demi Glace or Green Peppercorn Entrees Served with Choice of Starch, Baked
Potato, Potatoes Au Gratin, Roasted Garlic Mashed Potatoes or Wild Rice
New York
Char-grilled 12 Ounce New York Steak, Accompanied with Garden Fresh Vegetables
Filet Mignon
A Center Cut Angus Filet, Pan Seared and Oven Roasted, Served with Seasonal Vegetables
Petite (6 Ounce)  Regular (8 Ounce)
Porterhouse
A Char-grilled 22 Ounce Porterhouse Steak, Accompanied with Seasonal Vegetables
Beef Wellington
Filet Tender Mignon, Layered with Foie Gras and Wild Mushrooms Wrapped in a Puff Pastry Shell,
Served with Fresh Asparagus
Veal Du Chef
Sautéed Scaloppini of Tender Veal Topped with Sliced Lobster Tail, Served with a Red Wine Sauce and
Topped with a Classical Béarnaise Sauce, Garnished with Fresh Asparagus
Veal Chop
Marinated Center Cut Veal Chop Pan Seared and Oven Roasted,
Served a Natural Reduction with Fresh Basil, Accompanied with Seasonal Vegetables
Pork Tenderloin
Tenderloin of Pork, Pan Seared and Oven Roasted, Served with Sundried Cherry Sauce,
Accompanied with Anna Potatoes and Fresh Asparagus
Surf and Turf
Pan Roasted Petite Filet is Paired with an Oven Roasted Cold Water Lobster Tail Resting in a Pool of Lemon Butter Sauce, Garnished with Garden Fresh Vegetables
Crispy Red Snapper
Fillet of Red Snapper, Quickly Seared and Presented over Garlic Potatoes,
Served with Herb Butter Sauce and Garden Fresh Vegetables
Seafood Platter
Pan Seared Sweet Sea Scallops, Jumbo Shrimp and Crispy Snapper Fillet,
Served with a Lemon Garlic Sauce, Garnished Seasonal Vegetables
Dover Sole
Whole Dover Sole, Pan Roasted and Finished Tableside, Served with Fresh Lemon Butter Sauce,
Garnished with Fresh Asparagus
Green Tea Chicken
Green Tea Marinated Semi-Boneless Breast of Chicken, Lightly Smoked and Baked, Served with Natural Sauce Flavored with White Peach Puree, Accompanied with Vanilla Scented Jasmine Rice and Seasonal Vegetables
Limited rooms are available on Fridays and Saturdays
for guests who dine in Wellington on the evening of their reservation.
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