STARTERS & SALADS

HEAVENLY BISCUITS rosemary, butter & honey (2,4 or 6) 1/3/4

GRILLED ARTICHOKES with house-made rémoulade 12

OYSTERS ST. CHARLES creamed spinach, artichokes & lemon aioli 16

CHILLED JUMBO SHRIMP cocktail sauce and rémoulade 17

HOUSE SMOKED SALMON with toast and chef ’s dressing 15

CLASSIC CAESAR SALAD Reggiano and rustic croutons 12 (add crispy oysters + 4 )

TOMATO & WARM BEET SALAD iceberg wedge and blue cheese dressing 13

CHICKEN WALDORF field greens, flame raisins, applewood bacon and cashews 17

CRAB CAKE SALAD grapefruit, avocado, fresh herbs and Champagne vinaigrette 19


HOUSE SPECIALTIES

PAN ROASTED ARCTIC CHAR with Summer succotash 27

PAN FRIED TRUE DOVER SOLE sautéed spinach, mashed potatoes and rémoulade (Thurs-Sat) A.Q.

ATLANTIC COD “HK” STYLE bok choy and sticky rice 28

JUMBO LUMP CRAB CAKES pommery mustard, shoe-string potatoes, coleslaw 34

SEARED SCALLOPS white bean ragoût, arugula and watercress salad 26

CHEESEBURGER fresh-ground chuck and brisket served loaded on a home-made bun 17

FRENCH DIP SANDWICH shaved roast prime rib with natural au jus 19

SOFT SHELL CRAB PO’ BOY home-made bun, fully dressed 18

CHOOSE: FRENCH FRIES, COLESLAW, O R TABBOULEH

ROTISSERIE AMISH CHICKEN with pan juices and tabbouleh 21

BARBECUE RIBS slow roasted with hand-cut French fries and coleslaw 28

RUTHERFORD RIBEYE with Worcestershire, beefsteak tomatoes and blue cheese 42

PRIME CENTER-CUT FILET MIGNON served with shoe-string potatoes and watercress salad 36

PRIME RIB ROAST seasoned, slow roasted and served with mashed potatoes 32


SIDES 7 each
deviled eggs • coleslaw • mashed potatoes
tabbouleh • sautéed spinach • hand-cut French fries
Summer succotash • chilled asparagus
nice little house salad

DESSERTS 9 each
KEY LIME PIE
HOT FUDGE SUNDAE