Cold Appetizers | Hot Appetizers | Soups | Salads | Pasta Entrées From the Sea | Meats & Fowl Dinner Menu ~ Cold Appetizers ~ Chilled Shellfish Selections Enjoy an order of each or sample any combination you wish by the piece. Littleneck Clams on Half Their Shell 9.00 Bluepoint Oysters on Half Their Shell 13.00 Jumbo Gulf  Shrimp Cocktail 10.50 Above are served with a Piquant Cajun Cocktail Sauce Carpaccio of Beef Tenderloin G. Cipriani ~ Thin Sliced Raw Beef Tenderloin, Virgin Olive Oil, Parmigiano Cheese, Lemon and Capers. 10.50 Maryland Jumbo Lump Crabmeat Cocktail ~ Sauce Varies Market Price Antipasti of Fresh Mozzarella, Italian Specialties, and Roasted Vegetables 10.50 ~ Hot Appetizers ~ Baked Clams Ship Lantern Inn 8.50 Grilled Pomegranate Marinated Colorado Quail ~ Wheat Berry and Apricot Risotto ~ Pomegranate and Ruby Port Marinated Semi-Boneless Quail served over a Flavorful Apricot Scented Wheat Berry Risotto. 12.50 Escargot Bourguignonne 9.50 Roasted Garden Vegetable, Wild Mushroom and Montrachet Cheese Strudel ~ Chive Infused Virgin Olive Oil and Balsamic Glaze ~ A flavorful blend of Garden Vegetables, Montrachet Cheese and Wild Mushroom Duxelle, Wrapped in a Puff Pastry 8.50 Cajun Baked Oysters Bienville with Panama Shrimp ~ Arif ~ Freshly Shucked Oysters Topped with a Cajun Crème, Highlighted with Cayenne, Fine Herbs and Chopped Panama Shrimp. 14.00 Horseradish Filled, Country Bacon Wrapped Barbecued Jumbo Shrimp ~ Marinated in Our Own Special Piquant and Flavorful Barbecue Sauce 11.50 Tempura Dipped Lobster Medallions ~ Mango and Papaya Salsa ~ Drizzled with a Piquant Asian Chile Sauce 13.50 ~ Soups ~ ~ Onion Soup Gratinée 6.50 ~ Soup du Jour Priced Accordingly ~ Salads ~ Caesar Salad (Served for Two) 14.00 Arugula and Coach Farms Goat Cheese with Wild Berries ~ Sherry Scented Citrus Vinaigrette 7.00 Mesclun Greens with Hudson Valley Pears and Danish Bleu Cheese ~ Raspberry Vinaigrette 7.00 ~ Pasta ~ Angel Hair Genovese with Littleneck Clams and Mussels ~ Fresh Capelli d'Angelo tossed with Littleneck Clams, Mussels, Roasted Garlic, Virgin Olive Oil and Roma Tomato 10.50 Gnocchi Toscana with Butternut Squash and Prosciutto di Parma ~ Fresh Potato Dumplings tossed with Extra Virgin Olive Oil, Diced Butternut Squash, Sage and Prosciutto di Parma 9.50 Maryland Crab and Panama Shrimp Risotto ~ Lobster and Roma Tomato Crème ~ A Creamy Risotto of Arborio Rice Topped with Sweet Maryland Crabmeat and Panama Shrimp 13.50 Pasta's may be ordered as an entrée. (Priced Accordingly) ~ Entrées ~ ~ From the Sea ~ < Oven Roasted Fillet of Atlantic Salmon ~ Mandarin Orange and Teriyaki Glaze ~ A Fresh Fillet of Atlantic Salmon Pan Seared and Served with an Asian Scented Fresh Mandarin Orange and Teriyaki Glaze Market Price Pan Braised Mediterranean Shrimp ~ Roasted Garlic and Grape Tomato Compote ~ Large Imported Prawns Pan Roasted with Minced Garlic, Fine Herbs, Virgin Olive Oil, Grape Tomatoes and Arugula 24.50 Fillet of Lemon Sole with Asparagus and Maryland Crabmeat - Roasted Shallot and Citrus Compound Butter ~ A Choice Fillet of Lemon Sole Topped with Tender Asparagus Spears, Maryland Crabmeat and Drizzled with a Roasted Shallot and Citrus Compound Butter 24.00 Select Diver Sea Scallops ~Fines Herb and Julienne Leek Beurre Blanc ~ Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Fines Herb Beurre Blanc 25.50 Broiled Twin Imported Lobster Tails ~ Drawn Butter ~ A Pair of Succulent 7 oz. Imported tails Market Price ~ Meats and Fowl ~ Thick Cut Pork Porter House ~ Cajun and Roasted Shallot Demi-Glace ~ A Thick Cut Pork Porter House Charbroiled and Served with a Cajun Spice and Roasted Shallot Demi-Glace 22.00 Nature Veal a la Valdostana ~ Milk fed Veal Escalopes topped with Julienne Parma Ham, Fontina Cheese and Finished in a Marsala Wine Based Reduction Accented with Mushrooms and Fresh Tomato 22.50 Chefs' Duck Presentation of the Evening ~ Our Staff will Gladly Describe the Chef's Presentation for This Evening. 24.50 Veal Osso Buco a la Milanese ~ Porcini Scented Risotto ~ Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vadalia Onions, Leeks, Shallots and Fines Herbs 35.00 Aged New York Cut Black Angus Sirloin ~ Maître d'Hôtel Butter ~ A Choice House Aged 14 oz. Black Angus Sirloin Served with A Maître d'Hôtel Butter and a Ragout of Trufffle Scented Wild Mushrooms 27.50 Center Cut Filet Mignon Bordelaise ~ Mushroom Garni ~ A Well Trimmed Choice Filet Cooked to Your Specifications 30.00 ~ Accompaniments ~ Asparagus with a Roasted Shallot Hollandaise 6.50 Baby Spinach or Broccoli Rabe with Virgin Olive Oil and Garlic 6.50 ~ Sauces ~ Sauce Béarnaise 3.00 Dijon and Roquefort Crème 3.00 ~ Entrée Presentation Served for Two ~ Châteaubriand Garni ~ Sauce Varies 70.00 Entrées Presentation Served for Two ~ Not Available on Saturday A Vegetarian menu and a young guest menu is available upon request. Dessert and Beverage Menu Home , Ship Lantern Inn Another Poughkeepsie Journal Website