Cold Appetizers | Hot
Appetizers | Soups | Salads | Pasta
Entrées From the Sea | Meats
& Fowl
Dinner
~ Cold
Appetizers ~
Roasted Beet and Arugula Salad ~ Coach Farms Cheese
~ Thinly Sliced Beet, Arugula and Creamy Goat Cheese Salad |
8.50 |
Bluepoint Oysters on Half Their Shell
~ Cajun Cocktail Sauce |
13.00 |
Peppercorn Crusted Ahi Tuna Carpaccio
~ Qüinoa Salad and Pickled Ginger |
12.00 |
Mesclun Salad with Hudson Valley Pears and Maytag Bleu Cheese ~ Raspberry Vinaigrette |
7.5 |
Maryland Jumbo Lump Crabmeat Cocktail ~ Sauce Varies |
Market Price |
Rosemary Crusted Filet of Beef Tenderloin ~ Kalamata Olive and Mandarin Salsa
~ Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa |
11.00 |
~ Hot Appetizers ~
Coconut Dusted Panama Shrimp ~ Mango and Pineapple Chutney
~ Lightly Coconut Dusted and Served with a Light and Lively Chutney |
12.50 |
Escargot Bourguignonne ~ A Timeless Classic |
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 |
Baked Clams Ship Lantern Inn
~ Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell |
8.50 |
Cajun Baked Oysters Bienville with Panama
Shrimp ~ Arif
~ Freshly Shucked Oysters Topped with a Cajun Crème Highlighted
with Cayenne, Fines Herbes and Chopped Panama Shrimp |
14.00 |
Confit of Duck over Frisée ~ Caramelized Hudson Valley Apple Compote
~ Served over Garden Fresh Frisée with Caramelized Local Apples |
10.50 |
~
Soups ~
| ~ Onion Soup Gratinée |
6.50 |
| ~ Soup du Jour |
Priced Accordingly |
~
Salads ~
| Caesar Salad (Served for Two) |
14.00 |
~
Pasta ~
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 |
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 |
9.00 |
Pappardelle with Cannellini Beans, Escarole, and Pancetta
~House Made Wide Noodles Tossed with Tuscan Beans, Pancetta, and Wilted Greens |
9.50 |
Pastas may be ordered as an entrée.
(Priced Accordingly) |
~ Entrées ~
~ From the Sea ~
Oven Roasted Fillet of Atlantic Salmon ~ Soy and Hudson Valley Honey Glaze
~ A Fresh Fillet of Atlantic Salmon Oven Roasted with an Asian Inspired Soy and Local Honey Glaze |
24.00 |
Select Diver Sea Scallops ~ Wild Mushroom and Julienne Leek Beurre Blanc
~ Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc
|
25.50 |
Miso Glazed Fillet of Halibut ~ Roma Tomato and Toasted Hazelnut Vinaigrette
~ An Ocean Fresh Fillet of Pacific Halibut Slowly Oven Roasted with a Miso and Fines Herbes Glaze |
31.00 |
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 |
Broiled Twin Imported Lobster Tails ~ Drawn Butter
~ A Pair of Succulent 7 oz. Imported tails |
Market
Price |
<
~ Meats and Fowl ~
Pan Roasted Wellington Farms Chicken ~ Fig, Dried Cherry, and Blackberry Jus Lie
~ The Finest Organic Chicken Slowly Pan Roased |
19.50 |
Grilled Rib Veal Chop ~ Wild Mushroom and Truffle Scented Ragout
~ A Choice Rib Chop Charbroiled and Served with a Luscious Wild Mushroom and Truffle Ragout |
31.00 |
Chef's Duck Presentation of the Evening
~ Our Staff will Gladly Describe the Chef's Presentation for This
Evening. |
24.50 |
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 |
27.50 |
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 Herbes |
35.00 |
Applewood Grilled Double Rib Lamb Chops ~ Chipotle Plum and Roasted Shallot Sauce
~ Juicy Thick Cut Double Rib Australian Lamb Chops |
34.00 |
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 with Virgin Olive Oil and
Garlic |
6.50 |
~ Sauces ~
Sauce Bernaise |
3.00 |
| Dijon and Roquefort Crème |
3.00 |
~ Entrée Presentation Served for Two ~
| Châteaubriand Garni ~ Sauce Varies |
70.00 |
~ Entrées Presentation Served
for Two ~ |
A Vegetarian Menu and a Young Guest Menu is Available
Upon Request.
Dessert and Beverage Menu

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