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 |
Crispy Graham Cracker Crusted Calamari
~ Tender Batter Dipped Calamari Served with Two of Chef's Special
Sauces. |
10.50 |
| 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 |
13.00 |
~
Soups ~
| ~ Onion Soup Gratinée |
6.00 |
| ~ Soup du Jour |
Priced Accordingly |
~
Salads ~
| Caesar Salad (Served for Two) |
12.00 |
Endive, Arugula and Carmelized Hudson Valley Apple Salad
~ Riesling 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 |
Pasta's may be ordered as an entrée.
(Priced Accordingly) |
~ Entrées ~
~ From the Sea ~
Teriyaki Glazed Fillet of Wild Salmon ~
Wasabi and Mirin Scented Cucumber Salad
~ A Fresh Fillet of Teriyaki Glazed Wild Salmon Pan Seared and Served Over a Light and Lively Cucumber Salad Highlighted with Rice Wine and a Touch of Wasabi |
24.00 |
Pan Braised Mediterranean Shrimp ~ Roasted
Garlic and Roma Tomato Compote
~ Large Imported Prawns Pan Roasted with Minced Garlic, Fine Herbs, Virgin
Olive Oil, Roma Tomato and Artichoke Hearts |
24.00 |
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 |
Select Diver Sea Scallops ~Fine Herb and Julienne Leek Beurre Blanc
~ Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Fine Herb Beurre Blanc
|
25.50 |
Broiled Twin Imported Lobster Tails ~ Drawn Butter
~ A Pair of Succulent 7 oz. Imported tails |
Market
Price |
All Entrées include a
Fresh Garden Salad, Vegetable and Potato du Jour |
~ Meats and Fowl ~
Herb Roasted Cornish Game Hen ~ Pomegranate and Dried Cherry Jus Lie
~ A Fresh Cornish Game Hen Slowly Oven Roasted with Fine Herbs and Served with a Jus
Lie Highlighted with Fresh Pomegranate Juice, Roasted Shallots, and Dried Cherries. |
20.50 |
Maple Glazed Thick Cut Pork Chop ~ Hudson
Valley Apple Chutney
~ A Thick Cut Pork Chop Marinated in a Seasoned Maple Brine, Pan Braised
and Served with a Flavorful Hudson Valley Apple Chutney |
20.50 |
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 withMushrooms
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 Fine 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

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