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

8.75

Bluepoint Oysters on Half Their Shell

12.25

Jumbo Gulf  Shrimp Cocktail

10.25

Above are served with a Piquant Cajun Cocktail Sauce

Sesame and Peppercorn Crusted Ahi Tuna Medallions
~ Lightly Seared Rare and Served with a Cucumber - Wasabi Creme and a Sweet-sour Soy Glaze.
11.50
Carpaccio of Beef Tenderloin G. Cipriani
~ Thin Sliced Raw Beef Tenderloin, Virgin Olive Oil, Parmigiano Cheese, Lemon and Capers.
10.00
Maryland Jumbo Lump Crabmeat Cocktail ~ Sauce Varies
Market Price
Antipasti of Fresh Mozzarella, Italian Specialties, and Roasted Vegetables
10.25

~ Hot Appetizers ~

Baked Clams Ship Lantern Inn

8.50
Crispy Graham Cracker Crusted Calamari
~ Tender Batter Dipped Calamari Served with Two of chef Dana's Special Sauces.
10.25
Escargot Bourguignonne
9.00
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
8.75
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.
12.75
Horseradish Filled, Country Bacon Wrapped Barbecued Jumbo Shrimp
~ Marinated in Our Own Special Piquant and Flavorful Barbecue Sauce
11.25
Tempura Dipped Lobster Medallions ~ Mango and Papaya Salsa
~ Drizzled with a Piquant Asian Chile Sauce
12.75

~ Soups ~

~ Onion Soup Gratinée
5.00
~ Soup du Jour
Priced Accordingly

~ Salads ~

Caesar Salad (Served for Two)
12.00
Wilted Hudson Valley Baby Spinach, Country Bacon, and Endive Salad
~ Poppy Seed - Hazelnut Vinaigrette
6.75
Mesclun Greens with Hudson Valley Pears and Danish Bleu Cheese
~ Raspberry Vinaigrette
6.75

~ Pasta ~

Penne Pasta Francesco
~ Pink Pomodoro Sauce
7.75
Gnocchi with Panama Shrimp, Pesto and Wild Mushrooms
~ Fresh Potato Dumplings tossed with Panama Shrimp, extra Virgin olive oil, roasted garlic and Shiitake Mushrooms
11.25
Pasta's may be ordered as an entrée. (Priced Accordingly)

~ Entrées ~
~ From the Sea ~


Fillet of Pan Roasted Wild King Salmon ~ Hudson Valley Honey and Orange Glaze
~ A Fresh Fillet of Wild King Salmon Slowly Pan Roasted with Fresh Orange, Chardonnay
22.00
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
Parmesan Crusted Swordfish Steak ~ Citrus and Caper Beurre Blanc
~ A Choice Swordfish Steak Pan Roasted with a Parmigiano Cheese Crust.
25.50

Select Diver Sea Scallops ~ Roasted Garlic and Citrus Aioli
~ Succulent Day boat Scallops Pan Seared and served with a flavorful citrus and roasted garlic scented Aioli

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 ~

Breast of Free Range Chicken ~ Hudson Valley Pears and Maytag Bleu Cheese
~ A Choice Airline Breast of Free Range Chicken Filled with Caramelized Local Pears, Savory Maytag Bleu Cheese, and Finished with a Ruby Port and Roasted Shallot Jus Lie.

19.50
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
21.00
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.
Priced
Accordingly
Veal Osso Bucco 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
34.25
Aged New York Cut Black Angus Sirloin ~ Maitre d'Hotel
~
A House aged Black Angus Sirloin served with a Maitre d'Hotel butter, and Ragout of Wild Mushrooms
26.75
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
5.50

~ Sauces
~

Sauce Béarnaise
3.00
Dijon and Roquefort Crème
3.00

~ Entrée Presentation Served for Two ~

Châteaubriand Garni ~ Sauce Varies
68.00
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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