Cold Appetizers | Hot
Appetizers | Soups | Salads
| Pasta
Entrées From the Sea | Meats
& Fowl
Dinner Menu
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
|
|
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
|
| ~ Onion Soup Gratinée |
5.00
|
| ~ Soup du Jour |
Priced Accordingly
|
| 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
|
| 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)
|
|
| 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 |
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 |
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
|
| Asparagus with a Roasted Shallot Hollandaise |
6.50
|
| Baby Spinach or Broccoli Rabe with virgin Olive Oil and Garlic |
5.50
|
|
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.
