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 Home , Ship Lantern Inn Another Poughkeepsie Journal Website