Dinner

Cold Appetizer

Bluepoint Oysters on Half Their Shell
16.50
Freshly Shucked and Served with a Cajun Cocktail Sauce.
Ahi Tuna Tartare, Maryland Crab, and Avocado Tower
18.00
Sesame Pea Shoots, Szechuan Chile Glaze, and Wasabi Cream.
Rosemary Crusted Filet of Beef Tenderloin Carpaccio ~ Kalamata Olive and Mandarin Salsa
15.50
Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa.
Shell Fish Sampler for Two ~ Cajun Cocktail Sauce and Honey - Lime Aioli
54.00
Fresh Maine Lobster, Jumbo Panamanian Shrimp Cocktail, Blue Point Oysters, Littleneck Clams, and Colossal Maryland Crab.
Maryland Jumbo Lump Crabmeat Cocktail
Market Price
Sauce Varies.

Hot Appetizers

Pan Seared Spicy Jasmine Jumbo Panama Shrimp with Roasted Shallots and Pancetta
15.50
Creamy Vermont Cheddar Grits
Escargot Bourguignonne
12.50
A Timeless Classic.
Roasted Garden Vegetable, Wild Mushroom, and Montrachet Cheese Strudel ~ Chive Infused Virgin Olive Oil and Balsamic Glaze
9.50
A Flavorful Blend of Garden Vegetables, Montrachet Cheese, and Wild Mushroom Duxelle Wrapped in a Puff Pastry.
Baked Clams Ship Lantern Inn
10.50
Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell.
Cajun Baked Oysters Bienville with Panama Shrimp ~ Arif
17.50
Freshly Shucked Oysters Topped with a Cajun Creme Highlighted with Cayenne, Fine Herbs, and Chopped Panama Shrimp.

Soups

Onion Soup Gratinée
8.50
Soup du Jour
Priced Accordingly

Salad

Roasted Baby Beet Salad with Creamy Goat Cheese and Fresh Fennel
9.50
Roasted Shallot and Orange Vinaigrette.
Mozzarella alla Caprese
14.00
Fresh House Made Mozzarella, Organic Heirloom Tomatoes, and Roasted Pepper Compote Topped with an Aged Balsamic Glaze and EVO.
Caesar Salad a la Maison (Served for Two)
18.00

Pasta

Maine Lobster and Maryland Crab Risotto ~ Lobster and Roma Tomato Crème
34.50
A Creamy Risotto of Arborio Rice Tossed with Fresh Maine Lobster, Maryland Crab, Fino Sherry, Lobster Fumet, Fresh Basil, Vidalia Onion, and Roma Tomato.
Gnocchi Bolognese alla Dana ~ Black Angus Beef, Veal, Pork, and Sweet Sausage
24.00
Fresh Potato Dumplings Tossed a Flavorful Bolognese Highlighted with Black Angus Beef, Veal, Pork, Sweet Sausage, and Roma Tomato Ragout.
Calabria Seafood Stew of Maine Lobster, Panama Shrimp, Littleneck Clams, and Mussels ~ Capelli d' Angelo
38.50
A Medley of Ocean Fresh Seafood Gently Braised in Roma Tomaoto, Saffron, Roasted Garlic, and Caramelized Vidalia Onions. The Stew is Served over Fresh Angel Hair Pasta.

Entrées From the Sea

Oven Roasted Fillet of Faroe Island Organic Salmon ~ Soy and Hudson Valley Honey Glaze
29.50
A Fresh Fillet Oven Roasted with an Asian Inspired Soy and Local Honey Glaze.
Broiled Twin Imported Lobster Tails ~ Drawn Butter
Market Price
A Pair of Succulent 8 oz. Imported Tails.
Porcini Dusted Fillet of Chilean Sea Bass ~ Ginger - Teriyaki Glaze and Lemon Compound Butter
36.50
House Roasted Pepper and Picholine Olive Compote.
Pan Roasted Parmesan Crusted Domestic Swordfish Steak
31.50
Roasted Shallot, Citrus, and Caper Beurre Blanc.
Select Diver Sea Scallops ~ Wild Mushroom and Julienne Leek Beurre Blanc
32.50
Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc.

Entrées Meats and Fowl

Slow Roasted Mallard Duckling ~ Toasted Orzo and Wild Rice Pilaf
28.50
Sauce Varies.
Certified House Aged New York Cut Black Angus Sirloin ~ Fresh Chive and Bone Marrow Butter
33.50
A House Aged 14 oz. Black Angus Sirloin Served with a Bone Marrow Compound Butter.
Veal Osso Buco a la Milanese ~ Porcini Scented Risotto
40.50
Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vidalia Onions, Leeks, Shallots, and Fine Herbs.
Rack of Australian Lamb ~ Roasted Plum and Minced Shallot Jus Lie
41.00
A Choice Herb Dusted Rack of Australian Lamb.
Center Cut Black Angus Filet Mignon Bordelaise ~ Mushroom Garni
35.50
A Well Trimmed Choice Filet Cooked to Your Specifications.
Pan Roasted Double Cut Hatfield Pork Chop - Burnt Orange and Maker's Mark Caramel Pan au Jus
27.50
A Choice Fine Herb Dusted Hatfield Pork Chop Pan Roasted and Served with a Flavorful Reduction of Demi- Glace, Brown Sugar, Fresh Orange, Maker's Mark Bourbon, and a Hint of Grand Marnier. A Hudson Valley Apple Chutney is Served with the Pork Chop.

Vegetarian

Tofu Steamed Dumplings with Wilted Pea Shoots and Quinoa
18.50
~ Fresh Vegetable Filled Dumplings with Pea Shoots and Quinoa Salad.
Risotto with House Made Pesto and Grilled Asparagus ~ House Dried Tomato Croutons
18.50
~ A Creamy Risotto of the Finest Arborio Rice.
Spaghetti with Baby Eggplant ~ Wild Mushroom and Mirin Bolognese
18.50
~ EVO, Carrots, Vidalia Onions, Roasted Roma Tomatoes, and Garlic.

Accompaniments

Asparagus with a Roasted Shallot Hollandaise
7.50
Creamed Hudson Valley Baby Spinach
7.50
Sesame and Ginger Seared Pea Shoots
7.50

Entrée Presentation Served for Two

Châteaubriand Garni~ Sauce Varies
85.00
~ Aged Black Angus Center Cut Tenderloin

Sauces

Sauce Bearnaise
4.00
Dijon and Maytag Bleu Cheese Creme
4.00

Dinner

Cold Appetizer

Bluepoint Oysters on Half Their Shell

Ahi Tuna Tartare, Maryland Crab, and Avocado Tower

Rosemary Crusted Filet of Beef Tenderloin Carpaccio ~ Kalamata Olive and Mandarin Salsa

Shell Fish Sampler for Two ~ Cajun Cocktail Sauce and Honey - Lime Aioli

Maryland Jumbo Lump Crabmeat Cocktail

Hot Appetizers

Pan Seared Spicy Jasmine Jumbo Panama Shrimp with Roasted Shallots and Pancetta

Escargot Bourguignonne

Roasted Garden Vegetable, Wild Mushroom, and Montrachet Cheese Strudel ~ Chive Infused Virgin Olive Oil and Balsamic Glaze

Baked Clams Ship Lantern Inn

Cajun Baked Oysters Bienville with Panama Shrimp ~ Arif

Soups

Onion Soup Gratinée

Soup du Jour

Salad

Roasted Baby Beet Salad with Creamy Goat Cheese and Fresh Fennel

Mozzarella alla Caprese

Caesar Salad a la Maison (Served for Two)

Pasta

Maine Lobster and Maryland Crab Risotto ~ Lobster and Roma Tomato Crème

Gnocchi Bolognese alla Dana ~ Black Angus Beef, Veal, Pork, and Sweet Sausage

Calabria Seafood Stew of Maine Lobster, Panama Shrimp, Littleneck Clams, and Mussels ~ Capelli d' Angelo

Entrées From the Sea

Oven Roasted Fillet of Faroe Island Organic Salmon ~ Soy and Hudson Valley Honey Glaze

Broiled Twin Imported Lobster Tails ~ Drawn Butter

Porcini Dusted Fillet of Chilean Sea Bass ~ Ginger - Teriyaki Glaze and Lemon Compound Butter

Pan Roasted Parmesan Crusted Domestic Swordfish Steak

Select Diver Sea Scallops ~ Wild Mushroom and Julienne Leek Beurre Blanc

Entrées Meats and Fowl

Slow Roasted Mallard Duckling ~ Toasted Orzo and Wild Rice Pilaf

Certified House Aged New York Cut Black Angus Sirloin ~ Fresh Chive and Bone Marrow Butter

Veal Osso Buco a la Milanese ~ Porcini Scented Risotto

Rack of Australian Lamb ~ Roasted Plum and Minced Shallot Jus Lie

Center Cut Black Angus Filet Mignon Bordelaise ~ Mushroom Garni

Pan Roasted Double Cut Hatfield Pork Chop - Burnt Orange and Maker's Mark Caramel Pan au Jus

Vegetarian

Tofu Steamed Dumplings with Wilted Pea Shoots and Quinoa

Risotto with House Made Pesto and Grilled Asparagus ~ House Dried Tomato Croutons

Spaghetti with Baby Eggplant ~ Wild Mushroom and Mirin Bolognese

Accompaniments

Asparagus with a Roasted Shallot Hollandaise

Creamed Hudson Valley Baby Spinach

Sesame and Ginger Seared Pea Shoots

Entrée Presentation Served for Two

Châteaubriand Garni~ Sauce Varies

Sauces

Sauce Bearnaise

Dijon and Maytag Bleu Cheese Creme