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Appetizers
Ahi Tuna Salad
Seared tuna, mixed greens, cucumber and pepper salad. Drizzled with Chinese Five Spice soy reduction
and cucumber wasabi sauce • 13
Chesapeake Bay Crab Cakes
The “Maryland” style crab cakes, remoulade sacue, carrot and cabbage slaw • 10
Smoked Trout
House smoked Red Trout, diced red onion, capers, bagel chips and raspberry horseradish sauce • 9
Blue Corn Calamari
Tasty rings of squid dredged in seasoned blue cornmeal and flash fried. Served with a lemon, tomato,
caper sauce • 11
Scallop Tostadas
Pan seared sea scallops, housemade guacamole, wonton tostada shells, ancho chile sauce and carrot and
cabbage slaw • 11
Spinach Stuffed Mushrooms
Fresh mushrooms caps stuffed with spinach, pine nuts and an herb cream cheese, baked and topped with
a roasted garlic parmesan cheese • 9
Jalapeño Bacon Prawns
Three jumbo prawns wrapped in jalapeno bacon, baked and served with mango salsa • 9
Baked Brie
Brie cheese wrapped in a puff pastry and baked to a golden brown, topped with almonds and served with
lingonberries and fresh fruit • 13
Mussels
Prince Edward Island Mussels steamed with garlic and white wine and served with grilled French bread • 11
Five Onion Soup
A delicious onion soup topped with melted cheese • 7
Specialty Entrees
Colorado Lamb Chops
Three pesto encrusted lamb chops, roasted and served with cognac green peppercorn sauce, cheddar au gratin
potatoes and chef’s vegetable • 33
Seared Yellowfin Tuna
Pan seared sliced tuna, tempura avocado, asian slaw, cucumber wasabi sauce and ginger soy reduction,
served with coconut basamati rice • 27
Lobster Pasta
Lobster meat tossed with diced peppers, roasted corn and trotolle pasta in a light sherry cream sauce • 26
Maple Leaf Duck
Sliced, pan seared duck breast and confit of duck leg served with a port wine lingonberry sauce, wild rice
blend and chef’s vegetable • 30
Chicken Cashew Stir Fry
Chicken, fresh broccoli, peppers and crispy water chestnuts, stir fried with sesame oil and a spicy thai sauce,
then tossed with cashew nuts • 23
Chicken Marsala
French cut fresh chicken breast, pan roasted and served with a wild mushroom marsala sauce over trottolle pasta - 26
Polenta, Ratatouille Tower (Vegetarian)
Polenta cakes, layered with fresh eggplant and squash ratatouille, served with a creamy red sauce and
parmesan crisp - 21
| An 18% gratuity may be added to |
We accept Visa, MasterCard, Diners, |
| parties of 6 or more |
Discover and American Express |
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