Canadain Cialis

“To Go, Curbside” Starters *Beef Wellington 16 Filet mignon, wild mushroom duxelles, foie gras terrine, puff pastry, chianti demi Flash Fried Calamari 15 Plum tomato jam Artisan Cheese Board 13 Chef’s selection of cheese and accompaniments 4 pcs. Colossal Shrimp Cocktail 17 Absolut Citron vodka cocktail sauce Baked Brie 12 Phyllo dough wrapped, cranberry coulis, toasted pistachios, natural golden honey *Sesame Seared Tuna 15 Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers Steamed Prince Edward Island Mussels 13 Caramelized onions, white beans, Applewood smoked bacon, blue cheese, fresh herbs, white wine, butter, grilled sourdough crostini *Three Grilled Lamb Chops 18 Garlic and rosemary marinated, mint gremolata, chianti demi Soups & Salads Traditional Caesar 10 Lobster Bisque 9 Crisp romaine, cracked pepper croutons, locatelli cheese Snipped chives Harvest Greens 9 Wild Mushroom Soup 8 Dried cranberries, diced apples, toasted walnuts, fried goat cheese Truffle croutons, fine herbs crouton, creamy white balsamic vinaigrette Chef’s Soup Special 8 Classic Iceberg Wedge 9 Ask your server Applewood smoked bacon, tomatoes, hardboiled egg, buttermilk bleu cheese dressing All “To go, Curbside” Menus are subject to change without notice. Chef’s Specialties San Francisco Style Cioppino 33 Combination of fresh fish, mussels, shrimp, calamari, scallops, clams and crab claw meat, served in a tomato-white wine sauce, sourdough crostini *Pan Seared Texas Rubbed Prime Reserve Pork Chop 31 Loaded roasted red bliss potatoes, sautéed baby spinach, bourbon apple butter Jumbo Lump Crabcakes 31 Garlic buttered asparagus, chipotle tomato cream sauce *Pan Seared Surf and Turf 33 Sliced filet mignon, three shrimp, Yukon Gold scalloped potatoes, sautéed spinach, Chianti demi-glace *Grilled New Zealand Venison Loin 36 Roasted sweet fingerling potatoes, rosemary parsnip puree, gin-pomegranate demi-glace Two 6oz Cold Water Maine Lobster Tails 50 Fresh seasonal vegetable, drawn butter Braised Beef Short Rib 32 Brussel sprouts, carrots, pearl onion, red wine demi-glace *Baked Scottish Salmon stuffed with Crab Soufflé 34 Broccolini, celery root cream sauce *Blackened Barramundi and Three Shrimp 34 Haricot verts, cioppino-tomato coulis *Sesame Seared Rare Yellowfin Tuna 33 Stir fry vegetable sweet soy risotto, wasabi crema *Black and Blue N. Y. Strip Steak 41 Blackened steak topped with melted Roquefort cheese, roasted brussels sprouts, caramelized onion smashed Yukon gold potatoes Grilled Steaks & Chops Our steaks are served with sour cream–smashed Yukon gold potatoes, garlic buttered haricot verts and choice of a sauce *6 oz. Center Cut Filet Mignon 38 *8 oz. Center Cut Filet Mignon 45 *Twin 4 oz. Filet Mignon Skewers 28 *16 oz. Lancaster, Pa Ribeye Steak 46 *Mint Gremolata Crusted Rack of Lamb 39 * *35Texas oz.” Dry Tomahawk Rub Organic ”½ BoneChicken-in Ribeye 78 29 Sauces (Additional sauce - $2 each) Chimichurri Chianti Demi-Glace Lemongrass-Ginger Ponzu Brandy Peppercorn Sauce Cioppino-Tomato Coulis Roquefort Demi-Glace Celery Root Cream Accompaniments Sides 6 oz. Maine Lobster Tail 25 Loaded Roasted Red Bliss Potatoes 8 Crabmeat Oscar 20 Roasted Wild Mushrooms 8 Jumbo Lump Crabcake 13 Caramelized Sweet Onions 8 Three Grilled Shrimp 9 Roasted Brussels sprouts 8 Three Grilled Scallops 12 Yukon Gold Scalloped Potatoes 8 Executive Chef / Partner, John Talbot – Executive Sous Chef - James Plum *Consuming raw or undercooked meats, seafood or shellfish may increase your risk of food borne illness; especially if you have certain medical conditions. .

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