Appetizers

• Steamed clams with pancetta in white wine butter.

• Seared scallops with pea & mint puree with bacon.

• Butter poached crab claws with classic cocktail sauce and drawn butter.

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Entrees

• Clams & linguini tossed in a tarragon beurre blanc with asparagus spears.

• Butter poached crab claws - stand alone or as add-on to steaks for surf & turf.

• Butter poached salmon with leek, tomato and caper relish.

• Horseradish and parsley stuffed prime ribeye au jus.

• Proscuitto and boursin stuffed chicken breast en croute with a wild mushroom butter sauce.

• Polenta cakes with a parsnip and mushroom ragout.

• Lake trout baked in salt with citrus and herbs.

• Bourbon & molasses glazed bone-in pork chop. 

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Desserts

• Tarts a la Joe.

• Creme brulee.