Entrees
GRILLED RUM-GLAZED SWORDFISH, Glazed with rum, orange and lime; grilled and served with a fresh orange juice and Champagne vinaigrette
FRESH RAINBOW TROUT, Prepared with a changing variety of sauces and garnishes; consult your server about today's creation
DEEP SEA SCALLOPS, Broiled or sauteed with garlic in lemon butter
ATLANTIC FILLET OF FLOUNDER, Broiled and sauteed in lemon butter
BAKED MARYLAND CRAB IMPERIAL, Our Chef's authentic recipe
BAKED FILLET OF SALMON, Served with a vermouth and fresh basil butter sauce
LOUISIANA STYLE CRAB CAKES, Baked to a golden brown and served with a raspberry butter sauce
LONDON BROIL, Sliced marinated flank steak; served with au jus and sauce bearnaise
ROAST PRIME RIB OF BEEF, Succulent and tender rib, slowly roasted; served with au jus, quick-fried onion rings and our tangy sauce bearnaise
ROASTED TENDERLOIN OF PORK, Served with natural pork pan juices; refined with applejack brandy
SAUTEED CALVES' LIVER, Served with sauteed onions, crisp bacon and sliced Granny Smith apple
BAKED CAPON MARSALA, Sauteed with fresh domestic and imported mushrooms, enhanced with a Marsala wine sauce
PENN'S CAPON BREAST, Sauteed breast of capon, served on a bed of wilted spinach with garlic and olive oil; topped with fresh tomato and a Parmesan crust
ROASTED LONG ISLAND DUCKLING, Served with a tangerine and orange Grand Marnier sauce
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