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.

Jumbo Shrimp Cocktail

$15.50

Cajun Cocktail Sauce and Honey-Lime Aioli

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 Mandarin Orange

9.50

Honey Infused Port Reduction

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

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