Dinner Appetizers Calamari    11½ Deep Fried and served with Red Chile Sauce  Crawfish Cakes    9 Sautéed & Served with a Spicy Remoulade  Big Bowl of Mussels    11¾ P.E.I. Mussels Steamed with Garlic, Tomatoes, White Wine & Pesto  Seared Foie Gras with Sweet Onion & Grilled Bread    14  Lamb “Popsicles” with Warm Jalapeno Mint Sauce    12¾  Lobster “Mac & Cheese” 13  Crab & Artichoke Gratin      11 Creamy Artichoke & Crab Gratin with Parmesan Cheese & Crostini  Cheese Plate      12 Imported & Artisinal Cheeses with Garlic Crostini   Classic Baked Escargot     10 Baked with Garlic, Lemon, Parsley, Butter & White Wine   Sesame Seed Crusted Sashimi Tuna       11  Served Rare with Wakame Seaweed Salad, Wasabi, Pickled Ginger & Tataki Sauce  Salads & Soup Mesclun Greens 5 With Carrots, Cucumbers, Radishes & Tomatoes andChoice of Balsamic Vinaigrette or House Made Buttermilk Caesar Salad 5 With Cracked Peppercorn Caesar Dressing & Garlic Croutons “The Locals Favorite” Spinach Salad 6 Served with Red Onion & Boiled Egg with Warm Apple Smoked Bacon Vinaigrette Soup of the Day 6  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Entrees (Soup or Salad included with ALL Entrees)   Filet Mignon-Queen   33 Filet Mignon-King   39   KC Strip-16oz   39 Cowboy Steak-18oz   39    PRIME Angus Sirloin-8oz  20  Ribeye-12oz   33 All Steaks are Wood-Fired & Served with Grilled Onion Rosemary Butter, “Garlicky” Broccoli & Chive Mashed Potatoes  New Zealand Rack of Lamb 353/4 Roasted & Served with Dijon Aioli, Sautéed Spinach & Soft Garlic Polenta  Iowa “Duroc” Pork Chops 323/4 Wood-Grilled with Horseradish Mustard Sauce, Grilled Asparagus and Creamy Macaroni and Cheese  Beef Tenderloin Tips 271/2 Wood-Fire Grilled with Shiitake Mushrooms, Red Onions, Red Wine Demi Glace, Crème Fraîche & Bowtie Pasta  Duck Breast 253/4 Pan-Roasted & Served with Duck Sausage, Duck Confit, White Bean Cassoulet  Alaskan Halibut    313/4 Potato Crusted & Sautéed with Lemon Butter Sauce, Haricots Verts & Julienne Carrots with Herb Roasted New Potatoes  Sea Scallops 313/4 Wood-Fire Grilled and served with Balsamic Glazed Onions, Grilled Asparagus over Risotto  Bluefin Tuna 293/4 Pan-Seared & Served with Haricots Verts, Onions, Tomatoes, Capers, Fingerling Potatoes & Black Olives then Drizzled with Mustard Seed Vinaigrette  Rainbow Trout and Gulf Shrimp 261/2 Sautéed with Tomato, Garlic and White Wine and served with Haricots Verts and Roasted Fingerling Potatoes  “Almost All Crab” Maryland Style Crab Cakes  323/4 Sautéed and served with Lemon Beurre Blanc, Asparagus and Roasted Fingerling Potatoes The numbers to the Right of the Item are the price, we thought it was cute to use fractions instead of decimals. I hope you agree. Menu Last Updated 5.5.09