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Dinner

SMALL PLATES

MIXED HOUSE GREENS :: 10

Orange vinaigrette

CORN CRAB CAKES :: 15

Maryland style, with scallions and cayenne, served with Our tartar sauce

WILD MUSHROOM SALAD * :: 12

Wild mushrooms, sautéed and served over mixed greens, with a walnut vinaigrette

PAN ROASTED VEGETABLES * :: 12 / 21 entrée

With fresh herbs, polenta, goat cheese and balsamic vinegar glaze

CAESAR SALAD :: 11

Piquant garlic dressing with croutons, capers, anchovies and Romano cheese

WARM PISTACHIO GOAT CHEESE SALAD :: 12

Goat cheese crusted with pistachio nuts and served over mixed greens, with

a citrus vinaigrette and heirloom beets

OZARK BAR-B-Q RIBS * :: 15 / 28 entrée

Served with Our hot and spicy sauce

TORTILLA CRUSTED SHRIMP :: 15 / 28 entrée

Shrimp dipped in tortilla flour, deep-fried, and served with chipotle mayonnaise

and guacamole

SHRIMP WITH ANDOUILLE SAUSAGE :: 15 / 28 entrée

Sautéed with spicy Andouille sausage and bell peppers, served in a Creole mustard sauce

WEST INDIAN BAR-B-Q SHRIMP * :: 15 / 28 entrée

Coated with cumin, curry and cayenne, sautéed and served over a West Indian style

Bar-B-Q sauce with roasted corn

 

PASTA

ORECCHIETTE WITH TUNA, TOMATOES & CAPERS :: 13 / 23 entrée

Olive oil, garlic, crushed red pepper, scallions & hazelnuts

PENNE WITH LOBSTER TOMATO CREAM :: 15 / 28 entrée

Chunks of lobster in a brandy tomato cream sauce

 

FISH

SALMON WITH HERB CRUST, ARUGULA & BEETS :: 26

Grilled Scottish salmon with herb-breadcrumb crust, horseradish crème fraîche

MUSTARD SEED CRUSTED TUNA :: 28

Coated with mustard seeds, garnished with soy, spinach and mustard oil

SOLE CITRON :: 25

Sautéed and finished with a tart lemon butter sauce

SALMON WITH THREE MUSTARDS * :: 26

Grilled Scottish salmon, finished in a cream sauce with honey-mustard, Dijon

and grained mustards, and a touch of horseradish

TUNA WITH TOMATOES, SCALLIONS AND CAPERS * :: 28

Grilled tuna with olive oil, garlic, tomatoes, scallions and capers

SOLE WITH LOBSTER & TOMATO CREAM :: 28

Sautéed in a brandy tomato cream sauce with lobster and mushrooms

SALMON MOROCCAN * :: 26

Grilled and topped with a spiced compound butter, served with mashed potatoes

 

CHICKEN

GOAT CHEESE & FIG JAM :: 24

Boneless breast rolled around goat cheese and spinach, breaded and garnished with fig jam

SOUTHERN FRIED :: 24

Half chicken coated with Our unique recipe including garlic, cinnamon, nutmeg and clove

WALNUT CRUSTED WITH PEARS AND BLUE CHEESE :: 24

Boneless breast coated with walnuts, baked and served over a blue cheese sauce with

brandy, sliced pears and dried cranberries

ANDOUILLE :: 24

Sautéed with spicy Andouille sausage, in a Creole mustard sauce with bell peppers

 

DUCKLING

Our ducklings are braised in their own natural juices until they are flavorful and tender.

We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.

 

HONEY & GINGER :: 30

Finished in a sauce of honey, fresh ginger, soy and scallions

WILD MUSHROOM :: 30

Seasonal wild mushrooms, shallots, thyme and lingonberries

 

VEAL

LEMONESE :: 24

Cutlet breaded with breadcrumbs and Romano, served on a lemon cream sauce

BRUSSEL SPROUTS, PANCETTA & SAGE :: 24

Scallopine sautéed with garlic, pancetta and sage

ROASTED GARLIC, CAPERS & LEMON :: 24

Scallopine sautéed with roasted garlic, lemon, capers and basil

MOREL :: 28

Scallopine sautéed with Morel mushrooms, cream and Marsala wine

 

LAMB & BEEF

BLACKENED LAMB SIRLOIN * :: 31

Spiced Lamb Sirloin, seared and sliced over mashed potatoes with a Bar-B-Q glaze

STEAK DIANE :: 36

New York Strip, sautéed and finished with Dijon, Cognac, shallots and Worcestershire

SLICED NEW YORK STRIP WITH SUNDRIED TOMATOES * :: 36

Broiled and topped with sundried tomatoes, garlic and basil butter

BLACKENED NEW YORK STRIP STEAK * :: 36

Coated with 15 spices, seared, and garnished with apple chutney

STEAK AU POIVRE :: 36

New York Strip, coated with black peppercorns, sautéed, flamed in Cognac, and served in

Dijon cream sauce

 

*GLUTEN FREE