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SAMPLE MENU, SUBJECT TO CHANGE Baked Clams— 12
S TART ERS
Mussels Brousse— 18
Fresh herbs, bacon, onions, celery, garlic butter, toasted bread crumbs (4)
Sautéed with diced tomatoes, onions & fresh basil, garlic butter wine broth, toasted panko
Crispy Calamari— 12
Tower For Two—19.5
Flash fried, spicy marinara
Crab cake, oven roasted tomato bruschetta, sesame chicken spring roll, baked clams
Oven Roasted Tomato Bruschetta— 12 Fresh mozzarella, red onion, red & yellow tomatoes, fresh basil, shaved pecorino romano, garlic crostini
Crab Cakes— 13
Shredded Duck Tacos (3)— 16 Korean BBQ rubbed duck, cabbage slaw, crumbled goat cheese, truffle oil
Tri-pepper remoulade, tomato roasted corn relish
Seafood Bisque— 8.5
Chilled Jumbo Shrimp Cocktail (4) — 18
Apple Butternut Squash Bisque—8
Baby mixed greens, spicy horseradish dipping sauce
E NT REES G A RD EN S A LAD W ITH B A LSAM IC V INA IGRE TTE , Seafood Fra Diavolo— 36 Shrimp, sea scallops, mussels, calamari, Chef’s catch, chopped clams, spicy plum tomato basil wine sauce, spaghetti
*Roast Thick Cut Boneless Prime Rib—42 (Child— 32)
C O OPERA GE H O USE S A LAD F OR $2.50 Roasted, Stuffed French Chicken Breast—26
O R O UR
Apple & butternut squash stuffing, maple laced whipped sweet potatoes, sautéed market vegetables, apple cider demi glaze
*Jumbo Stuffed Sea Prawns (4)— 36
Roasted garlic mashed potatoes, wild mushroom jus, horseradish crème, sautéed market vegetables
Crab & shrimp stuffing, scampi garlic butter & toasted bread crumbs, winter harvest rice pilaf, sautéed market vegetables
Roast Stuffed Semi Boneless Duckling— 34
*Chicken Francaise— 26 (Child—18)
Dried fruit confit stuffing, raspberry orange peppercorn glaze, toasted almonds, winter harvest rice pilaf, sautéed market vegetables
Egg dipped & sautéed with a garlic lemon sherry wine sauce, roasted garlic mashed potatoes, sautéed market vegetables
Lamb Osso Bucco—32
Guinness Stout Braised Short Ribs—32
Slow braised, roasted garlic mashed potatoes, sautéed market vegetables, minted lamb demi
Broiled Seafood Medley— 34
Roasted garlic mashed potatoes, veal demi, creamed spinach casserole, toasted bread crumbs
Surf & Turf— 46
Stuffed fluke fillet, sea scallops, baked clams, mussels, shrimp, white wine garlic butter broth, winter harvest rice pilaf, sautéed market vegetables
10oz. filet mignon; broiled stuffed jumbo prawns (2) (crab & shrimp stuffing), roasted garlic mashed potatoes & sautéed market vegetables
Pan Seared Swordfish—29
*Penne A la Vodka— 25 (Child—18)
Winter harvest rice pilaf, sautéed market vegetables, roasted corn tomato relish
Pan Roasted Fresh Atlantic Salmon— 29
Butternut squash toasted pearl cous-cous, wilted spinach, lemon herb compound butter
Rich pink cream sauce with pancetta, fresh sage, basil (with chicken +3, with shrimp +5)
*Indicates Child Entrees (5-12 years old) or Ch icken Fingers & Fries for $13 CHILD ENTREES DO NOT INCLUDE SALAD
