Colony House Restaurant menu

1/2 lb. Alaskan King Crab Legs

7 oz. Lobster Tail

Alaskan King Crab Legs

One delicious pound split with drawn butter

Twin Lobster Tails

Two 7 oz. Maine lobster tails with drawn butter

Frog Legs

Sauteed in garlic and batter or breaded and fried

Fried Shrimp

Shrimp Fettuccine Alfredo

Jumbo shrimp tossed with bi-colored fettuccine and creamy alfredo sauce

Broiled Shrimp Scampi

Lightly dressed with parmesan cheese, Italian bread crumbs and herbs

Large Sea Scallops

Plump sea scallops wrapped in bacon and broiled

Sauteed Lobster Scampi

Sweet lobster chunks sauteed with onion and garlic, tossed with lemon and butter atop angel hair pasta.

Fresh Oysters

Served on the half shell with cocktail sauce and lemon

Hearty Artichoke Cheese Dip

Artichoke hearts blended with assorted cheese and garlic baked with creamy and bubbling hot, served with tortilla chips

Traditional Rumaki

Chicken livers and water chestnuts wrapped with bacon and broiled

Sauteed Mussels

Fresh mussels sauteed in white wine, tomatoes, onions and garlic

Riblet Taster

One-third rack of delicious, tangy, tender barbecued baby back rock ribs

Shrimp Cocktail

Fresh cold boiled jumbo shrimp served with homemade cocktail sauce

Shrimp de Jonghe

Shrimp, white wine, garlic and butter topped with fresh bread crumbs, baked 'til golden brown

Baked Escargot

Escargot, Brie cheese, garlic and butter all baked under a golden puff pastry

Oysters Florentine

Oysters baked on a bed of spinach, bacon and onions topped with Hollandaise

Chicken Tenders

Fried Chicken

Pasta with Marinara Sauce

Chopped Sirloin

with or without bean

Pasta with Alfredo Sauce

Italian Breaded Pork Chop

French Fried Shrimp

Roast Prime Rib of Beef

Genuine Icelandic Cod

3-4 pieces of your choice of Beer-Battered or Baked (with drawn butter)

French Fried Smelt

Beer-Battered Baby Walleyed Pike

Beer-Battered Bluegill

Beer-Battered Lake Perch

Eggplant

Chicken

Veal

Fried Chicken

Half a fresh chicken, hand breaded and fried til golden brown

Pasta Primavera

Assorted fresh vegetables with bi-colored fettuccine in a creamy alfredo sauce

Stuffed Chicken Florentine

Spinach, bacon and onion stuffed breast of chicken topped with homemade Hollandaise

Chicken St. James

Pan seared chicken breast topped with shrimp in a Chardonnay cream sauce

Roasted Half Duckling

Slow roasted duck with baked apples and basket with an apple cinnamon glaze

Italian Style Tilapia Filet

Fillet topped with parmesan cheese and Italian bread crumbs served with a side of Hollandaise

Fish & Chips

A flaky Grouper fillet hand beer battered and fried golden served with crunchy fried red potatoes

Stuffed Flounder

Crab meat stuffed flounder covered in a lemon, white wine Hollandaise

Orange Roughy Almondine

Broiled fillet topped with butter basted almonds

Broiled Fresh Salmon

Served with fresh herb compound butter

Chicken

Veal

Chicken

Veal

Chicken

Shrimp

Scallops

Tender Tips en Croute

Slow roasted beef tenderloin tips in a rich mushroom gravy topped with puff pastry.

Ribeye

One pound bone-in Ribeye with fresh sauteed mushrooms.

Scilian-Style Filet

Specially seasoned tenderloin medallions smothered in sauteed tomatoes, onions, green peppers and mushrooms topped with mozzarella cheese

Stuffed Filet

Filet mignon stuffed with Brie cheese and garlic topped with Burgundy brown sauce

Chicken

Salmon

Veal

Filet Mignon

Center Cut Pork Chops

Two 6 oz. chops Italian breaded or broiled

Barbecued Baby Back Pork Ribs

Slow roasted and tender

Lamb Chops

Three chops marinated on chef's special seasonings and grilled to perfection

Prime Rib

Slow roasted USDA choice beef served with natural juice and a creamy horseradish sauce on the side

New York Strip

T-Bone

Filet Mignon

Porterhouse