Halyards Menu

Mashed Potatoes

Asparagus

Sauteed Mushrooms

Haricots Verts

Sauteed Spinach

Mushroom Twice-Baked Potato

Creamy Blue Crab Bisque

shot of dry sack sherry.

Creamy Blue Crab Bisque

House Salad Of Baby Greens

with pistachios, raisins, garlic chips and a creamy goat cheese balsamic dressing.

Heart Of Romaine Caesar

parmigiano-reggiano, basil, prosciutto and sundried tomatoes with caesar dressing.

Belgian Endive

tossed with baby greens, gorgonzola, candied walnuts, granny smith apple and raspberry vinaigrette.

Housemade Peppercorn Mozzarella

on crispy fried eggplant with a tomato vodka vinaigrette and basil.

Crispy Calamari

buttermilk marinated then fried with thin slices of jalapeno. dip it in our citrus, asian aioli.

Housemade Sausage And Three Cheese Ravioli

tossed with basil cream and sundried tomato pesto.

Prince Edward Island Mussels

with curry cream, wild rice and granny smith apple.

Tuna Tartare

tossed with sesame soy vinaigrette, scallions and avocado over spicy chili aioli with tobiko.

Eloisa’s Duck Tamale

with chunky guacamole and chipotle vinaigrette.

Chef Tom’s Sizzling Fried Catfish

with chili soy dipping sauce and pickled ginger.

Grilled Hudson Valley Foie Gras

over local arugula with a tart cranberry chutney.

"Brick” Grilled Half Chicken

with a wild mushroom twice baked potato, sauteed spinach and onions and a smoked chicken gravy.

Semolina Penne

tossed with p. e. i. mussels, maine lobster and wild georgia shrimp in a spicy tomato sauce with olives and lemon thyme.

Honey And Vanilla Glazed Pork Chop

over new potato-apple hash with haricots verts and a three-peppercorn bordelaise.

Seared Sushi Grade Tuna

sliced over chive mashed potatoes, sauteed snow peas, enoki mushrooms and a plum wine reduction.

Sauteed Snapper

over aged gouda risotto, grilled asparagus and sweet pea butter laced with an orange reduction and basil.

Seared Diver Sea Scallops

on grilled sweet potato over boiled peanut succotash with andouille sausage.

Grilled Prime N.Y. Strip

over sweet potato fries with sauteed shiitake mushrooms, scallions and soy-lime butter.

Grilled Prime Beef Tenderloin

with grain mustard spaetzle, portabella mushrooms, roasted butternut squash coulis and zinfandel bordelaise.