Seabird Menu

Wiener Schnitzel

(two ways)

“Traditional”

sliced veal, breaded and fried golden, served with house made German potato salad and vegetable of the day

Roasted Half Duckling

roasted half young duckling, served with port wine and fig reduction, over roasted potatoes

“A la Holstein”

presented with fried egg, anchovy, lachs, sardine, capers & caviar, served with house made German potato salad and vegetable of the day named after Germany’s famous diplomats Von Holstein & Furst Bi

Filet Mignon

12 oz served with garlic mashed potatoes

Chicken Francaise

sautéed chicken cutlets with artichokes and asparagus spears white wine and garlic butter pan sauce, served over lemon pepper cappalini

Chicken Santorini

grilled chicken breasts topped with fresh mozzarella and tomato basil relish, served over artichoke and sundried tomato couscous

Roast Prime Rib of Beef

“Au jus” roasted all night with fragrant herbs, served with choice of potato (available Friday & Saturday)

“Classic”

grilled to your liking, with Pinot Noir wine butter add Bernaise sauce $38

Kansas City Strip

18 oz bone in grilled and topped with bleu cheese, wild mushrooms, and leeks, served with roasted onion demi-glace and fingerling potatoes

Bone In Ribeye Steak

herb rubbed and grilled, topped with sautéed mushrooms and onions, served with cauliflower au gratin and roasted potatoes

“Flamed”

over mushroom ragout, flamed tableside with Booker’s bourbon

Tournedos and Lobster

two 4 oz beef tenderloin medallions and half Maine lobster tail served with garlic mashed potatoes and lemon compound butter

Soup of the Season

Seafood Bisque

Baby Spinach Salad

with our house hot bacon dressing, egg and croutons

Seabird Salad

a colorful picking of bib lettuce, cucumbers, tomatoes, radish, carrots, onions, and red cabbage with a light balsamic vinaigrette

Fresh Mozzarella Salad

Field greens tossed in a balsamic vinaigrette with fresh mozzarella balls, vine ripe heirloom tomatoes and Parmesan cheese

Caesar Salad

with garlic croutons, and parmesan stravecchio

Citrus Salad

grapefruit and orange segments tossed with seasonal greens, and hearts of palm in a citrus vinaigrette

Seasonal Berry Salad,

mixed greens, blue cheese, pecans and red onion, tossed, in a raspberry vinaigrette, garnished with strawberries

Lobster & Shrimp Salad

served with champagne basil vinaigrette, hearts of palm, and marinated tomatoes, over seasonal greens

Bruschetta

“Tuscan style” rustic Italian bread topped with fresh Mozzarella, $6 tomato, garlic, onion, parsley, basil, & apricot nectar drizzled with balsamic syrup

Haystack Onion Strings

lightly dusted in flour & buttermilk

East Coast Oysters

on half shell, with lemon cocktail sauce & red wine mignonette

Crab Ragoon and Pork & Shrimp Egg Roll

served with sweet chili sauce

Madrid Mushrooms

stuffed with sun-dried tomatoes, pine nuts, mascarpone cheese, laced with a creamy tomato sauce

Baked Brie

with garlic- parsley butter, sliced almonds, apple and honey baguette

Baked Oysters

with spinach, pancetta & Asiago cheese

Pancetta Scallops

in a maple chipotle glaze over sage cream corn

Big Eye Tuna

sashimi grade, in black and white sesame seeds, with a trio of $12 black bean, Szechuan and peanut sauces, and Asian Slaw served rare

Jerk Spiced Pineapple Swordfish Kabobs

over coconut rice

Shrimp Cocktail Duet

with mango chutney and horseradish sauces

Garlic Shrimp

sautéed with clams & mussels“ Costa del Sol” style

Fried Crab Cakes

with a spicy remoulade sauce and vegetable slaw

Fried Calamari and Clam Strips

with basil aioli and cocktail sauce

Sardines “de escabeche”

mild and plump, marinated in a semi-sweet tomato sauce, served with lavosh crackers

Bruschetta

“Tuscan style” rustic Italian bread, topped with fresh Mozzarella, tomato, garlic, onion, parsley, basil, apricot nectar & balsamic syrup

Almond Stuffed Dates

stuffed with smoked almonds and wrapped in bacon, served on cheese-laced Belgian endive

Chicken Enchilada Skillet

two mini chicken enchiladas baked in an iron skillet

Mini Steak Quesadillas

with caramelized onions, gouda cheese and avocado-tomato crème fraiche

Haystack Onion Strings

lightly dusted in flour and buttermilk and deep fried

Mediterranean Platter

capicola, sopressata, roasted peppers, manchego cheese, and imported olives, served with grilled Italian bread and balsamic glaze

Roasted Chili Tenderloin Canapés

sweet chili glazed beef tenderloin, sliced thin accompanied by Asian slaw and wasabi aioli on toasted baguette rounds

Madrid Mushrooms

stuffed with sun-dried tomatoes, pine nuts, mascarpone cheese, laced with a creamy tomato sauce

Calamari & Clam Strips

with basil aioli and cocktail sauce

Baked Brie

with garlic-parsley butter, sliced almonds, apple & honey baguette

Shrimp & Calamari Salad,

flash poached, chopped and tossed in a lemon-herb infused olive oil, served with garlic toast points

Pancetta Scallops

in a tasty balsamic glaze, served over sage cream corn

Baked Oysters

with spinach, pancetta and Asiago cheese

Blue Point Mini Burgers

Swiss & mushroom ragout, pepper jack-bacon-tomato, and brie with caramelized onions & basil aioli

Jerk Spiced Pineapple Swordfish Kabobs

served over coconut rice

Beef Skewer

glazed beef tenderloin skewered with mushrooms & red onions, grilled and served over mushroom ragout

Crab Ragoon and Pork-Shrimp Egg Rolls

with sweet chili glaze

Shrimp Cocktail Duet

with mango chutney and horseradish sauces

Garlic Shrimp

served with clams and mussels “Costa del Sol” style

Big Eye Tuna

sashimi grade, in black & white sesame seeds, with a trio of black bean, Szechuan and peanut sauces with Asian slaw served rare

Fried Crab Cakes

with a spicy remoulade sauce and vegetable slaw

Fromage Plate

imported and domestic cheeses with seasonal berries (serves 2)

Friday Fish Fry

choice of Cod or Lake Perch served family style with coleslaw, potato salad, French fries, rye bread and potato pancakes

Crème Brule

with Grand Marnier mandarin oranges

Crème Brule

“Du Jour”

Chocolate Raspberry Decadence

For the chocolate lover, served with a Chambord lingonberry sauce

Almond Berry Basket

Pistachio ice cream, fresh berry strawberry sauce, served in an almond basket

Tiramisu

Lady fingers soaked in Cointreau and Amaretto, cocoa, Mascarpone cheese, and espresso sauce

Twin Chocolate Tulip Cups

With mint ice cream and wild berry sorbet, Drizzled with Ghirardelli chocolate sauce

Fromage Plate

Imported and domestic cheeses, accompanied by seasonal berries (serves two)

FRIDAY FISH FRY

Cod or Lake Perch

Paella

saffron rice, chicken, Spanish Chorizo, tomatoes, onions in a yellow bell pepper sauce add shrimp, mussels and clams $26

Pistachio Crusted Walleye

fresh walleye fillet, encrusted in pistachios and pan fried, served with roasted fingerling potatoes, finished with browned butter

Grilled Pineapple Swordfish Kabobs

with papaya jerk sauce, served over coconut rice

Atlantic King Salmon

grilled with a chili glaze, topped with a cucumber and red onion salad, finished with a cucumber-wasabi crème fraiche and coconut rice

Big Eye Tuna

rolled in black & white sesame seeds, presented with a trio of black bean, Szechuan and peanut sauces, served over coconut rice, topped with Asian slaw

Sea Scallops

wrapped in pancetta, served over sage cream corn and rice pilaf, finished with mixed greens and a balsamic glaze

Shrimp & Scallop Bake

grilled and baked in butter, served with a fennel and pear salad, finished with a citrus herbed vinaigrette and coconut rice

Seafood Scampi

sautéed shrimp, mussels, clams and lobster meat with leeks, tomatoes, basil and Garlic, finished with butter, served over tagliatelle pasta, garnished with garlic toast points

Alaskan Halibut

pan seared with Madagascar shrimp, crab tapanede, white wine and garlic pan sauce

Sea Bass

pan seared, topped with spinach and leek cream, garnished with grilled cherry tomatoes, served over roasted potatoes