VIN Menu

Lobster Thermador

Whole Maine lobster steamed, de-shelled and tossed in sauce béchamel`

Cobb Salad

Roasted chicken or jumbo prawns, hard boiled egg, bacon, avocado, bleu cheese, hearts of palm and sherry-grain mustard vinaigrette

Stone Oven Chicken

Roasted half chicken, herbed mashers, Brussels sprouts and maple-roasted garlic chicken jus

Fish and Chips

Anchor Steam beer battered Mahi Mahi, garlic fries and malt vinegar dipping sauce

Organic Salmon

Stewed giant beans, bacon lardoons and melted leeks

Butchers Cut

The hanger steak, a cut so delicious the butcher kept it for himself, with cheesy mash, grilled asparagus and Crater Lake Blue butter

Pan Seared Swordfish

Basil Pesto dressed Israeli cous-cous, roasted pepper-balsamic emulsion and crispy parsnips

Mediterranean Bronzini

Roasted whole with lemon, extra virgin olive oil and capers

Braised Lamb

Bone-in leg of lamb in natural jus with cheesy mash and onion rings

Bouillabaisse

Lobster, chorizo, jumbo prawn, mussels, squid and fresh fish, in a tomato-fennel lobster nage

Tenderloin and Lobster

Beef tenderloin and lobster-horseradish salad, red bliss potatoes and sauce béarnaise

Chef’s Tasting

Four courses prepared by the Chef with wines chosen to compliment each course

SOUP DU JOUR

MENAGE AU FOIE GRAS

CHEF’S SEASONAL PREPARATION

OYSTERS ON THE HALF

CHILLED, WITH SPICY HOUSE COCKTAIL

ROASTED SQUASH PUREE

BUTTERNUT SQUASH AND MASCARPONE

FRIED OYSTERS

GRAHAM CRACKER ENCRUSTED BLULE POINTS AND REMOULADE

MAC-N-CHEESE FRITTERS

LIGHTLY FRIED CHEESY COUSCOUS WITH VELVETY CHEESE SAUCE

BRIE FLATBREAD

GRAPES AND ROASTED GARLIC

HEDGEHOG MUSHROOM TARTLET

BRANDIED AND CREAMED HEDGEHOG MUSHROOMS WITH GOAT CHEESE IN CRUMBLY TART SHELL

ESCARGOT

BUTTER ROASTED, WITH FORAGED MUSHROOMS AND HERBS

CLIPPER FLATBREAD

JUMBO LUMP CRAB, ROASTED PEPPERS, ONION, PARSLEY & AN OLD BAY BECHAMEL

GRILLED CALAMARI

JULIENNE OF ASIAN PEARS AND APPLES WITH CIDER REDUCTION

PRINCE EDWARD ISLAND MUSSELS

GARLIC, SHALLOT, LEMON AND CHARDONNAY IN A RICH MUSSEL BROTH

PAN SEARED PRAWNS

ROASTED GARLIC PAN SAUCE WITH CRUSHED PECANS AND BASIL

TUNA TARTARE

DICED GRADE A YELLOW FIN TUNA, RED WINE PICKLED DAIKON RADISH AND LOTUS CHIPS

BEEF CARPACCIO

SUNNY SIDE UP QUAIL EGG, SHAVED GRAN QUESO AND LEMON DRESSED ARUGULA

FRESH PRAWNS AND TORTELLINI

HOUSE MADE ROASTED SQUASH TORTELLINI, A SAGE CREAM WITH TOASTED PECANS AND SHAVED PECORINO

LOBSTER RAVIOLI

SPINACH AND GORGONZOLA STUFFED RAVIOLI IN A COGNAC- LOBSTER CREAM

Grilled Asparagus

Spinach & Garlic

Cheesy Mash

Onion rings

Creamed Spinach

Garlic Fries

Vin Salad

Baby greens, endive, red grapes, walnuts and apple vinaigrette

Golden Beet Salad

Paper thin red and golden beets, pecans, goat cheese, petite herb salad, olive oil and apple vinegar

Asparagus Salad

Grilled asparagus, woodland mushrooms, sugared walnuts, bleu cheese and port dressing

Mozzarella Tomato

Cucumber, balsamic syrup and whole grain mustard vinaigrette

Grilled Romaine Salad

Shredded pecorino, albino anchovies and Caesar vinaigrette

ROTH KASE SOLE “GRAN QUESO”

WISCONSIN, COW’S MILK SATISFYING SHARP BITE AND A LONG SWEET FINISH

CRATER LAKE BLUE

OREGON, RAW JERSEY COWS MILK ROBUST AND SWEET WITH A RICH BUTTERY FINISH

HUDSON VALLEY CAMEMBERT

OLD CHATHAM, NEW YORK SHEEP’S & RAW COWS MILK BLEND CREAMY, LUSH AND BUTTERY

CHAPLES CAVE AGED CHEDDAR

MARYLAND, RAW COW’S MILK A MOIST, MILD AND PERFECTLY BALANCED CHEDDAR

BLU DEL MONCENISIO

PIEDMONT REGION, ITALY CRAFTED HIGH IN THE MOUNTAINS THIS CHEESE HAS DENSE, PUNGENT AND LUCIOUS FLAVORING

GORGONZOLA PICANTE

GORGONZOLA, ITALY COW’S MILK SPICY FLAVOR PROVIDES AN EXCELLENT CONTRAST TO THE RICH, CREAMY CHEESE