Reservations


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Dinner Menu

lobster bisque

10

house salad

Young Field greens tossed in a dijon balsamic vinaigrette with
shaved onion, English cucumbers, tomato and croutons

9

Wedge salad

Classic iceberg wedge with house made bleu cheese dressing and crumbled bacon

10

caesar salad

Classic Caesar with anchovy, lemon, garlic and coddled egg

10

Charcuterie

An assortment of cured meats and accompaniments

17

Cheese plate

Assorted imported and domestic cheeses

14

Tuna tartare

Sushi grade #1 tuna with herbs, aromatics, and creme fraiche
served with house made potato chips

18

carpaccio with arugula

Shaved beef tenderloin, arugula, bread box, coddled egg,
and Manchego cheese

18

escargot

Broiled mushroom caps stuffed with Helix snails, Sherry herb
butter and parmesan cheese

18

foie gras

Hudson Valley Grade A with sweet corn honey Champagne vinegar

19

veal sweet breads

Poached then fried in potato flour, haricot verts, and potato gallette

15

crawfish tomato risotto with gorgonzola

Louisiano crawfish tail, Arborio rice, and Gorgonzola cheese

15

eggplant

Fried with panko, topped with crawfish, shrimp and spinach cream

16

duck empanada

Duck confit, crimini mushroom, crumbled bleu cheese and
caramelized onion empanada finished with a pablano
cream and manchego cheese

18

Crab Cakes

Pan sauteed jumbo lump crab cakes finished with remoulade sauce

19

Prime Rib with au jus

Slow roasted with au jus, horseradish cream

33

Pork Chop

Grilled 14oz pork chop with rosemary,
bacon and garlic honey glaze

31

new zeland rack of lamb

Grilled 16oz rack of lamb marinated in pomegranate juice,
olive oil, garlic, rosemary, Demi glace

34

Filet Mignon

Grilled 8oz Certified Angus Beef

37

diver scallops

Pan-seared U10 diver scallops with a reduced vermouth cream

31

boeuf en croute

Ribeye braised in red wine, shallots and mushroom,
wrapped in Brie cheese and puff pastry

29

Chef’s Featured Fish

(Please ask your server about tonight’s creation)

31

maple leaf farms duck breast

Pan-seared and finished with a wild berry Demi glace

30