THANKSGIVING MENU

Chilled Appetizers


Caprese — 13

tomato, buffalo mozzarella, basil, balsamic glaze, extra virgin olive oil

Shrimp Cocktail (4) — 15

jumbo, poached, cocktail sauce, horseradish, lemon

Salmon Platter — 13

North Atlantic, capers, red onion, hard-boiled egg, cream cheese, toast points

Crabmeat Avocado — 14

California ripened avocado stuffed with Maryland Blue crab, dressed with old fashion sauce

On the 1/2 Shell


Oyster’s Rockefeller (4pc) — 14

spinach-mornay sauce

Oysters Coast-to-Coast — MP

daily selection from the west and east coast available by the piece, half dozen, or full dozen

Hot Appetizers


Baked Shrimp — 15

4 Jumbo shrimp with garlic butter, parmesan and bread crumbs

Stuffed Mushroom Caps — 12

crabmeat, glazed mornay sauce

Calamari — 14

grilled or fried

Escargot en Champignon — 15

garlic-butter, wild mushrooms

Soup


Baked French Onion — 6

beef broth, onions, crouton, gruyere cheese baked over the top

Upgrade to a Specialty Salad


Palm Court — 7

Walnut & Pear — 7

Caesar — 6

Wedge — 7

Thanksgiving Specials


Roast Turkey — 25

Apple walnut dressing, white mashed and cranberry

Roasted Prime Rib — 36

slowly roasted, au jus, horseradish sauce

African Cold Water Rock Lobster Tail

Single 8oz — 57 Double 16oz — 87

Beef Wellington — 37

USDA Prime Filet Mignon topped with a house made liver pate wrapped in a puff pastry with bordelaise sauce

Alaskan King Crab Legs — MP

split, drawn butter

Baked Ham — 24

Ham off-the-bone with pineapple glaze and sweet mashed

Filet Mignon & Shrimp Limon — 32

4oz prime cut filet & 3 butterflied jumbo shrimp sautéed in a lemon butter sauce

Chicken Oscar — 30

sautéed with crab, asparagus, béarnaise sauce

Porterhouse Oscar Style (24oz) — 49

Both NY & Filet Mignon bone-in topped with crabmeat, grilled asparagus and bordelaise

Surf & Turf — 56

Filet Mignon & Lobster Tail combo with drawn European butter

All entrees come with a choice of soup or house salad and served with fresh vegetable medley and choice of rice or potato
(baked, mashed, sweet mashed, boiled red, twice baked or French fries)

From the Sea


Tilapia — 25

farmed, amandine

Salmon — 29

North Atlantic, poached, champagne sauce

Dover Sole — MP

amandine, de-boned tableside

Halibut — 34

Alaskan, macadamia crusted, meuniere sauce

Gulf Shrimp — 294

jumbo, breaded, fried, cocktail sauce

Shrimp Scampi — 30

garlic, mushrooms, white wine cream sauce

Walleye Pike — 32

sautéed, amandine sauce

For the Table


Broccoli — 5

steamed, hollandaise

Asparagus — 7

panko, fried, hollandaise

Spinach — 5

sautéed or creamed

Mushrooms — 5

sautéed

Mac n’ Cheese — 9

creamy cheese blend, bread crumbs

Sweet Corn — 7

Vegetarian Options


Vegetable Platter — 18

chef’s selection, spinach-stuffed tomato

Pasta Primavera — 18

tossed with fresh vegetables and pine nuts in a light cream sauce

The Butcher's Block


USDA PRIME grade beef, wet-aged 21-28 days, hand trimmed in-house

Add a coldwater lobster tail, 1/2 lb of King Crab Legs, Scallops or
Gulf Shrimp — MP

Filet Mignon — 39

12 oz char-broiled

NY Strip — 39

14oz char-broiled

Top Sirloin — 29

12 oz, center cut

Filet Medallions — 31

twin 4 oz medallions, artichoke, béarnaise, bordelaise

Bone-In Ribeye — 39

16oz prime cut, full flavor & charbroiled

Meat & Game


Duck — 29

Long Island brandy-orange sauce, wild rice

Chicken Piccata — 22

lemon caper sauce, angel hair

Chicken Marsala — 22

sautéed with mushrooms, marsala wine

Rack of Lamb — 36

New Zealand, dijon crust, mint jelly

Veal Oscar — 36

scaloppini, crab, asparagus, béarnaise

Kid's Menu


Junior Roast Turkey — 12

Junior Ham — 12

Chicken Fingers — 12

Hamburger — 12

Thanksgiving Desserts


Traditional Pumpkin Pie — 8

Pumpkin Mousse Parfait — 9