"Welcome to my favorite restaurant"
Preperations for the evening of September 4th, 2010

Starters

Chapon Salad- romaine lettuce, champagne and parmesen vinaigrette     6

Wedge- iceberg, bacon, egg and blue cheese dressing      7

Caprese- toamtoes, bibb lettuce, mozzarella cheese and pesto dressing      8

Mixed Greens- dried cherries, marcona almonds, carrots, fontina and honey balsamic     6

Heirloom Tomato- chioggia beets and bibb lettuce      9

Heirloom Tomato Gazpacho     8

Fried Green Tomatoes- mixed green, capers and warm bacon vinaigrette     9

Blue Lump Crab Puffs     9

BBQ Shrimp- cajun creole specialty      9

Sea Scallops- red haven peaches and white balsamic gastrique     10

Mussels Provencal- tomatoes, capers, white wine, olive oil and lemon     9

Smoked Whietfish Pate- tomato basil compote      8

Asian Cajun Ribs      8

Entrees

Beef Tenderloin - oyster mushrooms and sherry glaze     21

Braised Short Ribs- Shorts "Nicie Spicie" Ale, arborio rice and stewed vegetables      18

Le Duo- quail en chemise and beef tenderloin      21

Pork Tenderloin Normande- apples, shallots, sherry cream     18

Lake Perch- beer battered with sweet potatoe fries and remoulade   17

Alaskan Halibut Florentine- Oven roasted with baby spinach      21

Yellow Fin Tuna- Cajun grilled with garlic and jumbo shrimp     22

Paneed Veal- Fettuccine alfredo   21

Sockeye Salmon- oven roasted with creamed corn and blue lump crab      21 

Lane Snapper- parmesan polenta, rainbow peppers, fresh basil and jumbo shrimp      20

Lemon Sole- blue lump crab filling, beurre blanc, rainbow carrots and arugula      18

Blue Lump Crab Cakes- Phil's Signature!     19 

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