|
SOUPS & APPETIZERS |
Puree of Roasted Butternut Squash Soup
Garnished w/ crème fraiche & blackened Laughing Bird shrimp |
8 |
| Soup du jour |
Market Price |
| Risotto du jour |
Market Price |
Artichoke Cakes
With Cajun remoulade |
9 |
Oyster Pan Roast
Oysters sautéed with shallots, bacon, corn deglazed with lemon, white wine, Tabasco and finished with cream |
14 |
Bay of Bengal Calamari
Fried calamari with wasabi cream, five spice aioli, sriracha and topped with Asian slaw |
11 |
Smoked Salmon Terrine
Served with crab salad, parsley and yellow pepper oils |
14 |
|
Slow Cooked Australian Lamb Chops
Served with hummus and spicy olives
Lamb Chops - Entrée
|
13
26 |
|
ENTRÉES |
Napolean Chicken Breast
Pan seared chicken breast served Napolean style with a layer of spinach, boursin cheese and chicken jus. Served with potato du jour |
19 |
|
Tilapia Nicoise
Pan seared with anchovies, Nicoise olives, red wine reduction and saffron oil, served with jasmine rice and vegetable du jour |
19 |
Alex Gerling’s Paella
Shrimp, mussels and clams with saffron rice, chorizo and sofrito |
28 |
Long Island Duck Breast
Pan seared and served on a bed of white bean cassoulet with duck jus and vegetable du jour |
23 |
Prime Sirloin Chimichurri
8 oz, slow cooked sirloin topped with Argentinean pesto and served with yucca fries and vegetable du jour |
25 |
Pan Seared Sea Scallops
Served with guacamole, tomato beurre blanc, jasmine rice and vegetable du jour |
27 |
Rigatoni Butaris
Slow cooked sweet Italian sausage deglazed with red wine and finished in a creamed marinara sauce |
19 |
Classic Crab Cakes
Maryland style crab cakes, potato and vegetable du jour |
28 | |
|
|
SALADS |
Smoked Caesar Salad
Romaine hearts and croutons
with a smoked creamy garlic dressing |
6 |
Garden Salad
Mixed baby greens, cucumbers, carrots, tomatoes and red onions tossed in a honey balsamic vinaigrette |
6 |
Waterloo Salad *
Mixed baby greens, Rouqefort cheese, Asian pears, grape tomatoes, shallots and toasted pecans tossed in a honey balsamic vinaigrette |
7 |
Miso Salad
Baby spinach, pea shoots, fried wontons, endive, carrots and bean sprouts tossed in Miso dressing |
6 |
|
Pear Salad *
Bartlett and Bosc pears, endive, mache, goat cheese and spicy cashews tossed in a sherry vinaigrette
|
7 |
|
All salads are available as an entrée for an additional 4.50
Add Chicken 4.50, Salmon 9.00, Shrimp 12.00
|
|
FROM THE GRILLE |
Jail Island Grilled Salmon
Grilled salmon fillet served with potato cream, crispy potatoes and wilted spinach |
22 |
Szechuan Skirt Steak
Skirt steak marinated in five Chinese spices and served Chinatown fried rice |
23 |
Hatfield Premium Reserve Pork Filet Mignon
Served with apple barbeque sauce, juniper infused braised cabbage and potato du jour |
21 |
|
Filet Mignon
Two 4 oz grilled tournedos with wild mushrooms, demi glace, potato and vegetable du jour
|
34 |
|
* Dishes Containing Nuts |
|
Executive Chef - Oliver Filley
Sous Chef - Jairo Diaz
Chef de Cuisine - Alex Gerling |
