Beef Carpaccio usda prime beef tenderloin hand pounded and topped with capers, red onion, horseradish and truffled pecorino romano. drizzled with a parmesan infused olive oil and sprinkled with gray sea salt
Scallops And Brie jumbo sea scallops sautéed and served with baked brie and a ruby red port reduction
Tuna Tempura sushi grade tuna lightly battered and served with a wakame salad, sriracha and a zesty oriental sauce
Maryland Crab Cake winner of the master chef's classic people's choice award an eastern shore family recipe served with a creole remoulade
Coconut Shrimp key west pinks marinated in coconut milk, encrusted in crispy coconut and panko bread crumbs, and served with a golden pineapple and sweet chili dipping sauce
Seafood Crêpe winner of the master chef's classic people's choice award shrimp, scallops and grouper wrapped in a crêpe and baked topped with jumbo lump crab meat and a seafood bechamel
Oysters Rockefeller fresh apalachicola oysters topped with artichokes, spinach, bacon and parmesan cheese and baked
Artichoke Parmesan artichoke hearts baked with garlic and parmesan cheese. served with pita for dipping
Caesar Salad romaine lettuce tossed with crispy croutons and a classic caesar dressing. topped with white anchovies
Spinach Salad spinach tossed with croutons, button mushrooms, bermuda onion and hard boiled egg in a warm bacon dressing
Grilled Asparagus Salad asparagus wrapped with prosciutto and boursin cheese and grilled. topped with a cherry tomato, shiitake mushroom and bermuda onion relish
Wedge Salad a wedge of iceberg lettuce topped with roquefort dressing, bermuda onion and crispy bacon
Caprese Salad yellow and red tomatoes, fresh mozzarella and caramelized shallots. topped with an arugula pesto
Our Salad salami, shrimp, pepperoncini, hard-boiled egg, provolone, roasted red bell pepper and bermuda onion tossed in a creamy pecorino-romano dressing
Usda Prime Beef, Seafood, Pasta, Etc.
Filet Al Forno tender filet mignon topped with roasted garlic and roquefort cheese 6 or 8 oz.
Cowboy Steak 20 oz. usda prime bone-in ribeye topped with sautéed mushrooms and onions
New York Strip usda prime strip steak - truly the finest! 16 or 12 oz.
Michael's Veal Chop wisconsin milk-fed veal chop stuffed with prosciutto, basil, fresh mozzarella and lightly breaded. topped with a mushroom and marsala demi-glace
Michael's Meatloaf a luxurious blend of kobe beef and prime tenderloin in a traditional style meatloaf, grilled and served with a zesty tomato sauce, accompanied by asparagus and mashed potatoes
Veal Saltimbocca tender veal sautéed and topped with prosciutto di parma, yellow tomatoes, fresh sage, manchego cheese and a velvety cream sauce
Center Cut Pork Chop 14 oz. center cut pork chop with caramelized onions and brie cheese with dried cranberries and an herbed au jus
Stuffed Chicken a semi-boneless breast of chicken stuffed with prosciutto di parma, sun-dried tomatoes, spinach and fontina cheese; grilled and topped with a warm mushroom vinaigrette
Seared Duck tender duck breast seared medium rare. accompanied by a crisp oven roasted leg topped with an elegant port wine demi-glace
Pan Seared Snapper yellowtail snapper simply pan seared and served with a delicate mango and saffron beurre blanc
Cedar Planked Salmon pacific wild salmon brushed with dijon mustard, topped with panko bread crumbs, and cooked on a cedar plank. served on a bed of fettuccine with oven roasted tomatoes, mushrooms, roasted cippolini onions and lemon oil
Grouper Oscar local black grouper stuffed with jumbo lump crab and baked. topped with béarnaise sauce and asparagus
Seafood Alfredo sea scallops, key west pink shrimp, grouper and mahi tossed with button mushrooms and fettuccine in a parmesan cream sauce
Smoked Chicken Penne smoked chicken breast sliced and tossed with sun-dried tomatoes, mushrooms and penne pasta in a hot pepper pesto cream sauce
Crème Brulee a creamy concoction with a crisp sugar shell
Key Lime Pie a must have with real key lime juice from nellie and joe’s in a graham cracker crust
Homemade Ice Creams ask your server for today’s homemade flavors
Chocolate Volcano our signature dessert! a warm chocolate cake filled with melted chocolate that flows like lava
all fondues come with assorted breads, fruits & vegetables, applewood smoked chicken breast, sausages, pepperoni, and roasted shallots for dipping
Four Cheese Fondue a creamy blend of gruyere, emmental, triple cream brie and roquefort
The Classic a classic blend of gruyere and emmental with white wine spiked with kirschwasser cherry brandy
Wild Mushroom the classic with triple cream brie, morel and porcini mushrooms
Pesto Pot the classic spiked with a hot pepper and basil pesto
Beer Cheese wisconsin yellow cheddar and beer- the perfect match!
Chile Pepper gruyere and emmental cheeses and flavorful peppers give a kick to the classic
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