Dinner Menu

[Soups] [Appetizer] [Salads] [Steak and Shellfish] [Chef’s Dinner Specialties] [Sides] [Dessert]APPETIZERS

Baked Bruschetta
Freshly baked French baguette topped with balsamic marinated tomatoes, fresh Bocconcino mozzarella and basil chiffonade 12

Baked Corn Taquitos
Steak and Chicken breast slow roasted in southwest spices wrapped in fresh corn tortillas then oven baked 12

Colossal Shrimp Cocktail
4 giant cocktail shrimp served with our homemade cocktail sauce.  11

Crab-Shrimp Strudel
Maryland blue crab& baby campeche shrimp baked in a phyllo dough served atop a chipotle-porchini mushroom essence.  15

Ginger Mandarin Caramel Brie
Double cream brie baked in French puff pastry over a spiced mandarin orange reduction topped with a pecan-caramel sauce. 15

Romano Crusted Chicken Tenders
All natural Bell and Evans chicken tenders seared in a fresh grated Peccorino Romano crust served with a spicy homemade tomato ranch dip. 11

Smoked Shrimp Raviolis
Fresh, homemade pasta ravioli stuffed with smoked shrimp, Chevron cheese, freshly grated Parmesan, chives, and roasted garlic topped with mushroom cream sauce.  13

Steamer of Baby Clams and Mussels
Baby clams and cultured mussels steamed in a Chardonnay-garlic butter sauce.  16

Stuffed Banana Peppers
Sautéed banana peppers stuffed with grated Romano, fresh basil, ground veal, and asiago cheese served atop fresh, homemade marinara.  14

Stuffed Portobello
Fresh Portobello mushroom stuffed with ground veal, fresh basil, crumbled Gorgonzola, baked under a roasted red pepper cream sauce.  13


12 oz. New York Strip
3/4 pound prime cut Angus New York strip, lightly seasoned and char grilled, served with our roasted baby redskin potatoes.  30

14oz Bacon Wrapped Filet
14oz Hickory Smoked Bacon Wrapped Filet topped with carmelized shallot Madeira wine demi-glace.  42

16 oz. Grilled Bone-in Rib Eye
One pound bone-in rack of Black Angus beef,dry aged over 45 days, char grilled with a garlic-soy reduction and topped with seared button mushrooms.  37

16oz Roasted Prime Rib
Slow roasted fork tender Black Angus Prime Rib served with an Au Jus Reduction.  34

Black and Blue Eye
Eye of strip steak Cajun blackened smothered with melted blue cheese.  27

Grilled Angus Filet
Center cut filet of Angus, lightly seasoned, char grilled and served with roasted baby redskins.  36

Horseradish Crusted Filet of Sirloin
Lean, tender heart of sirloin seared with a mild horseradish crust, laced with roasted tomato, Portobello mushrooms and Madeira demi-glace.  28

Mariated Eye of Strip Steak
Char grilled all meat – no tail eye of strip steak marinated in a red wine balsamic herb sauce.  24

Porchini Crusted Strip Steak
Black Angus New York strip steak dredged in a Porcini mushroom crust topped with a gorgonzola butter and finished with a Portobello aioli.  32

Roasted Beef Wellington
Center cut Angus filet coated in our homemade pate roasted in French puff pastry served with a Madira glace de viande.  34

Shrimp-Crab Filet Oscar
Char grilled filet medallions covered with roasted shrimp and blue crab laced with béarnaise.  30

Stuffed Chateaubriand for Two
One pound center cut filet mignon stuffed with Maryland Blue crabmeat, asparagus spears, and lobster cream sauce, baked in a French puff pastry. 66
Surf & Turf
Lightly seasoned 8 oz filet and a sweet Maine lobster tail drizzled with a housemade béarnaise.  39

Twin Baby Rock Lobsters
World’s sweetest most tender, cold water lobster, oven broiled. Single twin (2), double twin (4), and triple twin (6)
36/ 62/ 78

Chef’s Dinner Specialties
*Undercooked foods may increase risk of food borne illness

Bronzed Sterling Salmon
Fresh bronze salmon served with grilled asparagus, shrimp-spinach risotto with roast tomato, banana pepper, and black olive buerre blanc.  28

Potato Crusted Walleye
Fresh walleye baked in a freshly cut thin potato crust served with a lemon caper dill sauce aside Black Thai rice.  27

Roasted Smoked Pork Tenderloin
Hickory smoked roasted pork tenderloin served with an herbed apple demi-glace atop French style green beans and garlic smashed redskin potatoes.  28

Roated Blackberry Chicken
Roasted free range chicken breast topped with a savory blackberry sauce and served with a ginger-cashew rice and snow pea pods.  26

Shrimp – Scallop Linguini
Gulf shrimp, bay scallops, button mushrooms, over-roasted sweet corn, sautéed with fresh basil-cayenne cream then tossed with imported Italian linguini.  29

Shrimp-Artichoke Chicken
Free range breast chicken stuffed with shrimp, goat cheese, artichoke hearts, and spinach, over a smoked tomato cream sauce.  28

Smoked Chicken Mushroom Pasta
Hickory smoked chicken breast, white button mushrooms, artichoke hearts, spinach, and roasted tomatoes, sautéed with a light tomato cream, tossed with penne pasta.  26

Tuscan Chicken Pasta
Sauteed roasted tomatoes, red peppers, basil and garlic deglazed with pinot grigio tossed with a parmesan garlic cram topped with Romano cursted chicken breast.  26

Roasted Beef Braciole                 Tender thin sliced strip steak stuffed with toasted pine nuts, asiago cheese, diced capicolla and Genoa salami, roasted Romano topped with a tomato au jus reduction laced with fresh Italian spices.  Served aside penne pasta tossed in a fresh  basil puree and petite baked bruschetta.  26



Iceberg Wedge
Wedge of iceberg lettuce topped with crumbled bleu cheese, crisp pancetta, hard-boiled egg, sweet grape tomatoes, and our homemade white French dressing.  10.5

Spinach Salad
Green spinach leaves topped with crisp pancetta, red onion brulee, miniature teardrop tomatoes and hard-boiled egg, tossed with a homemade honey mustard dressing.  12

Tomato & Red Onion Salad
Sliced tomatoes layered with sliced red onions, topped with crumbled bleu cheese over mesculin greens, laced with a housemade balsamic vinaigrette.  11

Tossed Caesar Salad
Crisp leaves of Romaine tossed with garlic croutons and freshly grated Peccorino Romano, laced with a spicy homemade Caesar dressing.  10


French Onion au gratin –  8

Lobster Bisque
cup-8 – bowl-9

Soup du Jour
cup-6 – bowl-7


Black Thai Rice

Cafe Field Green Salad

Garlic Mashed Potatoes

Grilled Asparagus

Roasted Baby Redskins

DESSERT CHOICES  – 7.95 each

Caramel Apple Walnut Crepes

Chocolate Torte

Classic Crème Brulee

Homemade Crème Puff

Homemade Ice Cream

Homemade Sorbet

Special Cheesecake du Jour


Vegan Dark Chocolate Zucchini Cake

Vegan Homemade Carrot Cake