Starters

Appetizers

• Braised Beef & Veal Tortellacci

  16.00, 9.00

  Slowly braised beef and veal ragout wrapped in thin egg pasta with brown butter

• Broiled Escargots

  12.00

  Served bubbling hot with garlic butter, pesto and brie cheese.

• Parmesan Risotto Cakes

  7.00

  Pan seared risotto cakes with a wild mushroom sauté

• Blackened Chicken Quesadilla

  9.00

  Monterey Jack, black beans, J.Ho’s Pico de Gallo and sour cream

• Jumbo Shrimp Cocktail

  12.00

  Four sweet jumbo shrimp served with cocktail sauce

• Mussels au Gratin

  9.00

  Broiled on the half shell with garlic parsley butter and Gruyere cheese

• Fried Calamari

  9.00

  Buttermilk battered with a chili lime dipping sauce.

• Confit de Canard

  9.00

  Duck confit served with parmesan risotto cake and caramelized shallots

• Pan Seared Crab Cakes

  9.00

  Cornmeal crusted crab cakes with a cilantro aioli and Chardonnay cream.

• Crispy Lemon Garlic Chicken Wings

  8.00

  Fresh wings sautéed in a lemon-garlic, parsley butter.

• Nachos Grande

  8.00

  Served with sour cream, guacamole, J.Ho’s Pico de Gallo, jalapeños and monterey jack.

• Steak au Poivre Skewers

  10.00

  Center cut sirloin strips crusted with cracked black pepper in a cognac demi-glace

• Pan Roasted Sea Scallops

  11.00

  Served over fresh roasted corn with applewood smoked bacon, roasted peppers and basil uvo

• Buffalo Chicken Tenders

  8.00

  Plump, juicy chicken tenders fried and wrapped in bacon.  Served with bleu cheese risotto fritters.

• Shrimp Monterey

  11.00

  Shrimp stuffed with sweet fresh crab, wrapped in prosciutto and broiled with scampi butter

• Fresh Lobster Ravioli

  10.00, 16.00

  Sweet Maine lobster meat wrapped in thin egg pasta tossed with grilled asparagus and roasted Roma tomatoes in Sherry lobster cream.

Entrées

• Grilled Black Angus Sirloin Tips/Au Poivre

  16.00, 17.00

  Recommended by Billy Costa of TV Diner!!

• Salmon Joanne

  17.00

  Marinated and grilled filet with wild mushroom risotto and garlicky broccoli rabe

• Grilled Breast of Duck & Leg Confit

  18.00

  Grilled duck breast on a bed of mushrooms with risotto cakes and duck leg confit

• Black Angus Grilled New York Sirloin/Au Poivre

  19.00, 20.00

  Served with broiled Gorgonzola and caramelized shallots

• Braised Pork Shank

  19.00

  Served with wild mushroom risotto, demi, rosemary and mint gastrique

• Sea Bass Piccatta

  18.00

  Medallions of fresh bass encrusted with potato and fennel in a lemon butter caper sauce with cherry tomatoes

• Chicken Flora

  17.00

  Sautéed boneless chicken breast with wild mushrooms, prosciutto, baby spinach and Asiago cheese in a Marsala wine sauce with Angel hair pasta

• Braised Short Ribs

  17.00

  Slow roasted with mustard Cabernet jus

• Shrimp Monterey

  19.00

  Jumbo Shrimp stuffed with sweet fresh crab, wrapped in prosciutto and broiled in scampi butter

• Roast New Zealand Rack of Lamb

  22.00

  Mustard crusted with Rosemary breadcrumbs

• Frutti di Mare

  19.00

  Lobster, scallops, shrimp and little neck clams tossed with fresh spinach fettuccine in a white wine Asiago cream.

• Surf and Turf

  21.00

  Grilled Black Angus Sirloin tips served along side Shrimp stuffed with sweet fresh crab, wrapped in prosciutto and broiled with scampi butter.

Pub Menu

• Braised Beef and Veal Tortellacci in brown butter with asparagus and plum tomatoes

  14.00

• Shrimp & Andouille Sausage tossed with Pappardelle noodles and Broccoli Rabe

  15.00

• Braised Pork Shank with garlic mashed & rosemary demi-glace

  14.00

• Steak Tip Salad … grilled tips, greens, plum tomatoes & blue cheese fritters

  14.00

• Grilled Chicken or Salmon Salad … greens, plum tomatoes & fresh mozzarella

  12.00

• Duck Confit over pasta with candied shallots and creamy goat’s cheese

  11.00

• Seafood Chowder Pot Pie … our chowder with a flaky pastry crust

  8.00

• Fresh Lobster Ravioli with broccoli rabe and lobster sherry cream

  12.00

• Blackened Chicken Quesadilla with Jack cheese, black beans, salsa & sour cream

  9.00

• Baby Spinach Salad with cabernet poached pears, candied pecans, crumbled Gorgonzola cheese and a sherry vinaigrette

  9.00

Salads

• Plum Tomatoes & Fresh Mozzarella

  4.00

• Mozzarella & Plum Tomato Caprese

  8.00

  Fresh mozzarella slices and plum tomatoes with olive oil and aged balsamic vinegar

• Classic Caesar Salad

  6.00

  Fresh Romaine and garlic croutons tossed in our house-made dressing and grated Grana Padana

• Field Greens Salad

  5.00

  With a sherry shallot vinaigrette

• Add to any salad …

  … grilled chicken 5.00; grilled shrimp or grilled marinated steak tips 6.00

Sandwiches

• The Black Angus Burger

  8.00

  Served with lettuce, tomato, onion and chili mayonnaise.

• The Goat Hill Burger

  8.00

  Served with creamy goat cheese

• The Au Poivre Burger

  9.00

  Crusted with black peppercorns and Au Poivre sauce

• Buffalo Chicken Sandwich

  7.00

  Fried chicken breast lathered in Buffalo sauce with bleu cheese on a Baguette

• Chicken Cordon Bleu

  8.00

  Buttermilk fried chicken breast topped with Black Forest Ham, Gruyere and Swiss cheeses and herbed mayonnaise

• All sandwiches served with choice of fries, garlic mashed or fresh vegetables

Soups

• Garlicky Broccoli Rabe

  4.00

• French Onion Soup Gratin

  6.00

• Jim’s Seafood Chowder

  4.00, 6.00