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Thanksgiving Day Menu SOUPS BLUE CRAB & ROASTED CORN SOUP

SALADS

8

STARTERS

CLASSIC CAESAR

8

Award winning sherry enhanced creamy mix of roasted corn, jumbo lump crab meat

Dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and croutons

CHEF’S SOUP SELECTION

WEDGE SALAD

7

Fresh from the market. Always changing, consistently delicious

BARRETT’S HOUSE SALAD

8

Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette

VEGETABLE STACK

14

WARM DUCK SALAD

Layers of marinated portabella, eggplant, fresh mozzarella, roasted red pepper, zucchini, tomato, yellow squash, red onion on greens finished with balsamic glaze

SHRIMP CARGOT

7

Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese SALAD ADD-O NS: Chicken 4 Shrimp 5 Salmon 6 Tuna 7 Steak 6

13

MANGO AND MANDARIN

Oven roasted and pan seared duck served over fresh spinach with cranberry Stilton cheese, caramelized Spanish onion, crumbled bacon and a drizzle of lemon vinaigrette

12

AHI TUNA

16

Blackened Jumbo shrimp, fresh berries, mango, Mandarin oranges, on greens tossed with citrus vinaigrette, with Brie cheese, red onions and toasted almonds

14

Shrimp simmered in herb butter, topped with Havarti cheese and served with a baguette escargot style

Pan seared rare and sesame crusted, served with a wasabi vinaigrette

BACON WRAPPED SEA SCALLOPS

TENDERLOIN SKEWERS

13

Applewood bacon wrapped and roasted, on sautéed baby spinach with a warm citrus beurre blanc

8

Medallions of beef, marinated, grilled and drizzled with peanut sauce

TURKEY PLATTER Today’s special platter of Oven-Roasted Turkey with Gravy, Pan Stuffing, Whole Cranberry Sauce, Green Bean Casserole, Mashed Potatoes, Browned Butter Corn and a Slice of Pumpkin Pie 30 (CHILDREN 20)

FROM THE GRILL All grilled menu items include a salad (House, Wedge or Caesar) and your choice of a side. Our steaks are selected from corn-fed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking

14 OZ. DELMONICO 28

8 OZ. FILET MIGNON

30

14 OZ. NY STRIP

29

ENTRÉES All entrées include a salad (House, Wedge or Caesar) and your choice of a side

CHICKEN AND CRAB

28

AHI TUNA

26

Pan seared chicken with Jumbo Lump crab in a sherry cream sauce

Pan seared rare with black and white sesame seeds. Topped with a wasabi vinaigrette

GRILLED SALMON

MEATLOAF STACK

18

15

A full-bodied, filet cut, flaky fish. Grilled medium with chef’s feature sauce of the day

Turn up the heat with this zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers

MARYLAND CRABCAKES

BABY BACK RIBS

29

24

Well over a half pound of jumbo lump crabcakes. Everyone says theirs is the best – you decide

Full rack of slow cooked fall-off-the-bone ribs topped with rich thick BBQ sauce

PRIME RIB

SCALLOPS RISOTTO

27

25

Slow roasted, seasoned juicy prime rib, served with au jus and horseradish sauce

Caramelized jumbo scallops, smoked bacon wild mushroom risotto and sautéed spinach, topped with beurré blanc

BONELESS BRAISED SHORT RIB

VODKA AND CRAB

22

Braised slowly in the oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws

19 (no side or salad) Jumbo lump crab meat tossed lightly in a tomato cream and crushed red pepper sauce served over penne pasta

SANDWICHES WESTERN BACON CHEESEBURGER

12

FRENCH DIP SANDWICH

Black Angus burger with smoked cheddar cheese, loads of bacon, BBQ sauce, and onion straws

14

Thin-sliced prime rib on a brioche roll with mayo, au jus and horseradish sauce

SIDES AND EXTRAS SIDES: Hand Cut Fries, Mashed Potatoes, Steamed Broccoli Macaroni and Cheese

5

Au Gratin Potatoes

5

Burgundy Mushrooms

4


Wine List In an effort to offer you wines as exciting as our food, we have compiled this very versatile list of high value wines. All selections are available by the glass or bottle to compliment your menu choices. Wines are listed by taste from light and fruity to heavy and full-bodied

WHITE WINES

GLASS

BOTTLE

White Zinfandel, Canyon Road (Modesto, California)

6

24

Riesling, Chateau Ste. Michelle (Columbia Valley, Washington)

8

32

Pinot Grigio, Claris (Veneto, Italy)

8

32

Sauvignon Blanc, Massimo (Marlborough New Zealand)

7

28

Sauvignon Blanc, Cono Sur “Bicycle Series” (Santiago, Chile)

8

32

White Blend, Ferrari Carrano “Bella Luce” (Sonoma, CA)

10

40

White Blend, Pine Ridge “Chenin Blanc & Viognier” (Napa, California)

9

36

Chardonnay, Hess (Monterey, California)

8

32

Chardonnay, Irony (Napa, California)

9

36

GLASS

BOTTLE

Pinot Noir, Mark West (Central Coast, California)

8

32

Pinot Noir, MacMurray Ranch (Russian River Valley, CA)

11

44

Merlot, 14 Hands (Columbia Valley, Washington)

7

28

Red Zinfandel, Brazin “Old Vine” (Lodi, California)

10

40

CMS Red by Hedges (Columbia Valley, Washington)

10

40

Shiraz, Rosemount Estate (Southeast Australia)

7

28

Shiraz, Penfold’s Thomas Hyland (Adelaide, Australia)

9

36

Malbec, Pircas Negras (Famatina Valley, Argentina)

8

32

Cabernet Sauvignon, Aquinas (Napa, California)

8

32

Cabernet Sauvignon, Josh Cellars (North Coast, California)

9

36

7

28

RED WINES

SPARKLING WINE Cava, Jaume Serra Cristalino (Penedes, Spain) Brut Split, Domaine Chandon (France)

12

Looking for a special wine experience? Our Managers can provide guidance with our full wine menu upon request

© 9/13

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