Red
Meat Entrées
Served with choice of potato & a side of seasonal
vegetables
Prime Rib
10 oz cuts slow roasted beef ribeye, seasoned and slow roasted
to medium-rare. Served with your choice of Merlot au jus,
horseradish aioli, portobello demi-glace, or Gorgonzola
butter.
Veal Forestière
Breaded and browned veal cutlets, topped with Crimini mushrooms
and artichokes, with a shallot-Marsala wine sauce.
Elk Flanks
Grilled 8 oz. elk flank steak, marinated in a traditional
Italian dressing, topped with fresh basil or Teriyaki marinade.
Topped with grilled pineapple.
Lamb Rack
New Zealand lamb racks coated with Dijon mustard and a rosemary
bread crumb mixture. Cooked to medium, and served with a
cranberry peach demi-glace (in Summer) or juniper berry
demi-glace (in Autumn).
Peppercorn Strip
Steaks
New York strip steaks crusted with a crushed peppercorn
medley, served with our own Merlot-infused shallot cream
sauce.
White Meat Entrées
Served with choice of potato or rice, & a side of
seasonal vegetables
Stuffed Pork
Chop
Whole pork chop, stuffed with Boursin cheese, sun-dried
tomatoes, roasted shallots, herbs and spices.
Stuffed Chicken
Breast
Boneless chicken breast stuffed with smoked Macintosh apples,
cornbread stuffing, and cheddar cheese.
Pan Seared Duck
Breast
Boneless duck breast crusted with herbs, and pan seared
with a raspberry jus sauce.
Smoked BBQ Pork
Ribs
Rack of ribs, smoked and oven roasted with a zesty rub and
homemade barbecue sauce.
Chicken Marbella
Quartered local organic chicken, soaked with a prune and
green olive marinade, and slow roasted to perfection.
Seafood
Entrées
All are served with choice of rice,
unless as noted, & a side of seasonal vegetables
Seafood Alfredo
(Served with seasonal vegetable, no rice)
Shrimp, scallops, and crabmeat tossed in a creamy Alfredo
sauce, served over fettuccine. Topped with Parmesan and
Asiago cheese, and served with homemade garlic bread.
Chimichurri
Surf & Turf Kebobs
Shrimp, scallops, filet mignon medallions, and seasonal
vegetables, marinated in chimichurri sauce and served on
a bamboo skewer over rice.
Pecan-Crusted
Halibut Cheeks
Fresh halibut cheeks, breaded in crushed pecans, and then
pan seared. Served with a lemon and raspberry-tarragon cream.
Cajun Honey
Lime Triggerfish
Broiled triggerfish, marinated in a Caribbean jerk and honey
lime sauce, served with tropical mirepoix.
Baked Dijon
Salmon
Oven baked Norwegian salmon filets topped with honey Dijon
mustard, bread crumbs, and chopped hazelnuts.
Vegetarian
Entrées
Starred * items may be prepared for Vegan diet.
Pasta Shells
with Portobello Mushrooms & Asparagus in Boursin Sauce
Tender Portobello slices sautéed, then slow-cooked
in a Boursin cheese sauce, tossed with al dente cooked pasta
shells, and topped with poached lemony asparagus.
Pasta Primavera
*
Seasonal vegetables sautéed and served over Farfalle
pasta, with the sauce of your choice: roasted red pepper
cream, or white wine & pesto sauce.
Grilled Vegetable
Éclair *
Grilled seasonal vegetables marinated in house dressing
piled onto a crisp puff pastry, topped with melted Gruyere
cheese. Garnished with pesto and roasted red pepper vinaigrette;
served with a side of your choice of hummus.
Stuffed Eggplant
*
Oven baked sliced eggplant stuffed with onions, garlic,
black olives, capers and bread crumbs, topped with tomatoes
and Gruyere cheese. Served with your choice of hummus.
Rice
Options
Harvest Rice
Brown and wild rice, slow-cooked to perfection with almonds,
mushrooms and cranberries. Cooked in chicken broth or vegetarian
stock.
Jasmine Rice
Jasmine rice, slow-cooked with sautéed onions, fresh
green peas, and dried bay leaves.
Vibrant Rice
Pilaf
Parboiled white and brown rice, cooked with wild rice, carrots,
onions, celery, and peppers in a chicken or vegetable stock.
Portobello and
Sun Dried Tomato and Feta Couscous
Sautéed Portobello mushrooms tossed with sun-dried
tomatoes and Feta cheese, steamed to perfection with couscous.
Potatoes
Garlic Smashed
Potatoes
Yukon gold potatoes smashed with oven roasted garlic, butter,
cream, and seasoned with salt and pepper.
Summer Blush
Baked Potatoes
Idaho potatoes stuffed with herbed butter and red onions,
then drizzled with Sheldrake Point Summer Blush, and oven
roasted.
Rosemary Red
Potatoes
Red potato wedges, oven roasted with garlic, rosemary, and
olive oil.
Seasonal Vegetable Options
Late Spring & Summer
Oven Roasted
Summer Squash & Zucchini
Yellow squash and zucchini medallions, tossed in rosemary
balsamic vinaigrette, and oven roasted.
Steamed Vegetables
Wrapped in Green Onions
Steamed asparagus, julienne red & green peppers, and
baby carrots wrapped with green onion tops; seasoned with
butter and thyme.
Corn Zucchini
Medley
Roasted corn kernels, zucchini, and onions, sautéed
in butter and herbs.
Green Beans
Trimmed fresh green beans, steamed and tossed with butter
and almond slices.
Available
in September & October only
Acorn Squash
Acorn squash wedges, slow oven roasted with butter, brown
sugar, and maple syrup.
Spaghetti Squash
Spaghetti squash rings, stuffed and oven roasted with fresh
sage, pine nuts, and Parmesan cheese.
Hors
d’Oeuvres (priced per person)
Herbed Tuscany
Bruschetta-$3
Sliced and fried baguette, topped with herbed goat cheese,
and fresh local tomatoes.
Spanikopita-$3
Spinach and cheese, wrapped in phyllo dough, and oven baked
to a golden brown.
Hummus-$3
Roasted red pepper, artichoke, curry, or spicy three pepper.
Served with toasted pita points.
Corn Fritters-$5
Silver dollar sized fritters, made with corn, green onions,
and cornmeal.
Pan fried, and served with Madeira maple crème sauce.
Chips &
Salsa-$3
Home made tortilla chips, served on a platter with a spicy
corn and tomatillo salsa.
Pizzelle Pizza-$5
Fried garlic herb tortilla, topped with pepperoncini peppers,
tomatoes, basil and fresh mozzarella cheese; oven baked
and served in pizza slices.
Shrimp Butter
Toastettes-$3
Toasted French bread slices, topped with poached shrimp
butter
California Rolls-$6
Hand-rolled Nori, stuffed with Japanese rice, crab meat,
avocado, and cucumbers. Served with Wasabi and soy sauce.
Scallops Rumaki-$5
Bacon wrapped scallops
Caribbean Scallops-$7
Scallops, pan-seared with Caribbean jerk seasoning, and
served on a fried sweet potato chip with a side of pineapple
salsa.
Maryland Crab
Cakes-$4
Maryland crab meat, peppers, and onions, breaded and fried,
and served with a side of remoulade.
Ceviche -$7
Shrimp, scallops, onions, Serrano peppers, Jalapeno peppers,
cucumbers, and tomatoes, tossed in olive oil, chopped cilantro,
and lime juice.
Served with homemade tortilla chips.
Hors d’ Oeuvres Displays
Fruit Display
~ $3/person
Fresh local grown fruits elegantly carved and placed on
our 2x2 oak boards.
Regional Cheeses
with Nuts & Olives ~ $5/person
Various local cheeses, portioned and laid out on inviting
platters, with assorted cracker baskets. Assorted nuts &
olives.
Vegetable Crudités
~ $3/person
Carrot and celery sticks, along with broccoli, cauliflower,
cherry tomatoes and other seasonal vegetables served on
a platter with Basil Buttermilk ranch dipping sauce.
Salad Selections
(Included in price of dinner)
Served with assorted freshly baked rolls (wheat, multi-grain
& poppyseed). Flavored butter flowerettes (pesto, Merlot
& plain) ~ $30 (total charge)
Caesar Salad
Fresh chopped Romaine lettuce, tossed with shredded Parmesan
cheese, cherry tomatoes, croutons, and Caesar dressing.
Strawberry Spinach
Salad
Fresh whole-leaf spinach tossed with almonds, fresh cut
strawberries and Gorgonzola cheese, drizzled with a white
wine poppy seed dressing.
Greek Salad
Fresh chopped Romaine lettuce tossed with Kalamata olives,
cherry tomatoes, cucumbers, alfalfa sprouts, and Feta cheese,
topped with cabernet vinaigrette.
~~ NOTES on placing your order ~~
Dinner price ($35) includes Entrée,
side vegetable, rice or potato, salad, dressing, a freshly
baked multi-grain roll, and butter. For an additional charge
of $30, we offer elegant flavored butter flowerettes (pesto,
Merlot & plain).
