Entrees

Question 1

Butter crumb Dover sole

Answer 1

Buttered bread crumb Dover sole, creamy rice grits, grilled asparagus and a remoulade sauce

Question 2

Wood Plank Antarctic Salmon

Answer 2

Miso and ginger glazed Atlantic salmon, roasted on a cedar plank with grilled asparagus and a wasabi cream sauce.

Question 3

Local fish of the day

Answer 3

Fresh catch, prepared to your liking with rice grits, grilled asparagus and lemon byeeee blanc

Question 4

Wood grilled filet

Answer 4

Wood grilled filet mignon served with a loaded baked potato, grilled asparagus and mushrooms, complimented with a bordelaise sauce.

Question 5

Prime ribeye steak

Answer 5

Wood grilled prime ribeye steak served hand cut tavern fried, finished with brown butter.

Question 6

Truffled lobster risotto

Answer 6

Creamy rice risotto with chunks of Maine lobster, Florida sweet corn, mushrooms and finished with truffle oil.

Question 7

Brick roasted chicken

Answer 7

Al Mattone marinated half semi boneless chicken with crisp sear served with rosemary Demi glaze, sautéed shaved Brussels sprouts and pickled golden raisins.

Question 8

Spaghetti bolognese

Answer 8

Spaghetti with a bolognese sauce of veal, beef, pork, spices, a touch of cream and shaved Parmesan

Question 9

Tavern beef Wellington

Answer 9

Beef tenderloin topped with a fois gras, and a rich mushroom duxelle and baked in a puff pastry, with grilled asparagus and roasted crimini mushrooms served with a side of brandy demi glaze.

Question 10

Chicken pot pie

Answer 10

Roasted chicken in a creamy veloute sauce with carrots, peas and pearl onions topped with decadent pie crust.