Thursday, February 14th, 2008
Appetizer
(Guests choice of)
Fresh Mozzarella & Tomato
Served with fresh basil and drizzled with balsamic reduction
Sautéed Crab Cakes
Served with remoulade and corn salsa
Kung Pow Calamari
With a spicy Asian sauce
Shrimp Cocktail
Served with our homemade cocktail sauce
Stuffed Artichoke Hearts
Stuffed with wild mushroom risotto
Soup or Salad
(Guests choice of)
Oak Room Salad
Tri-colored salad served with red and yellow tomatoes,
cucumber, carrots, and fresh mozzarella
Served with herb vinaigrette
Potato Leek Soup
Using Grandma’s recipe of Idaho potatoes
and fresh leeks to satisfy your taste buds
Lobster Bisque
Fresh Maine lobster and our finest ingredients
will delight your palate
Entrees
(Guest choice of)
Blackened Rib Eye Steak
24oz. rib eye steak on the bone
Chicken Sorrentino
Chicken medallion topped with spinach, tomato,
prosciutto, eggplant, and fresh mozzarella
Crispy L.I. Duck
Served with a raspberry demi glaze
Surf and Turf
Filet mignon with three jumbo shrimp franchaise
Orange Roughy
Lump crabmeat stuffed orange roughy
served in a sherry cream sauce
Lobster Ravioli
Served in a lobster crabmeat sauce
Chef’s Dessert Tasting Plate For Two
$71.95 Per Person
Includes a complimentary glass of Champagne
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