Chilled Strawberry Soup with Wild Blueberries
Maryland Crab Cakes, Red Pepper Coulis
Salads
Classic Caesar Salad
Vine Ripened Red and Yellow Tomatoes with Mesclun Greens and Balsamic Vinaigrette
Sorbet
Frozen Citrus to refresh and cleanse the palate prior to the main course.
(Mango, Lemon, Kiwi, Lime, Champagne)
Entrées
Veal Chop Au Poivre
Herb-crusted and pan-seared, served with brandied caper demi glace.
Tournedos Hommard
Twin filets sautéed medium rare, topped with Maine lobster tails, fresh asparagus and béarnaise sauce.
Swordfish Steak (Grilled or Cajun Style)
Served with warm tropical fruit salsa .
Red Snapper "Key West"
Filet of Florida red snapper grilled to moist perfection, topped with wilted scallions and key-lime butter.
Roast Chicken New Orleans
A boneless breast, andouille sausage and shrimp stuffing, herb-crusted and roasted, served fanned on wilted field greens with pan gravy.
Sea Crest Surf and Turf
A petite filet mignon char-grilled and wrapped with half of a baked stuffed lobster supreme.
All entrees include a choice of appetizer, salad and dessert.
Served with appropriate accompaniments,
warm rolls and butter, coffee, tea, decaffeinated coffee.
