Oysters on the Half Shell

raw oysters on the half shell with shallot vinaigrette and cocktail sauce

Mustard Seed Crusted Sea Scallops

with butternut squash chutney, julienne of apple and crispy bacon

Baked French Brie

wrapped in puff pastry with strawberry-almond sauce

Fried Calamari

with preserved lemon aioli and tomato coulis

Escargots de Vienne

with sea salt and garlic butter

House Cured Smoked Salmon

with horseradish crème fraiche and toasted pumpernickel

French Onion Soup

with Swiss cheese

Soup du Jour

Roasted Beet Salad

with candied walnuts, local goat cheese, baby greens and roasted shallot vinaigrette

Baby Spinach, Shrimp, Sea Scallops & Crabmeat

with candied pecans and dill vinaigrette

Classic Caesar

Chef prepared from baby romaine, olive oil, Parmesan cheese, seasoned with garlic, lemon, cracked pepper and croutons

Duling-Kurtz House Chopped Salad

with fennel, carrots, red onion, bacon, and blue cheese dressing

B.L.T. Salad

with avocados, shaved Parmesan, and cracked black peppercorn dressing

Wiener Schnitzel

classic dish from Austria with demi glaze and lingonberries

Lobster Crepes

filled with lobster and lump crabmeat topped with lobster-brie sauce

Jumbo Lump Crab Cake

with tomato chutney and champagne mustard sauce

Filet Mignon

seared tenderloin with exotic mushrooms, Madiera wine and gorgonzola cheese

Seared Organic Chicken Breast

with truffled fingerling potatoes, creamed spinach, and natural jus

Sauteed Scottish Salmon

with salmon dumplings, saffron potatoes, braised fennel, and red wine sauce

Beef Stroganoff

with filet tips, onions, and mushrooms over pasta

Fish & Chips

Amberbusch battered Boston scrod, malt vinegar, French fries, and a spicy remoulade sauce

Schweinepfeffer

thin strips of pork loin, brandy and black peppercorn cream sauce with red cabbage and spatzle

New England Lobster Roll

freshly steamed Maine lobster salad on a buttered and grilled bun

Chicken Salad Croissant

chicken salad with pears and walnuts on a croissant, light roasted garlic dressing and mixed greens

Duling-Kurtz House Club

the classic triple deck sandwich: breast of turkey, country bacon, vine ripened tomatoes, mayonnaise, and lettuce on toast

Jumbo Shrimp Cocktail

served with cocktail sauce

Oysters on the Half Shell

raw oysters on the half shell with cocktail sauce and shallot vinegar

Escargots de Vienne

with sea salt and garlic butter

Maryland Lump Crab Cake

jumbo lump crabmeat blended with basil-lemon puree

Prince Edward Island Mussels

with garlic herb sauce and toasted garlic bread

Mustard Seed Crusted Sea Scallops

with butternut squash chutney, julienne of apple and crispy bacon

Fried Calamari

with preserved lemon aioli and tomato coulis

Baked French Brie

wrapped in puff pastry with a strawberry-almond sauce

House Cured Smoked Salmon

with horseradish crème fraiche and toasted pumpernickel

Duck Confit

with housemade gnocchi, roasted cippolini onions and natural jus

Lobster Bisque

with crème fraiche garni

French Onion Soup

with Swiss cheese

Arugula & Gorgonzola Salad

baby arugula, strawberries and gorgonzola cheese with toasted almonds crunchy croutons and strawberry-red wine vinaigrette

Duling-Kurtz House Salad

mixed greens, choice of dressing

Classic Caesar Salad

classically prepared, served tableside

Mozzarella Salad

fresh mozzarella, tomatoes and basil with marinated onions and balsamic vinaigrette

Roasted Beet Salad

with candied walnuts, local goat cheese, baby greens and roasted shallot vinaigrette

Chopped Salad

with fennel, carrots, red onion, bacon, and blue cheese dressing

Red Wine Braised Beef Short Ribs

with celery root puree, caramelized shallots, and celery leaves

Roasted Organic Chicken Breast

with truffled fingerling potatoes, creamed spinach and natural jus

Seared Blue Fin Tuna

with baby autumn vegetables, roasted fingerling potatoes, and tomato-shellfish broth

Lobster Crepes

House Specialty: filled with lobster and lump crabmeat topped with lobster-brie sauce

Filet Mignon

seared to temperature with classic béarnaise and bordelaise sauces

Seared Ostrich Tenderloin

with wild mushrooms, truffle oil, fingerling potatoes, and roasted garlic jus

Sautéed Scottish Salmon Filet

with salmon dumplings, saffron potatoes, braised fennel, and red wine sauce

Seared Maine Lobster

with parmesan risotto, baby leeks, and sauce Americaine

Jumbo Lump Crab Cakes

with tomato chutney and champagne mustard sauce

Thyme Crusted Rack of Lamb

caramelized brussel sprouts, fall mushroom “goulash”, squash puree, and shallot- lamb jus

Filet Mignon au Poivre

pan seared in a three pepper brandy sauce served flambé tableside

Roasted Long Island Duck Breast

with spatzle, honey glazed baby carrots and brandy-cherry sauce

Wiener Schnitzel

A classic dish from Austria with demi glaze and lingonberries

Herb Crusted Shrimp & Scallops

with roasted baby carrots, pancetta and cauliflower puree, saffron aioli

Grilled New York Strip Steak

with gorgonzola, garlic butter, and crispy onions

Sautéed Veal Medallions & Crab

thyme, veal jus, and hollandaise sauce

Chateaubriand: Prime Filet Tenderloin

carved tableside with exotic mushroom medley and classic béarnaise sauce