A blend of locally grown red & white onions, topped with Gruyere cheese.
Soup of the Day
SALADS
Mesclun Greens
Mixed organic greens in our house vinaigrette.
Classic Caesar Salad
Chopped Romaine lettuce mixed with our homemade croutons and dressing sprinkled with shaved parmigiano.
The Olde Chopped Salad
A medley of baby field greens, tomatoes, onions hearts of palm and anchovies, mixed together in our own blue cheese dressing. Topped with fried onions.
Arugala Salad
Arugala, red onion, endive, capers and fresh orange. Topped with goat cheese crustini in our own vinaigrette.
ENTREES
Olde Fashion Chicken
Savory Canadian air-cooled free-range chicken, pan-roasted in its own gravy. Served with mashed potatoes.
Roasted Duck
Slow roasted Long Island duckling, glazed with fresh orange and paired with a fig and pear chutney. In a pastry shell.
Cashew Chicken
A tasty chicken breast encrusted with cashews, with a touch of honey and drided cranberries, served over warm jicama salad.
Atlantic Salmon
Fresh Atlantic salmon grilled and paired with potato croquette and grilled endive. With brown butter, fresh lemon and capers.
Tilapia en Papillotte
Delectable farm raised filet served with julienne vegetables in herb white wine. Baked in parchment paper.
Ahi Tuna
Fresh Ahi tuna, grilled and served with rock shrimp hash, drizzled with chipotle barbecue sauce.
Linguini with Clam Sauce
Fresh little neck clams sautéed in garlic, oil and herbs with a splash of white wine, over pasta.
Rigatoni Mulino
Rigatoni pasta served with roasted eggplatn, peppers and fresh mozzarella in a light tomato sauce.
The Clam Bake
A medley of shrimp, clams, mussels and lobster in a broth with cob corn and red potatoes.
Pork Chops Contadina
Succulent colossal cuts of pork, grilled and topped with fresh peppers, onions, mushrooms and potatoes.
Rack of Lamb
The finest New Zealand Lamb brushed with honey and herbs. Served with Asparagus and mashed potatoes.
Sirloin Burger
A serious burger made from real USDA sirloin, smothered with Wisconsin cheddar and applewood smoked bacon. Served with fries.
Summer Steak
USDA aged steak topped with tomatoes, fennel and calamata olive salad w/ shaved parmigiano in a red wine vinegar and extra virgin olive oil dressing.
Filet Mignon
The most tender USDA cut, accompanied with truffled shoe-string potatoes. Paired with a sauce bordelaise.
Side Vegetables
Mashed potatoes, Asparagus, Broccoli, French Fries, Baked Potato
DESSERTS
Traditional NY Cheesecake
Traditional cream cheese cheesecake, for the real cheesecake lovers.
Apple Brown Barbra
This 200-year-old early American recipe has a graham cracker crust, packed with apples, topped off with with powdered sugar, and finished with a scoop of vanilla gelato.
White Chocolate Ice Cream
A rich blend of fresh vanilla, white chocolate and créme. All homemade and topped with raspberry sauce.
Key Lime Tart
A southern favorite. Homemade with fresh custard and surrounded with graham cracker crust.
Fondue (for two)
Dip seasonal fruits into piping hot delicious semi-sweet chocolate.
Créme Brulee
Classic baked custard topped off with burned brown sugar and finished with a fresh berry.
Classic Ice Cream Sundae
Choose from vanilla bean, chocolate or oatmeal cookie flavors.