Antipasti of Fresh Mozzarella, Italian Specialties, and Roasted Vegetables
Hot Appetizers
Baked Clams Ship Lantern Inn
Crispy Graham Cracker Crusted Calamari
Tender Batter Dipped Calamari Served with Two of chef Dana's Special Sauces.
Escargot Bourguignonne
Portobello Mushroom, Montrachet Cheese and Roasted Vegetable Terrine
Ancho Chile and Sweet Roasted Pepper Coulis
Cajun Baked Oysters Bienville with Panama Shrimp
Freshly Shucked Oysters Topped with a Cajun Crème, Highlighted with Cayenne, Fine Herbs and Chopped Panama Shrimp.
Horseradish Filled, Country Bacon Wrapped Barbecued Jumbo Shrimp
Marinated in Our Own Special Piquant and Flavorful Barbecue Sauce
Tempura Dipped Lobster Medallions ~ Mango and Papaya Salsa
Drizzled with a Piquant Asian Chile Sauce
Soups
Onion Soup Gratinée
Soup du Jour
Salads
Caesar Salad (Served for Two)
Wilted Hudson Valley Baby Spinach, Country Bacon, and Endive Salad
Poppy Seed - Hazelnut Vinaigrette
Mesclun Greens with Hudson Valley Pears and Danish Bleu Cheese
Raspberry Vinaigrette
Pasta
Penne Pasta Francesco
Pink Pomodoro Sauce
Risotto with Maine Lobster and Asparagus
Lightly Scented with Saffron, Tarragon, and Fennel.
Gnocchi with Panama Shrimp, Pesto and Wild Mushrooms
Fresh Potato Dumplings tossed with Panama Shrimp, extra Virgin olive oil, roasted garlic and Shiitake Mushrooms
Entrées
Fillet of Pan Roasted Wild King Salmon ~ Hudson Valley Honey and Orange
Gla
A Fresh Fillet of Wild King Salmon Slowly Pan Roasted with Fresh Orange, Chardonnay
Pan Braised Mediterranean Shrimp ~ Roasted Garlic and Roma Tomato
Compote
Large imported Prawns pan roasted with minced garlic, fine herbs, Virgin olive oil, Roma tomato and artichoke hearts
Parmesan Crusted Swordfish Steak ~ Citrus and Caper Beurre Fondue
A Choice Swordfish Steak Pan Roasted with a Parmigiano Cheese Crust.
Select Diver Sea Scallops ~ Roasted Garlic and Citrus Aioli
Succulent Day boat Scallops Pan Seared and served with a flavorful citrus and roasted garlic scented Aioli
Broiled Twin Imported Lobster Tails
Drawn Butter ~ A Pair of Succulent 8 oz. Imported tails
Meats and Fowl
Breast of Chicken Forestiere ~ Madeira and Wild Mushroom Ragout
A choice airline breast of free range chicken pan braised with thyme, roasted shallots, Madeira wine, Morel and Porcini mushrooms.
Maple Glazed Thick Cut Pork Chop ~ Hudson Valley Apple Chutney
A thick cut pork chop marinated in a seasoned Maple brine, pan braised and served with a flavorful Hudson Valley Apple Chutney
Nature Veal a la Valdostana
Milk fed Veal Escalopes topped with julienne parma ham, fontina cheese and finished in a Marsala wine based reduction accented with mushrooms and fresh tomato
Braised Beef Short Ribs ~ Port and Dried Cherry Jus Lie
Slowly oven braised in a delicious Grahams Tawny Port and Dried Cherry Jus Lie
Chefs' Duck Presentation of the Evening
Our Staff will Gladly Describe the chef's Presentation for This Evening.
Veal Osso Bucco a la Milanese ~ Porcini Scented Risotto
Fresh thick cut veal shanks slowly braised in Pinot Noir, veal stock, vadalia onions, leeks, shallots and fine herbs
Aged New York Cut Black Angus Sirloin ~ Maitre d'Hotel
A House aged Black Angus Sirloin served with a Maitre d'Hotel butter, and Ragout of Wild Mushrooms
Center Cut Filet Mignon Bordelaise ~ Mushroom Garni
A Well Trimmed Choice Filet Cooked to Your Specifications
Accompaniments
Asparagus with a Roasted Shallot Hollandaise
Baby Spinach or Broccoli Rabe with virgin Olive Oil and Garlic