DINNER MENU

ROASTED TOMATO AND GARLIC SOUP
Basil oil and seasoned croutons $8

HOUSE CURED SMOKED SALMON CARPACCIO
With traditional garniture $12

BAY SCALLOPS "ROCKAFELLER"
Scallops in vermouth and Pernod, wilted spinach smoked bacon, and parmesan bread crumb gratinee' $15

LOW COUNTRY SHRIMP
Stone ground grits and Andouille sausage cream $12

SUSHI GRADE TUNA
Chef's daily preparation $18

OYSTERS
Chef’s daily preparation Market Price

CHICKEN LIVER PATE
Served with pommery mustard cornichons and house made lavosh crisps $12

FROM THE GARDEN
WEDGE OF BABY ICEBERG LETTUCE
With a creamy blue cheese dressing, crisp bacon, english cucumber and diced tomato $7

SPINACH SALAD
Warmed with Pancetta and orchard fruit dressing, and served with spiced pecans and pan fried quail egg $7

HEARTS OF ROMAINE LETTUCE
Grain mustard Parmigiano reggianno dressing, focaccia croutons, slow roasted tomatoes $7

CRAB SALAD
Lump crab and citrus salad with English cucumber and baby romaine hearts $15

FROM THE BUTCHERS BLOCK
BEEF TENDERLOIN 6 ounces $26 or 8 ounces $28
12 OZ. NEW YORK STRIP $32
14 OZ. BEEF RIB EYE $34
20 0Z BONE IN STRIP $38
22 OZ BONE IN RIBEYE $42
NEW ZEALAND LAMB RACK $34
BRAISED BEEF SHORT RIBS $23
ROSEMARY AND CITRUS ROASTED
FREE-RANGE CHICKEN $22
ROASTED MUSCOVY DUCK BREAST $24

SAUCES
Your choice of Hollandaise Citrus beurre blanc
Béarnaise Tomato molasses barbecue sauce
Merlot and thyme reduction Cognac green peppercorn sauce

FROM THE SEA
SAUTÉED SEA BASS
With sweet pea puree, spring squash and broccoli ragout, fresh potato chips, lemon herb nage $30

SAUTEED ATLANTIC SALMON
With crab and shallot gratin, steamed asparagus and english pea risotto $26

BALLANTYNE LOW COUNTRY BOIL
Diver scallops, tiger shrimp, Maine lobster, rope cultured mussels, Andouille sausage, sweet corn,
cippolini onions, accompanied by fingerling potatoes and warm herbed baguette $34

SAUTEED SEA SCALLOPS
Sweet corn and eddamame bean risotto, broccolini and chive beurre blanc $30

THE FISHERMAN’S DAY BOAT CATCH Market Price

ACCOMPANIMENTS
Braised wild mushrooms $ 5
Sweet corn stone ground grits $ 4
Garlic buttered jumbo asparagus $ 7
Buttermilk whipped Yukon gold potatoes $ 5
Fried green tomatoes $ 5
Cajun dusted pomme frittes $ 5
Truffle pecorino polenta fries $ 5
Vermont white cheddar & macaroni croquette $ 5
Sautéed Haricot vert $ 5
Baked potato $ 5
Marinated cherry tomatoes with basil and balsamic $ 5
Vegetable gratin $ 5

DESSERTS
PASSIONFRUIT CHEESECAKE
Served with five spice pineapple $8

FLOURLESS CHOCOLATE CAKE
White and dark chocolate sauces $8

CRÈME BRULÉE Chefs Daily Creation $7

RED VELVET CAKE
Served with caramel and vanilla sauces, praline crumbles and a pecan tuile $8

STRAWBERRY MASCARPONE NAPOLEAN
Served with tropical coulis and sauce Anglaise $8

PEACH GINGER FOAM
served with a blackberry consumme and vanilla tuille $8

THE ADVENTURE MENU
Inspired by a true passion for food and a taste for the unexpected, the
Chef's selection features the finest ingredients the season has to offer.
5 courses $70; 7 courses $85 per person (without wine pairings)
Complementing wines can be recommended for each course. Ask your server for details.

DESSERT WINES
MOSCATO ALLEGRO Paso Robles, California, 2005 glass $7
CLOS DU ROY Barsac, France, 2003 bottle $35
DOLCE “Late Harvest” hand decorated bottle, Napa Valley, California 2002 bottle $120
INNISKILLIN “Oak Aged” Niagara Peninsula, Canada, 2003 bottle $100

PORT WINES
TAYLOR FLADGATE 10 YEAR $9
TAYLOR FLADGATE 20 YEAR $15
TAYLOR FLADGATE 30 YEAR $20
QUINTA DE HEREDIAS $15
WARRE’S WARRIOR SPECIAL RESERVE $7
FONSECA BIN 27 $7
FONSECA 20 YEAR $15

COFFEE & HOT TEA
ILLY COFFEE FRENCH PRESS For 2 $6 or For 4 $12

TAZO HOT TEA
Selection of Black, Green and Herbal Infusion Teas $3

BALLANTYNE COFFEE
Bailey’s, Kahlua, splash of Crown Royal $7.50

IRISH COFFEE
Jameson’s Irish Whiskey, sugar and Green Crème de Menthe $7.50

JAMAICAN COFFEE
Tia Maria and Myers Dark Rum $7.50

CAFÉ GATES
Tia Maria, Grand Marnier Dark Crème de Cacao $7.50

KEOKE COFFEE
Brandy, Kahlua and Dark Crème de Cacao $7.50

Food & Beverage Director Peter Grills

Executive Chef Kirk Gilbert

Chef de Cuisine Kelly Morrow

Pastry Chef John Applegett