Appetizers

• Baked Brie - topped with toasted almonds and private reserve red pepper relish and served with fresh apples, grapes and homemade flatbread crackers.  Eight ninety five.
• Olympian Feta - Onions, green peppers and garlic are sauteed in lemon infused olive oil then poured hot over feta cheese, topped with our olive tapenade and served with warm flatbread and lemon wedges. Eight ninety five.
• Shrimp Cocktail - succulent iced shrimp served with your choice of New Orleans remoulade or spicy red sauce. Nine ninety five.
• Maryland Crab Dip - chef's creation of jumbo lump crab meat blended with cheeses and seasonings and served hot with homemade flatbread crackers.  Nine ninety five.
• Authentic French Onion Soup - from an old family recipe, this soup is made in the traditional way of Marseilles. Served hot from the oven with a bubbling crust of Finlandia cheese floating on fresh crouton. Seven ninety five.
• Creamy Crab Chowder - Maryland style cream of crab soup with roasted corn and red pepper garnish and Parmesan cheese toasts. Eight ninety five

Entrees

• Angelinne Quattro Y Formaggi - angel hair pasta tossed with a traditional four cheese sauce of layered flavors and topped with fire roasted red peppers, seasonal squash and grilled onion for the vegetarian.  Eleven ninety five- Add grilled chicken: Six twenty five; -Add pan seared jumbo sea scallops: Seven seventy five;  - Add fire roasted shrimp: Seven seventy five.
• Ravioli Roberto - Raviolis stuffed with broccoli rabe and sausage are baked in a broccoli crema and tomato basil gastrique and topped with grilled peppers, onions, fennel and three savory sausage. Parmesan cheese toasts compliment this hearty meal. Fourteen ninety five
• Chicken Saltimbocca - fresh chicken breast scallopine wrapped with fresh sage and exquisite prosciutto pan seared and served with a white wine demi glace; accompanied by haricot vert or chef's choice, seasoned orzo rice pilaf and fried basil garnish.  Fifteen ninety five-or- Veal Saltimbocca Eighteen ninety five.
• Chicken Bouillabaisse - a proprietary version of the Mediterranean classic made with chicken, fresh tomatoes, leeks and onions and garlic in a fragrant saffron stew that is ladled over a bed of steamed white rice and a sheet of garlic rouille. If you appreciate garlic then this is a 'must try' to truly experience the finesse of this dish. Sixteen ninety five.
• American Broil - the "man steak", a generous prime rib-eye custom cut to order. French grilled and topped with mushroom and merlot demi glace.  Served atop a slab of garlic bread beside a lettuce wedge dressed with a house special chunky dill sauce and steak cut fries.  Market Price.
• The Jody Cut - a Private Reserve Filet Mignon, cut to order, seared to the perfect temperature and topped with a Gorgonzola and cream pan jus. Served with classic lettuce wedge and miniature baked potatoes or choice. A slab of garlic bread is on the side for sopping. Market Price.
• London Broil - private reserve bistro steak sliced and served medium rare with a mushroom demi glace, roasted rosemary potatoes and steamed asparagus with a hollandaise blanket.  Eighteen ninety five.
• Veal Oscar - right off the old supper club menus, this superlative dish begins with a New Zealand veal scallopine pan seared and topped with jumbo lump crabmeat, steamed asparagus then cloaked in hollandaise.  Served with garlic mashed potatoes and haricot vert or chef's choice.  Twenty one ninety five.
• Wiener schnitzel - a Fall favorite served with fresh sauteed red cabbage and apple slaw and gnocchi tossed in butter and shredded Finlandia cheese. A toasted loaf of boule and butter finishes the dish. Eighteen ninety five.
• Shrimp A la Henri Micheal - our personal version of southern shrimp and grits named for one of our most enthusiastic patrons.  Large shrimp are sauteed with mushrooms, onions and fresh herbs and fired off with vodka and cream then served on savory grilled "southern polenta"(that's yellow stone ground grit cakes).  Nineteen ninety five.
• Lollipop Lamb - Seared petite New Zealand lamb chops garnished with lemon mint pesto and accompanied by a crunchy sweet potato souffle, French braised brussels sprouts and rosemary foccacia. Eighteen ninety five.
• Wild Salmon Grille - wild caught sockeye salmon is grilled then dressed with a creamy dill sauce and nestled on a bed of sauteed spinach, served with roasted rosemary potatoes and garnished with cool cucumber salad.  Market Price.
• Lindsay's Le Circle' Amie' - a young woman who has long held a special place in my heart inspired this fancy burger. A full half pound of ground round and sirloin Black Angus served on a toasted French Boule': it sits atop a bed of savory red pepper sauce and lettuce and is finished with crisp bacon, a blanket of wine sauteed mushrooms, garlic and scallions, and hot melty Gorgonzola, Finlandia and provolone. Steak fries on the side. Thirteen ninety five. 

Accompaniment

• House Salad - Five ninety five 
• Dinner Salad - Nine ninety five  
• Garlic Slabs (3) - Three ninety five
• Sauteed Spinach - Three fifty
• Vegetable Saute' - Three fifty

Please inquire of your server for the Special du Chef

Our dress code is this:

Dress appropriately for whatever occasion  you  are celebrating in your own mind

Life is short...there is always a reason to celebrate...find one!