APPETIZERS

Shrimp Cocktail
Four giant shrimp, mesclun greens, horseradish cocktail sauce and lemon

*Tuna Tataki
Sesame rice cracker crusted tuna served rare with Thai chili and ginger glaze

Oysters Florentine
Baked with spinach and crab topped with Hollandaise sauce and caviar

Oysters on the Half Shell
Half dozen oysters served with lemon, shallots and cocktail sauce

Escargots in Garlic Butter
Sautéed with rich garlic butter served on toasted focaccia crostini

*Grilled Portobello
Served on toasted focaccia with goat cheese, greens, white truffle oil and balsamic reduction

Maryland Lump Crab Cake and Grilled Diver Scallops
Served with sun-dried cherry marmalade, grilled apples and raspberry mustard sauce

SOUPS AND SALADS

Baked Onion Soup
Gouda and provolone cheese, garlic crouton

Lobster Bisque Baked with a Crispy Pastry Crust
Rich and creamy with a touch of cognac

“Chop House” Martini Salad
Chopped romaine lettuce, hearts of palm, sliced egg, tomatoes, blue cheese, bacon and sweet pepper with creamy Chopin vodka dressing, served “shaken not stirred”

*Traditional Caesar
Romaine, Parmesan cheese, herb croutons and Caesar dressing

*Fresh Spinach Salad
Crisp baby spinach leaves, walnuts, pears, Gorgonzola cheese and Prosciutto with Port dressing

Sunset Grille Salad
Mixed greens, tomato, herb croutons, black olives and Feta cheese with roasted garlic vinaigrette


STEAK AND ACCOMPANIMENTS

Porterhouse Steak Bone-in
22-ounce center cut, USDA Prime Beef

Filet Mignon Center Cut, Premium Certified Beef
8-ounce
12-ounce

Chateaubriand for Two
22-ounce center cut, Premium Certified Beef filet mignon

New York Prime Sirloin Steak
16-ounce center cut, USDA Prime Beef

Rib Eye Bone-in
22-ounce dry-aged, USDA Prime Beef; highly marbleized, less lean than other cuts

Veal Chop
Roasted loin veal chop, apple chutney, maple balsamic glaze with a garlic and spinach custard

Surf & Turf for Two
Two lobster tails served with your choice of 22-ounce filet mignon, center cut, Premium Certified Beef, or 48-ounce porterhouse bone-in center cut, USDA Prime Beef

May we suggest an accompaniment to your entrée by adding:
• Oscar Style (crab meat, asparagus tips and Béarnaise sauce)
• Two jumbo crab stuffed shrimp
• Jumbo Maryland crab cake
• Brazilian cold water lobster tail, 8-ounce


CHEF'S COMPOSITIONS

*Rack of Lamb
Four double cut chops with mint pesto, roasted tomatoes, onion confit

Veal Oscar
Two veal sirloin medallions garnished with crab meat, asparagus tips and Béarnaise sauce

Mediterranean Breast of Chicken
Herb marinated and grilled, served with Dijonnaise sauce and Mediterranean risotto

Steak and Lobster
8-ounce filet mignon, center cut, Premium Certified Beef and half-pound cold water lobster tail

SEAFOOD SELECTIONS

*Grilled Swordfish
Lime marinated swordfish steak from the North Atlantic drizzled with a papaya coulis

Baked Crab Stuffed Shrimp
Five jumbo shrimp with crabmeat stuffing, saffron butter sauce and black rice

*Chilean Sea Bass
Seared fillet of sea bass with red polenta and almond aioli

*Pan-Seared Ruby Red Sushi Grade Tuna
Yellow fin tuna served rare with soy and wasabi

Two 8-ounce Cold Water Rock Lobster Tails
Broiled with garlic butter and lemon

*Asian Style Salmon and Scallops
Seared salmon with sesame scallops, wakame salad, cucumber, lemon and white wine served over soba noodles

Roasted Black Cod
Black cod fish wrapped in Prosciutto di Parma topped with melted escargot butter

Local Red Snapper
Freshly caught red snapper, pan fried and served with julienne vegetables, lobster-saffron sauce and tomato salsa

DESSERTS
If you would like to order our famous chocolate coconut crusted soufflé served with vanilla ice cream or a white chocolate hazelnut soufflé with caramel ice cream, please advise your server when ordering your main course.

*Spa Cuisine


Subject to change without notice.