Soups and Appetizers

Martha’s Crab Bisque

Soup du Jour

Escargot
A phyllo basket with escargot, boursin cheese, tasso ham and okra butter sauce.

Veal Sweetbreads
Sautéed veal sweetbreads, stilton blue cheese baked in pastry and sherry truffle glaze.

Lobster Crepes
Prosciutto, asparagus and smoked gouda crepes topped with a lobster supreme sauce.

Vegetable Terrine
Layers of grilled vegetables with tomato coulis and cucumber mayonnaise.

Crab Cake
Lump Crab on fried green tomatoes with a spicy scallop jus.

Salads

House Salad
Mixed field greens, strawberries, walnuts, prosciutto and goat cheese with champagne vinaigrette.

Caesar Salad
Romaine lettuce, homemade Caesar dressing, grilled focaccia and parmesan cheese crisps.

Grilled Fennel Salad
Grilled fennel, almonds, hard boiled eggs and tomatoes over mixed greens with a mustard vinaigrette.

Smoked Trout Salad
Smoked trout, toasted pine nuts, oranges and basil in field greens with a sesame soy vinaigrette.

Entrees

Mahi mahi
Wasabi horseradish encrusted mahi mahi, oyster mushroom beurre blanc and sweet soy glaze.

Venison
Seared venison with a roasted garlic flan and sauce poivrade.

Sea Bass
Grilled Hawaiian sea bass with sun dried tomato and herb maitre’d butter.

Lamb Sirloin
Roasted lamb, field peas, port wine jus and rosemary crème fraish.

Skate Wing
Corn dusted skate wing, apple slaw and smoked onion barbecue sauce.

Duck
Tea smoked breast of duck, sun dried cranberries and sage in a melba jus.

Salmon
Sautéed salmon, aromatic vegetables, roasted peppers and crayfish beurre blanc.

Filet Medallions
Two medallions of Certified Angus Beef, sorghum cured onions and pancetta bacon in veal jus.

Pre Theater Menu
Garden Salad or Soup du Jour
Petit Filet, Salmon or Chicken
Daily Dessert Selection