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V Denotes Vegetarian
GF Denotes Gluten Free

Les Hors d'Oeuvres (Appetizers)

$8.00She Crab Soup

Dry Sherry & Lump Crab Meat 

$8.00French Onion Soup

Caramelized Onion, Rich Beef Broth & Gratinée Gruyère Croutons

$6.00Sweet Corn Chowder

 Diced Potatoes & Chef’s Garden Fine Herbs 

$9.00Escargot Du Chef

Chardonnay, Chopped Parsley & Anisette Garlic Butter

 Half Dozen: $9.00 | Full Dozen: $16.00

$12.00St. Jacques or Oysters "Rockefeller"


Sautéed Baby Spinach, Crispy Smoked Applewood Bacon & Pernod Scented Mornay

$9.00Fried Green Tomato Napoléon


Fresh Goat Cheese & Romesco Sauce 

$11.00PEI Mussels Poulette

Crispy Lardons, White Wine, Creamy Leek Fondue & Toasted Baguette 

$12.00Sesame Crusted Ahi Tuna

Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce

$19.00Pan-Seared Duck Foie Gras

Caramelized Apple, Aged Balsamic Glaze, Brioche Pain Perdu & Fleur de Sel

Les Poissons & Fruits de Mer (Fish & Seafood)

Served with Brentwood Salad Maison & Miso Vinaigrette
Poached Pear & Blue Cheese add 4.00
Roasted Beets & Fresh Goat Cheese add 5.00

$31.00Southern Bouillabaisse


"Coastal Uncorked Competition Winner"
Maine Lobster Tail, Jumbo Shrimp, Fresh Local Fish, Steamed Mussels, Braised Fennel, Fingerlings Potatoes, simmered in a Saffron Lobster Broth.
Chef's Wine Suggestion: Glass - Rose, Brentwood Private Label, France | Bottle - Sauvignon Blanc, Château Sancerre, Loire Valley

$29.00Coquilles St. Jacques Risotto


Pan Seared U10 Dayboat Scallops, Sweet Corn Risotto, Spring Peas, Lobster Sauce & Crispy Smoked Applewood Bacon  

Chef's Wine Suggestion: Glass - Pinot Grigio, Sartori, Italy | Bottle - Pinot Grigio, Santa Margherita, Italy

$28.00Atlantic Salmon Oscar


Lump Crab Meat, Organic Quinoa Couscous, Grilled Asparagus & Classic Tarragon Béarnaise 

Chef's Wine Suggestion: Glass - Sauvignon Blanc, Tariquet, France | Bottle - Sauvignon Blanc, Stag's Leap, Napa

$28.00Shrimp & Scallops Chardonnay

"Chef Eric created the award winning dish during a local "Iron Chef" competition". Sautéed Jumbo Shrimp, Pan-Seared U10 Dayboat Scallops, Creamy Leek Fondue, Grilled Asparagus & Angel Hair Pasta

Chef's Wine Suggestion: Glass - Chardonnay, Brentwood Label, Napa | Bottle - Pouilly Fuisse, Louis Jadot, Bourgogne

$27.00Sesame Crusted Ahi Tuna


Jasmine Rice, Wakame Seaweed Salad, Pickled Ginger, Wasabi Glaze & Honey Soy Sauce 

Chef's Wine Suggestion: Glass:  Riesling, Peter Mertes, Germany;  Bottle: Pinot Grigio, Santa Margherita, Italy

Les Viandes (Meats)

Served with Salad Maison & Miso Vinaigrette
Poached Pear & Blue Cheese add 4.00
Roasted Beets & Fresh Goat Cheese add 5.00

$34.00Filet Wellington

Angus Beef Tenderloin, Mushroom Duxelles, Shaved Prosciutto, Potato Mousseline, Sautéed Haricot Vert & Classic Bordelaise 

Chef's Wine Suggestion: Glass- Red Bordeaux, Cahteau de Fontenille, France | Bottle- St. Emilion, Bordeaux, France

Seared Australian Lamb Chops


Sautéed Baby Spinach, Brandy Macerated Raisins, Roasted Fingerlings, Toasted Pistachio Dust & Blackberry Demi
Full Rack: $49 | Half Rack: $29

Chef's Wine Suggestion: Glass - Pinot Noir, Brentwood Private Label, France | Bottle - Pinot Nori, Louis Latour, France

$30.00Duck Trio à L’Orange


Crispy Duck Confit, Pan-Seared Duck Breast, Smoked Duck Sausage, Grand Marnier Sauce, Orange Suprême & Smashed Fingerlings 

Chef's Wine Suggestion: Glass - Merlot, Brentwood Private Label, Napa | Bottle - Chateauneuf-du-Pape, Rhone Valley, France

$26.00Braised Beef Short Ribs


Potato Mousseline, Seasonal Vegetables & Natural Braising Jus 

Chef's Wine Suggestion: Glass - Cabernet, Brentwood Label, Napa | Bottle - Cahors, Chateau Labrande, France

$27.00Beeler's Pork Osso Bucco


Braised Vegetable Mirepoix, Roma Tomato Concassee, Roasted Garlic & Wild Mushroom Risotto 

Chef's Wine Suggestion: Glass - Merlot, Brentwood Private Label, Napa | Bottle - Red Zinfandel, Joel Gott, California

Les Grillades (From The Grill)

Served with Salad Maison, Miso Vinaigrette
Seasonal Vegetables and Chef's Potato                Au Poivre, Bordelaise or Béarnaise Sauce


Rare - Red throughout, cool center (115*-120*)
Medium-Rare - Red, warm center (125*-130*)
Medium - Red, hot center, surrounded by pink (135*-140*)
Well Done - Cooked throughout, no color (155*+)

We will not guarantee the integrity of any steak or chop cooked past medium

$29.00Filet De Boeuf


Barrel Cut Angus Filet Mignon
Grande Cut (10oz)- 42.00
Petite Cut (6oz)- 29.00

$26.00Beeler's Pure Duroc Pork Chop


All Natural Butcher Block Pork (14oz.)

$21.00Grilled Vegetable Napoléon

Vegetarian, Gluten-Free

Organic Quinoa Pilaf, Seasonal Vegetable Stack & Red Pepper Coulis



(The Cadillac of Steaks)
Dry Aged Linz Heritage Angus Ribeye Steak (16oz.)

$69.00Châteaubriand For Two

(Served Tableside)

Center Cut Angus Filet (16 oz.), Roasted Fingerling Potatoes, Sautéed Haricot Vert, Béarnaise & Bordelaise Sauce 
Add a bottle of 2015 Bordeaux Lacroix: 25.00

Add-On to Any Menu Item:

Add (4) U13 Sauteed Shrimp - $9
Add (3) U10 Seared Scallops - $9
Add (4oz) Lump Crab Cake - $9
Add (4oz.) Broiled Lobster Tail - $16

Make Any Grill Item Special

Make it "Oscar": Lump Crab Meat, Asparagus & Béarnaise - $10
Make it "Rossini": Pan-seared Foie Gras & Classic Bordelaise - $15