Dinner Menu (Changes Daily)

Dinner Menu

Les Hors d'Oeuvres (Appetizers)

She Crab Soup

Dry Sherry & Lump Crab Meat 


Butternut Squash Bisque

Spiced Creme Fraiche & Toasted Pecans


St. Jacques or Oysters “Rockefeller”


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


PEI Mussels Poulette

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


Pan-Seared Duck Foie Gras

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


French Onion Soup

Caramelized Onion, Rich Beef Broth & Gratinée Gruyère Croutons


Escargot Du Chef

Chardonnay, Chopped Parsley & Anisette Garlic Butter

 Half Dozen: $9.00 | Full Dozen: $16.00


Fried Green Tomato Napoléon


Fresh Goat Cheese & Romesco Sauce 


Sesame Crusted Ahi Tuna

Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce


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

Southern 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 – Rose, B&G, Cotes de Provence


Atlantic Salmon Oscar


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

Chef’s Wine Suggestion: Glass – Sauvignon Blanc, Petit Bourgeois, Loire| Bottle – Sancerre, Bourgeois, Les Baronnes, Loire


Sesame 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 Gris, Trimbach, Alsace


Coquilles 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, Cavaliere d’Oro, Italy | Bottle – Pinot Grigio, Santa Margherita, Italy


Shrimp & 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


Les Viandes (Meats)

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

Filet Wellington

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

Chef’s Wine Suggestion: Glass- Red Bordeaux, Chevalier du Grand Robert, France | Bottle- St. Emilion, Bordeaux, France


Beeler’s Pork Ossobuco


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


Chicken “Rockefeller”


Potato Mousseline, Sauteed Baby Spinach, Crispy Bacon & Pernod Scented Bechamel

Chef’s Wine Suggestion: Glass:  Pinot Noir, Brentwood Private Label, France;  Bottle: Pinot Noir, J. Drouhin, Rose Rock, Willamette Valley


Seared Colorado Lamb Chops


Sautéed Baby Spinach, Brandy Macerated Raisins, Roasted Fingerlings, Toasted Pistachio Dust & Blackberry Demi 

Chef’s Wine Suggestion: Glass – Pinot Noir, Brentwood Private Label, France | Bottle – Pinot Noir, Pommard, Bourgogne


Duck Trio a L’Orange


Crispy Duck Confit, Pan-seared Duck Breast, Smoked Duck Sausage, Grand Marnier Sauce, Candied Orange Zest & Smashed Fingerlings

Chef’s Wine Suggestion: Glass – Merlot, Brentwood Label, Napa | Bottle – Châteauneuf-du-Pape, Rhone Valley, France


Braised Beef Short Ribs


Potato Mousseline, Seasonal Vegetables & Natural Braising Jus  

Chef’s Wine Suggestion: Glass – Cabernet, Brentwood Label, Napa | Bottle – Cahors, Chateau Haut-Plaisir, France


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

Filet De Boeuf


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

Grande Cut (10oz) $42

Petite Cut (6oz) $29

Grilled Vegetable Napoléon

Vegetarian, Gluten-Free

Organic Quinoa Pilaf, Seasonal Vegetable Stack & Red Pepper Coulis


Châteaubriand For Two

(Served Tableside)

Center Cut Angus Filet (16 oz.), Roasted Fingerling Potatoes, Sautéed Haricot Vert, Béarnaise & Bordelaise Sauce  
Add a bottle of 2015 Chateau Magnol, Haut-Medoc, Bordeaux: $39


Make Any Grill Item Special

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

Beeler’s Pure Duroc Pork Chop


All Natural Butcher Block Pork (14oz)




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


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