Soups

Seasonal Soups

Our chef's creations – your server will inform you of the soup choices for the day.

Cup ~ 4 Bowl ~ 6

Salads

House Salad * - (Complimentary with Entrée Selection)

Mesclun Greens, Tomatoes, and Feta Cheese Tossed with our own Balsamic Vinaigrette and Garnished with Pine Nuts

Specialty Salads: Complimentary with Table d’’Hôte      a la carte ~ 8     House Salad Upgrade ~ 2.50      As Entrée ~ 12

Grilled Caesar Salad

Fresh romaine lettuce tossed with creamy Caesar dressing garnished with garlic croutons and shaved Parmesan cheese and topped with a grilled heart of romaine

Cameron Salad (Gluten Free)

Fresh Baby Spinach Dressed with our Own Blueberry Vinaigrette and Topped with Parmesan Cheese and Pecans

Poached Pear Salad (Gluten Free)

Poached Pear Served with a Mulled Red Wine Vinaigrette, Spiced Walnuts and Crumbled Gorgonzola

Roasted Garlic and Tomato Salad

Slow Roasted Garlic “Butter” Atop Ciabatta Bread with a Side of Italian Tomato Salad

Appetizers

Foie Gras au Chocolat - 16
Classic French Foie Gras with Red Onion-Sherry Marmalade and Laced with a Hershey’s Cocoa-balsamic Syrup served with Crostini.

Mushroom Fontina Strudel - 8

Wild Seasonal Mushrooms with Fontina Cheese baked in an Flakey Italian Crust

Mussels in Saffron Cream Sauce - 14      
Steamed Blue Mussels in a Rich Saffron-garlic Cream Saucei

Herbed Goat Cheese and Tapenade - 8
Tart Goat Cheese Sweetened with Local Clover Honey Served with Walnut-raison Conserve

House-Cured Salmon - 9
Wild Atlantic Salmon Preserved with Sugar, Salt, Pernod, Cracked Pepper, and Lemon Served with Fresh Focaccia, Garnished with Capers, Black Sturgeon Caviar and Citrus Wasabi Crème Fraiche

Gulf Blue-Crab Claws (Gluten Free) - 11
Shelled Gulf Coast Blue-crab Claws Served Chilled with a Whole-grain Champagne Mustard Dipping Sauce

Pasta

( All Pastas Served with a House Salad and Sorbet Intermezzo. Pasta Entrees can be served over rice for a Gluten Free option.)

Cajun Frenched Chicken Breast - 24
Blackened Boneless Chicken Breast with Attached Drumette Atop Cheese Tortellini Pasta Tossed with a Cajun Assiago Alfredo Sauce

Scallop Aglio e Olio - 32
Pan Seared Diver Scallops and Fettuccini Tossed in a Traditional Italian Sauce of Tomatoes, Sautéed Garlic, Extra Virgin Olive Oil, and Red Pepper Flakes

Venetian Braised Beef and Italian Sausage - 25
Pan Braised Beef Tenderloin Tips and Italian Sausage in a Balsamic Enhanced Marinara Sauce with Caramelized Onion and Bell Peppers Served on Linguini and Topped with Assiago Cheese

Tilapia Ventotene - 24
Sautéed Tilapia Filets Topped With an Aromatic Light Mediterranean Style Sauce of Grape Tomatoes, Kalamata Olives, White Wine and Garlic Served over Capellini

Entrees

(All entrees are served with a house salad, sorbet palette cleanser and appropriate starch and vegetable.)

Petit Filet and Crab Cake - 34

Grilled 5oz Filet of Beef Topped with Crispy Ale Marinated Onions and Port Wine Demi-Glace Accompanied with a Jumbo Lump Crab Cake with Creole-dill Rémoulade

Marinated Grilled Hangar Steak (Gluten Free)- 28

Hanger Steak Marinated in Balsamic Vinegar, Soy, Ginger and Lemon; Grilled to order and Served on top of Rustic Duxelles and Finished with Crumbled Gorgonzla

Smoked Pork Chop with Cranberry Chutney (Gluten Free) - 26

Grilled Locally Grown and Smoked Pork Chop topped with Cranberry Chutney

Honey-Lavender Rock Cornish Hen (Gluten Free) - 27

Grilled Butterflied Game Hen with a Honey-Lavender-Garlic Glaze

Roasted Duckling with Orange-Apricot Agrodolce (Gluten Free) - 35

Roasted Semi Boneless Half Long Island Duckling Served with a Sweet and Sour Sauce of Mandarin-Orange and Apricots, Soy, Garlic and Ginger

Caramelized Onion Crusted Salmon - 27

Roasted Atlantic Salmon Crusted with Caramelized Onion and Panko Crust Topped with a Smoky Tomato Jam, with Cilantro Scented Rice.

Lamb au Poivre *(Gluten Free)- 32

Pepper Crusted Lamb “Porterhouse” Steak Served with a Cognac Dijon Cream Sauce

“Chesapeake” Bay Crab Cakes - 28

Two Jumbo Lump Crab Lightly Seasoned to Enhance the Crab’s Delicate Flavor Served with Creole-dill Rémoulade Sauce

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.