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Prime Rib of Beef |
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We feature CERTIFIED ANGUS BEEF,™ Prime Rib, aged to our specifications and slow cooked to juicy and tender perfection. Served with a rich au jus and fresh popover.
MILL CUT - 16 oz.
SAMUEL RICH CUT - 20 oz. |
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Rib Alexander |
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Shrimp broiled with bacon and feta cheese on a bed of spinach with a generous cut of Prime Rib. |
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Rib Chesapeake |
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A generous cut of Prime Rib and a Maryland Crab Cake with red pepper mayonnaise. |
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Salmon Maltese |
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Pan seared Norwegian salmon fillet drizzled with a Seville orange hollandaise. |
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Chicken Rigate |
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Two boneless, skinless chicken breast sautéed in a rich cherry
tomato, shallot and vodka sauce. Served over Penne Rigate.
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The Steak |
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A full pound of aged landmark Angus hand cut New York Sirloin grilled with
Jim Beam Black Molasses BBQ sauce and authentic Cajun mushrooms.
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Lobster & Shrimp Scampi |
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Fresh lobster and large shrimp sautéed with garlic,
fresh lemon, white wine, parsley and light butter
tossed with lemon pepper linguini.
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Mixed Grill |
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Smoked Ostrich sausage, Venison filet and grilled Buffalo sirloin steak
smothered in Robert sauce.
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Cider Mill Pork |
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Medallions of pork loin sautéed in local apple cider,
shallots and garlic in a rich cream sauce.
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Veal Michael Angelo |
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Tender medallions of veal sautéed in a light egg batter with
fresh basil and Parmesan cheese. Served with a
lemon sherry butter sauce.
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Steak Diane |
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Medallions of aged landmark Angus tenderloin, sautéed in butter,
shallots, chives and Dijon mustard flamed with brandy then glazed
with the rich pan sauce.
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Broiled Grouper Grenoblaise |
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Grouper fillet broiled with lemon, parsley,
capers and brown butter.
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Chicken Louisiana |
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Chicken breast wrapped with ham and a light breading
crust, sautéed and served with mushroom essence and
béarnaise sauce.
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Filet Mignon |
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Cut from the heart of aged landmark Angus tenderloin, charcoal broiled
with a blue cheese crust, served with Pinot Noir glace.
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Portobello Filet |
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A Portabello mushroom baked with pureed potato, Arborio rice and
garden vegetables. Served over mixed greens in a
Saffron vegetable jus.
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Fire Roasted Lamb Chops |
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Three 4oz. Lamb chops seasoned and fire roasted,
served with rosemary scented glace and a mint apple.
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Angel Hair Sinclair |
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Sundried tomatoes, artichoke hearts, mushrooms, black
olives, fresh garlic, chiffonde of basil and Pecorino Romano
tossed with angel hair pasta.
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Colleen’s Surf & Turf |
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Two Brazilian 3oz. Lobster tails with a generous slice of
CERTIFIED ANGUS BEEF ™ prime rib.
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