Dining

• Victoria's Cream of Crab Soup
  
  a Victoria's tradition  9.~

• Soup du Jour
  
  ask your server for today's fresh selection  6.~

• Classic Caesar Salad
  
  with crisp romaine leaves, seasoned croutons and shredded Parmesan cheese  8.~

• Strawberry, Mango and Arugula Salad
  
  fresh arugula with marinated strawberries, chilled mango, maytag blue cheese crumbles and balsamic reduction  8.~

• Poached Pear Salad
  
  red wine and saffron poached pears on a bed of mesclun with goat cheese and toasted walnuts, tossed with maple-walnut vinaigrette  9.~

• Baked Brie in Puff Pastry
  
  miniature Brie, topped with dried fruit compote and baked in puff pastry, drizzled with huckleberry sauce and served with sliced apples and crackers  12.~

• Lobster Mac-n-Cheese
  
  made with aged white Vermont cheddar, orecchiette pasta, mascarpone cream sauce and a hint of white truffle oil  14.~

• Clams and Mussels
  
  steamed clams and mussels with spicy andouille sausage, onions and diced bacon in natural jus  10.~

• Carpaccio of Beef Sirloin
  
  with truffle oil drizzle, whole-grain mustard, capers, diced red onion and micro greens, accompanied by Bremner wafers  10.~

• Shrimp and Lump Crab Cocktail
  
  chilled shrimp, lump crab and grilled watermelon, served in a martini glass with rustic cocktail sauce  16.~ 

• Cheese Board
  
  a beautiful display of artisan cheeses and gourmet mustards, served with slices of seasoned baguette  12.~ 

• Oysters Rockefeller
  
  oysters topped with crabmeat, smoked bacon, onions, diced peppers and spinach, baked and finished with a hint of Pernod liquor  12.~

• Paillard of Chicken
  
  boneless breast of chicken sauteed in white wine and tarragon, served with stone-ground-mustard-mashed potatoes and seasonal local vegetables  19.~

• Cedar Plank Salmon
  
  fresh salmon on a cedar plank, with ginger-butter sauce, spring peas and grilled-corn-and-leek risotto  25.~

• Braised Short Rib
  
  tender short rib with smoky bacon demi-glace, served with a mini potato gratin and chef's choice of vegetables  24.~

• Fruit di Mare
  
  clams, mussels, shrimp and fresh fish, simmered then tossed with cappellini pasta and pomodoro sauce  26.~

• Grilled Lamb Loin
  
  grilled, marinated lamb loin and braised spring vegetables, served atop Mediterranean cous cous with cucumber tzatziki relish and grilled pita bread  24.~ 

• Local Vegetable Ratatouille
  
  fresh, local vegetables with pan-fried parmesan-encrusted potato gnocchi, mini rocket salad and grilled ciabatta bread  18.~

• Cornmeal-Encrusted Sea Scallops
  
  seared sea scallops over a warm, corn crepe, with pico de gallo, black beans and cilantro creme fraiche  24.~

• Grilled New York Strip
  
  New York strip seasoned with house-made dry rub, served with parmesan-and-onion-mashed potatoes, grilled, marinated asparagus and onion ring garni  29.~

• Caribbean Mahi Mahi
  
  grilled mahi mahi with Caribbean seasonings and sweet lemongrass-ginger cream, served with coconut sticky rice  24.~

• Veal Oscar
  
  scallopine of veal deglazed with white wine, seasoned and sauteed, topped with jumbo lump crabmeat and served with asparagus and hollandaise  26.~

• Jumbo Lump Crab Cakes
  
  two pan-seared, jumbo-lump crab cakes, drizzled with lemon creme fraiche and served with smoky bacon-sweet pea risotto and chef's choice of vegetables  26.~

• Twin Lobster Tails
  
  two five-ounce lobster tails, butter poached then grilled, served with Newburg risotto, fresh asparagus and a side of drawn lemon-basil butter  32.~

• Filet Mignon au Poivre
  
  tenderloin of beef rolled in cracked black peppercorns and pan-seared, deglazed with cognac and Dijon mustard and served with creamed salsify and fresh asparagus  30.~

• Slow-Roasted Spare Ribs
  
  seasoned, slow-roasted, fall-off-the-bone baby back ribs with house-made barbeque sauce, served with local succotash and potato salad  22.~ 

• Flourless Chocolate Torte
  
  decadent and rich dark chocolate, coated with espresso ganache  9.~ 

• Bread Pudding
  
  house-made, Louisiana-style bread pudding with pecans and coconut, drizzled with bourbon sauce  7.50
  with a scoop of vanilla ice cream 9.50 

• Key Lime Cheese Cake
  
  a fresh, summery favorite, made with candied lime and whipped cream  7.50

• Buttermilk Shortcake
  
  classic shortcake, layered with fresh, local, seasonal fruit and whipped cream  8.~

• Vanilla Mascarpone Napoleon
  
  delicate cookies stacked with fresh, local berries and mascarpone mousse, laced with raspberry coulis  8.50

• Victorian Bombe
  
  cake and vanilla ice cream encased in rich chocolate ganache, served with a Victorian tuile cookie  9.~