Restaurant Week Menu

Three Course Menu for Restaurant Week $ 35. + Tax and Gratuity

First Course

Tex-Mex Roll
Chipotle chicken, black beans, corn, peppers, tomato, onion, and cheddar-jack cheese,
in a crispy wrapper. Served with raspberry chipotle dipping sauce.

New Harvest Salad
Mixed greens, sliced pears, dried cranberries, toasted pecans & shaved cheddar cheese.
Served with Citrus vinaigrette.

Empress Dowager Salad
Baby spinach, sliced fresh oranges, toasted almonds, with citrus vinaigrette.

Blue Crab & Corn Fritters
Lightly fried sweet corn & blue crab fritters, served with an herb tarter sauce.

Firecracker Chicken
Shredded chicken, green onions & peanuts, tossed with Chinese egg noodles
in a spicy, sesame-soy vinaigrette.

Three Mushroom Bisque
Portobello, Shitake, Porcini mushrooms in a vegetable based bisque finished with cream.

Second Course

Seafood Imperial
Jumbo shrimp, sea scallops, lobster, mushrooms, asparagus and pearl onions,
in a light sherry cream sauce. Served with rice pilaf.

Fisherman’s Pan Roast
Delicate Orange Roughy pan roasted in zesty tomato broth with jumbo shrimp and baby clams.
Served with garlic -tomato pasta and seasonal vegetable.

Grilled Alaskan Halibut
Grilled Alaskan Halibut filet topped shrimp and Lemon-Caper-Butter sauce.
Served with Rosemary Roasted Potatoes and seasonal vegetable.

Chicken Marsala
Chicken medallions sautéed with sliced fresh mushrooms in a classic Marsala-wine sauce.
Served with linguini Marinara and Sautéed garlic-spinach.

Saxon Mixed Grill
A skewer of filet mignon tips, roasted lamb chops and spicy grilled sausage with a
special dipping sauce. Served with potatoes O’Brian with Irish cheddar.

Chicken Saltimbocca
Chicken breast rolled with Prosciutto, mozzarella and fresh spinach, baked in a white wine sauce.
Served with linguini Marinara and fresh seasonal vegetable.

Bill’s Awesome Pork Chop
Tender moist, pan-roasted, triple–cut, twelve ounce, loin pork chop topped with Bill’s secret
Raspberry-chipotle BBQ sauce. Served with Wasabi mashed potatoes and seasonal vegetable.

Salmon with Lemon Angel Hair
Lemon Angel hair tossed with fresh spinach, sun-dried tomatoes, roasted peppers.
Topped with feta cheese, Calamata olives, and fresh grilled salmon filet.

Filet Mignon Gorgonzola
Pan-seared eight-ounce filet mignon topped with cranberry-port wine sauce &
crumbled Gorgonzola. Served with roasted Rosemary potatoes.

Third Course

A selection from our fabulous dessert tray.

Beverages not included with dinner.

Menu is subject to change