Dinner/Dessert

Chicken and Vegetable Soup   8.75

Chopped Wedge of Iceberg with bacon, tomatoes, avocado and green goddess dressing   14.75

Jumbo Lump Crab and Shrimp Cocktail*   21.50

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   21.00

Salad with apples, pears, red onions, goat cheese, pralines and sherry dijon vinaigrette*  14.50

Tempura Fried Shrimp with thai sweet chili sauce*   15.50

Cynthia’s Homemade Prosciutto and Ricotta Board   14.50 (if available)

Mixed Greens with creamy herb dressing   10.50

Wild Mushroom Ravioli with bacon and roasted garlic cream   24.50

Baked Crab Casserole with mixed greens   28.00

Grilled Flank Steak Caesar Salad*   26.50

Grilled 8oz Filet Mignon with brandy peppercorn sauce*   48.00

Pan Seared Duck Breast with grapes and riesling*   32.00

Grilled Swordfish with pineapple relish*   34.00

Grilled 14oz Prime NY Strip with maitre d’ butter*   54.00

Stuffed Chicken Breast with pan sauce   28.50

Roasted Pork Tenderloin with soy ginger glaze   31.00

Fusilli Pasta with Greek Chicken, feta cheese, tomatoes and red onions  28.50

Sauteed Rainbow Trout with crabmeat beurre blanc*   36.00

Grilled Atlantic Salmon with brown sugar dijon glaze*   32.00

Almond Pound Cake with caramel sauce

Blackberry Cobbler a la mode

Chocolate Layer Cake with espresso buttercream and toffee crunch

Creme Brulee

Chocolate CynPot with fresh berries and whipped cream

Bourbon Bread Pudding

Blueberry Sorbet

Coffee Crème Brulee

Toasted Pecan Cake with cream cheese and frosting

Cinnamon Ice Cream