- Shallot and Wild Mushroom SoupCup: $7.00Bowl: $14.00With Truffle Cheese and Truffle Oil.
- Lobster BisqueCup: $7.00Bowl: $14.00Real Lobster, Real Butter, Real Cream. Period.
- Pâté Foie de Vollailles$12.00Chicken Liver Pâté with Cornichon Relish, Dijon Mustard. Made with All-Natural Chicken Liver.
- Chef William's Crabmeat CasseroleFor One: $14.00For Two: $20.00Chef William's Secret Recipe. Served with Hot Buttered Croutons.
- Sautéed Wild Mushrooms$18.00With White Wine Beure Blanc; Served with Puff Pastry.
- Brussels Sprout SaladAppetizer: $10.00Dinner Salad: $18.00Seared Brussels Sprouts with Bacon, Red Onion, Stilton, Roasted Pecans, Mint and Vinaigrette.
- Dinners are served with a Salad of Artisan Lettuces with a House-made Vinaigrette, Freshly Baked Rolls and Vegetable du Jour
- Fresh Catch of the DaySee the dining room's blackboard
- Sautéed Backfin Crab cake$28.00Jumbo Lump, Backfin Crab meat with Sautéed Peppers & Onions. Served with Rice Pilaf and Saffron Aioli.
- Chef William's Crabmeat Casserole$30.00Fresh Backfin Crabmeat in Chef William's Secret Sauce. Served with Rice Pilaf.
- Sautéed Wild Mushrooms$26.00With Madeira Beurre Blanc, Braised Napa Cabbage, Pasta Alfredo, Ratatouille.
- Oak-Grilled Duck Breast$28.00A 10 oz. Long Island Duck Breast, Oak-Grilled & Sliced. Served with Dark Cherry & Armagnac Sauce and Rice Pilaf.
- Oak-Grilled Tenderloin$42.00A Freshly Cut, Oak-Grilled, Local Angus 7- to 8-ounce Tenderloin Steak, Served w/ Marchand Du Vin Sauce, Sautéed Forest Mushrooms and Potato du Jour.