Phone: (203) 878-7019
Monday, October 9 – Sunday, October 15
– – Dinner Menu – –
Choice of Appetizer
Diver Scallop BLT ~ Large Diver Scallop pan seared, sliced in half and filled with bibb lettuce, Campari tomato and thick sliced bacon, finished with a roasted garlic cream sauce.
Butternut Squash Ravioli ~ served with a lobster bisque cream sauce.
Apple Arugula Salad ~ Fresh baby Arugula topped with sliced Granny Smith apple, candied walnuts and gorgonzola cheese and finished with our house made ranch dressing.
Avocado stuffed with citrus Shrimp Salad.
Choice of Entree
Halibut ~ Fresh fillet of Halibut filled with a mushroom, onion and crab dressing, finished with a light parmesan cheese sauce.
Salmon ~ Fresh fillet of Salmon grilled and finished with a maple soy glaze and topped with a green onion garnish.
Bronzini ~ Fresh fillet of Bronzini pan roasted with garlic, rosemary and sun dried tomatoes.
Swordfish Gorgonzola ~ Fresh Swordfish grilled and topped with roasted red onion, chopped tomatoes and gorgonzola cheese.
Surf and Turf ~ Shoulder Tenderloin cooked to order with Scribner’s baked stuffed Shrimp.
Choice of Dessert
Pear and Chocolate Bread Pudding
Apple Cranberry Crisp
Harvest Sundae~ house made brownie with apple cinnamon ice cream and whipped cream
Note: Menu subject to change due to availability of fish.