Starters & Small Plates
Soup Du Jour - Ask your Server for today's featured selection
Chicken & Asparagus Crepe with Hollandaise Sauce
Our crepe filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese and just the right amount of herbs. Topped with housemade Hollandaise Sauce.
Seafood Crepe with Lobster Cream Sauce
One crepe filled with a blend of Salmon, Crab, and Shrimp combined with Spinach and Cheese, then topped with Lobster Cream Sauce.
Steak and Wild Mushroom Crepe
One crepe filled with a blend of Forest Mushrooms and perfectly seasoned Sirloin topped with a rich Cabernet Demi Glace and Scallions.
Small Plate Macaroni & Cheese
Baked with Breasd Crumb Topping
Crab Cake Appetizer
One house-made with wild caught Blue Crab served with Remoulade Sauce.
Ahi Tuna Taco
One soft shell taco with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna
Wedge of Quiche
Choice of Florentine or Lorraine
Smoked Whitefish Pate'
Served with Flatbread Crackers
Wild Mushroom Quesadilla
Giant Flour Tortilla stuffed with fresh spinach, Wild Mushrooms, Roasted Red Peppers, Goat & Jack Cheeses. Served with Salsa and Sour Cream
Jan's Tuscan Salad
Spring Greens, Grape Cherry tomato, Parmesan Cheese, Kalamata Olives, Cannelini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette
Victoria's Vineyard Salad
Gourmet Greens, Blue Cheese Crumbles, Walnuts, Purple Onion, Dried Cherries tossed with Raspberry Vinaigrette
Wedge of Iceberg Lettuce
Iceberg Wedge, Grape Cherry Tomatoes, Topped with Blue Cheese Crumbles, Bacon and Buttermilk Ranch
Cedar Planked White Fish
Our house specialty. Coated in seasoned Panko Bread Crumbs & Dijon glazed, baked on a cedar plank. Served with Redskins and Vegetables.
Housemade Macaroni & Cheese
Cavatappi 'corkscrew' Pasta tossed with our five Cheese blend, baked with our special Butter Crumb topping.
Two housemade wild caught Blue Crab Cakes, lightly sautéed. Served with Redskins, seasonal Vegetables, and Remoulade Sauce.
New York Strip Steak
12oz New York Strip, char-broiled and topped with Wild Mushrooms and Pinot Noir Demi Glace. Served with Redskins and Vegetables.
Ahi Tuna Tacos
Two soft shell tacos frilled crisp with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna with Seaweed Quinoa Salad
Three crepes filled with a blend of Salmon, Crab & Shrimp, combined with Spinach and Cheese, then topped with Lobster Cream Sauce.
Chicken & Asparagus Crepes
Three crepes filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese and just the right amount of herbs. Topped with Hollandaise Sauce.
Steak & Wild Mushroom Crepes
Three crepes filled with a blend of Forest Mushrooms and seasoned Sirloin, then topped with a rich Pinot Noir Demi Glace and Scallions.
A way to try all the favorites. One Seafood, One Chicken & Asparagus and One Steak and WIld Mushroom with accompanying sauces
Victoria's Vineyard Salad
Gourmet Greens tossed with Raspberry Vinaigrette, Bleu Cheese Crumbles, Walnuts, Purple Onion aand Dried Cherries With Chicken
Our version of the famous department store recipe with iceberg Lettuce, Julienne Ham, Turkey, Swiss, Sweet Gherkins, Green Olives chopped and tossed with Special Maurice Dressing
Seared Chicken Breast sauteed with our Mediterranean Relish of Kalamata Olives, Artichoke Hearts, Sun-dried Tomatoes, Roasted Sweet Peppers, topped with Goat Cheese on a bed of Baby Organic Spinach
Spring greens, Grape Cherry Tomato, Parmesan Cheese, Kalamata Olives, Cannellini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette