LUNCH 4/17

SOUPS

  • FRENCH ONION
  • CREAM OF SMOKED TOMATO
  • SAFFRON CORN

ENTREES

  • HOUSEMADE MEATLOAF W MASHED POTATOES
  • SALAD TRIO W HOUSE MADE SHRIMP, CHICKEN AND TUNA SERVED OVER BLUE CLAY FARM
  • STEVE O WRAP W SPICY BEEF AND BUTTERMILK RANCH
  • GRILLED CHICKEN ON PRETZEL W SPINACH PARMESAN KALE SPREAD
  • SOUTHERN FRIED CATFISH ON WHOLE WHEAT HOAGIE W TARTER

 

Dinner Specials for April 16,2014

APPETIZERS

 

Eurotrip for 2

selection of cured meats and pickled veggies, along with mozzarella cheese and toast points

19.95

Jumbo Lobster Tail

baked to order with a lemon tarragon butter and finished with a saffron vinaigrette, over a bed of greens and garnished with english cucumber

$18.95

Manuel’s House Smoked Ribs

house smoked for 10 hours, topped with a grainy mustard barbecue sauce

$14.95

Foie Gras 

seared foie gras, fried wasabi rice fritters. finished with a ginger glaze

$14.95

Crab Tower

Grilled vanilla scented grapefruit topped with avocado, jumbo lump crab meat, and a saffron vinaigrette

$15.95

 

ENTREES

Grilled Chicken Fettuccini

grilled chicken breast,pesto cream sauce, along with sautéed roasted red peppers, tomatoes, onions, and black pepper fettuccini.

$23.95

Rack-o-Lamb

herb crusted and finished with a dijon cream sauce and fresh mint chutney, garlic mash potatoes and BCF vegetables

$24.95

Surf and Turf

6oz. filet rested on a marsala cream sauce, tempura battered lobster tale with a saffron vinaigrette accompanied by garlic mash potatoes and BCF veggies

$28.95

Porterhouse T-Bone

14oz. t-bone topped with our cognac peppercorn sauce, with herb oil sautéed fingerling potatoes and BCF veggies

$30.95

Crispy Crispy Flounder

Deep fried whole then topped with an orange-ginger-youzu glaze, with exotic rice, and BCF vegetables

(great to share with the table or have as an entree)

$28.95

Seared Cobia 

pan seared and topped with a ginger lime Buerre Blanc sauce, served over exotic rice and Manuel’s Blue Clay Farm veggies.

$24.95

Duck Breast

Pan seared medium rare with a raspberry-chipotle sauce. Served over a bed of exotic rice.

$28.95

Lamb Osso Bucco

Slow baked lamb shank with carrot, pearl onions, and celery, served over creamy polenta.

27.95

 

 

 

LUNCH 4/16

SOUPS

  • FRENCH ONION
  • CREAM OF SMOKED TOMATO
  • SAFFRON CORN

ENTREES

  • HOUSE MADE SHRIMP SALAD ON PRETZEL BUN
  • HOUSE MADE TUNA SALAD ON PRETZEL BUN
  • GRILLED CHICKEN ON PRETZEL BUN W SPINACH KALE SPREAD
  • STEVE O’S SPICY BEEF WRAP
  • HOUSE MADE MEATLOAF W MASHED POTATOES

 

Dinner specials 4/15/14

The Wedge 12

Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing

 

Jumbo Lump Crab tower 16

Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.

 

Foie Gras 18

Pan seared, wasabi rice fritter, ginger glaze .

 

Cornmeal Crusted Oysters 18

Fried oysters served with a side of house made soy vinaigrette

 

Lobster Tail  22

6 oz broiled lobster tail served with tarragon maitre d’hotel butter

 

Snow Crab Claw Cocktail 12

served with creamy cognac cocktail sauce

 

 

Surf and Turf 42

8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise

 

Bacon wrapped Scallops

Seared and oven finished scallops wrapped with apple wood smoked bacon and fire roasted red peppers, served over a lemon scented wilted spinach salad with heirloom tomatoes, grilled red onions and sautéed oyster mushrooms. along with exotic rice

 

Porterhouse 35

CAB grilled Porterhouse, five pepper-Cognac sauce garlic mashed potatoes veggies

 

Seared Cobia

Pan Seared Cobia, Mediterranean spices, slices of banana, and lime. Blue Clay Farm vegetables, exotic rice.

 

Duck Breast 26

Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice

 

Rack of lamb 28

Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney

 

Fettuccini 24

Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked  tomato cream sauce

 

LUNCH 4/15

SOUPS

  • FRENCH ONION
  • SMOKED TOMATO
  • SAFFRON CREAM OF CORN

ENTREES

  • HOUSE MADE SHRIMP ON PRETZEL BUN
  • GROUND BEEF WRAP W RANCH DRESSING
  • CAPRESE SANDWICH W MOZZARELLA, TOMATO AND PESTO
  • GRILLED CHICKEN ON PRETZEL W SPINACH KALE SPREAD

 

Dinner specials 4/14/14

The Wedge 12

Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing

 

Jumbo Lump Crab tower 16

Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.

 

Foie Gras 18

Pan seared, wasabi rice fritter, ginger glaze .

 

Cornmeal Crusted Oysters 18

Fried oysters served with a side of house made soy vinaigrette

 

Lobster Tail  24

6 oz broiled lobster tail served with tarragon maitre d’hotel butter

 

Snow Crab Claw Cocktail 12

served with creamy cognac cocktail sauce

 

 

Surf and Turf 42

8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise

 

Porterhouse 35

CAB grilled Porterhouse, five pepper-Cognac sauce garlic mashed potatoes veggies

 

Scottish Salmon 27

Pan Seared wild Scottish Salmon, Sorrel cream sauce, Blue Clay Farm vegetables, exotic rice.

 

Duck Breast 26

Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice

 

Rack of lamb 28

Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney

 

Fettuccini 24

Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked  tomato cream sauce

 

MASTER’S DINNER SPECIALS FOR APRIL 13,2014

Masters specials

The Wedge 12

Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing

 

Jumbo Lump Crab tower 16

Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.

 

Foie Gras 18

Pan seared, wasabi rice fritter, ginger glaze .

 

Cornmeal Crusted Oysters 18

Fried oysters served with a side of house made soy vinaigrette

 

Lobster Tail  24

6 oz broiled lobster tail served with tarragon maitre d’hotel butter

 

Snow Crab Claw Cocktail 18

served with creamy cognac cocktail sauce

 

Melon au Porto 16

Trio of Fresh Melon, Proscuitto Di Parma, Port wine reduction.

 

 

 

Surf and Turf 48

8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise

 

Porterhouse 48.

CAB grilled Porterhouse, sweet corn succotash, five pepper-Cognac sauce, Jumbo asparagus Tempura

 

Scottish Salmon 32.

Pan Seared wild Scottish Salmon, Sorrel cream sauce, Blue Clay Farm vegetables, exotic rice.

 

Duck Breast 35

Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice

 

Rack of lamb 38.

Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney

 

Fettuccini 27

Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked  tomato cream sauce

 

MASTER’S BRUNCH SPECIALS APRIL 13,2014

SOUPS

French Onion

Cream of Saffron Corn

Smoked Tomato

SPECIALS 

Eggs Benedict-english muffin with canadian bacon, poached eggs, and hollandaise sauce,served with fresh fruit

Eggs Julienne-english muffin with smoked salmon, poached eggs, hollandaise sauce, capers, and chopped red onion, served with fresh fruit

Eggs Sardou-artichoke bottom with cream of spinach, poached eggs, and hollandaise sauce, served with home fries or fruit

Breakfast Casserole-breakfast home fries layered with poached eggs, béchamel, and hollandaise, served with fresh fruit

Ham, Egg, and Cheese-toasted artisan bread with scrambled eggs, cheddar cheese, and black forrest ham,served with home fries or fruit

Turkey Wrap-oven roasted turkey thinly sliced with thousand island dressing, lettuce, tomato, and onion, served with fries and salad

Caribbean Burger-topped with applewood smoked bacon, pineapple, and caribbean jerk sauce, served with fries and salad

Wide Awake Burger-topped with chili paste, pepper jack cheese, and a sunny side up egg, served with fries and salad

Soft Shell Crab Sandwich-on pretzel bun with tarter sauce, lettuce, tomato,and onion, served with fries and salad

Ribeye Salad-grilled ribeye served medium and served over our blue clay farm salad

MASTERS DINNER SPECIALS FOR APRIL 12,2014

 

The Wedge 12

Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing

 

Jumbo Lump Crab tower 16

Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.

 

Foie Gras 18

Pan seared, wasabi rice fritter, ginger glaze .

 

Cornmeal Crusted Oysters 18

Fried oysters served with a side of house made soy vinaigrette

 

Lobster Tail  24

6 oz broiled lobster tail served with tarragon maitre d’hotel butter

 

Snow Crab Claw Cocktail 18

served with creamy cognac cocktail sauce

 

 

Melon au Porto 16

Trio of Fresh Melon, Proscuitto Di Parma, Port wine reduction.

 

 

 

Surf and Turf 48

8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise

 

Prime Rib (while supplies last) 42.

Slowly roasted, farm fresh Horseradish jus, Rosemary fingerling potatoes

 

 

Porterhouse 48.

CAB grilled Porterhouse, sweet corn succotash, five pepper-Cognac sauce, Jumbo asparagus Tempura

 

Scottish Salmon 32.

Pan Seared wild Scottish Salmon, Sorrel cream sauce, Blue Clay Farm vegetables, exotic rice.

 

Duck Breast 35

Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice

 

Rack of lamb 38.

Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney

 

Fettuccini 27

Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked  tomato cream sauce

 

MASTER’S Dinner Specials for April 11,2014

Masters specials

The Wedge 12

Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing

 

Jumbo Lump Crab tower 16

Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.

 

Foie Gras 18

Pan seared, wasabi rice fritter, ginger glaze .

 

Prime Rib Salad 18

Manuel’s Blue Clay Farm Salad topped with premium prime rib

 

Melon au Porto 16

Trio of Fresh Melon, Proscuitto Di Parma, Port wine reduction.

 

 

 

Surf and Turf 48

8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise

 

Prime Rib (while supplies last) 42.

Slowly roasted, farm fresh Horseradish jus, Rosemary fingerling potatoes

 

 

Porterhouse 48.

CAB grilled Porterhouse, sweet corn succotash, five pepper-Cognac sauce, Jumbo asparagus Tempura

 

Scottish Salmon 32.

Pan Seared wild Scottish Salmon, Sorrel cream sauce, Blue Clay Farm vegetables, exotic rice.

 

Duck Breast 35

Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice

 

Rack of lamb 38.

Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney

 

Fettuccini 27

Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked  tomato cream sauce