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

 

New Master’s Dinner Specials April 10,2014

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

 

Masters lunch specials

Masters specials

Soft Shell Crab Sandwich  16.95

Served over Brioche bun with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Oysters Po Boy  16.95

Served over French Hoagie with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Caprese Sandwich  14.95

Grilled Artisan Bread with fresh sliced tomato, mozzarella, and basil pesto

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

BLT  14.95

Jalapeno Bread with applewood smoked bacon, lettuce, and tomato

Your Choice of Soup of the Day and Manuel’s Blue Clay Farm Salad

 

Cynthia and Manuel’s  Famous Caesar  14.95

Crisp Romaine lettuce in home made caesar dressing with grated parmesan,  grilled chicken, applewood smoked bacon, chopped onion, and tomato

 

Grilled Cheese  14.95

Grilled Jalapeno bread with cheddar and swiss cheese, tomato, and applewood smoked bacon, served with Your Choice of Soup & Manuel’s Blue Clay Farm Salad

 

Duck Breast Sandwich 16.95

Thinly sliced duck breast on ciabatta bun with a house made fig sauce lettuce, tomato, and onion, served with Manuel’s Blue Clay Farm salad and hand cut fries

 

Turkey Sandwich  14.95

served over Naan Bread with wasabi mayonnaise, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fried

 

Catfish Sandwich $14.95

Southern Fried Catfish on Whole Wheat Hoagie with Home Made Tarter

with Lettuce, Tomato and Onion served with

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Masters specials

Soft Shell Crab Sandwich  16.95

Served over Brioche bun with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Oysters Po Boy  16.95

Served over French Hoagie with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Caprese Sandwich  14.95

Grilled Artisan Bread with fresh sliced tomato, mozzarella, and basil pesto

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

BLT  14.95

Jalapeno Bread with applewood smoked bacon, lettuce, and tomato

Your Choice of Soup of the Day and Manuel’s Blue Clay Farm Salad

 

Cynthia and Manuel’s  Famous Caesar  14.95

Crisp Romaine lettuce in home made caesar dressing with grated parmesan,  grilled chicken, applewood smoked bacon, chopped onion, and tomato

 

Grilled Cheese  14.95

Grilled Jalapeno bread with cheddar and swiss cheese, tomato, and applewood smoked bacon, served with Your Choice of Soup & Manuel’s Blue Clay Farm Salad

 

Duck Breast Sandwich 16.95

Thinly sliced duck breast on ciabatta bun with a house made fig sauce lettuce, tomato, and onion, served with Manuel’s Blue Clay Farm salad and hand cut fries

 

Turkey Sandwich  14.95

served over Naan Bread with wasabi mayonnaise, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fried

 

Catfish Sandwich $14.95

Southern Fried Catfish on Whole Wheat Hoagie with Home Made Tarter

with Lettuce, Tomato and Onion served with

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Master’s Dinner Specials for April 9,2014

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 .

 

Oysters 16

Blue cornmeal fried oysters, sorrel dipping 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, shrimp , scallops, lobster cream sauce

 

Master’s Week Lunch Specials

 

Soft Shell Crab Sandwich  16.95

Served over Brioche bun with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Oysters Po Boy  16.95

Served over French Hoagie with tarter sauce, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Caprese Sandwich  14.95

Grilled Artisan Bread with fresh sliced tomato, mozzarella, and basil pesto

Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

BLT  14.95

Jalapeno Bread with applewood smoked bacon, lettuce, and tomato

Your Choice of Soup of the Day and Manuel’s Blue Clay Farm Salad

 

Cynthia and Manuel’s  Famous Caesar  14.95

Crisp Romaine lettuce in home made caesar dressing with grated parmesan,  grilled chicken, applewood smoked bacon, chopped onion, and tomato

 

Grilled Cheese  14.95

Grilled Jalapeno bread with cheddar and swiss cheese, tomato, and applewood smoked bacon, served with Your Choice of Soup & Manuel’s Blue Clay Farm Salad

 

Grilled Chicken Sandwich  14.95

served over Pretzel Bun with creamy spinach and artichoke spread, lettuce, tomato, and onion served with Manuel’s Blue Clay Farm Salad & Hand Cut Fries

 

Turkey Sandwich  14.95

served over Naan Bread with wasabi mayonnaise, lettuce, tomato, and onion

Manuel’s Blue Clay Farm Salad & Hand Cut Fried

 

Catfish Sandwich $14.95

Southern Fried Catfish on Whole Wheat Hoagie with Home Made Tarter

with Lettuce, Tomato and Onion served with

Manuel’s Blue Clay Farm Salad & Hand Cut Fries