Menu

Our Soup of the Day

The Chef's daily creation

Cup $9

Bowl $11

Hot Baked Brie

Tropical fruit nut brown ale chutney, cinnamon walnut raisin crostini with a splash of raspberry sauce

$15

Romaine Hearts Salad

Crunchy romaine hearts, roasted garlic herb Brioche croutons tossed with our homemade dressing and Pecorino Romano cheese

$13

Asian Tuna Tartare

Yellow fin tuna and avocado cubes, spiked with a light sesame & hoisin sauce, hot chili pepper reduction ~ Crispy wontons

$17

Flash Fried Calamari

Flash fried and entangled with sweet & hot cherry peppers, olives, capers, scallions, a splash of balsamic vinegar and extra virgin olive oil

$15

Spanish Style Octopus

Tomatillo, jalapenos, cilantro & red onion salsa finished with a citrus lime and avocado aioli

$17

Wild Caught Gulf Shrimp

Wrapped in prosciutto de Parma and spiked with a pesto sauce

$16

Foie Gras

Toasted Brioche ~ dried cherry & peach puree ~ Framboise beer

$18

Vegan lovers

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini

$12

Stuffed Mushrooms

Filled with Maryland lump crab meat, Champagne & mascarpone cheese sauce

$14

Creole Style Jambalaya with Shrimp & Scallops

A blend of South Western & cajun spices, chicken, andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf

$35

Roasted Free Range Chicken

Semi boneless half roasted free range chicken enhanced with its own Natural Au jus ~dry porcini mushroom risotto

$31

Duck Breast

Pan seared Mallard duck breast, Port wine & Orange emulsion ~ stir fried pineapple rice and a vegetable ensemble

$37

Chef Fredy’s Surf & Turf

Homemade B.B.Q Braised beef short ribs and broiled Brazilian Lobster tail vegetable medley & melted butter

$45

New Zealand Lamb Chops

Pan seared New Zealand lamb chops ~ caramelized shallots, natural lamb Au jus & roasted herb Idaho potatoes

$47

Maine Salmon Fillet

Broiled Maine salmon fish fillet ~ Amaretto, ginger & carrots sauce, short grain Himalayan red rice

$35

Pappardelle Chicken Pasta

Fresh Pappardelle tossed with chicken, prosciutto di parma, garlic & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

$28

Berkshire Pork Chop

Grilled Berkshire pork chop stuffed with brie cheese & escarole Grand Marnier & cranberry reduction & mint scented whipped potatoes

$35

Vegan’s Corner

Grilled marinated egg plant, stewed lentils & vine ripened tomatoes, served with Chinese forbidden black rice and sautéed spinach

$24

Ask about our additional Chef's Specials

Seafood Paella ~ Buffalo Strip Loin ~ Seafood Trilogy ~ Farm Raised Venison ~ Porter House Veal Chop

100 % Fresh Roast Colombian Coffee

Regular & Decaffeinated

$3.50

Espresso

Rich, smooth & satisfying

$3.50

Cappuccino

Double shot of espresso layered with steamed whole milk, foam with cinnamon

$6.50

Café Latte’

Double espresso with steamed milk

$6

Vanilla Latte’

Double espresso with steamed milk and vanilla sauce

$6

Hazelnut Latte’

Double espresso with steamed milk and hazelnut

$6

Caramel Latte’

Double espresso with steamed milk and caramel

$6

Espresso Macchiato

Espresso marked with foam

$6

Mocha Latte

Double espresso with steamed milk and mocha

$6

Double Chocolate Stout Brownie

Served warm topped with vanilla gelato

Cappuccino Crème Brulee

Topped with Irish cream gelato

Home Made Style Cheesecake

Covered with chocolate ganache, served over a vanilla galette ~ a splash of vanilla sauces

Fredy’s Key lime Pie

Served in a flaky pastry crust topped with a homemade meringue

White Chocolate Raspberry Cake

White & dark chocolate mousse~ fresh raspberries~ Chocolate Ganache

Peanut Butter Silk

Smooth layers of peanut butter cream & French chocolatesilk on a chocolate cookie crust

Tropical fruit Bread Pudding

Pineapple, banana & coconut ~Dulce de leche gelato

Creamy Chocolate Mousse

Served with fresh whipped cream and accented with fresh berries

Seasonal Gelatos

Dulce de Leche, French Vanilla, Mint Chocolate, Dark Chocolate & Triple Espresso

Sorbet Selection

Mango~Raspberry~Coconut

Baby Greens and Vegetables with Aged Balsamic & Creamy Gorgonzola Dressing

Locally Baked Bread Display with Whipped Butter & Herbed Olive Oil

Fresh Fruit & Cheeses

Grilled Artichoke Hearts, Marinated Mushrooms, Roasted Peppers, Assorted Olives, Capers, Couscous & Vegetable Salad

Mini Maryland Crab Cakes with Lemon Old Bay Crema

Herb Grilled Baby New Zealand Lamb Chops

Jumbo Gulf Shrimp with Absolut Cocktail Sauce

Guiness Stout BBQ Meatballs in Crusty Bread Basket

Grilled Portobello Mushroom with Roasted Red Peppers on White Truffle Crostini

Jamaican Jerk Shrimp with a Scotch Bonnet Spiked Mango Sauce

Smoked Salmon California Rolls with Pickled Ginger, Wasabi, & Ponzu Dipping Sauce

Grilled Chicken/Beef Satay with a Spicy Peanut Sauce

Pan Seared Scallops Wrapped in Smoked Bacon

Individual Fruit Kebobs with Raspberry Yogurt Sauce

Aged Gorgonzola Cheese on Cinnamon, Raisin, Walnut Crostini with a Drizzle of Wild Flower Honey

Fresh Mozzarella & Roasted Pepper Skewers

Roasted Artichoke Dip with Toasted Pita

Herb Grilled Tenderloin of Beef on Roasted Garlic Focaccia

A Variety of Imported and Domestic Cheeses with Herbed Crostini, Pepperoni, Grapes, and Berries

Fresh Vegetable Crudite with Sundried Tomato Dip or a Sweet Pepper Dipping Sauce

Our House Salad

A simple plate of greens and vegetables accented by balsamic “EVO” dressing

Family Style Appetizers

Flash Fried Calamari | Mini Maryland Crab Cakes | Southwestern Duck Quesadilla

Pan Fried Florida St. Peter’s Fish

Pan seared in a Pistachio nut herb crust enhanced by a citrus wheat beer butter sauce accompanied by Chinese forbidden black rice and vegetable medley

Medallions of Filet Mignon

Grilled filet mignon served over gorgonzola cheese enhanced by a Cabernet Sauvignon reduction and seasonal vegetable medley

Wild Mushroom Ravioli

Fresh pasta filled with a blend of wild mushrooms and cheeses with a light parmesan herb cream sauce

Red Wine Roasted Chicken Breast

Accented by a pinot noir reduction, roasted garlic whipped potatoes along with sautéed seasonal vegetables

Creole Style Jambalaya

A classic New Orleans style stew with Chicken Andouille and garlic herb sausages, Tasso ham and vegetables Blended with our special Cajun spices topped with rice pilaf

Dessert Sampler

100 % Colombian Coffee or Tea Selection

4 Course

Food $64.95

Tax $4.30

Gratuity $12.99

Total $82.24

No Salad

Food $56.95

Tax $3.77

Gratuity $11.39

Total $72.11

No Appetizer

Food $54.95

Tax $3.64

Gratuity $10.99

Total $69.58

Our Soup of the Day

The chefs recent creation using only the freshest seasonal ingredients

House Salad

Baby greens, tomato, cucumber and shaved carrots with a choice of balsamic vinaigrette, creamy gorgonzola and roasted tomato Pale Ale

Grilled Portobello Mushroom

Marinated and grilled topped with smoked melting mozzarella cheese, vine ripened tomatoes and spinach ~ white balsamic tomato puree

Chef Fredy’s Wedge Salad

Iceberg lettuce tossed with crumbled blue cheese, applewood smoked bacon

Flash Fried Calamari

Our house specialty for over ten years

Creole Style Jambalaya

A classic New Orleans style stew, chicken, andouille, garlic herb sausages, tasso ham, Cajun spices and vegetables topped with rice pilaf

Wild Mushroom & Parmesan Cheese Ravioli

Sautéed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil

Tuscany Style Tomato & Basil Fettuccini

Fresh pasta tossed with chicken, prosciutto, garlic and sun dried & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

St. Peters Fish Fillet

Vine ripened red tomatoes, capers and scallions saute finished with a citrus beer-blanc & creamy spinach scented risotto

Jumbo Shrimp & Andouille Sausage

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Soup of the Day

The chef’s soups created with the freshest ingredients available

Classic Wedge Salad

Iceberg lettuce, creamy blue cheese Gorgonzola cheese, fresh cherry tomatoes and wild boar bacon

Spanish Style Octopus

Tomatillo, jalapenos, cilantro & red onion salsa finished with a citrus lime and avocado aioli

Flash Fried Calamari

Our house specialty for over 25 years

Chef Fredy's Vegan Lovers

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini

Dark Chocolate Mousse ~Guinness Stout Brownie or Banana Bread Pudding

Garnished with fresh berries and whipped cream

Jumbo Shrimp & Andouille Sausage

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Half Roasted Free Range Chicken

Roasted 1/2 semi boneless chicken enhanced with a natural chicken Au jus and dry porcini mushroom risotto

Italian Sausage & Chicken Pasta

Broccoli rabe and roasted garlic fresh herbs in a light Pinot Grigio reduction, served over fresh homemade pappardelle pasta

Atlantic Salmon Fillet

Grilled Atlantic salmon fillet topped with a tarragon compound butter and grilled vegetables

Fredy's Surf & Turf

Broiled Filet Mignon & grilled jumbo shrimp enhanced with a Cabernet Sauvignon reduction ~ Tequila & Orange butter sauce

Our Soup of the Day

The Chef's recent creation using only the freshest seasonal ingredients

House Salad

Baby greens, tomato, cucumber and shaved carrots with a choice of balsamic vinaigrette, creamy gorgonzola and roasted tomato Pale Ale

Duck Quesadilla

Tender pieces of duck confit layared in between soft tortilla corn, tomato, scallions & Guinness Stout B.B.Q sauce ~Chipotle lime crema

Flash Fried Calamari

Our house specialty for over 20 years

Thai Beef Satay

Grilled chunks of Angus beef spiked with a spicy peanut butter sauce, roasted garlic whipped potatoes and a spring vegetable medley

Chicken Penne Pasta

Marinated chicken cubes served with a light basil and homemade marinara sauce

Fredy's Chicken Picatta

Sauteed with capers in a lemon-white wine sauce, garlic whipped potatoes and seasonal vegetables

Atlantic Salmon Fish Fillet

Grilled Atlantic salmon fillet topped with a tarragon compound butter and grilled vegetables

Egg Plant Rollantini

Lightly breaded egg plant topped with Chef Fredy's homemade marinara sauce & smoked melted mozzarella cheese

Choice of Dessert

Banana Bread Pudding ~Guinness Stout Brownie ~Dark Chocolate Mousse