Appetizers
Crabmeat Avocado
13
California ripened avocado stuffed with Maryland Blue crab, dressed with old fashioned mustard sauce
Baked Shrimp
15
Jumbo shrimp baked with garlic butter, parmesan & breadcrumbs
Prince Edward Island Mussels
12
Black-lipped Prince Edward Island mussels, steamed & served in a beurre sauce
Entrees
Pecan-Encrusted Walleye Pike
30
Sautéed & served Amandine. Accompanied with boiled red potatoes
Chilean Sea Bass
30
Broiled & served over a bed of sautéed spinach. Topped with lemon butter sauce
Swordfish Mediterraneo
29
Pan roasted wild Atlantic Swordfish, Roma tomatoes, Kalamata olives & imported feta, finished with EV olive oil & lemon vinaigrette over a bed of mashed potatoes
Crabmeat Stuffed Atlantic Founder
28
Served with champagne dill sauce
Seafood Combo Pasta
29
A combination of sautéed seafood delights in a pesto cream sauce, topped with fresh arugula & pine nuts
Full Slab Baby Back BBQ Ribs
29
Smothered with our house BBQ sauce. Served with choice of potatoes
Pork Chops Vesuvio
24
Pan-seared Berkshire Pork Chop with fresh rosemary & oregano, finished with white wine garlic sauce & Vesuvio potatoes
Our Featured steaks are USDA Prime Cuts, wet-aged for 21-28 days, and butchered in-house
Palm Court Porterhouse Steak
45
Tender and juicy combination of bone-in filet mignon and New York strip. Broiled and topped with mushroom caps and finished with horseradish gorgonzola cream
Tomahawk Ribeye Steak
90
44oz!! Bone-in Tomahawk cut ribeye char-broiled. Good to share for 2. Full flavor. Comes with double soups and salads