Dinner Menu
Dinner Menu
APPETIZERS
Maine Lobster Corn Dogs House Smoked Salmon
Napa Cabbage Slaw, Cherry Wood Smoked
Whole Grain Mustard Hollandaise 16 Reggiano, Capers, Tomatoes, Onion,
Truffle Oil, Toasted Brioche 10
Organic Heirloom Tomatoes
Hydro Watercress, Shaved Onion,
Extra Virgin Olive Oil & Balsamic 10 Chilled Poached Shrimp
Louisiana Style, Creole & Remoulade Sauce
Grilled Lamb Loin 3 pieces - 10 5 pieces - 15
Olive Tapenade, Goat Cheese,
Roasted Tomatoes 12
Wild Mushroom Ravioli
Maryland Lump Crab Cakes Vegetable Consummé, Pea Tendrils,
Roasted Corn Purée, Cipollini Onion Tomato Concassé & Brunoise Carrot 9
& Oven Dried Tomato 14
SOUPS
New England Clam Chowder
Garlic Croutons & Cracked Pepper 8
Soup Du Jour 7
Maine Lobster Bisque
Sherry Crème Fraiche & Brioche 9
SALADS
Coach Caesar Chop - Chop
Reggiano Parmesan Crisp, Croutons Cucumber, Hearts of Palm, Tomato,
& Creamy Anchovy Garlic Dressing 6 Cooked Egg, Sunflower Seeds, Carrot,
Bacon & 1000 Island Dressing 7
Hydro Watercress & Arugula Salad Watermelon & Danish Blue Cheese
Scented Beets, Feta, Caramelized Shallots, Roasted Macadamia Nuts, Shaved Red
Cucumber, Pinenuts, Olives & Onion, Strawberry Balsamic Vinaigrette 10
Lemon Honey Vinaigrette 9
August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
FROM THE SEA
Pan Seared Chilean Sea Bass
Herb Gnocchi, Chanterelles, Baby Carrots
& Watercress Emulsion
38
Grilled Canadian Salmon ∆
French Horn Mushrooms, Arugula, Baby Carrots,
Asparagus & Roasted Corn Sauce
34
Georges Bank Scallops ∆
Shiitake Mushrooms, Baby Bok Choy, Asparagus,
Green Onion & Carrot Lemongrass Consommé
36
Shrimp Scampi
Tiger Shrimp with Roasted Garlic, Chardonnay,
Beurre Monte and Sautéed Baby Spinach
28
Axis Venison ∆
Black Trumpets, Roasted Parsnips,
Haricot Vert & Cipollini Jus
32
Spinach Fettuccini
Oven Dried Tomatoes, Trumpet Mushrooms, Roasted Garlic,
Pulled Chicken, Goat Cheese & Chicken Velouté
20
SIDE DISHES
Broccoli Rabe with Roasted Garlic 5 Horseradish Whipped Potatoes 4
Asparagus & Hollandaise 8 Truffled Potato Puree 4
Sautéed Mushrooms 6 Coach’s Scalloped Potatoes 6
Onion Rings 4 Salt Crusted Baked Potato 4
August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
THE COACH INSIGNIA
Filet Mignon & Broiled Live Maine Lobster ∆
Stuffed with Maryland Jumbo Lump Crab, Asparagus,
Truffle Potato Puree and Hollandaise
Market Price
STEAKS
All Steaks Served with Choice of: Béarnaise, Horseradish or Detroit Zip Sauces
Center Cut Filet Mignon ∆ 14 ounce New York Strip ∆
7 ounce 31 The King of Steaks
10 ounce 41 36
Steak Temperatures :
Rare: Cool Red Center Medium Rare: Warm Red Center
Medium: Hot Pink Center Medium Well: Light Pink Center Well: Cooked Through
August 2008
∆ COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.