Samples of some exquisite nightly features by Chef Lenh.  

Scallops on Black Truffle Potato Gateau

Dry sea scallops sauteed & served over a black truffle, jumbo lump crab studded potato cake.  Accompanied by a lemon chive, truffle infused, white balsamic vinaigrette.

Veal Osso Buco

Slow braised premium veal shank in a rich wine demi glace served with mashed potato 

Filet Oscar

This classic dish is prepared with black angus filet mignon enclosed by jumbo lump crab & enrobed in both hollandaise & bearnaise sauces.  A masterpiece finished with steamed asparagus spears & garlic mashed potatoes

Rack of Lamb

Domestic lamb marinated in a tantalizing blend of Italian herbs, seared, then oven roasted to perfection.  Accompanied by a parmesan crusted tomato crown, shitake mushrooms & asparagus &  graced with an English mint sauce.  

Seafood Risotto

New Zealand mussels, jumbo prawns, clams & scallops all lightly sauteed & simmered in Chardonnay, then folded together with risotto in muniere. 

Chilean Sea Bass

Seared golden brown over a jumbo lump crab stuffed portabella mushroom & our roasted red bell pepper coulis completes this dish to perfection.

"Knusprige Forelle"  Crispy Trout

Fresh Crispy Trout, pan seared and finished with capers in a lemon, garlic, butter, Chardonnay white wine sauce with a hint of mustard accompanied by spatzle & red cabbage 

Your choice of Appetizer, Entrée & Dessert

APPETIZER

Ethan’s Green Salad - Caesar Salad

Soup of the day

Clams Casino

ENTRÉE

Tropical Mango Salmon

Maryland Crab Cake

Flounder Francaise

Bavarian Meatballs with Spätzle

Chicken Marsala OR Piccata

Pork Tenderloin Scaloppini marsala

Beef Tips

DESSERTS

Banana Foster, Tiramisu, Bread Pudding