Welcome to Ala Carte! Please take a moment to explore our exquisite a la carte menu, designed to suit your tastes and delight your guests. Enjoy a selection of culinary delights that will make your dining experience truly memorable. We look forward to serving you!
Ala Carte A
​"Filet Dinner"
Hors De Oeuvres
Steak Carpaccio
Seared Seasoned very rare Tenderloin sliced on top a Garlic and herb brioche crostini with horseradish cream
Baked Brie
Brie topped with raspberry jam wrapped in golden brown puff pastry with crostini and red grapes
Assorted Sausages
Chicken Apple Brat, Andouille, Italian spice sausage all grilled and served with peach BBQ sauce
Appetizer
Lobster Ravioli
Freshly made ravioli with lobster and mascarpone filling served with sage alfredo sauce topped with parmesan cheese
Salad
Tomato Caprese
On the vine sliced tomatoes with Buffalo mozzarella topped with fresh basil and balsamic glaze
Soup (only fall and winter) add $12 per person
French Onion
Caramelized onions with sherry and beef broth topped with crostini with melted Swiss and provolone
Entrée
Filet mignon.
Montreal seasoned filet wrapped with smoked bacon and grilled with caramelized sweet onions and roasted garlic cloves butter
Sides;
Steamed Asparagus
Chive whipped potatoes
Dessert
Classic Crème Brulee; French custard with caramelized sugar and served with a dollop of coffee mousse on top
Ala Carte B
​
"Surf n Turf Dinner"
Starters
Charcuterie board
Mix of Italian cured Meats and assorts cheeses, figs and mix olives with assorted crackers
Smoked salmon tartlet
small tartlet with crème fraiche ,dill and English cucumbers
Appetizer;
Stuffed Artichoke with shrimp and crab served with Parmesan cheese drizzled with basil infused oil
Salad
Caesar Commander’s palace
Mix of Buttered and romaine lettuce with croutons, chopped bacon, sundried tomatoes with poached egg Aioli dressing topped with parmesan cheese crisp crumble
Soup(only for Fall and Winter)
Roasted butternut squash
Roasted butternut squash pureed with croutons and mix rice with crème fraiche
Entrée
Surf n Turf
Seared filet with a choice of Mini Maryland crab cake with remoulade, Blackened Jumbo shrimp, or Poached butter lobster tail
Vegetarian option;
Stuffed zucchini with barley, mushrooms and carrots topped with feta cheese drizzled with Mediterranean dressing
Sides;
Twice Potato with scallions and cheddar cheese
Sauteed broccolini with lemon zest and garlic
Dessert
Dark and white chocolate Mousse with strawberries and raspberries topped with whipped cream in a chocolate dipped Tuile basket
Ala Carte C
Starters
Lamb lollipops
Marinated lamb chops with Dijon herb crust served with mint jelly and demi glace
Blacken Duckling
Tender duck breast blackened cut into bite size with Chef Charles special Cajun blend and Louisiana remoulade sauce
Vegetable frittas
Eggplant, Zucchini and yellow squash battered in cornmeal deep fried served a sour cream and caramelized onion dip
Salad;
Iceberg salad
Chopped iceberg with chopped eggs, candied bacon,chopped tomatoes, and crumbled blu cheese with ranch dressing
Soup (only Fall and winter)
Maryland Crab
Tomato broth with mix veggies, old bay and lump crab
Entrée
Seafood Roulade
Shrimp, crab and Scallops in mousseline wrapped in zucchini strips sous vide then a seared crust with lemon caper wine beurre blanc
Vegetarian Option;
Grilled portabella mushroom with jasmine rice, pinenuts and julienne veg with an Asian brown sauce
Sides
Risotto
Creamy arborio rice with white wine, fresh herbs topped with parm crisp crumbles
Dessert;
Caramel pecan bourbon cheesecake
Creamy cheesecake with toasted bourbon pecans served with caramel sauce and whipped cream
Ala Carte D
Starters;
Crisp Wonton cups with crab Ragon and sweet thai chili dip
French Bread dip
Baked French Bread and Italian fratbread with roasted garlic,fresh herb olive oil to dip
Appetizer;
Shrimp cakes
Tender shrimp chopped with fresh herbs rolled in seasoned bread crumbs and served with cocktail
Soup;(Any time)
Louisiana Gumbo
Made from world famous chef Dooky Chase in New Orleans with chicken, Andoulli sausage and shrimp in a brown broth with okra and finished with rice
Salad;
Spinach,
Crisp spinach leaves with cherry tomatoes,pickled onions and pickled cucumbers topped with crumbled goat cheese and white balsamic glaze
Entrée;
Lamb wellington
Tender lamb loin seasoned wrapped with mustard green,crepe,mushroom duxelle then wrapped in puff pastry baked till golden brown served with a rich beef sauce
Vegetarian option;
Grilled Cauliflower steak
Marinated Cauliflower then grilled on both sides and served with the side option
Sides;
Pommas Millie;
Sliced,stacked, seasoned potatoes deep fried and finished with goat cheese crumbles
Balsamic glazed babe carrots
Dessert;
Tiramisu
Strong coffee dipped lady fingers with a mascarpone cream then topped with cocoa powder with whipped cream