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Ship Lantern Inn
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
Historic Inn Dining with Classic American Cuisine
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Menu
Thinly Sliced Beet, Arugula, and Creamy Goat Cheese Salad.
Cajun Cocktail Sauce.
Qüinoa Salad and Pickled Ginger.
Raspberry Vinaigrette.
Sauce Varies.
Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa.
Grilled Panama Shrimp Served with a Light and Lively Asian Inspired Relish.
A Timeless Classic.
A Flavorful Blend of Garden Vegetables, Montrachet Cheese, and Wild Mushroom Duxelle Wrapped in a Puff Pastry.
Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell.
Freshly Shucked Oysters Topped with a Cajun Crème Highlighted with Cayenne, Fine Herbs, and Chopped Panama Shrimp.
Duck Leg Confit Slowly Braised with Vidalia Onions, Pancetta, Tuscan Beans, and Andouille Sausage.
Priced Accordingly
A Creamy Risotto of Arborio Rice Topped with Sweet Maryland Crabmeat and Panama Shrimp.
Fresh Potato Dumplings Tossed with EVO, Diced Butternut Squash, Sage, and Prosciutto di Parma.
Hand Crafted Tortellini Finished with a Savory Brie, Shallot, and Walnut Crème with Prosciutto di Parma.
Hand Rolled Pasta Tossed with a Bolognese of Black Angus Beef, Veal, Roasted Pork, and Sweet Italian Sausage.
A Fresh Fillet of Atlantic Salmon Oven Roasted with an Asian Inspired Soy and Local Honey Glaze.
Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc.
A Variation of this Classic Seafood Stew of Slowly Braised Lobster, Shrimp, Scallops, and Clams.
A Choice Fillet of Lemon Sole Topped with Tender Asparagus Spears, Maryland Crabmeat, and drizzled with a Roasted Shallot and Citrus Compound Butter.
A Pair of Succulent 7 oz. Imported Tails.
The Finest Organic Chicken Slowly Pan Roasted.
Milk Fed Veal Escalopes Topped with Julienne Parma Ham, Fontina Cheese, and Finished in a Marsala Wine Based Reduction Accented with Mushrooms and Fresh Tomato.
Our Staff will Gladly Describe the Chefs' Presentation for this Evening.
A Choice House Aged 14 oz. Black Angus Sirloin Served with a Maître ?Hôtel Butter.
Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vidalia Onions, Leeks, Shallots, and Fine Herbs.
A Choice Herb Dusted Rack of Australian Lamb.
A Well Trimmed Choice Filet Cooked to Your Specifications.
Sauce Varies.
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