Lake Ridge Restaurant

Sautéed leeks, a blend of mushrooms and jumbo lump crabmeat in a garlic sherry butter sauce, served in a phylo shell

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread

"A house favorite with a new twist" Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli

Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce

Four jumbo shrimp served with a traditional cocktail sauce

Sautéed in a garlic and shallot butter sauce and served with toasted French bread

The famous one we bring to all the events. Pan seared diver sea scallops served with sesame seaweed salad and finished with a curry bell pepper vinaigrette

Artichokes, tomato, black olives, scallion and spinach tossed with arborio rice and finished with feta cheese

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut , dried cranberries, avocado and tossed in garlic sesame vinaigrette

Heirloom tomatoes, fresh mozzarella, basil, red onion and arugula dressed with our honey balsamic dressing and sprinkled with pink sea salt

Jumbo shrimp sautéed and tossed with black olives, green onions, sundried tomato pesto and linguini. Finished with ricotta cheese

Seared chorizo sausage, tomatoes, crimni mushrooms and spinach tossed with mezzi rigatoni in a white wine garlic butter sauce topped with shaved parmesan

Pan seared chicken breast and prosciutto tossed with aged provolone cheese tortellini and broccolini in a roasted garlic cream sauce

Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with Pappardelle pasta

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette

Shrimp, scallops, lobster and crabmeat sautéed with tomatoes and green onions in a white wine garlic butter sauce served over risotto

Pan seared diver sea scallops with shallots, bacon and garlic in a hazelnut cream sauce

Pan seared Maple Leaf Farms duck breast, presented with an orange and olive chutney

Buttermilk marinated airline chicken breast pan roasted with tomatoes, fennel, lemon and shallots finished with white wine and butter

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace

Eight ounce filet grilled and finished with roasted shallot bacon demi glace and crumbled gorgonzola. Also available as au poivre with bourbon peppercorn sauce

Medallions of veal sautéed with shallots, garlic, lobster meat and capers in a garlic lemon butter sauce

Grilled 5 ounce filet mignon topped with a pan seared scallop and shrimp finished with balsamic butter sauce

5oz petite filet mignon served over potato hash and finished with roasted tomato chimichurri sauce

Chef Scott's creations are a benchmark to which all other area cuisine dare be compared and ones my wife and I have had the pleasure of enjoying since the Dater Tavern days. We have never been disappointed with a single meal from this talented chef. in In fact, my appetizer alone was worth the hour drive on slippery roads! The staff is nothing short of pleasant and professional. We are blessed to have this fine restaurant

Sautéed leeks, a blend of mushrooms and jumbo lump crabmeat in a garlic sherry butter sauce, served in a phylo shell

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread

"A house favorite with a new twist" Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli

Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce

Four jumbo shrimp served with a traditional cocktail sauce

Sautéed in a garlic and shallot butter sauce and served with toasted French bread

The famous one we bring to all the events. Pan seared diver sea scallops served with sesame seaweed salad and finished with a curry bell pepper vinaigrette

Artichokes, tomato, black olives, scallion and spinach tossed with arborio rice and finished with feta cheese

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut , dried cranberries, avocado and tossed in garlic sesame vinaigrette

Heirloom tomatoes, fresh mozzarella, basil, red onion and arugula dressed with our honey balsamic dressing and sprinkled with pink sea salt

Jumbo shrimp sautéed and tossed with black olives, green onions, sundried tomato pesto and linguini. Finished with ricotta cheese

Seared chorizo sausage, tomatoes, crimni mushrooms and spinach tossed with mezzi rigatoni in a white wine garlic butter sauce topped with shaved parmesan

Pan seared chicken breast and prosciutto tossed with aged provolone cheese tortellini and broccolini in a roasted garlic cream sauce

Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with Pappardelle pasta

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette

Shrimp, scallops, lobster and crabmeat sautéed with tomatoes and green onions in a white wine garlic butter sauce served over risotto

Pan seared diver sea scallops with shallots, bacon and garlic in a hazelnut cream sauce

Pan seared Maple Leaf Farms duck breast, presented with an orange and olive chutney

Buttermilk marinated airline chicken breast pan roasted with tomatoes, fennel, lemon and shallots finished with white wine and butter

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace

Eight ounce filet grilled and finished with roasted shallot bacon demi glace and crumbled gorgonzola. Also available as au poivre with bourbon peppercorn sauce

Medallions of veal sautéed with shallots, garlic, lobster meat and capers in a garlic lemon butter sauce

Grilled 5 ounce filet mignon topped with a pan seared scallop and shrimp finished with balsamic butter sauce

5oz petite filet mignon served over potato hash and finished with roasted tomato chimichurri sauce

Chef Scott's creations are a benchmark to which all other area cuisine dare be compared and ones my wife and I have had the pleasure of enjoying since the Dater Tavern days. We have never been disappointed with a single meal from this talented chef. in In fact, my appetizer alone was worth the hour drive on slippery roads! The staff is nothing short of pleasant and professional. We are blessed to have this fine restaurant

Artichokes, garlic, spinach and a blend of four cheeses served with crispy french bread

"House favorite with a new twist" Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish sauce

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli, and Napa slaw

Caribbean spiced jumbo shrimp served over a roasted avocado and finished with a black bean salsa

Sautéed in a garlic and shallot butter sauce and served in a French roll

Four jumbo shrimp with traditional cocktail sauce

Butter poached 5 to 6 oz lobster tail served over braised greens with a shallot sherry cream sauce

Marinated chicken breast served over mixed greens with bell peppers, tomatoes, toasted pecans, radicchio and jack cheese with garlic sesame vinaigrette

A warm turkey salad mixed with tart cherries and toasted pecans served with side salad, greens and fruit

Fresh baby greens mixed with red leaf lettuce and arugula served with tomato, radish and cucumber served with your choice of house dressing

Chopped romaine lettuce tossed in our Caesar dressing served with grilled or blackened salmon topped with shaved parmesan cheese

served with your choice of swiss, cheddar or provolone

Topped with tomato, avocado, black bean salsa and jack cheese

lettuce, tomato, apple wood smoked bacon, blue cheese and crispy onions

Choose turkey, roast beef or turkey salad on a toasted baguette with lettuce, tomato and mayonnaise

Above choices and soup of the day

Grilled portabella mushroom, zucchini, bell peppers, eggplant, tomato and melted Swiss cheese drizzled with balsamic vinaigrette and served on a Kaiser roll

Roast beef turkey, red onion, tomato, cheddar and horseradish mayonnaise on a toasted baguette

Roast beef, simmered in our own bbq sauce topped with caramelized onions and cheddar cheese. served on a Kaiser roll

Herb crusted chicken breast pan fried topped with tomato, arugula, jack cheese and sweet corn chipotle mayonnaise

Turkey, lettuce, tomato, bacon, pickles, swiss cheese and bacon horseradish dressing on a garlic herb wrap

Grilled chicken, black beans, rice, tomatoes, green onion, and jack cheese on a garlic herb wrap with chipotle sour cream

Filled with prosciutto and aged provolone, tossed with seared chicken and broccolini in a roasted garlic cream sauce

Six ounces of fresh tilapia coated with panko crumbs and fresh herbs, pan fried and served with citrus aiol

Pan seared salmon fillet with Dijon mustard arugula vinaigrette

Our most popular dish, made with fresh poached salmon and lump crab meat and served with citrus aioli

Smoked chicken, sundried tomatoes, baby bellas and spinach in a white wine garlic butter sauce tossed with penne pasta and blue cheese

Sautéed chicken breast with mushrooms, sundried tomatoes and spinach in a marsala wine sauce

Dipped in an egg and Romano cheese batter, sautéed with mushrooms and finished in a lemon butter sauce

Sautéed pork tenderloin medallions finished in our famous tart cherry sauce and sprinkled with candied walnuts

Sautéed jumbo shrimp in in a lemon lime and orange butter sauce with a splash of tequila

Sauteed shrimp, scallops, lump crabmeat in a red curry stlye Bolognese sauce tossed with pappardelle pasta

Sautéed leeks, a blend of mushrooms and jumbo lump crabmeat in a garlic sherry butter sauce, served in a phylo shell

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread

"A house favorite with a new twist" Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli

Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce

Four jumbo shrimp served with a traditional cocktail sauce

Sautéed in a garlic and shallot butter sauce and served with toasted French bread

The famous one we bring to all the events. Pan seared diver sea scallops served with sesame seaweed salad and finished with a curry bell pepper vinaigrette

Artichokes, tomato, black olives, scallion and spinach tossed with arborio rice and finished with feta cheese

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut , dried cranberries, avocado and tossed in garlic sesame vinaigrette

Heirloom tomatoes, fresh mozzarella, basil, red onion and arugula dressed with our honey balsamic dressing and sprinkled with pink sea salt

Jumbo shrimp sautéed and tossed with black olives, green onions, sundried tomato pesto and linguini. Finished with ricotta cheese

Seared chorizo sausage, tomatoes, crimni mushrooms and spinach tossed with mezzi rigatoni in a white wine garlic butter sauce topped with shaved parmesan

Pan seared chicken breast and prosciutto tossed with aged provolone cheese tortellini and broccolini in a roasted garlic cream sauce

Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with Pappardelle pasta

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette

Shrimp, scallops, lobster and crabmeat sautéed with tomatoes and green onions in a white wine garlic butter sauce served over risotto

Pan seared diver sea scallops with shallots, bacon and garlic in a hazelnut cream sauce

Pan seared Maple Leaf Farms duck breast, presented with an orange and olive chutney

Buttermilk marinated airline chicken breast pan roasted with tomatoes, fennel, lemon and shallots finished with white wine and butter

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace

Eight ounce filet grilled and finished with roasted shallot bacon demi glace and crumbled gorgonzola. Also available as au poivre with bourbon peppercorn sauce

Medallions of veal sautéed with shallots, garlic, lobster meat and capers in a garlic lemon butter sauce

Grilled 5 ounce filet mignon topped with a pan seared scallop and shrimp finished with balsamic butter sauce

5oz petite filet mignon served over potato hash and finished with roasted tomato chimichurri sauce

Chef Scott's creations are a benchmark to which all other area cuisine dare be compared and ones my wife and I have had the pleasure of enjoying since the Dater Tavern days. We have never been disappointed with a single meal from this talented chef. in In fact, my appetizer alone was worth the hour drive on slippery roads! The staff is nothing short of pleasant and professional. We are blessed to have this fine restaurant

Artichokes, garlic, spinach and a blend of four cheeses served with crispy french bread

"House favorite with a new twist" Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish sauce

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli, and Napa slaw

Caribbean spiced jumbo shrimp served over a roasted avocado and finished with a black bean salsa

Sautéed in a garlic and shallot butter sauce and served in a French roll

Four jumbo shrimp with traditional cocktail sauce

Butter poached 5 to 6 oz lobster tail served over braised greens with a shallot sherry cream sauce

Marinated chicken breast served over mixed greens with bell peppers, tomatoes, toasted pecans, radicchio and jack cheese with garlic sesame vinaigrette

A warm turkey salad mixed with tart cherries and toasted pecans served with side salad, greens and fruit

Fresh baby greens mixed with red leaf lettuce and arugula served with tomato, radish and cucumber served with your choice of house dressing

Chopped romaine lettuce tossed in our Caesar dressing served with grilled or blackened salmon topped with shaved parmesan cheese

served with your choice of swiss, cheddar or provolone

Topped with tomato, avocado, black bean salsa and jack cheese

lettuce, tomato, apple wood smoked bacon, blue cheese and crispy onions

Choose turkey, roast beef or turkey salad on a toasted baguette with lettuce, tomato and mayonnaise

Above choices and soup of the day

Grilled portabella mushroom, zucchini, bell peppers, eggplant, tomato and melted Swiss cheese drizzled with balsamic vinaigrette and served on a Kaiser roll

Roast beef & turkey, red onion, tomato, cheddar and horseradish mayonnaise on a toasted baguette

Roast beef, simmered in our own bbq sauce topped with caramelized onions and cheddar cheese. served on a Kaiser roll

Herb crusted chicken breast pan fried topped with tomato, arugula, jack cheese and sweet corn chipotle mayonnaise

Turkey, lettuce, tomato, bacon, pickles, swiss cheese and bacon horseradish dressing on a garlic herb wrap

Grilled chicken, black beans, rice, tomatoes, green onion, and jack cheese on a garlic herb wrap with chipotle sour cream

Filled with prosciutto and aged provolone, tossed with seared chicken and broccolini in a roasted garlic cream sauce

Six ounces of fresh tilapia coated with panko crumbs and fresh herbs, pan fried and served with citrus aiol

Pan seared salmon fillet with Dijon mustard arugula vinaigrette

Our most popular dish, made with fresh poached salmon and lump crab meat and served with citrus aioli

Smoked chicken, sundried tomatoes, baby bellas and spinach in a white wine garlic butter sauce tossed with penne pasta and blue cheese

Sautéed chicken breast with mushrooms, sundried tomatoes and spinach in a marsala wine sauce

Dipped in an egg and Romano cheese batter, sautéed with mushrooms and finished in a lemon butter sauce

Sautéed pork tenderloin medallions finished in our famous tart cherry sauce and sprinkled with candied walnuts

Sautéed jumbo shrimp in in a lemon lime and orange butter sauce with a splash of tequila

Sauteed shrimp, scallops, lump crabmeat in a red curry stlye Bolognese sauce tossed with pappardelle pasta