The Meritage
DINNER MENU
Appetizers
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Duck and Chestnut in Phyllo
pieces of duck with chestnuts and herbs, wrapped in phyllo dough, baked and served with madeira wine sauce – twelve dollars
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Lobster Ravioli
fresh egg pasta filled with lobster marinated in sherry and served with cardinale sauce - fifteen dollars
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Crab and Lobster Cake
crab, lobster and roasted corn cake, lightly breaded, sautéed and served with roasted corn sauce – fourteen dollars
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Lollipop Lamb Chops
lamb chops breaded with panko crumbs, fried and served with champagne mustard – sixteen dollars
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Lobster Mousseline
mousse of lobster and shrimp baked and served with sweet sherry cream sauce – fifteen dollars
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Baked Oysters Rockefeller
freshly shucked oysters topped with spinach, sour cream, sambucca and cheddar cheese, baked on half shell – fourteen dollars
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Short Ribs of Beef
short ribs provincial served on a bed of horseradish mashed potatoes – fifteen dollars
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Scallops Lejon
sea scallops brushed with honey, stuffed with horseradish and wrapped in bacon – thirteen dollars
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Coconut Shrimp
beer battered shrimp, rolled in fresh coconut, fried and served with orange marmalade sauce – fourteen dollars
Soups
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Wild Mushroom
cepes, morels and cream with vegetable stock and madeira wine – eight dollars
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French Onion
rich stock with caramelized onions, white wine and cognac, topped with french bread crouton and swiss cheese – eight dollars
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Pheasant
pheasant stock with wild rice, mushrooms, pheasant meat and a touch of cream – nine dollars
Salads
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House Mixed Greens
artisanal mixed greens with dried cherries, candied pecans, sliced pears and crumbled blue cheese with raspberry vinaigrette dressing – ten dollars
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Watermelon
arugula, french feta, grape tomatoes, watermelon, Kalamata olives with champagne vinaigrette dressing – nine dollars
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Caprese (seasonal)
fresh buffalo mozzarella slices, beefsteak tomatoes slices and fresh basil – ten dollars
Entrées
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Duck Au Poivre
peppercorn encrusted breast of duck sautéed and served with a raspberry chambord sauce – thirty-three dollars
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Bone-in Pork Loin
pecan encrusted pork loin with granny smith apple chutney and drizzled with maple syrup reduction – twenty-nine dollars
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Surf and Turf
center cut filet mignon with shiitake mushroom sauce and a cold water lobster tail served with drawn butter – forty dollars
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King Salmon Fillet
salmon fillet baked with mussels, tomatoes and fresh herbs, in a mussels stock and cream sauce – thirty-two dollars
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Rib Eye Steak
grilled USDA prime rib eye steak - thirty-nine dollars
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Fish Du Jour
fresh fillet of fish depending on market availability – thirty-two dollars
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Strip Steak Diane
grilled NY strip steak with a shallot, mustard, cream and brandy sauce – forty-two dollars
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Veal Medallions
veal medallions sautéed with oysters in madeira wine sauce – thirty-four dollars
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Airline Chicken Breast
boneless breast of chicken sautéed and served with a sauce of brandied cherries, three kinds of mustard, shallots and heavy cream – twenty-nine dollars
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Shrimp and Pasta
jumbo shrimp sautéed with grape tomatoes, fresh herbs and french feta with a touch of cream served on bed on mantova pasta – twenty-nine dollars
Note
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Desserts
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Cheesecake Du Jour
a creamy cheesecake topped with a layer of sour cream – ten dollars
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Fresh Berries
strawberries, raspberries, blueberries and blackberries drizzled with grand marnier sauce – ten dollars
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Peanut Butter Torte
bed of chocolate graham cracker crumbs filled with chunky creamy peanut butter stuffing and topped with a layer of dark chocolate – ten dollars
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Apple Custard
apples baked in custard topped with pecan caramel sauce and cinnamon whipped cream – ten dollars
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Vanilla Bean Crème Brulee
rich cream custard topped with a layer of hardened caramelized sugar – ten dollars
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Bête Noire
rich flourless chocolate torte served with crème anglaise – ten dollars
Due to the virus, our restaurant is currently closed – but you can order a meal from our Take-Out Menu Wednesday through Saturday form 5:00 - 8:00.