The Meritage

DINNER MENU

Appetizers

  • 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

  • Lobster Ravioli

    fresh egg pasta filled with lobster marinated in sherry and served with cardinale sauce - fifteen dollars

  • Crab and Lobster Cake

    crab, lobster and roasted corn cake, lightly breaded, sautéed and served with roasted corn sauce – fourteen dollars

  • Lollipop Lamb Chops

    lamb chops breaded with panko crumbs, fried and served with champagne mustard – sixteen dollars

  • Lobster Mac & Cheese

    Mantova Pasta combined with three cheeses and chunks of lobster meat, baked to a golden brown perfection - eighteen dollars
    available as an entrée with a cold water lobster tail – thirty eight dollars

  • Baked Oysters Rockefeller

    freshly shucked oysters topped with spinach, sour cream, sambucca and cheddar cheese, baked on half shell – fourteen dollars

  • Short Ribs of Beef

    short ribs provincial served on a bed of horseradish mashed potatoes – fifteen dollars

  • Scallops Lejon

    sea scallops brushed with honey, stuffed with horseradish and wrapped in bacon – thirteen dollars

  • Coconut Shrimp

    beer battered shrimp, rolled in fresh coconut, fried and served with orange marmalade sauce – fourteen dollars

Soups

  • Wild Mushroom

    cepes, morels and cream with vegetable stock and madeira wine – eight dollars

  • French Onion

    rich stock with caramelized onions, white wine and cognac, topped with french bread crouton and swiss cheese – eight dollars

  • Pheasant

    pheasant stock with wild rice, mushrooms, pheasant meat and a touch of cream – nine dollars

Salads

  • House Mixed Greens

    artisanal mixed greens with dried cherries, candied pecans, sliced pears and crumbled blue cheese with raspberry vinaigrette dressing – ten dollars

  • Roasted Beet

    roasted red and golden beets on a bed of mixed greens with
    goat cheese crumbs and served with grapefruit vinaigrette - ten dollars

  • Grilled Caesar

    grilled romaine hearts tied with prosciutto, served with a
    pumpernickel crouton and our house made Caesar dressing - ten dollars

Entrées

  • Duck Au Poivre

    peppercorn encrusted breast of duck sautéed and served with a raspberry chambord sauce – thirty-three dollars

  • Bone-in Pork Loin

    pecan encrusted pork loin with granny smith apple chutney and drizzled with maple syrup reduction – twenty-nine dollars

  • Surf and Turf

    center cut filet mignon with shiitake mushroom sauce and a cold water lobster tail served with drawn butter – forty-five dollars

  • King Salmon Fillet

    fillet of salmon marinated in pineapple juice, rubbed with a blend of cinnamon, cumin, brown sugar and lemon zest, served with a ginger Beurre Blanc. - thirty-two dollars

  • Rib Eye Steak

    grilled USDA prime rib eye steak - thirty-nine dollars

  • Fish Du Jour

    fresh fillet of fish depending on market availability – thirty-two dollars

  • Strip Steak Diane

    grilled NY strip steak with a shallot, mustard, cream and brandy sauce – forty-two dollars

  • Veal Medallions

    veal medallions sautéed with oysters in madeira wine sauce – thirty-eight dollars

  • 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

  • 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

  • Cheesecake Du Jour

    a creamy cheesecake topped with a layer of sour cream – ten dollars

  • 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

  • Apple Custard

    apples baked in custard topped with pecan caramel sauce and cinnamon whipped cream – ten dollars

  • Vanilla Bean Crème Brulee

    rich cream custard topped with a layer of hardened caramelized sugar – ten dollars

  • 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.

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