Hunt Room Dinner

5:00pm-10:30pm (Sunday-Thursday)
5:00pm-11:00pm (Friday & Saturday)

Appetizers

Shrimp Cocktail
Three colossal gulf shrimp poached in seasoned court bouillon, chilled & served with our classic cocktail sauce

Chilled Fresh Fruit
Ripe seasonal fruit served with a mango sorbet

Classic Clams Casino
Six middle necks freshly shucked and broiled with a hint of garlic, bacon, diced pepper and onion

Grilled Spring Lamb Chops
Grilled petite lamb chops served with a fennel slaw and mint sauce

New Bedford Scallops
Jumbo sea scallops wrapped in applewood smoked bacon served on a refreshing apricot pepper marmalade with Napa apple slaw

Crab Meat Cocktail
Jumbo lump crab meat served with both a lamaise sauce and our classic cocktail sauce

Hunt Room Sampler
Jumbo lump crab cake and a New Bedford scallop teamed with a clam casino & Napa apple slaw

Soups

French Onion
Three degrees of onion flavors baked with a blend of cheeses

Soup du Jour
Chef selected soup made daily

Snapper Soup
Traditional Philadelphia recipe, prepared with snapper turtle meat, fine spices and enhanced with dry sherry

Seafood Cheddar Bisque
Laced with cream & Vermont cheddar, served brimming with scallops, shrimp & clams

Entrées

Roast Prime Rib of Beef
Tender rib slowly roasted, served in its natural juices, accompanied by Yorkshire pudding and creamed horseradish.

Porterhouse
A grilled 18 ounce bone-in Western steak topped with truffle butter and crispy fried onions

Potato Crusted Salmon
North Atlantic salmon filet coated with seasoned julienne potatoes, pan-seared and served on a pool of honey pommerey mustard sauce

Sesame Crusted Tuna
Pan-seared rare. Accompanied by Thai coconut sauce, and a refreshing mango relish

Hunt Room Crab Cakes
Delicately seasoned jumbo lump crabmeat pan-fried and served with our tangy sauce remoulade

Neptune Sampler
Pan-seared lump crab cake plus seasoned and broiled gulf shrimp, sea scallops and Maine lobster tail served with drawn butter

American Lamb Chops
Grilled double-cut Colorado lamb chops, seasoned with fresh herbs and served with a honey mint drizzle

Filet Mignon
10oz. Center-cut tenderloin accompanied by crispy fried onions and sauce béarnaise and served on a savory port wine demi-glace

Veal Oscar
Sautéed medallions of veal over a delicate demi-glace. Topped with white asparagus, Alaskan king crab & hollandaise sauce