Ship Lantern Inn

Cold Appetizer

• Roasted Beet and Arugula Salad - Coach Farms Cheese$8.50

  Thinly Sliced Beet, Arugula, and Creamy Goat Cheese Salad.

• Bluepoint Oysters on Half Their Shell$13.00

  Cajun Cocktail Sauce.

• Peppercorn Crusted Ahi Tuna Carpaccio$12.50

  Qüinoa Salad and Pickled Ginger.

• Mesclun Salad with Hudson Valley Pears and Maytag Bleu Cheese$8.50

  Raspberry Vinaigrette.

• Maryland Jumbo Lump Crabmeat Cocktail

  Sauce Varies.

  • Market Price

• Rosemary Crusted Filet of Beef Tenderloin - Kalamata Olive and Mandarin Salsa$12.50

  Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa.

Hot Appetizers

• Grilled Panama Shrimp - Corn, Avocado, and Soy Relish$13.00

  Grilled Panama Shrimp Served with a Light and Lively Asian Inspired Relish.

• Escargot Bourguignonne$10.50

  A Timeless Classic.

• Roasted Garden Vegetable, Wild Mushroom, and Montrachet Cheese Strudel - Chive Infused Virgin Olive Oil and Balsamic Glaze$8.50

  A Flavorful Blend of Garden Vegetables, Montrachet Cheese, and Wild Mushroom Duxelle Wrapped in a Puff Pastry.

• Baked Clams Ship Lantern Inn$9.00

  Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell.

• Cajun Baked Oysters Bienville with Panama Shrimp$14.50

  Freshly Shucked Oysters Topped with a Cajun Crème Highlighted with Cayenne, Fine Herbs, and Chopped Panama Shrimp.

• Cassoulet with Duck Leg Confit$12.50

  Duck Leg Confit Slowly Braised with Vidalia Onions, Pancetta, Tuscan Beans, and Andouille Sausage.

Soups

• Onion Soup Gratinée$7.00

• Soup du Jour

  Priced Accordingly

Pasta

Pastas May Be Ordered As An Entrée. (Priced Accordingly)

• Maryland Crab and Panama Shrimp Risotto - Lobster and Roma Tomato Crème$14.00

  A Creamy Risotto of Arborio Rice Topped with Sweet Maryland Crabmeat and Panama Shrimp.

• Gnocchi Toscana with Butternut Squash and Prosciutto di Parma$10.00

  Fresh Potato Dumplings Tossed with EVO, Diced Butternut Squash, Sage, and Prosciutto di Parma.

• Veal Tortellini with a Brie, Prosciutto, and Walnut Crème$10.50

  Hand Crafted Tortellini Finished with a Savory Brie, Shallot, and Walnut Crème with Prosciutto di Parma.

• Strozzapreti Bolognese with Sweet Sausage$11.50

  Hand Rolled Pasta Tossed with a Bolognese of Black Angus Beef, Veal, Roasted Pork, and Sweet Italian Sausage.

Entrées From the Sea

• Oven Roasted Fillet of Wild King Salmon - Soy and Hudson Valley Honey Glaze$26.00

  A Fresh Fillet of Atlantic Salmon Oven Roasted with an Asian Inspired Soy and Local Honey Glaze.

• Select Diver Sea Scallops - Wild Mushroom and Julienne Leek Beurre Blanc$28.50

  Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc.

• Cioppino of Imported Lobster Tail, Panama Shrimp, Diver Scallops, and Littleneck Clams$37.50

  A Variation of this Classic Seafood Stew of Slowly Braised Lobster, Shrimp, Scallops, and Clams.

• Fillet of Lemon Sole with Asparagus and Maryland Crabmeat - Roasted Shallot and Citrus Compound Butter$26.00

  A Choice Fillet of Lemon Sole Topped with Tender Asparagus Spears, Maryland Crabmeat, and drizzled with a Roasted Shallot and Citrus Compound Butter.

• Broiled Twin Imported Lobster Tails - Drawn Butter

  A Pair of Succulent 7 oz. Imported Tails.

  • Market Price

Entrées Meats and Fowl

• Pan Roasted Fazio Farms Chicken - Fig, Dried Cherry, and Blackberry Jus Lie$22.00

  The Finest Organic Chicken Slowly Pan Roasted.

• Nature Veal a la Valdostana$27.00

  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.

• Chefs’ Duck Presentation of the Evening$25.50

  Our Staff will Gladly Describe the Chefs' Presentation for this Evening.

• Certified House Aged New York Cut Black Angus Sirloin$29.50

  A Choice House Aged 14 oz. Black Angus Sirloin Served with a Maître ?Hôtel Butter.

• Veal Osso Buco a la Milanese - Porcini Scented Risotto$37.50

  Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vidalia Onions, Leeks, Shallots, and Fine Herbs.

• Rack of Australian Lamb - Chipotle Plum and Roasted Shallot Sauce$36.00

  A Choice Herb Dusted Rack of Australian Lamb.

• Center Cut Filet Mignon Bordelaise - Mushroom Garni$31.50

  A Well Trimmed Choice Filet Cooked to Your Specifications.

Accompaniments

• Asparagus with a Roasted Shallot Hollandaise$6.50

• Baby Spinach with Virgin Olive Oil and Garlic$6.50

Sauces

• Sauce Bearnaise$3.00

• Dijon and Roquefort Crème$3.00

Entrée Presentation Served for Two

• Châteaubriand Garni$76.00

  Sauce Varies.