Open daily at 4:00pm
Serving dinner from 4:30pm
Sunday brunch 11:30 - 3:00

You can view our Dinner Menu below, or you can download a PDF version by clicking here (Must have Adobe Reader installed)

Menu

APPETIZERS

FRENCH ONION SOUP
crock of onion soup,crouton and melted Gruyere cheese 7.95
YORK MIXED GREEN SALAD
with sundried cranberries, sunflower seeds and radishes tossed in a champagne vinaigrette 8.95
Topped with your choice of gorgonzola, mild goat cheese or
shaved pecorino romano cheese 9.95
WARM ROMAINE SALAD TOPPED WITH SHAVED PECORINO ROMANO
with sun dried tomatoes, pignoli nuts
and a parmesan reggiano dressing 9.95
CRISPY VIRGINIA TIDEWATER CRAB CAKES
served with a traditional cole slaw, preserved lemons and a whole grain mustard remoulade 10.95
CRISPY SPRING ROLLS
shrimp and vegetable spring rolls with a
sesame seaweed salad and three dipping sauces
(soy, sweet chili and Chinese mustard) 10.95
HOUSE MADE SWEET POTATO GNOCCHI
tossed with Hudson Valley goat cheese,
blistered grape tomatoes and baby arugula
in a lite cardonnay broth 11.95
JUMBO WHITE SOUTH AFRICAN SHRIMP COCKTAIL
served with York cocktail sauce 11.95
YORK ARTISANAL CHEESE BOARD
an assortment of five imported and domestic artisanal cheese selections
served with seasonal fruit 12.95
NOLA CALAMARI
cajun spiced calamari served with York remoulade 9.95
GORGONZOLA BREAD
baked with lite garlic, bechamel sauce and gorgonzola cheese 6.95

MAIN COURSE

LINGUINI PASTA "FRUTTI Di MARE"
with Jumbo Gulf Shrimp, Callico Bay Scallops,
Prince Edward Island Mussels
and Manilla Clams tossed in a spicy tomato sauce 21.95
GRILLED ATLANTIC SALMON
served over a crispy Idaho potato-bacon-arugula cake topped with a
shaved carrot salad with a drizzle of arugula emulsion 22.95
PAN ROASTED "DIVER" SEA SCALLOPS
served with a sautee of oyster mushrooms,
roasted cauliflower, braised shallots and
diced Yukon gold potatoes finished
with a drizzle of Black truffle sauce 24.95
ROSEMARY CRUSTED RACK OF LAMB
served with a ragout of slow oven roasted tomatoes,
cannellini beans and kalamata olives
over a bed of roasted garlic whipped Yukon gold potatoes 32.95
GRILLED FILET MIGNON OVER AN IDAHO POTATO AND BUTTERNUT SQUASH GRATIN
served on a bed of sauteed baby spinach finished with a drizzle of bordelaise reduction 33.95
GRILLED MARINATED SKIRT STEAK
our house specialty, served with caramelized onions, baby carrots and mashed potatoes 26.95
GRILLED MAPLE GLAZED PORTERHOUSE CUT OF PORK
served with a melange of butternut
and acorn squash, rutabaga and celery root
finished with a drizzle of Madeira wine reduction 23.95
PAN ROASTED BONELESS CRISPY HALF "MURRAY'S" FREE RANGE CHICKEN
served over a sautee of Spanish chorizo
and onion with red and yellow peppers
served with an avocado-tequila dipping sauce 18.95