|
|
|
|
|
|
|
marinated olives in herbed olive oil with flat bread
|
|
|
|
9
|
|
|
|
|
|
|
|
giant prawn bloody mary cocktail
|
|
|
|
13
|
|
|
|
|
|
|
|
tuna futomaki with white soy ginger vinaigrette
|
|
|
|
15
|
|
|
|
|
|
|
|
|
|
|
|
|
|
smoked eggplant and arugala walnut pesto with sweet onion lemon marmalade and flat bread
|
|
|
|
10
|
|
|
|
|
|
|
|
steamed mussels with wild lime tomato broth
|
|
|
|
13
|
|
|
|
|
|
|
|
pan roasted prosciutto wrapped quail, with tarragon orange jus, local honey and prosciutto chips
|
|
|
|
14
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
the Galleon classic table side caesar (for two or more)
|
|
|
|
12 per person
|
|
|
|
with grilled chicken 15 with grilled shrimp 17
|
|
|
|
|
|
|
|
field greens with manchego, small tomatoes, pinenuts and sherry vinaigrette
|
|
|
|
12
|
|
|
|
|
|
|
|
spinach with warm bacon pieces, stilton and grilled tomato vinaigrette
|
|
|
|
13
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
linguini and shrimp with romesco sauce
|
|
|
|
29
|
|
|
|
|
|
|
|
crisp red snapper with orange pomegranate sweet and sour sauce over vegetable medley, with wild rice pilaf
|
|
|
|
30
|
|
|
|
|
|
|
|
marinated sea bass with baby bok choy and miso broth
|
|
|
|
32
|
|
|
|
|
|
|
|
local lobster
|
|
|
|
when available
|
|
|
|
market value
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
buddha's delight vegan pot pie
|
|
|
|
22
|
|
|
|
|
|
|
|
penne with roasted chicken, sweet italian sausage and lemon pistachio butter sauce
|
|
|
|
24
|
|
|
|
|
|
|
|
chicken scaloppini "calvados" with sautéed apples, sweet potatoes and fall vegetable medley
|
|
|
|
29
|
|
|
|
|
|
|
|
slow roasted double cut pork chop with black eyed pea and spinish sausage ragout
|
|
|
|
31
|
|
|
|
|
|
|
|
osso bucco with parmesan risotto
|
|
|
|
32
|
|
|
|
|
|
|
|
roasted rack of lamb with majito pesto, roasted red potatoes and fall vegetalbe medley
|
|
|
|
42
|
|
|
|
|
|
|
|
grilled 14 oz certified angus beef new york strip with RS1 steak sauce, baked potato and broccoli
|
|
|
|
31
|
|
|
|
|
|
|
|
the Galleon
|
|
|
|
8 oz certified angus beef tenderloin topped with a local lobster medallion atop whipped potatoes
|
|
|
|
and sautéed vegetables, finished with demi-glace and sauce bearnaise
|
|
|
|
36
|
|
|
|
|
|
|
|
16 oz certified angus beef chateaubriand with roasted potatoes, sautéed vegetables and
|
|
|
|
a parmesan roasted tomato, served with sauce bearnaise and cabernet demi-glace
|
|
|
|
70
|
|
|
|
|
|
