The Manor’s Restaurant

STARTERS

• Crab Stuffed Mushroom Caps
  Mushrooms with a succulent crab stuffing, baked to a golden brown in a garlic butter sauce.
• Chicken Lemongrass Dumplings
  Pillows of chicken and lemongrass lightly fried with a ginger scallion dipping sauce.
• Eggplant Margherita
  A tower of eggplant rounds layered with fresh tomato, basil and melted mozzarella on a bed of marinara then drizzled with a balsamic reduction.
• Calamari
  Tender calamari lighty breaded and fried, served with a marinara sauce.
• Shrimp Cocktail
  Chilled jumbo shrimp served with cocktail sauce
• Steamed Clams
  A pound of clams steamed in white wine then tossed with garlic, olive oil and fresh herbs.
• Mussels Posillipo
  A pound of mussels sautéed in white wine, garlic, tomato and herbs.
• Aubergine Saganaki
  Eggplant baked in tomato sauce with feta cheese and fresh herbs.

SOUP

• White French Onion
  A new take on a classic. This white onion soup is
  topped with a flaky puffed pastry and melted cheeses.
• The Chef’s Inspiration
  Our homemade soup of the day.
  Small Bowl      Large Bowl

FROM THE GARDEN

• Spring Greens with an entrée As an entrée
  A delicate blend of greens, tomatoes, cucumbers, red onions and carrot ribbons.
• Caesar Salad with an entrée As an entrée
  Crispy romaine lettuce, tossed in homemade Caesar dressing with rustic croûtons and shaved Parmesan.
• Mediterranean Salad with an entrée As an entrée
  A delicate blend of greens, feta cheese, cucumber, tomatoes, red onions, kalamata olives and stuffed grape leaves tossed with our Greek vinaigrette.
• Summer Salad with an entrée As an entrée
  Walnuts, blue cheese crumbles, dried cranberries and poached pears on a bed of delicate blend of greens. Tossed in our Strawberry Vinaigrette.

Add to any of the entrée size salads Chicken   Shrimp

ENTREES

• Hand Cut Steaks* Mkt Price
  Our Chef selects the finest cuts of meat to prepare for you. Please ask your server for tonight’s cut.
• Teriyaki Tenderloin*
  Sliced beef tenderloin with a port and mushroom reduction. Served with baked potato and vegetable.
• Tenderloin Amabile*
  Teriyaki glazed beef tenderloin served with baked potato and vegetable.
• Figgy Piggy
  Prime tenderloin pork mignon sauteed with figs in a sweet black currant sauce. Served with rice pilaf and vegetable.
• Pork Cordon Bleu
  Prime pork tenderloin medalloins with prosciutto and cheese. Bathed in a pink cream sauce served over pasta.
• Duck in Cassis Compote
  A half roasted duckling prepared in a cassis and berry compote. Served with baked potato and vegetable.
• Sesame Duck
  A crispy half ducking served over peanut sesame noodles with a ginger scallion sauce.
• Chicken Sorentino
  A lightly breaded chicken breast layered with prosciutto sautéed in sherry and eggplant. Topped with tomato sauce and melted mozzarella. Served with pasta.
• Chicken Parmigiana
  Boneless chicken breast fried to a golden brown topped with tomato sauce and melted mozzarella. Served with pasta.
• Chicken Meli-Alli
  Boneless chicken breasts alla francaise prepared in a lemon wine sauce with artichoke hearts, asparagus, capers, black olives and mushrooms, served with rice pilaf.
• Zuppa Di Pesce
  Shrimp, Calmari, a pound of Clams and a pound of mussels steamed in white wine and sautéed with garlic, tomato sauce and fresh herbs over pasta.
• Catch of the Day
  The freshest fish in the market prepared in your choice of a lemon wine sauce, scampi with garlic and herbs or blackened. Served with potato and vegetable.
• Shrimp Saganaki
  Jumbo shrimp baked in tomato sauce with kalamata olives, feta cheese and fresh herbs. Served with rice pilaf.
• Shrimp Scampi
  Jumbo shrimp sautéed in olive oil, garlic and white wine, on a bed of pasta.

PASTA

• Alfredo
  Pasta tossed in a velvety white cheese sauce.
  Add Chicken Add Shrimp
• Carbonara
  Alfredo with sautéed prosciutto and mushrooms
  Add Chicken Add Shrimp

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.