Dinner at the Point
Wilted Black Kale. Red Romaine. Pears. Blue Cheese. Tart Cherries. Candied Walnuts. Cider Vinaigrette.
Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds. Warmed Chèvre.
Please Inquire with Server for Chef's Oyster of the Day
Cream. Sherry. Crab Meat.
Capers .Red Onion. Herbed Cheese.
Lime Citrus Tuna
Light Seared. Balsamic Reduction. Wakame.
Roasted Beet Napoleon
Boursin Cheese. Citrus Vinaigrette.
Selection of Artisanal Cheeses.
Charcuterie and Cheese Course
Selection of Meats and Cheeses.
Chicken Breast Chausser
Mushrooms. Shallots. White Wine. Brandy. Tomatoes. Herbs. Wild Rice. Spinach.
Lemon Juice . Tomatoes. Shallots. Garlic. Capers. Kalamata olives.
White Wine. Feta Cheese. Couscous . Artichokes.
Port Demi Glace. Smashed Roasted Potatoes. Forrest Mushrooms.
**Premium Angus New York Strip
Choice Angus. Roasted Potatoes. Bourbon Sauce. Green Beans.
Roasted Potatoes. Grilled Asparagus. Tomato Basil Coulis.
Haricot Vert. Cauliflower Purée. Apricot Chutney. Served Medium Rare.
Crispy Braised Duck Leg
Braised Red Cabbage. Roasted Potatoes. Cranberry Jus.
Roasted Herb Crust Salmon
Mushroom Risotto. Asparagus.
**Braised Short Ribs
Port Wine BBQ. Brussel Sprouts. Polenta.
Grilled Asparagus. Roasted Root Vegetables. Garlicky Broccoli Rabe. Sundried Tomato Hummus.
Roasted Rack of Lamb
Mint-Tapenade Crust. Sweet Potato Mash. Sauteed Fennel.
Seared Pork Tenderloin
Blackberry Demi. Braised Red Cabbage. Mashed Sweet Potato. Served Medium.
-Consuming raw or undercooked proteins may increase your risk of
contracting a foodbourne illness-
-Not all ingredients are listed; please alert your server to any food allergies in your party-
We welcome transient boaters throughout the season and offer free dockage while dining at our restaurant. Slip reservations are required—please contact the Dockmaster at (410) 639-2194 or firstname.lastname@example.org