quick links:
STARTERS – SALAD – SOUP – SEAFOOD
PIZZA – STEAKS – FIELDS & CAULDRONS – SIDES
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FRIED GREEN BEANS Served with miso scallion aioli – 10
SMOKED SALMON Cilantro and orange cured house smoked salmon with accompaniments – 16
SESAME ENCRUSTED AHI TUNA With ponzu sauce and Asian fruit compote – 16
BAKED BRIE EN CROUTE With raspberry sauce and Asian fruit compote – 12
SMOKED BEEF TENDERLOIN Toast points with boursin cheese and cherry balsamic reduction – 15
SPINACH AND CHEESE RAVIOLI Spinach pasta pillows filled with cheese and tossed with sauteéd duck confit, fresh herbs and brown butter sauce – 14
SEA SCALLOPS 3 jumbo scallops pan seared with artichoke hearts in a white wine parmesan sauce – market price
FRUIT & CHEESE PLATTER Three 2oz. artisan cheeses served with seasonal fruit and Parmesan toast points – 15
CHICKEN BROCHETTES With chipotle aioli and jicama slaw – 13
MARYLAND CRAB CAKES Jicama slaw and spicy remoulade – 16
SHRIMP COCKTAIL Zesty cocktail sauce and fresh lemon – 15
CRISPY CALAMARI Flash fried and served with spicy marinara – 11
ARTICHOKE DIP Served with artisan flatbread – 9
FIRE & ICE
Our signature salad. An iceberg lettuce wedge with fire-roasted pepper vinaigrette, bleu cheese, tomato, spiced pecans & rye croutons. 9
SPINACH
Honey-cider pecan vinaigrette, toasted pecans, Gorgonzola & sliced Granny Smith. 6
CHOPPED
Iceberg lettuce with Parmesan Buttermilk Ranch dressing, diced tomato, diced cucumbers & chopped bacon. 12
DEEP FORK WEDGE
Iceberg lettuce, bacon, bleu cheese dressing, diced onion & tomato with bleu cheese crumbles. 8
CAESAR
Classic with croutons. 6
BLACKENED SHRIMP SALAD
Shrimp, mixed greens, caramelized onions, caramelized walnuts & bleu cheese with balsamic vinaigrette. 14
TOMATO & MOZZARELLA
Fresh mozzarella, vine-ripened tomatoes & balsamic vinaigrette. 8
HOUSE
Fresh cucumber, grape tomato & carrot with choice of dressing. 5
WORLD FAMOUS CLAM CHOWDER
Bowl 8 • Cup 6
TOMATO CRAB BISQUE
Bowl 8 • Cup 6
ROASTED CORN & GREEN CHILE
Bowl 8 • Cup 6
SEASONAL SOUP
Bowl 8 • Cup 6
CEDAR PLANK SALMON
Our house specialty. Covered with a sweet mustard glaze & served with Parmesan risotto & grilled asparagus 25
CORIANDER CRUSTED TUNA
Sautéed spinach and shiitake mushrooms with Port wine reduction and steamed jasmine rice 29
WALNUT CRUSTED TILAPIA
Farm-raised tilapia with a mango coulis, mashed Idaho potatoes, sauteed spinach & grape tomatoes 22
LOBSTER TAIL
Cold water, Australian lobster tail with drawn butter, whipped potatoes & grilled asparagus, 14oz MARKET PRICE
JUMBO SHRIMP
Sautéed shrimp with smoked tomatoes, crushed red pepper, bacon, fresh basil and vodka butter sauce served over penne 25
PAN-SEARED HAWAIIAN MAHI MAHI
Served with mango strawberry salsa, Parmesan risotto and sauteed asparagus 28
NEW ZEALAND ORANGE ROUGHY
With tomato artichoke and basil risotto, lemon butter sauce and green beans 23
PACIFIC ROCKFISH
Garlic meuniere, whipped potatoes and asparagus 26
PAN-SEARED RAINBOW TROUT
An 8 oz fillet with Parmesan risotto and green beans 21
BLACKENED CATFISH
With jalapeno tartar sauce, whipped potatoes and roasted seasonal vegetables – 20
FISH AND CHIPS
Lightly battered cod, Kettle chips and jalapeno tarter sauce 22
LOMBARDI
Italian sausage, pepperoni, jalapeno, red onion, tomato & mozzarella with red sauce. 15
BIANCO
Grilled chicken, mushroom, bacon, mozzarella, Parmesan & Alfredo. 15
MARGHERITA
Roma tomato, basil & roasted garlic. 15
PEPPERONI
Traditional. 15
QUATTRO FORMAGGIO
Fontina, mozzarella, provolone & Parmesan with roasted garlic & fresh basil. 15
ALL-AMERICAN
Bacon, sausage, pepperoni, hamburger, mozzarella & red sauce. 15
BARBEQUE CHICKEN
Grilled chicken, red onion, barbeque sauce & cilantro. 15
STEAK AU POIVRE
An 8 oz, center-cut sirloin steak with black pepper & red wine sauce, topped with fried leeks. Served with whipped Idaho potatoes & sautéed asparagus. 33
NEW YORK STRIP
A 12-oz, USDA Choice steak with a brandy & mushroom sauce, whipped Idaho potatoes & roasted seasonal vegetables. 37
RIB EYE STEAK
A 12 oz. USDA Choice steak with housemade worcesteshire, whipped Idaho potatoes, sautéed asparagus & horseradish sauce. MARKET
CENTER-CUT BLACK ANGUS SIRLOIN
An 8 oz. center-cut sirloin steak served with mushroom sauce, whipped Idaho potatoes & steamed broccoli. 33
STEAK DIANE
An 8 oz baseball-cut sirloin with a brandy-mushroom cream sauce, whipped Idaho mashed potatoes & sautéed asparagus. 33
COLORADO RACK OF LAMB
Seasoned with rosemary and olive oil. Served with roasted garlic demi-glace, whipped Idaho potatoes and roasted seasonal vegetables. MARKET PRICE
FILET MIGNON
Grilled with red wine sauce, whipped potatoes and roasted seasonal vegetables
7 oz. 35 9 oz. 40 add bleu cheese 2
BRAISED BEEF SHORT RIBS
With sweet chipotle-molasses glaze, served with whipped potatoes and sautéed green beans 27
THE “PTL”
Pecan crusted pork tenderloin with poblano peach salsa, whipped potatoes and green beans 25
ROTISSERIE CHICKEN
1/2 roasted chicken with whipped potatoes and green beans 20
PORK CHOP
Sweet apricot ginger glaze with whipped potatoes and roasted seasonal vegetables 29
ANGRY PEPPERS
Roasted poblano or red bell pepper, stuffed with mascarpone and ricotta cheeses,
mushrooms and fresh spinach, tossed with fettuccine 20
CHICKEN PARMESAN
A tender, breaded breast of chicken with Parmesan & roasted red pepper cream sauce served with cilantro Alfredo fettuccine. 19
DEEP FORK FETTUCINI
With alfredo sauce 15
Add grilled chicken breast 4 add grilled shrimp 8 add lobster 12 add roasted seasonal vegetables 4
“MAC AND CHEESE”
Truffled asiago cream with smoked tomatoes and sauteed leeks 15
add pulled rotisserie chicken 4 add sautéed jumbo shrimp 8 add lobster 12
STEAK FETTUCCINE
Tenderloin with mushrooms, brandy, hot house tomatoes, basil and spinach 21
CHICKEN MARSALA
A lightly breaded breast of chicken and sautéed mushrooms in a savory Marsala sauce 25
DUCK BREAST
Strawberry pomegranate port wine sauce, Boursin cheese whipped potatoes and roasted seasonal vegetables 33
BEEF STROGANOFF
Pan-seared tenderloin and fettuccine noodles with a burgundy mushroom sauce topped with a thyme creme fraiche 32
SIDES
BURGANDY MUSHROOMS 6
SAUTÉED GREEN BEANS 6
ROASTED SEASONAL VEGETABLES 6
SAUTÉED ASPARAGUS 7
FRENCH FRIES 6
WHIPPED POTATOES 6
Au GRATIN POTATOES 6
SWEET POTATO FRIES 8
BOURSIN CHEESE WHIPPED POTATOES 8
Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
