Sunnyledge Inn Меню

Main Menu

• Wonton Shrimp
  Wonton shrimp jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce
• Maryland Crab Cakes
  Seasoned lump crab cakes sauteed and accompanied by a grainy dijon mustard sauce
• Blackberry Brie
  Blackberry brie imported danish brie baked in a delivate puff pastry with a seasonal fresh fruit and cinnamon pita chips
• Lobster & Crab Martini
  Jumbo lump crab and petite lobster accompanied by chives, honey mustard dressing and an avocado dipping sauce
• Wild Mushroom & Chevre Purse
  A melange of wild mushrooms and chevre baked in a phyllo purse
• Sunnyledge Scallops
  Sunnyledge scallops pan-seared jumbo sea scallops over calamari pasta in a saffron cream sauce
• Shrimp Cocktail
  Shrimp cocktail jumbo gulf shrimp accompanied by cocktail sauce and lemon
• Pate De Maison
  Brandied chicken liver pate served with crostini

• Roasted Red Pepper Bisque
• Soup Du Jour

• Raspberry Salmon
  Raspberry salmon flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing
• Shadyside Shrimp Bibb
  Shadyside shrimp bibb poached rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing
• Hearts Of Romaine Salad
  Hearts of romaine salad romaine hearts, garlic crostini, tomato, kalamata olives, and stilton cheese with a raspberry caesar dressing
• Mediterranean Salad
  Mediterranean salad field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette
• Balsamic Tomato Salad
  White balsamic marinated tomatoes, parmesan tuile, fresh basil, mozzarella, field greens and aged balsamic vinegar

• Bronzed Sea Bass
  Dusted in bronzing spices, sauteed and finished with tomato cucumber salsa, saffron champagne buerre blanc, fresh vegetable and orzo pasta
• Roasted Rack Of Lamb
  Stuffed with garlic goat cheese, encrusted with hazlenut, and served with rosemary sauce
• Grilled Salmon
  Orange chevre sauce and orzo pasta
• Lobster Risotto
  Lobster risotto south african lobster, shitake mushrooms, seasonal vegetables mixed with creamy risotto
• Mediterranean Scallops
  Mediterranean scallops grilled sea scallops and mediterranean bibb salad, finished with sun-dried tomato vinaigrette
• Long Island Blackberry Duck
  Long island blackberry duck blackberry cassis sauce, fennel-fig confit over mashed potatoes
• Veal Chop
  Veal chop wild mushroom ragout and risotto
• Morrocan Grilled Swordfish
  Pesto and extra virgin olive oil infused with tomato concasse and cous cous
• Tenderloin Medallions
  Tenderloin medallions pan- seared with shallot confit and truffle butter
• Shrimp Gremolatta Cappelini
  Shrimp gremolatta cappelini jumbo shrimp sauteed with onions, pancetta, olives, tomatoes, extra virgin olive oil and fresh angel hair pasta
• Filet Mignon Geneve
  Grilled center cut filet, rosti potatoes, shallot confit with a rosemary sauce