Updated on March 06, 2008

~Appetizers

Baked Oysters on the 1/2 Shell Topped with Lump Crab, Peppered Bacon, Dijon, Shallots, and Romano Cheese

Oven Roasted Stuffed Portobello Mushroom Nestled on a Sweet Basil Cream Smothered with Roasted Red & Yellow Peppers and Creamy Montrachet Goat Cheese

New Orleans Style Crawfish Étouffée Served Over Grilled Garlic French Bread

Soup du Jour


~Entrees

Jumbo Lump Crab Cakes topped with a Tropical Golden Pineapple Relish Paired with a Sweet Coconut Infused Cous Cous and Tender Broccolini

Chef Kent's Rainbow Trout Jardinière Stuffed with Squash, Leeks, and Carrots on a Bed of Sautéed Garlic Flavored Spinach and Whipped Chive Potatoes

Sesame Seared Yellowfin Tuna Steak Nestled on Spicy Thai Peanut Infused Soba Noodles and Braised Garlic Spinach

Grilled Domestic Lamb Loin Chops Laced with a Minted Demi-Glace Surrounded with Roasted Brown Sugar Sliced Sweet Potatoes and Sautéed Brussels Sprouts

Sweet Dijon Marinated Sliced Bistro Tender Brushed with a Robust Red Wine Demi-Glace Accompanied with Chive Whipped Potatoes and a Winter Julienned Vegetable Medley

Latitude 38 Chicken Chesapeake Tender Sautéed Chicken Breast Topped with Rich Lump Crab Imperial and Laced with a Zesty Louisiana Veloute Paired with Roasted Sliced Sweet Potatoes and Brussels Sprouts

Greek Seafood Penne Pasta with Gulf Shrimp, Bay Scallops and Sweet Crab Tossed with Fresh Basil, Thyme, Roasted Garlic, Baby Spinach, Mushrooms, Onions, Peppers. Feta Cheese and White Wine

Prime Rib Night Every Wednesday

All dinner entrees are served with a House or Caesar salad