716-775-5190

Valentine’s Day Dinner – Wednesday, February 14th • 4pm – 9pm

Featuring Special Valentine’sDay Menu And Specialty Cocktails

RESERVATIONS AND MORE INFORMATION CALL 775-5190

Valentine’s Menu

Starters

French Onion Gratin

Traditional savory onion soup topped with imported provolone cheese and browned

6

Sweet Potato Bisque with Candied Pecans

7

Shrimp Cocktail

Poached jumbo gulf shrimp served chilled with horseradish tomato sauce

14

Clams Casino

Middle neck clams on the half shell topped with a bacon-vegetable mixture

14

Crispy Fried Sesame Calamari

Lightly battered and fried. Served with garlic ginger, asian style mustard, and creamy wasabi sauces.

16

Jumbo Lump Crabcake

Blue lump crab mixed with bread crumbs and seasonings fried and served with cream corn and topped with sweet potato frites.

16

Salads

Grilled Caesar Salad

Romaine hearts grilled and served with and crostini caesar emulsion

9

House Salad

Assorted chicories with chic peas, tomato, cucumber, radishes, and pickled red onion

6

Ellden’s Iceburg Salad

Iceburg lettuce with cherry tomatoes, kalamata olives, chopped bacon, egg, and pickled red onions

8

ENTREES

Coffee Crusted Rack of Lamb

New Zeiland lamb seasoned and grilled then finished with a mint pesto.

35

Maine Lobster

Cold water Maine tails seasoned with olive oil, lemon and broiled

single…30

double…52

Filet Mignon

Center cut filet of angus beef grilled, served with fingerling potatoes and demiglaze

35

Kansas City Strip

16oz CAB bone-in strip seasoned and char-broiled. Served with house cut garlic-rosemary steak fries

34

Pork Rib Chop

12oz bourbon marinated chop grilled and coated with a southern comfort and peach barbecue sauce

24

Seared Scallops

Jumbo scallops pan seared and served with asparagus, and roasted garlic and parmesan risotto

28

Lobster Raviolis

Semolina pouches stuffed with maine lobster and served in a sherry cream sauce

25

Pasta Verde

Buccatini pasta tossed with fresh vegetables and olive oil

18

Italian Stuffed Chicken

Boneless breast stuffed with sun dried tomato, herb, and goat cheese filling

20

Sea Bass

Pan Seared and brushed with a maple and apple cider glaze, served over baby green beans and red onion jam

32