The Nicas Family Welcomes You To The Camelot Room

 

Hot Appetizers

Sauteed Mussels, Littleneck Clams and Calamari In the Mediterranean style of Nice, with olive oil, tomato concasse, garlic, tarragon, black olives accented with lemon, capers and fried calamari.	11.50
Chef Selection of the Day Prepared from the bounty of the day.	12.25
Roasted Baby Quail Stuffed with chiefan wild rice, Portuguese sausage, golden raisins and quinoa served with a Maderia wine essence.	12.25
Escargots Bourguignonne French vineyards snails lathered with butter, fresh herbs and garlic, baked in shells.	10.95
Baked Littleneck Clams Casino Native clams baked in true classical style	10.95
Glazed Oysters Rockefeller Crisp layers of cheese and spinach blanket fresh oysters	10.95
Fruits of the Sea A combination of Clam Casino, Oyster Rockefeller, escargot, scallop wrapped in bacon, Mussel Provencal, chilled Gulf shrimp, fried calamari, served with sauce Nantua.	12.95
Pan-Seared Nantucket Scallops Encircled with Carando prosciutto served on a light lemon accented buerre blanc and garnished with caviar.	11.95

Cold Appetizers

Trilogy of New England’s Harvest Arrangement of Gulf shrimp, littleneck clams and shucked oysters.	10.95
Pate-Terrine of Game Baked gathering of ground game flavored with port, cognac and garnished with currants and pistachios, sauce Cumberland.	9.50
"Alta Vista" Farms Buffalo Carpaccio Thinly sliced buffalo tenderloin drizzled with extra virgin olive oil, balsamic vinegar and capers served with classical garnish.	12.95

Soups

Traditional Onion Soup Baked with cheese.	5.95
Creamy Lobster Bisque In the Style of Brittany.	5.95
New England's Favorite, Clam Chowder	5.75
Seasonal Soup Offering	5.75

Salads

Caesar Salad for two Prepared at your table.	14.50
Greek Salad	9.95
Seasonal Salad Our chef's variation.	9.25

Gourmet Entrees

Game Du Jour A sampling of the freshest game from the field and forest.	35.00
Maplewood Farms Duckling Honey grilled breast and braised leg served witha peach-orange salsa glaze.	27.00
Filet Mignon Guinevere Butter tender, juicy prime filet mignon steak. Broiled to perfection; fit for any Queen or King. Served on fresh mushrooms sauce Bordelaise.	28.00
Veal to My Taste The creation of the day, savouring the freshest of everything, in the style of today.	27.00
Rib Chop of Veal With caramelized onions in balsamic vinegar. Roasted and served with a light stilton cheese and mushroom sauce.	29.00
Sweetbreads of Veal Sweetbreads of veal sautéed with shallots, leeks, wild mushroom ragout and nested on leaf spinach glazed with creamy muenster cheese.	27.00
Chef’s Choice of Harvest An offering of the freshest catch, from the seas, oceans, lakes and streams of the world.	26.00
Salmon Grilled fillet of Norwegian salmon atop a bed of tomato concasse, Cooper's Farm heavy cream and sautéed leeks garnished with pan-seared scallops.	26.00
Coquilles St. Jacques Sautéed Nantucket scallops with shallots, sweet butter and mushrooms in a velvety saffron accented sauce.	28.00
Lobster Thermidor Select pieces of lobster sautéed with shallots and mushrooms, deglazed with white wine, laced with Sauce Bercy, served gratineed.	29.00

Prepared at Your Table

Chateaubriand King Henry VIII(for two or more) We take pride in this gourmet's delight, carved, flamed and served at your table with mushroom caps, artichoke hearts and a bouquetiere of fresh vegetables, Sauce Bearnaise.	31.00 per person
Steak au Poivre Sirloin steak cooked to perfection with Madagascar green peppercorns and deglazed with cognac, Burgundy wine and heavy cream - a Gourmet favorite.	28.00
Roast Rack of Lamb, Persillade(for two or more) Rack of lean lamb, from America's heartland, oven roasted with an herb and garlic crust. Carved tableside with a bouquetiere of fresh vegetables and sauce Madeira.	28.00 per person
Steak Diane Tenderloin medallions seared and flambéed with cognac - served with a shallot accented Madeira sauce.	28.00

All entrees are accompanied with salad and classical plate garnishes. For your dining pleasure, our chefs will accept special requests for any entrees listed on our previous menu. Request entree availability from your server.