| Appetizers |
| Maryland Crab Cake |
$7.95 |
Served with a sweet corn mango chutney.
|
| Mediterranean Mussels |
$7.85 |
North Eastern black mussels cooked in chablis,
garlic, shallots,
parsley and finished in light cream sauce.
|
| Chilled California Asparagus |
$7.75 |
Placed over tomato concasse with hollandaise sauce.
|
| Foie-gras Pate |
$13.95 |
Corn fed goose liver pate with port wine jelly and
toast points.
|
| Smoked Norwegian Salmon |
$10.50 |
Served with capers, chopped egg, red onions, cream
and toast points.
|
| Baby Artichokes and Mushrooms |
$7.50 |
Served on lavosh crackers and topped with dofino
cheese.
|
| Chef's selections of Oysters |
$11.50 |
On the half shell daily preparation
|
| Soups & Salads |
| Soup of the Day |
$5.25 |
| St. James Famous Mussel Bisque |
$6.50 |
| With puff pastry |
|
| St. James House Salad |
$5.25 |
Mixed greens, tomato, haricot verts and Belgian
endive tossed in a herbal ranch.
|
| Small Traditional Caesar Salad |
$5.55 |
| La Salad Bouquete St. James |
$5.75 |
A bouquet of red oak and Boston lettuce in a tomato
atop and a balsamic vinaigrette dressing with crisped
shallows and goat cheese.
|
| Baked Montrachet Goat Cheese Salad |
$7.95 |
Imported french goat cheese served on a toast point
atop mixed greens with tomato, endive and walnuts
tossed in a creamy vinagrette.
|
| Vertical Tomato Salad |
$7.95 |
Vine ripened tomato, sliced vertically with Maytag
blue cheese, sweet red onion, and avocado served
with balsamic vinaigrette.
|
Split Charge $ 3.00
18% Service Charge on Parties of 8 or more |
| Entrees |
| Sesame Encrusted AHI |
$21.95 |
Our best AHI encrusted with sesame and oriental
dry rub, seared with rice pilaf and stir-fry veggies.
|
| Halibut Grenoblaise |
$17.55 |
Sauteed with wine, capers, diced lemon and
fresh hers.
|
| Broiled Pacific Salmon Teriyaki |
$18.95 |
Fresh salmon infused with japanese seasonings,
spinach and oriental rice served with an orange-ginger
burre blanc.
|
| Maryland Crab Cakes |
$16.25 |
Served with a sweet corn mango chutney.
|
| Herb Infused Airline Breast |
$16.50 |
Boneless breast of chicken with drumettee
attached infused with an herb french butter reduction.
|
| Wild Mallard Duck Breast |
$22.55 |
Pan-seared duck with a compote of pineapple
and pears deglazed in cognac sauce.
|
| Infused New York Striploin |
$21.95 |
Served with wild mushrooms, forestine sauce
with roasted garlic mashed.
|
| Filet Mignon |
$22.50 |
Served with wilted baby spinach
in a cabernet sauce.
|
| Rack of Lamb |
$24.95 |
Roasted half rack wrapped in philo dough
served in a veal demi glaze.
|
|
| Stuffed Pork Loin |
$22.95 |
Pork loin center cut stuffed
with a duxelle of wild mushrooms.
|
Pastas |
| Raviolis St. James |
$16.55 |
Ask your waiter
|
| Penne Ala Vodka |
$14.75 |
Tossed in a light tomato coulis
then finished with vodka and cream.
|
| Grilled Tiger Shrimp and Penne Pasta |
$18.55 |
Penne pasta with asparagus tips, artichokes
and sundried tomatos in an alfredo sauce.
|
All dishes are freshly prepared to order and if there is anything
we can do for you please don't hesitage to ask.
Thank you and "Bon Appettit".
|
Your Hosts Joseph
Bellinghieri and Executive Chef Brian Kontos. |
