Dinner Menu

Cold Appetizers

Prawn Cocktail

Over Romaine with Pink Horseradish Sauce

13.50

Proscuitto Di Parma (GF, Cal. 364*)

Roasted Peppers, garlic, Evoo, Fresh Basil

     12.50

The Station Antipasto ( For Two)

Parma proscuitto, soppresatta, fresh mozzarella, Reggiano parmigiana, roasted peppers, Gaeta olives and hot cherry peppers (GF, Cal. 650*)

18.50

Portabella Mush. Napoleon (GF)

With fresh mozzarella and roasted peppers (Cal. 380*)

    9.95

 

Hot Appetizers

Jumbo Lump Crab Cake (Cal. 550*)

With baby greens, roasted pepper sauce and mustard sauce

15.00

Blackened Shrimp (GF, Cal. 325)

Spicy, served with a black & white Bean Salad

13.50

Firecracker Fried Calamari

Garlic, scallions hot peppers, olives balsamic vinegar

15.50

Prince Edward Island Mussels

Steamed, served with garlic, scallions and tomatoes  In a Cajun  spiced Broth (GF, Cal. 260*)

11.00

Wild Mushroom/Sausage Puff

Sausage, mushrooms and mozzarella wrapped in a puff pastry with a brandied cream sauce

11.00

Fried Calamari

Flash Fried served with Marinara

13.50

Seared Tuna

Ahi Tuna, Served with a Japanese Seaweed Salad, Pickled Ginger and Wasabi

16.50

Jumbo Shrimp Ajillo

Pan roasted  with garlic and Cajun Spices, served with a sweet corn relish (Cal. 481*)

     13.50

 

Soups and Salads

Cajun Chicken Corn Chowder

7.25

Vegetarian Vegetable Soup

6.25

Pear Gorgonzola & Walnut Salad

Mesclun greens and a walnut vinaigrette (GF, Cal.389*)

14.25

Seafood Salad (GF, Cal. 240*)

Shrimp, calamari, celery, red onion, lemon, evoo

15.50

Arugola Salad (GF, Cal. 409*)

Caramelized onions and blue cheese, balsamic           warm goat cheese, baby spinach (GF, Cal. 300*)vinaigrette

11.25

Portabello Mushroom & Beet

warm goat cheese, baby spinach (GF, Cal. 300*)

  13.50

Dried Cranberry (GF, Cal. 459*)

Mesclun greens, candied pecans, crumbled blue cheese

11.75

Caesar Salad

(without croutons, GF, Cal. 450/550*)

11

 

( add chicken (+12), or shrimp (+14 to your salad)

1.00 extra charge for creamy blue or gorgonzola cheese

 

Pastas(gluten free pasta available $2 extra)

Penne with Chicken

Scallions and tomatoes in a pink vodka sauce

19.00

Pappardelle Chicken & Arugola

Garlic, tomatoes and olive oil ( Cal. 650*)

19.00

Penne with Spinach ( Cal. 460*)

With garlic, olive oil and sundried tomatoes

18.00

Pappardelle with Mushrooms

with zucchini in a porcini mushroom sauce (Cal. 550*)

19.00

Spinach Fettuccine Pesto

Chicken, sun-dried tomatoes and a creamy pesto sauce

19.00

Rigatoni, Sausage & Rabe

Garlic, olive oil and light tomato broth (Cal. 786*)

19.00

Rigatoni Bolognese

Mezza rigatoni tossed in a light Meat Sauce

19.00

Seafood Fra Diavlo (Cal. 675)

Shrimp, mussels, calamari over linguine

29.00

Rigatoni with Basil & Mozz

With zucchini in a pink Sauce (Cal. 760*)

18.00

Linguine with Shrimp

Scampi style over linguine (Cal. 735*) 

23.50

 

Entrees Selections

Chef Signature Dishes

Stuffed Pork Chop – stuffed with sausage and cornbread, served with a roasted garlic sauce

25.50

Chicken Toscana – breaded, pan fried, topped with tomatoes and mozz., with gaeta olives, white wine and lemon

23.25

Shrimp, & Portabello Mushroom Ravioli – shallots, mushrooms, tomatoes, cognac cream sauce

23.25

Grilled Marinated Hanger Steak – served with scalloped potatoes and spinach (GF)

26.95

Chicken Jambalaya – Andouille, shrimp, sweet peppers, onions, garlic and a Cajun red sauce

27.95

Chicken Balsamic – garlic, shallots, mushrooms, hot cherry peppers, balsamic brown sauce (Cal. 534*)

23.95

Shrimp Horseradish and Capers – served with a dill creams sauce over spinach fettuccine (Cal. 675*)

25.50

Salmon with Fine Herbs – shallots, mushrooms, fine herb pink peppercorn cognac sauce (Cal. 650*)

29.95

Filet Mignon Gorgonzola – gorgonzola/herb crust, served over spinach with shoestrings

35.95

Wasabi Panko Encrusted Tuna – risotto, seaweed salad, frizzled leeks, balsamic  reduction

36.95

 

Station Classics

Chicken Madeira – garlic, mushrooms, and a Madeira wine Sauce(Cal. 409*)    

23.50

Shrimp & Spinach – with mushrooms, and garlic in a liht tomato broth (GF, Cal. 473*)

25.50

Tilapia Oreganate – baked with a lemon herb crust (Cal. 550)

25.50

St. Peter’s Fish Marechiara – shrimp, onions and basil in a light tomato broth (GF, Cal 400*)

28.50

St. Peter’s Fish – sautéed with garlic, tomatoes and fresh basil  ((Cal. 486*)

25.50

Baked Salmon – baked with a walnut pesto Crust (Cal. 640)

29.95

Blackened Ahi Tuna – spicy, served with black and white bean  salad  (GF, Cal. 600*)

33.00

Grilled Medallion of Beef & Spicy Shrimp Ajillo(Cal. 785*)

38.95

Filet Mignon Burgundy– shallots, mushrooms, fresh thyme and burgundy Sauce (Cal. 654*)

35.95

Sirloin Steak Au Poivre – encrusted in peppercorns and served in a cognac Sauce

35.95

Sirloin Steak Diane– sauteed with shallots, mushrooms and a Dijon mustard cream sauce

35.95

Seared Sirloin – salt and pepper encrusted, seared to temperature, served with spinach (GF)

34.95

 

From the Grill

 

Sides

 

Chicken Paillard- (GF, Cal. 284*)

20.50

Scalloped Potatoes (GF, Cal 316*)

10

Filet Mignon- Q- 6 OZ (GF, Cal. 304*)

28.50

Sautéed Spinach (GF, Cal. 180*)

9

Filet Mignon- K 10 OZ. (GF, Cal. 508)

38.50

Creamed Spinach (Cal.330*)

12

Sirloin Steak- 16 oz. (GF, Cal. 850)

34.95

Wild Mushroom Sauté (Cal. 180*)

12

Ahi Tuna – 8 oz. (GF, Cal. 290*)

32.95

Chefs Potatoes (spicy) (Cal. 400*)

10

Salmon- 8 oz. (GF, Cal. 307*)

29.95

Shoestring Potatoes (Cal. 390*)

8.50

 

House salad upon request
Substitutions available (additional charges apply)
18 % Gratuity added to parties of 8 or more- We will try to accommodate all dietary requests
Key GF= gluten free (please advise server if allergic), calorie counts are approximations
and do not include sides. Sides- brown rice cal.158, house veg. cal. 50, mashed pot. cal.210
Zero Trans fat fryer oil used, True North antibiotic/hormone free sustainable salmon