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Starters
Shaver House Shrimp
Cocktail -
black tiger shrimp, served with our house sauce,
12.95
prepared with white wine. Dijon mustard and fresh dill.
Smoked Salmon -
served with capers and
cream cheese
11.95
Pate Trilogy
- port, cognac and
peppercorn, served with black Russian bread.
9.95
Soup of the Day
6.95
Philip House Salad
Fresh crisp garden greens,
garnished with English cucumber,
7.95
tomatoes, shallots, toasted almonds and orange sections,
served with our Dijon mustard,
honey, vinaigrette dressing.
Caesar Salad -
romaine lettuce, home made
garlic croutons, crisp bacon bits, tossed
7.95
with our classic dressing, and an extra touch of
garlic; not for the faint of heart
Heritage Salad -
fresh crisp garden greens
topped with blue cheese and walnuts,
8.95
served with our Dijon mustard, honey, vinaigrette
dressing.
Main
Course Selections
Seafood Newburg -
shrimp, bay scallops and
clams in a white wine cream sauce
26.95
with mushrooms, scallions and Madeira wine.
Shaver House Beef
Wellington -
filet mignon topped with a mushroom duxelle,
27.95
wrapped in puff pastry, baked to medium, served with a red wine sauce.
Rack of Lamb -
an extra lean cut of fresh
New Zealand lamb, delicately seasoned
28.95
with our famous house recipe, roasted to order, served
with our rosemary, red currant,
mint sauce.
Shaver House Chateaubriand
for Two -
Tenderloin of beef, cooked to order, served
28.95
with a red wine cream sauce with a touch of Dijon
mustard.
per person
Filet of Fresh Atlantic
Salmon - topped
with a seafood mousse, sweet onions, fresh
24.95
dill and lemon, baked in the oven.
Steak Diane -
medallions of tenderloin
of beef, coated with freshly ground cracked
26.95
peppercorns and sea salt, cooked to medium, flambeed in
cognac and Madeira wine
with Worcestershire and a touch of garlic.
Group menu available
for parties of 10 or more
15% gratuity will be added to groups of ten or more
As a courtesy to our other patrons, we request that you
refrain from
using cell phones in the dining room.
Menu & prices subject
to change |
