Staff Pick Menu

Langdon's Restaurant & Wine Bar 

• Starters

• Creamy Wild Mushroom And Jumbo Lump Crab Soup

  7.00
  

• Chef's Soup Of The Day

  8.00
  

• Lobster And Avocado Spring Rolls

  with asian vegetables, spicy chili sauce and avocado cream

  9.00
  

• Chef's Daily Cheese Selection

  with local wildflower honey

  11.00
  

• Cold Water Oysters On The Half Shell

  12.00
  24.00
  

• Salads

• Fresh Baby Greens

  with teardrop tomatoes, red onion, and crumbled buttermilk blue cheese tossed in a white balsamic vinaigrette

  8.00
  

• Fresh Arugula Salad

  with caramelized bosc pear, goat cheese and smokey bacon shallot vinaigrette

  9.00
  

• Wedge Of Iceberg Lettuce

  with applewood smoked bacon, boiled egg, scallions, ripe tomatoes and creamy blue cheese dressing, add grilled chicken, shrimp, beef tenderloin, or salmon to any salad $6.00

  11.00
  

• Main Courses

• Wok-seared Bok Choy, Shiitakes, Scallions And Peppers Over Aromatic Basmati Rice

  with choice of grouper, shrimp, or beef tenderloin

  12.00
  

• Seared Diver Scallops Over Leek And Asparagus Risotto

  with a tomato-basil-truffle butter

  15.00
  

• Wood-grilled Angus Burger Topped

  with wisconsin cheddar, caramelized onions, lettuce, vine ripe tomatoes, served with hand cut fries, mayonnaise and mustard

  12.00
  

• Chef's Daily Fresh Fish Preparation

  Market Price: 
  

• Orange-soy Grilled Salmon

  with crisp cucumber salad and basmati rice

  14.00
  

• Fresh Local Sautéed Shrimp

  with serrano ham, ripe tomatoes, and spinach over creamy stone ground grits

  14.00
  

• Oven Roasted Organic Chicken Breast Over Seasonal Succotash

  with asparagus and lemon-chive beurre blanc

  15.00
  

• Garlic- Seared Local Shrimp In Whole-wheat Wrap

  with avocado, sprouts, cucumber, sweet & spicy dipping sauce and a fresh mesclun salad with a white balsamic vinaigrette

  13.00
  

• Black Skillet Tenderloin Of Beef

  with hand cut fries and a caramelized vidalia onion demi glace

  25.00
  

• First Course

• Chef's Daily Cheese Selection

  with local wildflower honey

  12.00
  

• Cold-water Oysters On The Half Shell

  Mkt: 
  

• Sautéed Shrimp Over A Crispy Polenta Cake

  with spicy brown seafood sauce

  9.00
  

• Chipotle Seared Hawaiian Ahi Tuna

  with charred serrano vinaigrette over baby mixed greens

  12.00
  

• Seared Diver Scallops

  with sweet corn cream and basil oil

  11.00
  

• Duck Confit Over Fresh Baby Spinach And Cashews In A Blood Orange Vinaigrette

  with crispy sweet potato curls and a port-balsamic reduction

  12.00
  

• Black Skillet Tenderloin Medallions Over Local Baby Greens

  with toasted sesame-ginger carrot dressing

  10.00
  

• Lobster And Avocado Spring Rolls

  with asian vegetables, spicy chili sauce and avocado cream

  9.00
  

• Second Course

• Creamy Wild Mushroom And Jumbo Lump Crab Soup

  8.00
  

• Chef's Soup Of The Day

  9.00
  

• Fresh Arugula Salad

  with caramelized bosc pears, goat cheese and smokey bacon shallot vinaigrette

  9.00
  

• Fresh Baby Greens

  with teardrop tomatoes, red onions and crumbled blue cheese tossed in a white balsamic vinaigrette

  8.00
  

• Iceberg Wedge

  with a buttermilk blue cheese dressing topped with applewood smoked bacon, crumbled boiled egg, grape tomatoes and green onions

  11.00
  

• Main Course

• Oven Roasted Lemon And Oregano Butter Basted, Bell & Evans All Natural Chicken Breast

  with greek style potatoes

  19.00
  

• Thick-cut Kurabuto Pork Rib Chop Brined And Candied

  with a hoisin-honey glaze with sweet potato gnocchi and wilted spinach

  28.00
  

• Orange-soy Grilled Salmon

  with crisp cucumber salad and aromatic rice

  21.00
  

• Maine Lobster, Shrimp And Scallops Over Creamy Local Grits

  with a savory seafood sauce

  27.00
  

• Pepper-crusted Hawaiian Ahi Tuna Over Baby Mixed Greens

  with avocado relish and wasabi cream topped with fried leeks and infused soy

  31.00
  

• Seared Local Grouper Over Asparagus And Leek Risotto Topped

  with jumbo lump crab meat finished with a meyer lemon and chive beurre blanc

  27.00
  

• Tamarind Glazed Duck Breast Over Sweet Corn, Butter Bean And Spinach Succotash

  28.00
  

• Black Skillet Tenderloin Of Beef

  with roasted mushrooms, whipped potatoes and truffled cabernet demi

  32.00
  

• Rack Of Lamb

  with yukon gold scallion and goat cheese smashed potatoes and a red currant-szechuan peppercorn reduction

  29.00
  

• Grilled Usda Prime Ribeye

  with creamy gorgonzola and caramelized onion potato gratin finished with a veal demi glaze

  39.00
  

• Sides

• Sweet Potato Gnocchi

  6.00
  

• Wilted Spinach

  5.00
  

• Whipped Potatoes

  5.00
  

• Leek And Asparagus Risotto

  5.00
  

• Yukon Gold Scallion And Goat Cheese Smashed Potatoes

  5.00
  

• Balsamic Asparagus

  5.00
  

• Seasonal Succotash

  6.00
  

• Creamy Gorgonzola And Caramelized Onion Potato Gratin

  7.00
  

• Wine Specials

• Featured Red

  6.00
  

• Mimosa

  7.00
  

• Featured White

  6.00
  

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