HalcyonDays Menu


	In ancient times when the kingfisher was known as the Halcyon, the colorful bird chose the period of the winter solstice to build its nest on the water. During the two weeks surrounding the solstice, the sea was always a calm and inviting location for the Halcyon to build its nest. Over the years the term "Halcyon Days" has come to denote a time of comfort, peace and prosperity. We have attempted to create this feeling in a restaurant that offers excellence in both food and service. Relax and enjoy our hospitality as we enjoy serving you. Appetizers
	Blackened Shrimp Seasoned and seared in cast iron. Served with Creole mustard sauce. Eight Ninety-Five	Escargot Imported French escargot baked with garlic and herb butter. Seven Ninety-Five
	Pate Forrestier Wild mushrooms, pork, and chicken liver, served with sauce suedoise. Six Ninety-Five	Louisiana Shrimp Cocktail Jumbo gulf shrimp served chilled with a Creole cocktail sauce. Seven Ninety-Five
	Scottish Smoked Salmon Delicate salmon rosettes served with cream cheese, capers, and onions. Seven Ninety-Five	Soup of the Day Seasonally selected soup made daily with the freshest ingredients. Two Fifty
	French Onion Soup A rich, sherried onion soup baked with a cap of fontina cheese. Two Ninety-Five	File Gumbo A well seasoned, rich broth full of crawfish, shrimp and okra. From the authentic Bayou recipe. Three Ninety-Five
	Portabella Mushroom A portabella mushroom marinated in sesame vinaigrette and grilled on the char broiler. Dusted with asiago cheese. Six Ninety-Five *Salads*
	Gourmet House Salad A blend of lettuces tossed in a sesame seed vinaigrette and sprinkled with asiago cheese. Two Ninety-Five	Strawberry Nut Salad Strawberries, toasted slivered almonds, sliced red onion, and poppy seed dressing. Three Ninety-Five
	Caesar Salad Prepared tableside in classic fashion. Order for two. Eight Ninety-Five Pasta All pasta dishes are served with a house salad.
	Linguine San Remo A house specialty made with proscuitto ham, mushrooms and peas in an asiago cream sauce. Thirteen Ninety-Five	Shrimp Fra Diavolo Jumbo shrimp sautéed in a well seasoned, spicy tomato sauce and tossed with fettuccine. Fifteen Ninety-Five
	Fettuccine Alfredo A classic sauce made with butter, cream, parmesan cheese and seasoned with black pepper. Ten Ninety-Five	Linguine Pomodoro Simmered Roma tomatoes lightly seasoned with roasted garlic. Ten Ninety-Five
	Entrees All entrees served with house salad, vegetable and appropriate accompaniment.
	New York Strip A 12 ounce steak seasoned with a lemon-herb marinade and charbroiled. Eighteen Ninety-Five	Manhattan Style Prime Rib Herb crusted and slow roasted in the oven. It is then sliced and finished on the grill to your specification. Seventeen Ninety-Five
	Filet Mignon One half pound of aged angus tenderloin grilled and topped with boursin cheese. Eighteen Ninety-Five	Filet Rossini Filet Mignon topped with Pate Forrestier and served with Rossini sauce. Nineteen Ninety-Five
	Tournedos of Beef St. Camille Medallions of beef sautéed with wild mushrooms in a Madeira sauce. Nineteen Ninety-Five	Lamb Chop Howard's Style Tender lamb rack grilled and served with green pepper jelly. Nineteen Ninety-Five
	Scalloppini Piccata Tender veal slices sautéed with lemon, butter, and veal sauce. Seventeen Ninety-Five	Scalloppini Marsala Veal slices sautéed with mushrooms and Marsala wine. Seventeen Ninety-Five
	Scampi Alphonse Jumbo shrimp flamed with Pernod and simmered in a pesto cream sauce. Sixteen Ninety-Five	Scampi Lorelei Gulf shrimp broiled in butter with shallots, garlic and parsley. Fifteen Ninety-Five
	Baked Stuffed Quail Two quail filled with portabella mushrooms, pancetta, and veal served with a red currant demiglace. Sixteen Ninety-Five	Chicken Wellington Chicken breast stuffed with fontina cheese and mushroom duxelle then baked in a puff pastry. Thirteen Ninety-Five
	Roast Duck A half of a duckling baked and served with a red currant-raspberry sauce. Sixteen Ninety-Five	Chicken Florentine Boneless chicken breast stuffed with sautéed spinach and served with a roast garlic sauce. Twelve Ninety-Five
	We will serve no split entrees. We reserve the right to add a 17% gratuity to parties of eight or more.