SPECTACULAR FINALES From the Sea Island Lump Crab Cakes with a citrus and spice aioli, Roasted fingerling potatoes, and vegetable du jour… · Thirty-two ninety-five Wasabi and Coriander crusted Ahi Tuna Filet accompanied by a citrus ponzu essence , served with a parmesan infused Risotto spring roll, pickled ginger, Asian seaweed salad, and garden selection ... · Twenty one ninety-five Seafood Risotto with Jumbo shrimp, scallops, clams, mussels, and stone crab claw in a pool of roasted garlic, and saffron fumet … · Twenty three ninety-five Jumbo tempura Coconut Shrimp drizzled with a tropical fruit and rum puree accompanied by a risotto spring roll and seasonal vegetables… · Eighteen ninety-five Twin Maine Lobster Tails skewered with Drawn Butter, and served with savory roasted potatoes, and vegetable du jour… · Thirty-four ninety-five Macadamia nut crusted Mahi Mahi accented with a pineapple rum butter, accompanied by a Risotto spring roll and chef’s vegetable… · Twenty-one ninety-five From the Land New York Strip Steak with a mushroom essence and accompanied chive mashed potatoe swirl and vegetable · Twenty-four ninety-five Southwest Texas Antelope (free range) Tender medallions fanned with a delicate demi glace created nightly, herbed roasted potatoes and vegetable du jour… · Twenty-seven ninety five Free Range Frenched Apple cider Marinated Pork Chop (owners cut) enhanced with an apple cider reduction atop o bed of herb infused wild rice, and vegetable du jour… · Twenty-one ninety-five Slow roasted aged Certified Angus Prime Rib of Beef, (owners cut) served with a delicate horseradish sauce, and served with seasonal Vegetables and Roasted fingerling potato … · Twenty-three ninety-five Baby Rack of Lamb…Tender lamb rack with a herb crust, served with a mint infused pan jus, wild rice and seasonal vegetable… · Twenty eight ninety-five Chicken and Duck Fresh Herb Crusted Free Range Breast of Chicken with a herb, wine, and Dijon beurre blanc accompanied by roasted fingerling potatoes and vegetable du jour… · Eighteen ninety-five Pan Seared Maple Farms Duck Breast matched with an aromatic Pomegranate Jus, a delicate Creamy Polenta medallion layered with baby carrots and asparagus… · Twenty-two ninety-five Taste of Tuscany Tortellini Romano Spinach, tomato, and egg tortellini in a wild mushroom, sun dried tomato vodka sauce · Eighteen ninety-five.… With shrimp · Twenty-0ne ninety five Potato Gnocchi surrounded with wild mushrooms in a gorgonzola cream essence with a dash of brandy... · Sixteen-ninety five Tender pieces of Maine Lobster encased in a pasta sack in a pool of lemon butter sauce with seasonal vegetables…. · Twenty-six– Ninety Five Parpadelle Bolognese fresh pasta in a ground beef pomodora and garnished with fresh basil and grated Romano cheese... · Fifteen ninety-five Price reflects entrée, fresh Argyles bread, and accompaniments. Argyles creations are made fresh to order, please allow our chef time to prepare your selection the way you like. Sharing Charge of $5.00……20% Gratuity added to parties of 5 or more and separate check requests APPETIZERS Inspired by the vineyard Guinness Battered Brie… with warm Chambord and raspberry glaze finished with fresh ground walnuts… · Seven ninety-five Escargot… nestled atop an herbed garlic mushroom cap and drizzled with fresh garlic butter… · Eight ninety-five Oysters Rockefeller…Oysters smothered in an Argyles version of a delicately herbed Rockefeller topping… · Eight ninety-five Tropical Key Lime Chicken….tender slices of chicken breast in a coconut tempura batter drizzled with a Caribbean rum and fruit dipping sauce… · Eight ninety- five New Foundland Mussels…in a fresh herb, garlic and chardonnay sauce… · Eight ninety-five Filet Mignon Bites lightly crusted in cracked peppercorns, surrounded with a Boursin Cheese infused Demi Glace… · Ten ninety-five Scallops on the half-shell …baked with a garlic and lemon crust and drizzled with a fresh lemon basil beurre blanc….. · Eight Ninety-five Calamari …Delicately fried in a tempora batter and served with a spicy pomodora sauce or a tangy Lemon Aioli…. · Eight Ninety-five SOUPS An aromatic broth soup with caramelized oinionswith a crisp French crostini and bubbling Gruyere cheese…· Six ninety-five Lobster and Shrimp Bisque A rich cream soup with a dash of spice and the sweetness of shrimp and lobster… · Six ninety-five SALADE Argyles Spinach Salad...with crisp apple smoked bacon, sliced mushrooms, diced egg, spicy toasted pecans, homemade croutons and finished with an apple smoked bacon and sherry vinaigrette….· Eight ninety-five Fresh Jumbo Shrimp Caesar finished with fresh imported Romano cheese and parmesan crisps… · Ten ninety-five Caesar Salad Tender leaves of fresh romaine lettuce, Romano Cheese parmesan crisps and our special house dressing….· Six ninety-five Brochette Argyle…with garden fresh tomatoes, fresh mozzarella, capers, scallions, red onions, olives, shaved Asiago cheese and garden basil vinaigrette… · Seven ninety-five…

Meat Temperatures: Very Rare: Blue Center seared outside, cold inside · Rare: Blue red center, cool inside Medium Rare: Red center, warm inside · Medium: Pink center, hot inside Medium well: No pink, hot inside · Well: Grey, Dry, Grainy, no juice, crusty outside. Prices: reflects entrée, fresh Argyles bread, and accompaniments. Argyles creations are made fresh to order, please allow our chef time to prepare your selection the way you like. Sharing Charge: of 5.00……20% Gratuity added to parties of 5 or more and separate check requests.

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