Dinner Menu

Reservations are appreciated.

From The Chef…

Apéritifs

Chowder of the Sea ~ Cup $7 | Crock $14
French Onion Soup ~ Baked with Swiss cheese gratinée | $9 Crock
Soup du Jour ~ Cup $4 | Crock $8
Jumbo Shrimp Cocktail | $3 each
Yellowfin Ahi Tuna Saku Block ~ with Watermelon Radish and Asian Slaw | $17
Hummus Bi Tahini ~ with warm Pita Bread | $12

Salades

The Fay Club Salad ~ mixed lettuce, roasted corn, candied nuts, dried cranberries
cucumber and tomato, served with honey balsamic | $10
Classic Caesar Salad ~ with toasted croutons | $10
Romanoff Salad ~ Romaine hearts, fresh strawberries, almond slices
gorgonzola cheese with Balsamic Vinaigrette | $14
Spinach Salad ~ Sun-dried cranberries, goat cheese
toasted pumpkin seeds, with creamy bacon dressing | $12
Add: grilled chicken ~ $6 | salmon, shrimp, or steak tips ~ $12

Entrées de la Terre

Filet Mignon ~ with Porto demi-glace | 6 oz $29 | 12 oz $45
New York Sirloin ~ with demi-glace and button mushrooms | 12 oz $30
Grilled Pork Rib Chop ~ Maple Cognac demi-glace | 12 oz $28
Grilled Lamb Chop ~ Twin 5 oz. chops, garlic, olive oil and fresh mint | $30
Prime Rib ~ Slow roasted and served with Au Jus and Horseradish cream | $42
(Friday and Saturdays only, while it lasts.)

Entrées de la Mer

Baked Haddock ~ beurre blanc sauce with Ritz cracker topping | $24
Baked Stuffed Shrimp ~ 4 jumbo shrimp with crabmeat stuffing | $36
Salmon Oscar ~ Baked salmon with crabmeat
asparagus, and hollandaise sauce | $30
Swordfish ~ charbroiled with a beurre blanc sauce | $26
Seafood Sauté ~ Baked haddock, salmon, and shrimp in a
beurre blanc sauce with a Ritz® cracker topping | $38

Fay Classique’s

Steak Au Poivre ~ 12oz Sirloin, pan seared with coarse black pepper
flambe’ and Cognac in a rich pan jus | $38
Surf & Turf ~ Petit Grilled Filet Mignon and Jumbo Shrimp with
crabmeat stuffing, horseradish hollandaise sauce | $48
Pan-seared Duck Breast ~ Apple and cranberry coulet with a
Calvados Brandy demi-glace | $29
Beef Tips ~ Sautéed with caramelized onion, roasted peppers
and button mushrooms in a pan demi-glace | $29
Braised Statler Chicken Breast ~ Prosciutto and brie stuffing
topped with sautéed fig and Porto demi-glace | $26
Veal Cordon Bleu ~ Tender veal, ham, and Swiss cheese
with button mushrooms in a champagne sauce | $29
The Fay Burger ~ ground sirloin with lettuce, tomato, onion, and bacon,
with choice of cheese, (Swiss, American, cheddar or brie) and
choice of French fries, sweet potato fries or chips | $18

Entrées and Classics served with choices of sides du jour

Desserts

Choose from daily featured specials

Jean-Louis Marty, Executive Chef