The Iron Door
A Dinner House
The Iron Door Menu
Appetizers
Clams in Shell & Andouille Lobster & Crab Cakes
Cherrystones & Sausage in a Zesty A Delicate mixture of Lobster & Crab
Lemon Butter Sauce Two Cakes with side of Chefs Lemon Aioli
13 14
Creamy Spinach & Artichoke Dip Asian Chicken Lettuce Wraps
Baked Creamy Spinach, Artichoke & Asiago Crispy Romaine Leaves – Served with 3 Sauces
Served with Crispy Baguettes’ for Dipping Marinated Chicken, Water Chestnuts + Scallions
12 13
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Entrees Include
A Salad of Mixed Greens, Cucumber & Grape Tomatoes with choice of Our House made Dressings,
Balsamic Vinaigrette, Creamy Cucumber Dill, Blue Cheese or Poppy Seed
( or ) A small bowl of our Chefs House Made Soup & Fresh Bread and Butter
Classic Caesar Salad Fresh Berries, Blue Cheese Crumbles Romaine Wedge
House made Caesar Dressing Candied Walnuts and Chefs Poppy Seed Blue Cheese Dressing & Crumbles
and Toasted Croutons Dressing on a Bed of Mixed Spring Greens Cranberries & Fresh Bacon Bits 5 5 5
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Any Salad Entrée with: Chicken - Shrimp - Salmon
13 18 19 21
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Seafood
Chili Glazed Salmon Lobster & Crab Sensation
A Glazed Salmon Filet with Tender Lobster & Crab Morsels Sautéed
A Siracha Cream Sauce or with a Light Creamy Garlic Butter & Herb Lightly Seasoned & Sautéed in Butter Served Over Fettuccine
27 28
Shrimp Scampi Seafood Portofino
Sauteed Shrimp Tossed in a Garlic Linguine tossed with Shrimp, Scallops, Clams,
Lemon White Wine Sauce Tomatoes, Basil & Garlic
With Mushrooms and Scallions in a Beurre Blanc Sauce
28 29
Wild Lobster Tail Market Fish of the Day
Succulent with Melted Butter Chef’s Special Choice
Various Larger Sizes Available Ask your Server
Market Price Market Price
Classic Iron Door Entrees
* All Steaks Hand Cut Certified Angus Beef *
Pepper Steak Diablo Filet Mignon Studded with Crushed Black Peppercorns Heart of the Filet Mignon (8oz)
Smothered with a Brandy Cream Sauce Our Leanest & Most Tender Cut - Chef New York 32 Filet Mignon 35 Topped with a Port Reduction 32
New York Steak Filet Mignon Stroganoff
Choice Center Cut Topped Tenderloin Tips Sauteed’ with Portobello’s
With a Gorgonzola Butter Patty & Shallots in a Burgundy Demi-Glace
(10oz) New York Strip Served over Creamed Fettucine 29 29
Turf & Surf
Choose your Steak & Pair It With:
Shrimp Scampi 10
Or (6 oz.) Lobster Tail 20
Wiener Schnitzel Jaeger Schnitzel
Two Breaded Veal Cutlets, Chefs Red Cabbage Two Breaded Veal Cutlets, Chefs Red Cabbage
Served Traditionally with a Lemon Wedge Topped with Herbed Mushrooms & Demi-Glace
29 31
Seared Stuffed Pork Loin Portobello Mushroom Ravioli
Cranberry & Almond Stuffing Your Choice of: Marinara Sauce
Then Topped with a or a Beurre Blanc Sauce
Sweet Apple-Bacon Drizzle Vegetarian Favorite
26 24
Chicken Parmigiana
Two Breaded Chicken Filets topped with Marinara
Melted Mozzarella & Parmesan
with Side of Herb Buttered Pasta
25
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Chicken Rosa Maria Chicken Marsala
Penne’ Pasta with Sautéed Chicken Tender Sautéed Chicken Breasts finished with
Sun Dried Tomatoes, Garlic & Spinach Sauteed Mushrooms & Shallots in a
In a Gorgonzola White Wine Sauce Marsala Wine Reduction
25 25
Your Server will Offer Tonight’s Chefs Selection
Our Chef will Select the Seasons Freshest Vegetables & Starches for the Evening
Any Entrée can be served with Sautéed Onions (add $3.00) or Sautéed Mushrooms (add $4.00)
Split Charge 7.50 A 20% Gratuity will be added to parties of 8 or more