Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 12/11/17

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APPETIZER

~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives….13

~ Classic Jumbo Tiger Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Lobster Infused Vanilla Butter…16

~ Oysters Rockefeller ~
Reggiano Gratinée of Blue Crab and Spinach, Tarragon Mousseline, Applewood Bacon….16

~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Avocado Guasacaca, Fresh Pico di Gallo, Stewed San Marzano Tomato Basil Sauce….15

~ Prince Edward Island Black Mussels ~
Merguez Sausage, Fresh Fennel, Garlic, Shallots, Dry Sherry, Saffron-Anisette Broth, Basil Compound Butter….14

 ~ Crispy Spring Rolls ~
Pink Shrimp, Asian Vegetables, Tropical Fruit Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….14

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, White Truffle-Grape Tomato Coulis, Roasted Pepper-Saffron Remoulade….18

~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….14

~ Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….16

~ Chateaubriand Steak Tartare ~
Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Batard….20

SALAD

~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, French Brie, Dried Cranberries, Cranberry Balsamic Vinaigrette….14

~ Heart of Romaine Caesar ~
Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….13

~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~
Salted Tomatoes, Sweet Basil, Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….16

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….16

ENTRÉE

~ 1-1/2 Pound “Lazy” Maine Lobster ~
Shell Removed, Butter Poached, Wild Red Shrimp, Calamari, Saffron Bouillabaisse Broth, Potato Gnocchi….42

~ Fresh Nantucket Bay Scallops ~
Black Mussels, Crispy Applewood Bacon, Chiffonade Spinach, Sage Scented Sherry Cream, Butternut Squash Ravioli….33

~ Tataki Blackened Yellowfin Tuna Loin ~
Crispy Sushi Rice, Nori, Baked Spicy Lobster, Truffle Sweet Soy, Avocado-Wasabi Vinaigrette,
Wakame, Kim Chee Cucumbers….37

~ “Fish and Grits” ~
Grilled Redfish, Lemon Chive Baste, Cajun Spiced Shrimp, Stewed San Marzano Broth,
Green Chili Infused Chorizo and White Truffle Cheddar Grits….32

~ Black Grouper ~
Tarragon Gremolata, Gratinée Crust of Blue Crab and Spinach, Warm Lobster Beurre Blanc, Crème Fraiche Potatoes…36

~ Gulf Yellowtail Snapper ~
Pan Braised a la Meuniere, Lemon, Chardonnay, Parsley, Black Forest Mushrooms, Caper Pan Sauce, Jasmine Rice….32

 ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Fried Sweet Plantains, Sriracha Potatoes….31

 ~ Faroe Island Salmon ~
Creamed Grilled Artichoke, Baby Heirloom Tomato Salad, Herb-Champagne Vinaigrette, Crème Fraiche Potatoes….29

~ Jumbo Black Tiger Shrimp Scampi ~
Fresh Garlic, Artichoke, Feta, Fresh and Sun Dried Tomato, Scallions, Chardonnay-Basil Butter, Linguini….30

~ U-10 New England Diver Scallops ~
Beurre Noisette, Smokey Dill Scented Champagne Beurre Blanc, Bacon Jam, Shitake Mushroom Risotto….35

~ Coulotte Steak of Darling Downs Kobe Style Wagyu Beef ~
Smoky Gochujang BBQ, Warm Shitake Salad, Spicy Japanese Mayo, Truffle Sweet Soy, Lobster Tail Fried Rice….45

~ 8oz. Center Cut Filet Mignon of Beef ~
Brandied Gorgonzola Sweet Onion Jam, Black Truffle Demi Glace, Crispy Sweet Onion, Potato Gratin Dauphinoise….40

~ Tenderloin of Veal ~
Maple Infused Bourbon-Dijon Glaze, Applewood Steak Bacon, Warm Spiced Apple Relish, Crème Fraiche Potatoes….33 

~ Sous Vide “Standing Rib Roast” of Lamb ~
Candied Walnut and Chevre Crust, Herb Demi, Port Syrup, Merguez Sausage, Potato Gratin Dauphinoise….40

 ~ Breast of Jurgielewicz & Son Pennsylvania Duckling ~
Foie Gras Bratwurst, Spiced Blueberry Compote, Whipped Sweet Potatoes….36

Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.