Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 05/20/17

 APPETIZER

 ~ Drunken Maine Lobster Bisque ~
With Sherry, Brandy, Sage Crème Fraiche, and Chives….14

~ Stuffed Louisiana Bon Secour Oysters ~
Grafton Truffle Cheddar Creamed Spinach, Pernod, Worcestershire, Reggiano, Hollandaise Sauce….16

 ~ Prince Edward Island Black Mussels ~
Fresh Ramps, Garlic, Shallots, Anisette, Fresh Lemon and Zest, Roasted Garlic and Basil Compound Butter….15

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Vine Ripened Tomato Salsa Cruda, Truffle-Grape Tomato Coulis, Saffron Remoulade….17

~ Wild Caught African U-8 Tiger Prawn Cocktail ~
Gently Poached in Court Bouillon and Chilled, Lemon, Lime, Fresh Tarragon, Traditional Horseradish Cocktail….17

~ Spruce Point Duck Trap River Smoked Salmon ~
Dill Mascarpone, Micro-planed Fresh Black Summer Truffle, Onion Oil, Capers, Smoked Trout Roe….15

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

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

~ Lobster Spring Rolls ~
5 oz. Maine Lobster Tail, Asian Vegetables, Tropical Fruit Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….16

~ The Steak Tartare ~
Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Toasts….19

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

SALAD

~ “Super Crunch” Chopped Salad ~
Strawberries, Sun Dried Cranberries, Almonds, Italian Gorgonzola Dolce, Raspberry Vinaigrette, Balsamic Syrup….13

 ~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, Double Cream Brie, Orange and Apricot Mustard Vinaigrette….13

 ~ 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, Shaved Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….15

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….15

 ENTREE

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

~ Gulf Grouper ~
Fresh Chive and Parmesan Crumb Crust, Creamed Grilled Artichoke, Baby Heirloom Tomato Salad,
Sweet Herb and Champagne Vinaigrette, Crème Fraiche Potatoes….35

~ Gulf Mangrove Snapper ~
A la Meuniere, “Blackened” Alaskan King Crab Beurre Blanc, Saffron Remoulade, Spinach, Truffle Cheddar Grits….31

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

~ Faroe Island Salmon ~
Crispy Skin, Gremolata, Warm Tarragon Tomato Salad, Dijon Sherry Reduction, Dill, Roasted Shallot Potatoes….29

~ Tataki of Yellowfin Tuna ~
Togorashi, Mirin Mustard Reduction, Soy Glaze, Spicy Mayo, Wakame, Tobikko, Gulf Shrimp Fried Rice….36

 ~ Wild Harvested Gulf Shrimp ~
Fresh Garlic, Grilled Artichoke, Tomato Concassé, Spring Onion, Danish Feta, Chardonnay-Basil Butter, Linguini….30

~ U-10 New England Diver Scallops ~
Baked Spicy Lobster, Truffle Kabayaki Sauce, Tobikko Mayo, Sweet Bacon Jam, Green Tea Noodle Lo Mein….35

~ 8oz. Center Cut Filet Mignon of Angus Beef ~
Maitre d’Hotel Butter, Gorgonzola-Bourbon Onion Jam, Truffle-Mushroom Demi, Potato Gratin Dauphinoise….40

~ Bone In Ribeye Chop of Domestic Veal ~
Rosemary and Garlic Rub en Sous Vide,  Fresh Basil, Sun Dried Tomatoes, Roasted Garlic, Mont Chevre Gratineé,
Hennessy XO Cognac Cream, Potato Gnocchi Milanese….45

~ Sous Vide “Standing Rib Roast” of Lamb ~
Walnut and Herb Chevre, Herb Demi, Port Syrup, Merguez Sausage, Classic Scalloped Golden Fingerling Potatoes….40

~ Three Preparations of Duckling ~
Seared Jurgielewicz & Son Pennsylvania Breast with Blood Peach Gastrique, Grilled Duck and Foie Gras Sausage,
Crispy Hudson Valley Leg Quarter Confit with Apricot Glaze, White Truffle Potatoes….38

~ Tenderloin of Southeast Family Farms Pork ~
Caribbean Spiced Bbq Glaze, Crunchy Plantain, Sweet Tropical Fruit Jam, Avocado Guasacaca, Sriracha Potatoes….32

 Executive Chef Daniel Olson

*IBE, Coupons, Discounts and/or Promotions Cannot be Combined and Are Not Valid on Holidays,
Please Remember to Calculate Your Gratuity Based on the Original Bill Prior to Discount.

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