Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 04/21

*IBE, Coupons, Discounts and Promotions Cannot be Combined and Are Not Valid on Holidays.

Happy Easter!!


~ Maine Lobster Bisque with Gremolata Crumb and Sage Crème Fraiche….14

~ Fruits de Mer Au Gratin ~
Maine Lobster, Blue Crab, Sea Scallops, Sweet Shrimp, Lemon Herb Glaze, Fresh Parmesan, Roasted Garlic Crostinis….20

~ Baked Stuffed Oysters “Rockefeller” ~
Imported Fontina Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….18

~ Sashimi Grade Yellowfin Tuna Tekka Don Martini ~
Diced Tuna Loin, Ponzu Soy Citronette, Toasted Macadamia Nuts, Wakame Salad, Sushi Rice, Spicy Mayo….18

~ Hollander and De Koning Wild Seeded Maine Black Mussels ~
Provencal Style with Fresh Garlic, Shallots, Fennel, Fresh Basil, Tomato Concassé, Chardonnay Butter Sauce….16

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….20

~ Burgundy Escargots Ophelia ~
Wild Black Trumpet Mushrooms, Wild Ramps, Black Truffle Champagne Nage, Basil Butter, Puff Pastry Bouchee….18

~ A Tasting of Cheese and Charcuterie ~
Cacciota al Tartufo, Gorgonzola Dolce, Danish Fontina, Double Cream Brie, Sweet Coppa, Bresoala, Salame Felino, Soppressata, Smoked Duck Breast,  Candied Walnut Honey, Raspberry Mostarda, Country Olives….20

~ House Cured Torchon of Hudson Valley Foie Gras ~
Warm Duck Fat Buttermilk Biscuit, Strawberry-Blood Orange Jam, Fig Infused 1987 Pedro Ximenez Syrup….21

~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….16


~ Artisanal Baby Greens ~
Candied Pecans, Blueberries, Baby Heirloom Tomatoes, Cucumber, Angel Hair Carrots,
Double Cream Brie, Raspberry-Champagne Vinaigrette….15 

~ Caesar’s Wedge ~
Crisp Iceberg, Reggiano, Buttermilk and Garlic Dressing, Gremolata Crouton Crumb, Grape Tomatoes, Pancetta….15

~ Italian Cream Burrata Mozzarella ~
Vine Ripened Tomatoes, Proscuitto, Greek Country Olives, Roasted Peppers, Black Truffle-Dijon Vinaigrette….16

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


~ 1-1/2 Pound “Lazy” Maine Lobster ~
Shell Removed, Butter Poached, Key West Shrimp, Sea Scallops, Saffron Bouillabaisse Style Broth, Potato Gnocchi….48

~ Gulf Grouper ~
Grill Roasted with Sun-Dried Tomato Pesto, Saffron Reduction, Artichoke Tapenade, Jasmine Rice…37

~ Gulf Porgy ~
Misoyaki Glaze, Baked Spicy Ebi Sweet Shrimp and Maine Lobster, Sweet Soy, Wasabi Vinaigrette, Sriracha Potatoes….34

~ Wild Icelandic Wolffish ~
Fresh Parmesan and Chive Crumb Crust, Warm Maine Lobster Beurre Blanc, Crème Fraiche Potatoes….33

~ Faroe Island Salmon ~
Tomato-Basil Salad, Smashed Avocado with Cilantro, Caramelized Leek Aioli, Crème Fraiche Potatoes…31

~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….32

~ U-10 New England Diver Scallops ~
Caramelized in Clarified Butter, Smokey Dill Infused Champagne Reduction, Guanciale, Crème Fraiche Potatoes…35

~ Classic Scampi of Black Tiger Shrimp ~
Fresh and Roasted Garlic, Fresh Basil, Tomato Concasse, Chardonnay Butter Sauce, Spaghettini….32

~ Traditional Slow Roasted Easter Leg of Lamb ~
40 Hour Brine, Garlic and Fresh Herb Baste, Spring Onion Gravy, Crème Fraiche Potatoes…36

~ Osso Buco of Domestic Lamb ~
Guinness Braised Mushrooms, Parsnips, Merguez, Rosemary Veal Jus, Tuxedo Truffle Potatoes…40

~ Filet Mignon ~
Cambozola Sweet Onion Jam, Cognac Pepper Gravy, Gratin Dauphinoise….42

~ Slow Roasted USDA Prime Rib of Beef ~
Peppery Herb Crust, Traditional Horseradish Sauce, Au Jus, Lobster Bearnaise, Gratin Dauphinoise…40

~ The Steak Diane ~
Tenderloin Medallions of Veal, Wild Black Trumpet Mushrooms, Wild Ramps and Spring Onions,
1996 Broadbent Madeira, Veal Glace, Fresh Basil, Tuxedo Truffle Potatoes with Foie Gras “Butter”.…45

~ Breast of Duckling ~
Twice Rendered Crispy Skin, Blueberry-Cassis Compote, Pan Roasted Beet and Applewood Bacon Hash….36

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