Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 03/28/17

 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, Crawfish and Chive Nantua….16

 ~ Prince Edward Island Black Mussels ~
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

~ Fresh Point Judith Calamari Fritti~
Fennel-Oregano Crumb, Sun Dried Tomato-Caper Aioli, Stewed San Marzano Tomato Basil Sauce….14

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

~ The Steak Tartare ~
Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Foie Gras en Torchon, Dijon Emulsion, Foie Gras Toasts….22

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

~ Hand Made Fresh Black Truffle Stracciatella Bruschetta ~
Grilled Garlic Crostini, Fresh Basil Pesto, Fresh Pepper, Stewed San Marzano Tomato Basil Sauce….14

SALAD

~ “Super Crunch” Chopped Salad ~
Strawberries, Sun Dried Cranberries, Almonds, Italian Gorgonzola Dolce, Raspberry Vinaigrette, Balsamic Syrup….14

 ~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, Double Cream Brie, Cara Cara 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 Heirloom Tomato, Sweet Basil, Shaved Proscuitto, Assorted Olives, Smoked Olive Oil, Balsamic Syrup….16

~ 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 ~
Shells Removed, Butter Poached, Key West Pink Shrimp, Calamari, Bouillabaisse Broth, Potato Gnocchi….39

~ Wild Caught U-5 Tiger Prawns ~
Scampi Style with Copious Amounts of Garlic, Maine Lobster, Tomato Concassé, Scallions,
Chardonnay Butter, Parmesan Reggiano, Jasmine Rice….33

~ Swordfish ~
Char Grilled with Lemon and Garlic, Crawfish Tail and Blue Crab Nantua, Pancetta Crumb, Grafton Cheddar Grits….32

~ Gulf Grouper ~
Grill Roasted, Citrus Scented Grilled Artichoke and Feta Crumble, Truffle-Grape Tomato Coulis, Jasmine Rice….35

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

~ Faroe Island Salmon ~
Crispy Skin, Gremolata, Warm Tarragon Tomato Salad, Dijon Sherry Reduction, Dill, Shallot Potatoes….30

~ Tataki of Yellowfin Tuna ~
Japanese “Seven Spice”, Mirin Mustard Reduction, Smoked Soy Glaze, Wakame, Tobikko, Pink Shrimp Fried Rice….36

 ~ Diver Scallops and Jumbo Shrimp ~
Merguez Sausage, Red Wine Stewed Tomatoes, Sweet Peas, Shellfish Broth, Reggiano Aioli, Spaghettini….34

~ 8oz. Center Cut Filet Mignon of Angus Beef ~
Maitre d’Hotel Butter, Sweet Onion Jam, Rosemary-Balsamic Veal Demi Glace, Potato Gratin Dauphinoise….40

~ Meyer Ranch Pure Black Angus Beef Ribeye and Shrimp ~
Garlic-Soy Marinade, Grilled Abalone Mushrooms, Sweet Soy, Spicy Mayo, General Tso’s Shrimp, Fried Rice….39

~ Sous Vide “Standing Rib Roast” of Domestic Lamb ~
Garlic Rub, Goat Feta and Tomato Salad, Herb Demi Glace, Grilled Merguez Sausage, White Truffle Potatoes….42

~ Three Preparations of Duckling ~
Seared Jurgielewicz & Son Breast with Wild Blueberry and Cassis Reduction, Crispy Leg Confit with Apricot Glaze,
Grilled Duck and Foie Gras Sausage, White Truffle Potatoes….38

~ Tournedos of Pork ~
Petite Filet Mignons of Tenderloin Capped with Seared Foie Gras, Brandied Veal Demi Poivrade,
Grilled French Bread, Rosemary Seared Fingerling Potatoes….35

 

 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.