Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 05/25

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


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

~ Deconstructed Spider Roll ~
Sake Tempura Battered Fresh Marland Soft Shell Crab, Avocado, Kim Chee Cucumber, Unagi Sweet Soy,
Spicy Mayo, Crushed Nori, Sushi Rice, Red Tobikko….18

~ Crispy Point Judith Calamari Fritti ~
Oregano-Fennel Crumb Crust, Dill Perfumed Lemon-Caper Aioli, Artichoke-Feta Tapenade, Tomato-Basil Sauce….15

~ Classic Cocktail of Wild Caught Gulf Shrimp ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Drawn Butter….17

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

~ Prince Edward Island Black Mussels ~
Fresh Garlic, Shallots, Fennel, Fresh Basil, Tomato Concassé, Chardonnay Butter Sauce….15

~ Poke of Sashimi Grade Yellowfin Tuna ~
Ponzu Soy Citronette, Toasted Macadamia Nuts, Wakame Salad, Sushi Rice, Spicy Mayo, Crunchy Won Tons….17

~ 60 South Smoked Antarctic Salmon ~
Warm Griddled Blinis, Dill and Chive Cream Cheese, Lemon-Caper Aioli, Paddlefish Caviar, Capers, Minced Shallot….15

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

~ Burgundy Escargots Ophelia ~
Trumpet Mushrooms, Scallions, Black Truffle Champagne Nage, Basil Butter, Puff Pastry Bouchee….17

~ Filet Mignon Tartare of Gold Label Durham Ranch American Wagyu Beef ~
Minced Shallot Oil, Chives, Black Truffle, Mustard Vinaigrette, Shaved Parmesan, Grilled French Batard….20

~ Eggplant Crepes ~
Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….15

~ 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, French Batard….19



~ Artisanal Baby Greens ~
Candied Pecans, Blueberries, Baby Heirloom Tomatoes, Cucumber, Angel Hair Carrots,
Double Cream Brie, Raspberry-Champagne Vinaigrette….14

~ Heart of Romaine Caesar Salad ~
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


~ Crispy Stuffed Fresh Maryland Soft Shell Crabs ~
Creamy Blue Crab Stuffing, Creole Seasoned Panko Crunch, Key West Pink Shrimp and Grits, Lemon-Caper Aioli….36

~ Tataki Loin of Sashimi Grade Yellowfin Tuna ~
Spicy Lobster Salad, Sweet Soy, Wasabi Vinaigrette, Kim Chee Cucumbers, Wakame, Tobikko, Sushi Rice….36

~ Gulf Grouper ~
Jamaican Style Jerk Baste, Green Papaya-Key Lime Slaw, Fresh Ginger-Coconut Coulis, Sriracha Potatoes….35

~ American Red Snapper ~
Misoyaki Baste, Ponzu-Cilantro Soy, Warm Spicy Crab and Lobster Salad, Crushed Nori and Wonton, Jasmine Rice….33

~ African Pompano ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….33

~ Icelandic Wolffish ~
Roasted with Sun-Dried Tomato Pesto, Saffron Reduction, Artichoke Tapenade, Tuxedo Truffle Potatoes…32

~ Faroe Island Salmon ~
Tomato-Basil Salad, Avocado Salad, Caramelized Leek Aioli, Salmon Skin “Bacon Bits”, Crème Fraiche Potatoes…31

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

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

~ Fresh Porcini Mushroom Tortelloni ~
Garlic, Spinach, Sweet Peas, Roasted Bell Pepper, Champagne and Truffle Nage, Fresh Reggiano….29

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

~ Bone-In Center Cut Ribeye Chop of Atlantic Veal ~
Slow Cooked en Sous Vide, Sun-Dried Tomato-Basil Pesto and Vermont Creamery Chevre Finishing Butter,
Madeira Glazed Caramelized Shallot and Leek Demi-Glace, Tuxedo Truffle Potatoes…42

~ Rack of Lamb en Sous Vide ~
Garlic and Herb Rub, Fresh Mint-Basil Pesto, Truffle Demi, Merguez “Lamb in a Blanket”, Gratin Dauphinoise.…42

~ Breast of Duckling ~
Twice Rendered Crispy Skin, Blueberry-Cassis Compote, Fingerling Potato and Applewood Bacon Hash….35

~ Tenderloin of Pork ~
Candied Pecan Chevre Crust, Cognac Pepper Gravy, Port Wine Syrup, Fingerling Potato and Applewood Bacon Hash….33

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