Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 10/23

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


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

** ~ First of the Season Florida Stone Crab Cocktail ~
Shells Removed, Traditional Mustard Dipping Sauce, Cocktail Sauce, Clarified Butter ….24

~ Narragansett Rhose Island Calamari Fritti ~
Fennel Scented Oregano Crumb, Artichoke and Dried Tomato Tapenade, Pickled Jalapeno, Caramelized Leek Aioli….16

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

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

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

~ Sauté of Tender Grilled Spanish Octopus ~
Sun-Dried Tomatoes, Greek Olives, Greek Feta, Artichoke Hearts, Fresh Lemon, Chardonnay Butter….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, Grilled French Batard….17

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

~ Le Petite Steak Frites ~
Steak Tartare of St. Helens Northwestern Angus Beef, Shallot Oil, Parmesan Reggiano,
Mustard Aioli, Capers,Crunchy Truffle-Parmesan Pomme Frites, Balsamic Infused Ketchup….20

~ A Tasting of Cheese and Charcuterie ~
Cacciota al Tartufo, Gorgonzola Dolce, Danish Fontina, Double Cream Brie, Hudson Valley Foie Gras en Torchon, Salame Felino,
Soppressata, Smoked Duck Breast, Candied Walnut Honey, Raspberry Mostarda, Country Olives, French Batard….20


~ 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, Cran- Raisins, Fresh Sweet Basil….16


** ~ First of the Season “Lazy” Florida Stone Crab Claws ~
Shells Removed, Served Chilled with Mustard Sauce, Cocktail Sauce, Gratin Dauphinoise ….45

** ~ 1 ½ Pound “Lazy” Maine Lobster ~
Shells Removed, Butter Poached, Fresh Calamari, Shrimp, Grilled Octopus, Saffron Tomato Broth, Potato Gnocchi ….42

~ Gulf Red Snapper ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes …33

~ Tataki of Yellowfin Tuna
Spicy Shrimp and Lobster, Sweet Soy, Wasabi Vinaigrette, Kim Chee Cucumbers, Wakame, Tobikko, Sushi Rice . . .36

~ 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

~ Shrimp and Scallop Gnocchi ~
Argentine Pink Shrimp, Sea Scallops, Narragansett Calamari, Bouillabaisse Style Saffron Broth, Potato Gnocchi….32

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

~ Le Grand Steak Frites ~
NY Strip of Reserve Angus Beef with Copious Amounts of Garlic and Maitre d’Hotel Butter,
Rosemary-Parmesan Pomme Frites with Roasted Garlic and Malt Vinegar Aioli …40

~ Bone-In Ribeye Chop of Dutch Milk-Fed Veal ~
Warm Italian Cream Burrata Caprese, Raspberry Infused Aged Balsamic Gastirique, Sage Brown Buttered Gnocchi…45

~ Boneless Loin of Lamb ~
Mint Scented Sun-Dried Cranberry and Candied Walnut Pesto, Vermont Maple Chevre, Merguez “Lamb in a Blanket”,
Truffle Perfumed Veal Demi-Glace, Gratin Dauphinoise…42

~ Breast of Duckling ~
Twice Rendered Crispy Skin, Blueberry-Cassis Compote, Crème Fraiche Potatoes….35

~ Breast of All-Natural Wisconsin Pheasant ~
Herb Roasted en Sous Vide, Madeira Mushroom-Green Onion Hunter’s Sauce, Sweet Basil, , Gratin Dauphinoise…34

~ Tenderloin of 100% Purebred Heritage Berkshire Pork ~
Thai Flavors, Peanut and Cilantro Sweet and Hot Chili Sauce, Green Papaya Slaw, Pork Fried Jasmine Rice….36

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

** While we strive to remove all shells on our “Lazy” entrees, it is possible that shell fragments may remain.  Enjoy at your own risk.