Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 03/19/18



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

~ Crudo of Yellowfin Tuna Loin ~
Thinly Sliced Raw, Angry Lobster, Jalapeno, Cilantro, Yuzu Ponzu, Sweet Soy, Masago, Kim Chee Cucumbers….15

~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Artichoke and Feta Salad, Pickled Jalapeno Aioli, Stewed San Marzano Tomato Basil Sauce….15

~ Classic Jumbo Tiger Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Lobster Infused Vanilla Butter…17

~ Stuffed Bon Secour Oysters ~
Reggiano Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….16

~ Prince Edward Island Black Mussels ~
Fresh Fennel, Garlic, Shallots, Saffron-Anisette Broth, Tomato Concassé, Basil Compound Butter….14

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….18

~ Burgundy Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Basil Butter, Warm Pastry Bouchée….17

~ Tartare of Angus Beef Filet Mignon ~
Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Batard….20

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


~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, French Brie, Dried Cranberries, Black Truffle-Dijon Vinaigrette….14

 ~ Heart of Romaine Caesar ~
Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….13

~ “Momma’s” Hand Tied Italian Cream Burrata ~
Heirloom Tomatoes, Sweet Basil, Prosciutto, Marinated Artichoke, Roasted Pepper, Olive Oil, Balsamic Syrup….16

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


~ The Bouillabaisse ~
Maine Lobster, Scallops, Shrimp, Calamari, Corvina, Crab Meat, Saffron Bouillabaisse Broth, Potato Gnocchi, Aioli….45

~ Corvina ~
“Shrimp and Grits”, Andouille Sausage, Stewed Tomato Broth, Green Chili-Black Truffle Gouda Grits….33

~ Tataki Loin of Yellowfin Tuna ~
Crispy Sushi Rice, Nori, Angry Lobster, Sweet Soy, Avocado-Wasabi Vinaigrette, Masago, Kim Chee Cucumbers….34

~ Gulf Lane Snapper ~
Pan Roasted with Ginger Soy Glaze, Baby Bok Choy, White Enoki Mushrooms, Green Tea Noodle Salad….31

~ Wild Striped Bass~
Spice Bronzed, Maine Lobster Mousseline, Artichoke-Feta Salad, Tomato-Basil Crudo, Jasmine Rice….32

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

 ~ Faroe Island Salmon ~
Artichoke Fondue, Sweet Onion and Fennel Agrodolce, Saffron-Dill Aioli, Smoked Keta Roe, Toasted Garlic Potatoes…29

 ~ Jumbo Black Tiger Shrimp Scampi~
Fresh Garlic, Spinach, Fresh and Sun-Dried Tomato, Scallions, Chardonnay-Basil Butter, Linguini….31

~ U-10 New England Diver Scallops ~
Beurre Noisette, Smokey Dill Scented Champagne Beurre Blanc, Bacon Jam, Sweet Potatoes….35

~ 8oz. Center Cut Filet Mignon of Beef ~
Brandied Gorgonzola Sweet Onion Jam, Black Truffle Demi-Glace, Potato Gratin Dauphinoise….40

~ 12oz. Ribeye Steak of Angus Beef ~
Slow Cooked en Sous Vide, Grilled with Gorgonzola Dolce Butter, Horseradish Aioli, White Truffle Potatoes….37

~ Classic Scallopini of Domestic Veal ~
Sautéed a la Meuniere with Mushrooms, Garlic, Sweet Onion, Marsala Wine, Scallions, Toasted Garlic Potatoes….35

~ Rack of Lamb en Sous Vide~
Candied Walnut and Chevre Crust, Merguez Sausage, Rosemary Demi-Glace, Port Syrup, Smokey Potato Hash…40

~ Breast of Jurgielewicz & Son Pennsylvania Duckling ~
Crispy Skin, Spiced Apple Jam, Wild Blueberry Compote, Whipped Sweet Potatoes….34

~ Tenderloin Medallions of Pork ~
Warm Heirloom Tomato and Basil Salad, Burrata “Caprese”, Balsamic Demi-Glace, Black Truffle Potatoes….33

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