Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 10/15
/18

APPETIZER~Lobster Studded Butternut Squash Bisque w/ Smokey Bourbon, Pure Maple, and Sage Crème Fraiche….14

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

~ Baked Stuffed Oysters “Rockefeller” ~
Reggiano Gratinée of Blue Crab and Spinach, Maine Lobster Béarnaise, Applewood Bacon….16

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

~ Prince Edward Island Black Mussels ~
Smoked Bacon, Roasted Bell Peppers, Fresh Garlic, Shallots, Fennel, Hard Cider, Cream, Sage Butter….15

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….17

~ Burgundy Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Basil Butter, Warm Pastry Bouchée….16

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

~ Seared Steak of Hudson Valley Foie Gras ~
Crispy Brioche, Blood Orange and Port Pan Sauce with Bordeaux Cherries, Mission Fig Brulée, Roasted Cocoa Nibs….20

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

SALAD

~ 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

~ Italian Cream Burrata Mozzarella ~
Heirloom Tomatoes, Sweet Basil, Prosciutto, Marinated Artichoke, Roasted Pepper, Olive Oil, Balsamic Syrup….16

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

ENTRÉE

~ Rustic Coastal Seafood Stew ~
Maine Lobster, Bay Scallops, Shrimp, Calamari, Blue Crab, Black Mussels, Andouille Sausage,
Bouillabaisse Inspired Saffron Broth, Potato Gnocchi, Grilled Batard, Roasted Garlic and Schmaltz Aioli…38

~ Western Gulf Yellowtail Snapper ~
Coconut Rum Baste, Stir-Fried Vegetables and Green Tea Noodles, Citrus Soy Glaze, Spicy Mayo, Cilantro, Crispy Wonton….31

~ Mediterranean Branzino ~
Basted with Lemon Gremolata, Warm Maine Lobster and Herb Beurre Blanc, Jasmine Rice….31

~ Tataki of #1 Sashimi Grade Yellowfin Tuna Loin ~
Crispy Sushi Rice, Nori, Baked Spicy Scallops, Sweet Soy, Wasabi Vinaigrette, Tobikko, Kim Chee Cucumbers….35

~ Gulf Grouper ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….34

 ~ Faroe Island Salmon ~
Beurre Noisette, Smokey Dill-Champagne Beurre Blanc, Bacon Jam, Smoked Trout Roe, Toasted Garlic Potatoes…30

  ~ U-10 New England Diver Scallops ~
Guanciale, Peas, Sweet Onion, Carbonara Style Reggiano Sauce, Impastata-Basil Ravioli, Micro-planed Dried Chevre….35

 ~ Jumbo Shrimp Scampi ~
Fresh Garlic, White Wine, Lemon, Basil, Tomato Cruda, Scallion, Garlic Butter, Capellini Pasta….31

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

~  USDA Prime Ribeye Steak of Beef ~
Aged Soy and Garlic Wet Mop, Rice Beer Tempura White Asparagus, Spicy Mayo, Kabayaki,
Shrimp and Scallop Green Tea Noodle Lo Mein….39

~ Rack of Lamb ~
Candied Walnut Chevre Crust, Black Truffle Demi-Glace, Port Wine Syrup, Merguez Sausage, Potato Gratin Dauphinoise…40

~ Breast of Maple Leaf Farms Duckling ~
Crispy Skin, Wild Blueberry Compote, Whipped Sweet Potatoes….33

 ~ Tenderloin Tournedos of Pork ~
Bourbon Quick Brine, Clover Honey and Barbecue Glaze, Goat Cheese, Warm Apple Jam, Whipped Sweet Potatoes….32

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