Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 11/21/19

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

~APPETIZER~

~ Triple Crab Bisque with Blue Crab Claw Meat, Jumbo Lump Blue Crab Crostini, and Local Stone Crab Meat….16

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

~ Drunken Hollander and DeKoning Dutch Style Jumbo Maine Mussels ~
Cherrywood Smoked Bacon, Fire Roasted Bell Pepper, Fresh Garlic, Shallots, Fennel, Fresh Basil,
Pernod Flambé, Champagne Cream, Fresh Basil Butter …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

~ Steak Tartare of Angus Beef Filet Mignon ~
Shallot Dressing, Parmesan Reggiano, Mustard Aioli, Capers, Crunchy Truffle-Parmesan Pomme Frites…. 19

~ A Tasting of Cheese and Charcuterie ~
Cacciota al Tartufo, Gorgonzola Dolce, Danish Fontina, Double Cream Brie, Salame
Soppressata, Sweet Coppa, Smoked Duck Breast, Walnut Honey, Raspberry Mostarda, Olives…18

SALAD

~ 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

ENTRÉE

** ~ 1 ½ Pound “Lazy” Maine Lobster ~
Shells Removed, Butter Poached, Fresh Calamari, Shrimp, Grilled Octopus, Saffron Tomato Broth, Potato Gnocchi …40

~ Gulf Grouper ~
Grill Roasted with Sazon Spiced Mango Beurre Fondue, Pineapple Pico de Gallo, Jasmine Rice …35

~ Caribbean Red Snapper ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes …30

~ Tataki of Yellowfin Tuna Loin ~
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

~ Filet Mignon of Angus Beef ~
Cambozola Sweet Onion Jam, Cognac Pepper Gravy, Gratin Dauphinoise …42

~ Steak Frites ~
NY Strip of 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 Reduction, Sage Brown Buttered Gnocchi …45

~ Rack of Lamb ~
Garlic and Herb Rubbed en Sous Vide, Vermont Maple Chevre, Grilled Lamb Merguez Sausage,
Truffle Perfumed Veal Demi-Glace, Gratin Dauphinoise …42

~ Duck, Duck, Goose ~
Sous Vide Breast of Duckling, Crispy Duck Leg Confit, Fresh Gooseberry-Thyme Compote,
Golden Raisin Infused Maple Barrel Vinegar Gastrique, Foie Gras Potatoes …39

~ 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 ~
Maple-Dijon Glaze, Bourbon Caramelized Apples, Spiced Riesling-Cider Reduction, Candied Bacon & Pecan Risotto…36

 

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

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