Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 04/23/17

 APPETIZER

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

~ Stuffed Louisiana Bon Secour Oysters ~
Grafton Truffle Cheddar Creamed Spinach, Pernod, Worcestershire, Reggiano, Lobster and Chive Nantua….16

 ~ Prince Edward Island Black Mussels ~
Fresh Ramps, Garlic, Shallots, Anisette, Fresh Lemon and Zest, Roasted Garlic and Basil Compound Butter….15

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Vine Ripened Tomato Salsa Cruda, Truffle-Grape Tomato Coulis, Saffron Remoulade….17

~ Wild Caught African U-8 Tiger Prawn Cocktail ~
Gently Poached in Court Bouillon and Chilled, Lemon, Lime, Fresh Tarragon, Traditional Horseradish Cocktail….17

~ Spruce Point Duck Trap River Smoked Salmon ~
Dill Mascarpone, Micro-planed Fresh Black Summer Truffle, Onion Oil, Capers….15

  ~ Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….16

~ Spring Rolls ~
Pulled Duck Leg Confit, Asian Vegetables, Tropical Fruit Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….14

~ The Steak Tartare ~
Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Foie Gras en Torchon, Dijon Emulsion, Grilled Toasts….22

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

SALAD

~ “Super Crunch” Chopped Salad ~
Strawberries, Sun Dried Cranberries, Almonds, Italian Gorgonzola Dolce, Raspberry Vinaigrette, Balsamic Syrup….13

 ~ Artisanal Baby Greens ~
Candied Walnuts, Tomatoes, Cucumber, Double Cream Brie, Cara Cara Orange and Apricot Mustard Vinaigrette….13

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

~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~
Salted Tomatoes, Sweet Basil, Shaved Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….15

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

ENTREE

~ East Coast Florida Triggerfish ~
Fresh Key West Pink Shrimp, Point Judith Calamari, Saffron Bouillabaisse Broth, Potato Gnocchi….33

~ Gulf Grouper ~
Fresh Parmesan and Chive Crumb Crust, Warm Maine Lobster and Sherry Sauce, Potato Gratin Dauphinoise….35

~ Gulf Yellowtail Snapper ~
Pan Braised with Blue Crab, Wild Ramps, Abalone Mushrooms, Capers, Lemon Fumé, Beurre Monté, Jasmine Rice….34

~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes….31

~ Faroe Island Salmon ~
Crispy Skin, Gremolata, Warm Tarragon Tomato Salad, Dijon Sherry Reduction, Dill, Roasted Shallot Potatoes….29

~ Tataki of Yellowfin Tuna ~
Japanese “Seven Spice”, Mirin Mustard Reduction, Soy Glaze, Spicy Mayo, Wakame, Tobikko, Shrimp Fried Rice….35

 ~ U-12 Black Tiger Shrimp ~
Fresh Garlic, Grilled Artichoke, Tomato Concassé, Spring Onion, Danish Feta, Chardonnay-Basil Butter, Linguini….31

~ U-10 New England Diver Scallops ~
Baked Spicy Lobster, Truffle Kabayaki Sauce, Tobikko Mayo, Sweet Bacon Jam, Stir Fried Green Tea Noodles….35

~ 8oz. Center Cut Filet Mignon of Angus Beef ~
Maitre d’Hotel Butter, Black Truffle and Burgundy Wine Demi Glace, Potato Gratin Dauphinoise….40

~ Steak and Shrimp ~
Teriyaki BBQ NY Strip of Angus Beef, Saucy Tempura Shrimp, Sweet and Hot Glaze, Green Tea Noodles….40

~ Sous Vide “Standing Rib Roast” of Domestic Lamb ~
Walnut and Herb Chevre Crust, Balsamic and Herb Demi Glace, Port Syrup, Merguez, Lyonnaise Potatoes….42

~ Three Preparations of Duckling ~
Seared Jurgielewicz & Son Breast with Wild Blueberry and Cassis Reduction, Crispy Leg Confit with Orange Glaze, Grilled Duck and Foie Gras Sausage, White Truffle Potatoes….37

~ Tenderloin of Southeast Family Farms Pork ~
Caribbean Spiced Key Lime Barbecue Glaze, Tropical Fruit Jam, Avocado Guasacaca, Jasmine Rice….32

 Executive Chef Daniel Olson

*IBE, Coupons, Discounts and/or Promotions Cannot be Combined and Are Not Valid on Holidays,
Please Remember to Calculate Your Gratuity Based on the Original Bill Prior to Discount.

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