Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 11/12/18

APPETIZER~

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

~ Classic Shrimp Cocktail ~
Poached and Chilled, Traditional Horseradish Cocktail Sauce, Mustard Dipping Sauce, Drawn Butter…15

~ 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, Sherry Nage, Saffron Butter….15

~ 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….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 “Foster” ~
Spiced Pineapple Brioche Pudding, Hot Dark Rum-Butter Pan Sauce, Brulée of Banana, Roasted Cocoa Nibs….20

~ Crispy Sweetbreads of Milk Fed Veal ~
Pan Seared with Sage Brown Butter, Butternut Squash Ravioli, Mushroom-Cognac Poivrade, Port Wine Syrup….17

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

SALAD

~ Artisanal Baby Greens ~
Candied Pumpkin Seeds, Blue Berries, Baby Heirloom Tomatoes, Cucumber, Angel Hair Carrots,
Buttermilk Blue Cheese, Orange Cranberry-Honey Vinaigrette….14

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

~ Italian Cream Stracciatella Mozzarella ~
Butter Bibb Lettuce, Fried Green Tomatoes, Crispy Pancetta, Sweet Basil, Black Truffle-Dijon Vinaigrette….16

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

ENTRÉE

~ Western Gulf Porgy~
Bourbon-Maple Glaze, Smokey Dijon and Dill Reduction, Smoked Bacon Jam, Sage Scented Brown Butter Gnocchi….30

~ Idaho Ruby Red Rainbow Trout ~
Candied Walnut and Sage-Panko Crumb Crust, Scotch-Maine Lobster Beurre Blanc, Jasmine Rice….29

~ 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….35

~ Sixty South Antarctic Salmon ~
Tomato-Basil Cruda, Smashed Avocado with Cilantro, Caramelized Leek Crème Fraiche, Purple Sweet Potatoes…31

 ~ U-10 New England Diver Scallops ~
Smokey Bacon, Peas, Sweet Onion, Roasted Bell Pepper, Sherry-Saffron Nage, Reggiano, Lobster and Green Chili Grits….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 ~
Cambozola Caramelized Sweet Onion Jam, Black Truffle Demi-Glace, Potato Gratin Dauphinoise….40

~ 14oz. USDA Prime New York Strip Steak of Beef~
Aged Soy and Garlic Wet Mop, Yum Yum Tempura Shrimp, General Tso’s Inspired Glaze, Okinawan Potatoes….39

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

~ Breast of Duckling ~
Crispy Skin, Wild Blueberry Compote, Toasted Garlic Potatoes….33

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

 

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