Items and Preparations Subject to Change Without Notice, Based on Availability.
Updated 01/18/18

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APPETIZER

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

~ Fresh Point Judith Calamari Fritto ~
Fennel Scented Crumb, Artichoke and Feta Salad, Pickled Jalepeno 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 ~
Tomato Relish, Fresh Lemon Beurre Blanc, Saffron Infused Remoulade….17

 ~ Burgundy Escargots Ophelia ~
Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….15

~ Chateaubriand Steak Tartare ~
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

~ Fried Green Tomatoes ~
Saffron Infused Remoulade, Roasted Bell Pepper, Vermont Goat Cheese, Applewood Bacon, Frisee Salad….13

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

~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~
Salted Baby Heirloom Tomatoes, Sweet Basil, Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….16

~ Vermont Creamery Chevre and Beets ~
Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….16

ENTRÉE

~ 1-1/2 Pound “Lazy” Maine Lobster ~
Fresh Bay Scallops, Shrimp, Jumbo Lump Blue Crab, Sweet Peas, Saffron Bouillabaisse Broth, Potato Gnocchi….42

~ “Fish and Grits” ~
Braised Yellowedge Grouper, Shrimp, Andouille Sausage, Stewed Tomato, Green Chili-Black Truffle Gouda Grits….34

~ Red Porgy ~
Pan Roasted with Ginger Soy Glaze, Baby Bok Choy, White Enoki Mushrooms, Vegetable Fried Rice….31

~ Tataki Loin of Hawaiian Bigeye Tuna ~
Crispy Sushi Rice, Nori, Spicy Lobster, Sweet Soy, Avocado-Wasabi Vinaigrette, Kim Chee Cucumbers….36

 ~ Mahi Mahi ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Fried Sweet Plantains, Sriracha Potatoes….30

 ~ 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….30

~ 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

~ NY Strip Steak of USDA Prime Angus Beef ~
Black Garlic Teriyaki Marinade en Sous Vide, Yum Yum Shrimp, Sweet Soy, Spicy Mayo, Shemiji Fried Rice….39

~ Sous Vide “Standing Rib Roast” of Lamb ~
Candied Walnut and Chevre Crust, Rosemary Balsamic Demi-Glace, Port Syrup, Lyonnaise Potatoes….40

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

~ Medallions of Berkshire Pork Tenderloin ~
Rosemary Perfume, Smokey Andouille Sausage, Marsala Wine Ragout, Wild Mushroom and Manchego Polenta….33

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