UPDATED 06/09/2023

 Items and Preparations Subject to Change Without Notice, Based on Availability
 

APPETIZER

~ Seafood Gumbo with Maine Lobster, Blue Crab, Bay Scallops, Andouille Sausage, Okra and Jasmine Rice …10/17

~ Catsmo Artisan Smokehouse Old Fashioned Hardwood Smoked Salmon ~
Toasted Brioche, Red Onion-Caper Tapenade, Limoncello Cream Cheese, Dill Pollen Creama,
Smoked Wild Steelhead Roe, Fresh Chives…23

~ Maine Lobster and Crab Rangoons~
Crispy Won Tons, Chili-Garlic Gastrique, Tamari-Honey, Chili Crisp …20

~ Duo of Chilled Shellfish  ~ GF
Colossal Lump Blue Crab Vichyssoise with Sweet Corn, Bacon and Chives:
Poached Jumbo Oishii shrimp with Garden Gazpacho..20

~ Yellowfin Tuna Tartare “Nachos” ~
Won Ton Chips, Smashed Avocado, Sweet Soy, Spicy Mayo, Fresh Jalapeno, Red & Green Tobiko …22

~ Jumbo Lump Blue Crab Cakes ~
Fried Green Tomatoes, Truffle Perfumed Baby Heirloom Tomato Coulis, Creole Saffron Remoulade …25

~ Steak Tartare of Beef Tenderloin ~
Chive and Shallot Oil, Creamy Mustard Vinaigrette, Parmesan Frico,  Toasted French Batard …24

~ French Escargots en Croute ~
Porcini Studded French Pastry, Garlic and Shallots, Mousseron Mushrooms, Marrow Sauce Bordelaise …22

~ Eggplant Crepes ~
Ricotta, Mozzarella di Bufala, Mascarpone, Fontina, Spinach, Genovese Basil, San Marzano Pomodoro Sauce …18

SALAD

~ Classic Caprese of Imported Fresh Buffalo Mozzarella ~ GF
Fresh Red and Yellow Beefsteak Tomatoes, Artisan Greens, Micro Lemon Basil, Truffle Perfumed Tuscan Olive Oil, Balsamic Syrup,
Fresh Pepper, Italian Sea Salt, Marcona Almonds …18

~ Waldorf Butterfly ~ GF
 Artisanal Baby Lettuce, French Black Label Papillion Roquefort, D’Anjou Pears, Dates, Celery,
Pickled Onions, Truffle Walnuts, Disaronno and Fresh Berry Vinaigrette…18

~ Vermont Creamery Chevre and Beets ~ GF
Yuzu Honey, Pistachio Oil, Sun-Dried Grapes, Micro Lemon Basil, White Beet Molasses …18

~ Artisanal Baby Greens ~ Vegan
Fresh Avocado, Hearts of Palm, English Cucumber, Baby Heirloom Tomatoes, Angel Hair Carrots
Cara Cara Orange Supremes, Citrus-Basil Vinaigrette …17

~ Heart of Romaine Caesar Salad ~
Reggiano, Buttermilk and Garlic Dressing, Gremolata Crouton Crumb, Baby Heirloom Tomatoes …17

ENTRÉE

~ Key West Yellowtail Snapper ~
Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Sriracha Potatoes, Crispy Plantain Chips…52

~ Northern Pacific Halibut ~ GF
Spring Onion & Garlic Pistou with Maine Lobster, Fresh Lemon, Genovese Basil, Jasmine Rice …58

~ Extra Rare Tataki of Yellowfin Tuna Loin ~
Szechuan Night Market Crust, Spicy Pickled Cucumber, Apricot Sweet & Hot, Eel Sauce, Tobiko,
Vegetable Kimchi Fried Jasmine Rice …55

~ 60 South Pure Antarctic Salmon ~ GF
Lavender Perfumed, Watermelon-Feta Salad, Pickled Rind, Port Wine-Watermelon Syrup, Jasmine Rice …48

~ 1-3/4 Pound “Lazy” Maine Lobster ~ GF
Shells Removed, Butter Poached, Roasted Asparagus, Mirepoix, Parmesan Risotto …69

~ Paella de Mariscos ~
Key West Yellowtail Snapper, Florida Top Neck Clams, Bay Scallops, Black Tiger Shrimp
PEI Black Mussels, Dried Chorizo, Saffron Rice, Spanish Sofrito-Lobster Butter, Crostini …60

~ Clarified Butter Caramelized U-8 New Bedford Diver Scallops ~
Maitake Mushrooms, Spring Onions, Sunflower Sprouts, Charred Onion Jus, Sweet Corn Grits, Gold Potato Crisp …59

~ Colossal Black Tiger Shrimp ~
Roasted Cauliflower, Red Kale, Tomato & Garlic Confit, Chardonnay-Lemon Butter, Fresh Herbs, Fettuccine, Parmesan Frico …48

~ Center Cut Filet Mignon of Reserve Black Angus Beef ~ GF
Whole Butter Herb & Pepper Sear, Cambozola Sweet Onion Jam, Creamy Black Truffle Poivrade, Potato Gratin Dauphinoise…65

~ The Surf and Turf ~ GF
Petite Filet of Reserve Angus Beef, Garlic-Chive Butter Poached Half Maine Lobster, Sauce Bearnaise,
Drawn Butter, Horseradish Crème, Potato Gratin Dauphinoise …75

~ Rack of Free Range All-Natural Lamb ~
Sous Vide with Roasted Garlic, Ragout of San Marzano Tomato’s, Eggplant and Merguez Ragout,
Roasted Pistachio Oil, Crème Fraiche Potatoes …65

~ Sous Vide Tomahawk Chop of Heritage Cheshire Pork ~ GF
Brown Sugar-Mustard Brine, Neuske Applewood Bacon-Citrus Pepper Jam,
Pickled Peach Honey Mustard, Crème Fraiche Potatoes…50

~ Three Preparations of Maple Leaf Farms Duckling ~
Crispy Leg Confit with Violette Blueberry Maple, Rendered Breast with D’Anjou Pear and Dried Apricot Compote,
Duck Sausage and Goat Cheese Spoon Bread …52

Executive Chef Nick Reddel ~ Executive Sous Chef James Graham Jr.

 *IBE, Coupons, Discounts and Promotions Cannot be Combined and Are Not Valid on Holidays.
*Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Food Borne Illness