Summer 2021 Menu

Fresh lump crabmeat, jumbo shrimp. Served over ice with cocktail sauce.

Wrapped in Prosciutto, smoked sea salt, black onion jam.

Fresh diced Ahi tuna, pear, ginger, served with pickled vegetables

Pressed truffle carpaccio, tossed with sea salt served with sour cream and chive dip.

Bay scallops, glazed pork belly and a purple sweet potato hash with caramel fish sauce.

Selected mushrooms, poached pears, goat cheese, cognac cream in a puff pastry.

Quail eggs filled with foie gras, and black truffle, topped with black caviar.

Fresh bay scallops, crabmeat, and shrimp, in a cool saffron-tomato broth.

Fortified beef stock, caramelized onions, herb croutons, and melted gruyere cheese.

Fresh Heirloom tomatoes, mozzarella, basil, and balsamic glaze

Citrus roasted red beets, goat cheese, roasted pistachios, and mixed greens with a
citrus vinaigrette.

Mixed greens, cucumber, tomatoes, carrots, with our house dressing.

45 day dry aged prime, pan seared, and finished with aromatics, topped with a crispy
onion ring

8 ounce prime filet mignon, and an 8 ounce broiled lobster tail

44 ounce prime long-bone ribeye, grilled to order, topped with garlic herb butter.

12 ounce prime filet mignon with red wine demi-glace, and toasted peppercorns

Our fresh caught fish of the day crusted with crispy potatoes, with lobster sauce

Half a rack of lamb herb crusted and served with a red-wine demi-glace

Whole lobster, split stuffed with crabmeat, and broiled with lemon and herb butter.

Fresh Fettuccine, tossed with pancetta, peas, and egg, topped with parmesan reggiano

Half a chicken, with kumquats and green olives