Menu Items and Descriptions:

SOUP OF THE DAY Lobster bisque with a shrimp 8

MIXED GREENS SALAD Cherry tomatoes, roasted beets, kalamata olives, and balsamic vinaigrette 7

CHOPPED SALAD Roasted red bell peppers, avocado, organic cannellini beans, egg, red onion, chopped romaine, white wine vinaigrette, and parmesan 9

CAESAR SALAD Romaine, parmesan, & garlic anchovy dressing 9 – with two fried oysters 12

AHI TUNA TARTARE Avocado mousse and house made crouton 14

 

WASHINGTON HAMA HAMA OYSTERS Champagne mignonette. 1.5 each!

PRINCE EDWARD ISLAND MUSSELS Pernod shallot butter broth 8

HAND CHOPPED CALAMARI Wok fried, Japanese panko, jalapeno, ginger, scallions, side mixed green salad 9.50

SHRIMP CORNCAKES 2 buttermilk corncakes, sautéed shrimp & corn, chipotle butter sauce, mixed green salad 13

RED WINE BRAISED OXTAIL Horseradish gremolata, mashed potatoes and haricot verts 26

 

BEEF BOURGUIGON Filet mignon, carrot, celery and leek in burgundy beef stock served with mashed potatoes 28

 

ORGANICLY FARMED MESQUITE GRILLED SALMON Chanterelle mushroom beurre blanc, mashed potatoes, spinach fennel puree & asparagus 25

MESQUITE GRILLED SWORDFISH Green olive tapenade, roasted root vegetables, carrot parsnip puree

& haricots verts 26

PAN SEARED JUMBO SEA SCALLOPS Arugula pesto, corn and pancetta risotto, & haricot verts 30

SEAFOOD STEW 20 Hour
lobster cognac stock, scallops, shrimp, rock cod, toasted bread with rouille 30

TWICE COOKED MAINE LOBSTER Flash fried, pan sautéed with jalapeno, ginger, garlic, cilantro, and five spice Served with carrot parsnip puree, spinach fennel puree, and haricot verts. (Two claws & Tail) 42

 

MESQUITE GRILLED RACK OF LAMB Soy ginger marinade, corn and pancetta risotto, & haricot verts 30

MESQUITE GRILLED FILET MIGNON Chanterelle mushroom butter, demi-glace, potato gratin, carrot-parsnip puree, & haricot verts 36

 

PRIME NEW YORK STEAK Mesquite grilled, mushroom butter, demi-glace, mashed potatoes, carrot-parsnip puree, & haricot verts 36

 

MESQUITE GRILLED CORVINA SEABASS House made tartar sauce, roasted root vegetables, carrot parsnip puree, and haricot verts 27

 

RED WINE BRAISED OXTAIL Horseradish gremolata, housemade spaetzle and haricot verts 26

 

FRIED SOFT SHELLED CRABS (2) Lemon saffron aioli, crispy potatoes, carrot parsnip puree, and haricot verts 30

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