APPETIZERS

SOUP & SALADS

SIDES

ENTREES

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Burrata   17

Pepino melon, arugula, lemon thyme oil, balsamic glaze and pignoli nuts


Crab Cakes   20

3 -2 oz jumbo lump crab cakes with remoulade sauce


Blistered Shishito Pepper   12

tossed with sea salt and a side of soy sauce  


Rock Shrimp Tempura  18

battered shrimp lightly fried tossed with Unagi Thai aioli


Chicken Lemongrass Dumplings  15

homemade potstickers served with sweet Thai chili sauce




Creamy Seafood Chowder  16

fresh seafood, vegetables, potatoes, fresh herbs


House Salad  12

onions, tomatoes, olives, croutons, creamy balsamic vinaigrette


Romaine Caesar Salad  12

house caesar dressing, shaved parmesan cheese, homemade croutons


Grape & Pear Salad  14

mixed greens, sherry honey vinaigrette






Atlantic Halibut  44

pan seared over seafood risotto, lobster cream sauce


Ahi Tuna Tataki  36

blackened seared with ponzu citrus sauce, baby bok choy, sticky rice, candied ginger & wasabi crema


Caribbean Mahi-Mahi  32

pineapple-mango salsa, Jamaican jerk style rice,

toasted coconut


Breast of Chicken Milanese  32

boneless double chicken breast, blistered heirloom tomatoes, lemon olive oil, balsamic syrup, shaved Parmigiano Reggiano


Shrimp and Squid Ink Pasta  38

scampi style shrimp tossed with homemade pasta and

garlic crostini


Certified Angus Chef’s Exclusive Filet Mignon  55

10 oz center cut, garlic mash, grilled asparagus, tempura battered onion rings, bearnaise sauce


10 oz Black Angus Flat Iron  36

truffle & salt seasoned steak fries, haricot verts with

shaved carrots

 

Enhancements

grilled chicken 8, grilled steak 14, grilled shrimp (size U10) 16




garlic mashed potatoes  9

pasta  9  (butter, marinara or garlic & oil)

onion rings  12

truffle & salt steak fries  12

haricot verts  8

baby bok choy  10

asparagus  11

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