APPETIZERS

SOUP & SALADS

SIDES

ENTREES

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