Chefs Suggestions

5/28/26

Chefs Suggestions

5/28/26

Cucumber Gazpacho

Sea Salt and Chili Oil 8.75

Lobster Bisque, Dry Sherry and Scallions 12.75

Yellowfin Tuna Poke

Mango, Avocado and Seaweed Salad 17.75

Snapper Ceviche Tacos

Black Bean and Pineapple Salsa 12.75

Big Bowl Steamed Mussels

Lemon, Garlic and Parsley 19.50

Smoked Salmon and Fresh Salmon Terrine

Frisee Salad 14.75

Watermelon Salad

Avocado, Red Onions, Cucumber, Feta, Mint and Lime Dressing 12.75 

Crustless Quiche,

Spinach and Mushrooms, Arugula Salad 12.75

Roasted Beets and Arugula Salad

Onions, Cilantro and Lime, Goats Cheese 14.50

Main Course 

Flounder Florentine

Spinach, Mushrooms, Farro  and Lemon Butter Sauce 35.50

Faroe Island Salmon, Ginger Miso Glaze

Watercress, Endive, Frisse, Mango and Pickle Onions 35.50

Sirloin Tips and Lobster Morsels 

Potato Gnocchi, Wild Mushrooms and Peas 39.50

Freshly Shucked White Clams, Linguini Fini 29.50

Herbed Roast Beef

Mashed Potatoes and Grilled Asparagus 32.50

Grilled Boneless Pork Chop, Maple Brine

Rosemary Roast Potatoes and Pineapple Relish 26.50

Roast Chicken, Garlic and Herbs

Goat Cheese Potato Croquette 26.50

Freshly Made Cavatelli with Hot Italian Sausage

Broccoli Rabe, Tomatoes and Garlic 22.50

Linguine, Beef and Porcini Bolognese 23.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.50

Vegetable Fried Rice 

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 22.50

Sweet Sausage Pizza: Roasted Peppers, Mushrooms, Mozzarella and Tomato Sauce 22.50

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