Chefs Suggestions

Dinner

5/9/26

Cuban Black Bean Soup

Chopped Onions and Sour Cream 8.75

Moroccan Peanut Soup, with Harissa Spices 8.75

Brick Oven Polenta

Wild Mushroom Ragout 12.75

Big Bowl Steamed Mussels

Lemon, Garlic and Parsley 19.50

Baked Clams, Rock Shrimp and Scallop Stuffing 15.50 

Yellowfin Tuna Poke

Mago, Avocado and Seaweed Salad 16.75

3 Mini Snapper Ceviche Tacos

Black Bean and Pineapple Salsa 12.75

Fresh and Smoked Salmon Pate

Capers, Onions, Hard Boiled Eggs  14.50 

Eggplant Rollatini

Ricotta and Basil Stuffing 11.75

Roasted Beets and Arugula , Onions, Cilantro and Lime,

Roasted Walnuts, Goats Cheese 14.50

Main Courses  

Iceland  Cod Fillet 

Rhode Island Clam, Mussels, Bacala and Poblano 35.50

Faroe Island Salmon, Ginger Mizo

Vegetable Fried Rice 35.50

Steamed Mussels and Rock Shrimp

Linguini, Broccoli Rabe, Tomatoes and Garlic 29.50

Pan-Fried Soft-Shell Crab

Watercress Frisée, Endive, Berries and Spicy Pepper Remoulade 35.50

Slow Roast Pork, Maple Brine

Potato Croquette  and  Sweet and Sour Red Cabbage 26.50

Grilled Skirt Steak

Mashed Potatoes and Lemon, Herb, and Garlic Sauce 32.50

Roast Chicken, Garlic and Herbs

Yukon Golds Roasted Potatoes 26.50

Sirloin Strips  and Vegetable Fried Rice 

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 28.50

Freshly Made Cavatelli with Beef and Porcini Bolognese 22.50

Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil 22.50

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