APPETIZERS:
Semolina Dusted Calamari lightly fried with marinara, caper remoulade
and orange-mango puree~10
Lump Crab Cakes pan seared with a smoky chipotle aioli~14
North Atlantic Mussels steamed in brown butter sweet Vidalia onion sauce~12
Screamin’ Shrimp sautéed in an asian hot and sweet sauce with garlic, cilantro, chili paste and sake over garlic crostini~15
Grilled Marinated Skirt Steak sliced over ripe avocado
topped with a mild jalapeno vinaigrette~14
New Orleans Gumbo made with tasso ham, smoked chicken
and Andouille sausage over jasmine rice~8
Ahi Tuna Tartare layered with avocado, coconut & cilantro~15
Long Island Clam Chowder in the New England style~8
Lobster, Goat Cheese & Asparagus Salad with a dijon-grapefruit vinaigrette~16
Caesar Salad with cheddar cheese grit croutons & a Vermont white cheddar “shower”~8
Baby Arugula and Fig Salad with gorgonzola, toasted pecans
and black currant vinaigrette~10
Executive Chef & Creator of all things yummy David Glatzerman
*consuming raw or undercooked meat, fish or shellfish may increase the risk of food borne illness, especially if you certain health conditions
Entrees
Pan Blackened Catfish with tasso hash, sautéed spinach &
Creole mustard sauce~24
Silk Handkerchiefs squares of pasta with tender gulf shrimp, fresh tomatoes
and goat cheese in a lemon-basil sauce~12 half/24 full
Char Grilled Flat Iron Steak with Gorgonzola – Herb Butter, Yukon Mashed Potatoes and Asparagus~28
Five Spiced Duck roasted boneless breast served with dried cherry wild rice
baby bok choy and sweet soy reduction~28
Pan Roasted Medallions of Monkfish with clams, mussels and shrimp plum tomatoes and a hint of fennel in a Cioppino style broth~27
Cavatelli with pancetta, arugula, roasted tomatoes, sweet peppers and
pine nuts in a roasted garlic sauce with grana padano~11 half/21 full
Grilled Gulf Shrimp with coconut-cashew tamarind sauce
sautéed spinach and sweet black rice~28
Hickory Spice Crusted Loin of Pork with sweet potato fries
and grilled corn~24
Herb Roasted ½ Chicken with grilled vegetable Italian couscous,
roasted garlic pan gravy~22
Grilled Yellow Fin Tuna served rare with wakame-miso puree,
asian vegetable slaw and jasmine rice~27
Grilled Alaskan Wild Salmon with salsa cruda,
roasted bliss potatoes and balsamic glaze~26
