THICK ANGUILLAN CONCH SOUP
Root Vegetables, Herbs & Spices 12.00

ZESTY CREAM OF RED BEAN SOUP
With Corn Noodles 10.00

ISLAND FARM GREENS
Organic Greens & Aged Apple Vinaigrette 10.00

ROQUEFORT, ROASTED PEAR & NUTS
Organic Greens & Citrus Vinaigrette 14.00

CLASSIC CAESAR
Shaved Reggiano & White Anchovy 12.00

GOLDEN CALAMARI BUFFALO
Over Greens, Celery Shoots, Crumbled Blue Cheese Dipping 15.00

LOBSTER PANCAKE
Lobster Fricassee, Celery, Thyme Confit in Haute Scallion Pocket 18.00

SALT COD FISHCAKE
Scotch Bonnet Guacamole & Yellow Curry Drizzle 15.00

BARBEQUE SHORT RIBS
Pineapple-Tamarind Glaze and Braeburn Apple Slaw 14.00

MUSSELS ELEANOR
Mussels with Garlic, Thyme & Olive Oil Flambéed with Rum 18.00

SECOND COURSE

GARLIC CRUSTED SNAPPER
Champagne Beurre Blanc & Pink Peppercorns 36.00

ROASTED GROUPER CURRY
Jankanoo Sauce & Lime-Mango Chutney 36.00

GRILLED ALANTIC SALMON
Over Field Greens tossed in a light Apple Vinaigrette 25.00

MISO-CRUSTED SWORDFISH
Seven Herb Salad & Sweet Potato Fries 36.00

OVEN CRISPED ORANGE SPICE DUCK
Chambord Drizzle & Bok Choi 32.00

AUTHENTIC JAMAICAN JERK CHICKEN
Cinnamon Ripened Plantain Relish 28.00

GRILLED HANGER STEAK
Pearl Onions, Porcini in Silky Merlot Pan Jus 38.00

BRAISED GOAT SHOULDER
Flambéed Prunes, Pearl Onions and Fragrant Rice & Congo Peas 32.00

CHEF'S VEGETARIAN DELIGHT
Composed & Priced Daily


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
*BYOB, Chilmark is a dry town.