Sample
Menu
SOUPS
| LOBSTER BISQUE |
$10 |
| BUTTERNUT SQUASH |
$ 8 |
SALADS & APPETIZERS
| MESCLUN
GREENS WITH A CHIVE VINAIGRETTE AND OVEN DRIED GOAT CHEESE | $10 |
| CAESAR SALAD, ROMAINE LETTUCE TOSSED WITH A TRADITIONAL CAESAR DRESSING, ROSEMARY CROUTONS AND PARMESAN CHEESE | $
9 |
| CRAB
CAKES WITH SHAVED RED ONION, FENNEL SALAD AND A CAPER AIOLI | $12 |
| STEAMED
MUSSELS WITH FRESH PLUM TOMATOES, RED ONIONS, RED PEPPER FLAKES AND WHITE WINE | $12 |
| RADICCHIO
AND ENDIVE SALAD WITH GRANNY SMITH APPLES, TOASTED WALNUTS AND A CREAMY BLUE CHEESE DRESSING | $10 |
| WARM
FRISEE SALAD WITH BACON, BLUE CHEESE, CROUTONS AND A BACON VINAIGRETTE | $12 |
ENTREES
| FILET
MIGNON WITH YUKON GOLD MASHED POTATOES, WILD MUSHROOM RAGOUT, ASPARAGUS, AND RED WINE DEMI | $34 |
PAN
ROASTED DUCK BREAST WITH FRENCH LENTILS, | $29 |
BUTTER POACHED LOBSTER WITH CRÈME
FRAICHE ENRICHED ORZO, ROASTED | $36 |
| PAN ROASTED CHICKEN THIGHS WITH YUKON GOLD MASHED POTATOES, TOMATO CONCASSE, GREEN OLIVES AND A WHITE WINE SAUCE | $22 |
| MV BAY SCALLOPS OVER BUTTERNUT SQUASH PUREE AND MASHED POTATOES WITH A ROASTED BEET SAUCE AND PARSLEY OIL | $32 |
| PAN SEARED SALMON WITH BASMATI RICE, COCONUT CURRY AND STIR FRIED SUMMER SQUASH & ZUCCHINI WITH BLACK SESAME SEEDS | $29 |
EXECUTIVE CHEF JOSE DASILVA
CORKAGE $6 ~ PARTIES OF 6 OR MORE $10
20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS