Soup of the Day                                    4

Shrimp Tempura                                 13

Chicken Tempura                                10

Oysters (6)                                            16       
*Blue Points                                                     

Grilled, garlic, butter and Parmesan           18       


Crab Stuffed Poblano                         13
 Roasted poblano stuffed with fresh mozzarella and blue crab. Sauteed,

served with pico de gallo, chili mayo

and avocado

 * Tuna Tataki                                      15
#1 Grade Yellow fin                              
Seared rare, sliced, pickled ginger,

wasabi, seaweed salad,

Mussels                                                12
White wine, garlic, smoked tomato, cream
and fresh basil with toast slices.

 Beef Kabayaki                                     11
Marinated tenderloin tips, skewered, grilled,
served with ginger soy glaze.

Smoked Pork Belly                             11
Smoked and seared, served with goat

cheese and tart cherry compote.

 Somosas                                             10
Potatoes, peas, Indian spice wrapped in pastry, fried, served with mango and

cilantro chutneys.

 *Ground Tenderloin Sliders (3)       13
Pretzel rolls, aged cheddar, caramelized
onions.

 Cheese Board                                    15
Three artisan cheeses dried cherry compote,  
cornichons, toasted baguette slices.

 Walnuts, Pears & Bleu Cheese         8
With mixed greens tossed with balsamic
Vinaigrette.

 Mixed Greens                                      5
Local baby greens and Romaine with
watermelon radish, carrot, red onions and
Parmesan.  Fresh basil vinaigrette or
creamy peppercorn.

 Grilled Kale                                          9
Goat cheese, fresh berries, toasted
pecans, carrots, radish and black
fig vinaigrette.

 Romaine Wedge                              10
With bleu cheese dressing, bacon, fried
onion strings, carrots and radish.pe your paragraph here.

Scallops                                                        32
Natural scallops with creole seasoning,
pan-seared, served with smoked tomato buttersauce, fresh corn relish and

basmati rice.
 
Cedar Roasted Salmon                              26
Maple and pepper glazed. Roasted on cedar
and served with grilled broccolini.

 Potato Encrusted Grouper                         32
Fresh filet coated with shredded potatoes, sautéedand served with lemon beurre blanc and broccolini.

Butter & Wine Poached Lobster              36
Served with spaghetti squash and crispy potatostrings. Served with poaching butter and freshchervil.

 Spaghetti Squash with Truffles               19
Tossed with olive oil, sautéed mushrooms, spinachand garlic with grilled kale, truffles, toasted pine nuts and parmesan.

Amish Airline Chicken Breast                  25
Seared then baked over a mix of quinoa,
Brussels sprouts and squash. Served with a
light sage cream sauce.

*Filet Mignon                                               39
8 oz. barrel cut all-natural beef tenderloin served with demi-glace, béarnaise and dauphinoise potatoes.

*Dry-Aged Prime Strip Steak                    43
14 oz. Five-week dry age.  Served with buttered mushroom au jus and dauphinoise potatoes.

*Prime Sirloin “Baseball”                          29
Smoked pork belly demi-glace-Dijon cream with sautéed red potatoes with bacon and onions.

* Rib-Eye                                                       37
14 oz. Served with smoked garlic compound butter and sautéed red potatoes with bacon and onions.

*Rack of Lamb                                             44
Mustard, garlic and panko encrusted, served
with rosemary demi-glace and dauphinoise
potatoes.

 Add to Entrée

7 oz. Lobster Tail                                             20
Two Scallops                                                   10
Three Shrimp                                                     9

 Sides                                                               7

Onion Strings                          Brussels Sprouts
Sautéed Spinach                      Broccolini       
Sautéed Mushrooms                Choice of Potato