DINNER
Where Land Meets Sea
pan sauteed fresh jumbo lump crab meat & served over a cilantro slaw with a jalapeno lime aioli
20braised short rib, pickled vegetable, micro arugula, cracked pepper truffle mayo
20creamy whole milk burrata served on top of garlic, pepper jelly crostini with basil oil and crispy prosciutto
20flash seared yellowfin tuna sliced thin, served on top taro chips, spicy avocado sauce, pickled ginger slaw
20lightly fried calamari pieces served with a zesty, herbed yellow tomato dipping sauce
19steamed with fresh herbs, garlic, shallots, white wine & lemon served with a French baguette GF
18a seafood standard served with cocktail sauce & lemon GF
6served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
14served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
MPhoney gem lettuce, applewood smoked Wisconsin blue cheese, black peppercorn bacon, pickled shallots, sweet grape tomatoes and a sherry vinaigrette
17organic baby arugula, shaved fennel, radicchio, toasted pumpkin seeds, fresh grapefruit, honey lemon vinaigrette
18blend of green leaf, red leaf and shaved green cabbage, French beans, carrots, diced cheddar cheese, grape tomatoes, red onion with a Dijon vinaigrette
16crisp romaine lettuce, garlic croutons, shaved parmesan cheese, housemade lemon garlic dressing
15tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
19sauteed fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine served over a bed of fresh seasonal vegetables
31organic salmon pan seared served with Korean style Kim-chi, garlic mashed potatoes, herbed ginger foam
32served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
33seared scallops served over a bed of creamy basil polenta, accompanied by a vibrant chopped Mediterranean salad with peppers, tomatoes, fennel, spinach and Kalamata olives. All drizzled with a refreshing tomato vinaigrette
35Canadian hard-shell lobsters steamed GF or stuffed - Make them stuffed (+10 per pound)
MPseasoned tuna, chilled Asian vegetable lo mein with wasabi, sweet and spicy soy glaze
34jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with pappardelle
32Peruvian spiced oven roasted half chicken, potato croquet, natural au jus, vegetable
33seasoned vegetables, grilled chicken and cascatelli tossed in a roasted garlic vegetable beurre fondue with parmigiano reggiano
2814 oz. grass fed, aged sirloin topped with crispy shiitake mushrooms, finished with a port wine glaze, served with pommes frites GF
51EXECUTIVE CHEF - JOHN HILL
A 20% gratuity will be automatically added to parties of 8 or more.
DINNER MENU
Where Land Meets Sea
pan sauteed fresh jumbo lump crab meat & served over a cilantro slaw with a jalapeno lime aioli
20braised short rib, pickled vegetable, micro arugula, cracked pepper truffle mayo
20creamy whole milk burrata served on top of garlic, pepper jelly crostini with basil oil and crispy prosciutto
20flash seared yellowfin tuna sliced thin, served on top taro chips, spicy avocado sauce, pickled ginger slaw
20lightly fried calamari pieces served with a zesty, herbed yellow tomato dipping sauce
19steamed with fresh herbs, garlic, shallots, white wine & lemon served with a French baguette GF
18a seafood standard served with cocktail sauce & lemon GF
6served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
14served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
MPhoney gem lettuce, applewood smoked Wisconsin blue cheese, black peppercorn bacon, pickled shallots, sweet grape tomatoes and a sherry vinaigrette
17organic baby arugula, shaved fennel, radicchio, toasted pumpkin seeds, fresh grapefruit, honey lemon vinaigrette
18blend of green leaf, red leaf and shaved green cabbage, French beans, carrots, diced cheddar cheese, grape tomatoes, red onion with a Dijon vinaigrette
16crisp romaine lettuce, garlic croutons, shaved parmesan cheese, housemade lemon garlic dressing
15tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
19sauteed fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine served over a bed of fresh seasonal vegetables
31organic salmon pan seared served with Korean style Kim-chi, garlic mashed potatoes, herbed ginger foam
32served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
33seared scallops served over a bed of creamy basil polenta, accompanied by a vibrant chopped Mediterranean salad with peppers, tomatoes, fennel, spinach and Kalamata olives. All drizzled with a refreshing tomato vinaigrette
35Canadian hard-shell lobsters steamed GF or stuffed - Make them stuffed (+10 per pound)
MPseasoned tuna, chilled Asian vegetable lo mein with wasabi, sweet and spicy soy glaze
34jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with pappardelle
32Peruvian spiced oven roasted half chicken, potato croquet, natural au jus, vegetable
33seasoned vegetables, grilled chicken and cascatelli tossed in a roasted garlic vegetable beurre fondue with parmigiano reggiano
2814 oz. grass fed, aged sirloin topped with crispy shiitake mushrooms, finished with a port wine glaze, served with pommes frites GF
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