DINNER
Where Land Meets Sea
served warm with a house made roasted garlic-herb whipped butter: roasted garlic, brown sugar, whipped butter
8pan sauteed fresh jumbo lump crab meat & served over a cilantro slaw with a jalapeno lime aioli
22braised 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
22flash seared yellowfin tuna sliced thin, on top taro chips, with a Dijon aioli, lemon grass, red peppers and served with pickled ginger slaw
22lightly 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 cocktail sauce, lemon & a citrus, black pepper gastrique
MPhoney gem lettuce, applewood smoked Wisconsin blue cheese, black peppercorn bacon, pickled shallots, sweet grape tomatoes and a sherry vinaigrette
18organic baby arugula, shaved fennel, radicchio, toasted pumpkin seeds, marinated chickpeas, honey, lemon vinaigrette and crunchy parmesan panko crumbs
18blend of green leaf, red leaf and shaved green cabbage, French beans, carrots, diced cheddar cheese, grape tomatoes, red onion with a Dijon vinaigrette
18crisp romaine lettuce, garlic croutons, shaved parmesan cheese, housemade lemon garlic dressing
18tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
20sauteed fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine served over a bed of fresh seasonal vegetables
32organic salmon pan seared with a duck fat smashed potato cake, garlic kale and a mustard sauce
34served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
34seared 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
36Canadian hard-shell lobsters steamed GF or stuffed - Make them stuffed (+10 per pound)
MPseared tuna served on top of a Japanese inspired rice cake, ginger buttered baby bok choy, yum yum sauce and a gochujang vinaigrette
36jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with pappardelle
39semi-boneless, half chicken marinated with garlic, lemon and olive oil. Served with a feta, tomato relish, a potato croquet and a vegetable medley
34seasoned 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
51with pancetta, caramelized garlic, provolone cheese and a balsamic glaze
10EXECUTIVE CHEF - JOHN HILL
A 20% gratuity will be automatically added to parties of 8 or more.
Dinner Special (Friday Only)
$42 (+ tax/gratuity)
corn & your choice of soup or salad
DINNER MENU
Where Land Meets Sea
served warm with a house made roasted garlic-herb whipped butter: roasted garlic, brown sugar, whipped butter
8pan sauteed fresh jumbo lump crab meat & served over a cilantro slaw with a jalapeno lime aioli
22braised 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
22flash seared yellowfin tuna sliced thin, served on top taro chips, spicy avocado sauce, pickled ginger slaw
22lightly 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 cocktail sauce, lemon & a citrus, black pepper gastrique
MPhoney gem lettuce, applewood smoked Wisconsin blue cheese, black peppercorn bacon, pickled shallots, sweet grape tomatoes and a sherry vinaigrette
18organic baby arugula, shaved fennel, radicchio, toasted pumpkin seeds, marinated chickpeas, honey, lemon vinaigrette and crunchy parmesan panko crumbs
18blend of green leaf, red leaf and shaved green cabbage, French beans, carrots, diced cheddar cheese, grape tomatoes, red onion with a Dijon vinaigrette
18crisp romaine lettuce, garlic croutons, shaved parmesan cheese, housemade lemon garlic dressing
18tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
20sauteed fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine served over a bed of fresh seasonal vegetables
32organic salmon pan seared with a duck fat smashed potato cake, garlic kale and a mustard sauce
34served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
34seared 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
36Canadian 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
36jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with pappardelle
39semi-boneless, half chicken marinated with garlic, lemon and olive oil. Served with a feta, tomato relish, a potato croquet and a vegetable medley
34seasoned 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
51with pancetta, caramelized garlic, provolone cheese and a balsamic glaze
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