DINNER
Where Land Meets Sea
creamy whole milk burrata served on top of garlic, pepper jelly crostini with arugula, basil oil and crispy prosciutto
22served 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
24lightly fried calamari pieces served with a zesty, herbed yellow tomato dipping sauce
19a seafood standard served with cocktail sauce & lemon GF
6served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
15served with cocktail sauce, lemon & a citrus, black pepper gastrique
MPflash seared yellowfin tuna sliced thin, on top taro chips, with a Dijon aioli, lemon grass, red peppers and served with pickled ginger slaw
22steamed with fresh herbs, garlic, shallots, white wine & lemon served with a French baguette GF
20braised short rib, pickled vegetable, micro arugula, cracked pepper truffle mayo
20honey 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, lightly dressed with a caesar dressing, garlic crostini, grape tomatoes, shaved parmesan and drizzled with balsamic glaze
18tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
20served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
36tender, slow braised short ribs, served on top hot cherry pepper mashed potatoes, finished with northern Italian salsa verde
44organic salmon pan seared with a duck fat smashed potato cake, garlic kale and a mustard sauce
35semi-boneless, half chicken marinated with garlic, lemon and olive oil. Served with a feta, tomato relish, a potato croquet and a vegetable medley
34Canadian hard-shell lobsters steamed GF or stuffed - Make them stuffed (+10 per pound)
MPoven poached fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine, served over a bed of fresh seasonal vegetables
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
3814 oz. grass fed, aged sirloin topped with crispy shiitake mushrooms, finished with a port wine glaze, served with French fries GF
51jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with mafaldine
40seasoned zucchini, yellow squash, and eggplant, grilled chicken, cascatelli pasta tossed in a roasted garlic, vegetable beurre fondue with Parmigiano Reggiano, and crunchy panko crumbs
28seared tuna served on top of a Japanese inspired rice cake, ginger buttered baby bok choy, yum yum sauce and a gochujang vinaigrette
36with 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 MENU
Where Land Meets Sea
creamy whole milk burrata served on top of garlic, pepper jelly crostini with arugula, basil oil and crispy prosciutto
22served 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
24lightly fried calamari pieces served with a zesty, herbed yellow tomato dipping sauce
19a seafood standard served with cocktail sauce & lemon GF
6served with pickled cucumber, shallot, garlic & jalapeno mignonette GF
15served with cocktail sauce, lemon & a citrus, black pepper gastrique
MPflash seared yellowfin tuna sliced thin, served on top taro chips, spicy avocado sauce, pickled ginger slaw
22steamed with fresh herbs, garlic, shallots, white wine & lemon served with a French baguette GF
20braised short rib, pickled vegetable, micro arugula, cracked pepper truffle mayo
20honey 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, lightly dressed with a caesar dressing, garlic crostini, grape tomatoes, shaved parmesan and drizzled with balsamic glaze
18tender kale, red and yellow beets, organic quinoa, toasted walnuts, imported Feta cheese, white balsamic dressing
20served on top of creamy cilantro risotto and topped with a hot honey, garlic compound pickled shallot butter
36tender, slow braised short ribs, served on top hot cherry pepper mashed potatoes, finished with northern Italian salsa verde
44organic salmon pan seared with a duck fat smashed potato cake, garlic kale and a mustard sauce
35semi-boneless, half chicken marinated with garlic, lemon and olive oil. Served with a feta, tomato relish, a potato croquet and a vegetable medley
34Canadian hard-shell lobsters steamed GF or stuffed - Make them stuffed (+10 per pound)
MPoven poached fresh fluke with rosemary, lemon, calabrian chili, a touch of butter and white wine, served over a bed of fresh seasonal vegetables
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
3814 oz. grass fed, aged sirloin topped with crispy shiitake mushrooms, finished with a port wine glaze, served with French fries GF
51jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with mafaldine
40seasoned zucchini, yellow squash, and eggplant, grilled chicken, cascatelli pasta tossed in a roasted garlic, vegetable beurre fondue with Parmigiano Reggiano, and crunchy panko crumbs
28seasoned tuna, chilled Asian vegetable lo mein with wasabi, sweet and spicy soy glaze
36with pancetta, caramelized garlic, provolone cheese and a balsamic glaze
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