APPETIZERS

Chilled Summer Gazpacho
Topped with crème fraîche
and local mussels

Crispy Duck Confit
With stuffed Swiss chard purse,
roasted beets & red wine glace

Fish Taco
Seared Cod with
grilled cabbage slaw,
tomato, avocado, jicama
and mint-chipotle aioli

Tuna Tartare
Tossed with ginger-lemon
vinaigrette and served with
crème fraîche, grilled corn,
cucumber & avocado

Crispy Oysters
With avocado & pickled
banana peppers

Fresh Summer Tomato
& Mozzarella Salad
Tossed with watercress
and red onion, drizzled with
balsamic syrup & fresh basil

Grilled Cilantro-Lime Shrimp
Atop salt cod risotto with
grilled tomatoes and corn,
finished with smoked bacon
pan sauce,

ENTREES

Seared Sea Scallops
With rice noodles,
slivered red onions,
celery confit, pickled lime
& shiitake mushrooms,
finished with warm ginger-carrot
vinaigrette
& toasted peanuts

Pan Seared
Whole Lobster
With pancetta, potatoes,
grilled asparagus & Calvados-
saffron reduction

Oven Roasted
Local Cod
Atop brandade in velvety
corn broth with littleneck clams,
sea beans, smoked bacon,
snap peas & roasted sunburst
squash with microgreens
in lemon vinaigrette

Lobster, Shrimp,
and Scallops 
Tossed with fresh pasta,
peas, asparagus, fennel,
carrots, sweet chili cream sauce

Grilled Veal Tenderloin
Served with seared
potato cake, a salad of
watermelon, feta, grilled
red onion and watercress
tossed in balsamic vinaigrette
& white wine veal sauce

Grilled Atlantic Halibut
With arugula risotto cake,
chanterelles, poblano peppers,
roasted beets & spinach,
finished with demi-glace
& Kalamata olive crème
fraiche

Horseradish Breaded
& Roasted Atlantic
Swordfish
With olives, capers,
tomatoes, cucumbers,
grilled asparagus, seared
potatoes & roasted garlic
beurre blanc

Grilled Filet Mignon
Topped with blue cheese
compound butter, served
with seared potato cake,
creamed spinach and
pepperanade in
red wine sauce