Lobster Bisque, 10 traditional lobster bisque, bacon lardons, lobster, aged sherry French Onion Soup, 6 savory, home-made soup House Salad, 6 mixed greens, grape tomatoes & cucumbers served with cambazola & topped with toasty bread Caesar, 9 crisp hearts of romaine, roasted red peppers, white anchovies, kalamata olives, pecorino romano, & roasted shallot-sun dried lime vinaigrette. *add chicken, 6 Fromage & Charcutterie, 15 a selection of hand picked cheeses, & cured meats Sashimi Tuna, 14 sushi grade tuna, diakon radish, a spicy passion fruit compote, and a coconut foam Shrimp & Mango Martini, 12 chilled vanilla poached shrimp, jicama, and fresh local herbs suspended throughout a vodka infused mango puree Wings, 8 boneless free ranged wings glazed with sirachi & honey Sliders, 10 a trio of beef sliders served on brioche rolls topped with camembert cheese, avocado, grilled tomato & a meyer lemon aioli Spring Rolls, 8 a combination of veggie & chicken rolls, both with edamame & a ponzu dipping sauce Grilled Chicken Skewers, 9 curry glazed chicken skewers grilled to perfection, served with a cucumber creme fraiche Buffalo Chicken Style Wontons, 8 chicken, crisp veggie, and potato tossed with a traditional buffalo sauce & encased in a crisp wonton Ahi Tuna Tartare, 10 sushi grade ahi, served with american caviar, kaffir lime, ginger & papaya emulsion Calamari, 8 encrusted in the chef’s secret blend of spices, & paired with dueling sauces, consisting of a soy, honey-ginger, & spicy tomato-basil P.E.I. Mussels, 10 prince edward island mussels, melted leeks, ancho chilies, and a pernod & fennel creme served with pomme frites and cilantro aioli Crab cake, 10 the chef's signature crab cake infused with mango, avocado, fresh herbs, & roasted, then stuffed with swiss cheese & drizzled with a raspberry & grand marnier reduction Diver Scallops pan seared diver scallops, cauliflower puree, haricot verts, seared quail egg, bacon lardons, & a white chocolate & truffle drizzle appetizer/14      entree/26 Filet Mignon, 44 prime center cut tenderloin 10 oz. Sea Bass, 24 pan seared loomi rubbed chilean sea bass with a peach-herb butter warm asparagus & crisp lotus chip Mediterranean Tournedos, 26 fillet, brie cheese, with avocado fondue Chicken Remi, 22 juicy free ranged chicken roasted red peppers, haricot verts, & garlic confit slowly roasted then paired with a spinach buerre` blanc Pici Pasta, 18 house made pici pasta, mushrooms, roasted red peppers, and crisp pancetta tossed with baby spinach, & a scallion-chipotle cream Gnocchi, 18 house made  gnocchi, sun dried tomato, tossed with a vodka-tomato sauce Our menu is comprised of the freshest ingredients available & changes seasonally. All menu items are cooked to order ~ we do appreciate your patience! Parties of 6 or more will incur an 20% service charge No split checks. Check with your server for daily specials & desserts

Last Updated on Tuesday, 09 June 2009 15:32