OUR DINNER MENU

RAW BAR

Oysters on the half shell – Market price
We have a few choices.

Oysters Romanoff – Market price
(AKA Dirty Oysters) Topped with sour cream, shallots and caviar.

SOUPS

Soup Du Jour
Cup 7
Bowl 11

SALADS

Summer Salad 14
Baby arugula, golden beets, figs, toasted almonds, and almond crusted goat cheese over toast points. Topped with a summer berry vinaigrette

Caesar Salad
Homemade Caesar dressing with Asiago and croutons
Small 10
Large 13

Tomato and Gorgonzola Salad
Mixed greens with cherry tomatoes, gorgonzola, balsamic onions, and toasted pine nuts. Tossed in balsamic vinaigrette
Small 10
Large 13

Apple Maple Salad
Mixed greens topped with apples, dried cranberries, candied pecans, and gorgonzola.  Tossed in a maple vinaigrette
Small 10
Large 13

APPETIZERS

Cornmeal Crusted Fried Oysters 18
With homemade Remoulade

Ahi Tuna Nachos 17
Crispy Chips with sesame seared chopped tuna, Asian slaw, ponzu, wasabi mayo and chipotle aioli

Beef Carpaccio 17
Thin layer of Filet Mignon topped with baby arugula, heirloom cherry tomatoes, fried capers, pickled cipollinis, and asiago cheese. Drizzled with truffle vinaigrette.

Clams Casino 16
Northern Top Necks, diced peppers, butter, bacon and breadcrumbs

Oysters Rocka”Feder” 17
Baked with spinach, pernod and Gruyere Cheese

Seared Ahi Tuna 17
Served with seaweed salad, soba style noodles, ponzu and wasabi cream sauce

Fiocchi 14
Purse pasta stuffed with roasted pear and a blend of cheese. Sautéed in brown butter, fresh sage, pine nuts and garlic

Fried Calamari 16
Served with Cherry pepper aioli, and marinara

ENTREES

Ginger Glazed Wild Scottish Salmon 30
Marinated in fresh ginger, soy sauce, sherry, and honey. Served with jasmine rice and sautéed spinach

Colossal Shrimp Francaise 36
Lightly egg battered with Pecorino Romano cheese and sautéed. Topped with a lemon butter pan sauce. Served over angel hair pasta and spinach

Brick Chicken 28
Half deboned Bell Evans chicken pan seared under a brick.  Served with fresh seasonal salad

14oz. Double Bone Pork Chop 28
Topped with a garlic sage jus-lie. Served with potato du jour and vegetables

Miso Glazed Chilean Sea Bass 35
Topped with shiitake mushrooms and scallions. Served with baby bok choy, and jasmine rice

Domestic North Atlantic Jumbo Sea Scallops 36
Lightly blackened and topped with caramelized shallots. Served with bacon-smoked gouda grits and vegetables

Surf and Turf 44
6 oz. Petite center cut Filet Mignon topped with 2 Colossal shrimp scampi. Served with marinated heirloom tomatoes and potato du jour

CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY OR SEAFOOD CAN POSE A SERIOUS HEALTH RISK

There is a risk associated with consuming raw oysters and clams. If you have chronic illness of the liver, stomach or blood, or have an immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a Physician.

A $6.00 Sharing Charge will be applied for shared entrees.

Sun-Thurs: 11:00am to 9pm | Fri-Sat: 11:00am to 10pm
Phone: (772) 221-1511
201 SW St. Lucie Ave
Stuart, Florida 34994
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