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.