Pacific Coast White Sea Bass 30
sage crusted and pan seared, red swiss chard, basmati rice, grape beurre blanc
Atlantic Grouper 28
pan roasted, artichoke hearts, fennel confit, roasted sun chokes, saffron garlic broth
Wild Scottish Salmon 25
calamata olives, fingerling potatoes, cipollinis, little neck clams, white clam broth
Filet of Red Snapper 28
grilled vegetable ravioli, asparagus, grape tomato and porcini mushroom ragout, lemon-caper sauce
Day Boat Scallops 28
pan seared, wild rice, melted leeks, scallop butter sauce
NY Strip Loin of Veal 32
Dunedin free range veal, white bean-root vegetable-smoked bacon ragout, asparagus, veal jus
Certified Angus NY Strip Steak 30
fontina smashed yukon potatoes, black trumpet mushrooms, parisian carrots, wild mushroom and white truffle cream sauce
Kobe Beef Ribeye 45
16oz American Wayagu beef, roasted cipollinis, hedgehog mushrooms, crisp shallots, spinach potato puree, natural jus
Berkshire Farms Kurobuta Pork Rib Chop 28
double cut seared chop, champagne poached apples, sweet potato puree, braised red cabbage, rosemary mustard sauce
Chicken “Cordon Bleu” 26
smoked ham, pecorino tartufo, lyonnaise potatoes, baby spinach, black truffle nage
Chocolate Soufflé
Chef’s specialty (please order with your entrée to allow
for preparation time)
Executive Chef: Michael Acquaviva
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