DINNER
STARTER |
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Starters
Lobster, Roasted Tomato & Burrata Caprese 18
Marinated Tofu, Roasted Tomato, Fresh Basil Caprese 12
Fig Baked Brie with Pistachios and Walnuts with Grilled Crostini
18
Choice of Soup or Salad with Dinner Entre
Salad
Maple Roasted Carrot, Tender Greens, Feta, Almonds
or
Wedge Salad, Bacon Lardons, Cherry Tomato, Pickled Shallots, Creamy Blue Cheese Dressing
Soup
Lobster Bisque
MAIN COURSE |
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16oz Cognac Marinated Ribeye, Yukon Mashers
Heirloom Carrots with Horseradish Honey & Herbs
42
Add: Snow Crab Legs 20
Add : 10 oz Lobster Tail 25
Add: Jumbo Peel & Eat Shrimp 10
Burnt Butter Balsamic Pappardelle with Cipollini,
Mushrooms, Tenderloin Tips
28
Add: Snow Crab Legs 20
Add : 10 oz Lobster Tail 25
Add: Jumbo Peel & Eat Shrimp 10
Lobster Pot Pie
24
Scallops Saltimbocca
U10 Scallop wrapped in Speck, pan seared,
Parmesan Polenta 32
ADD: Snow Crab Legs 20
Add : 10 oz Lobster Tail 25
Add: Jumbo Peel & Eat Shrimp 10
Braised Short Ribs
Hearty Red Wine Pan Sauce
served with Yukon & Cabbage Mashers half rack 24
full rack 34
Cider Glazed Pork Tenderloin
Chipotle Smashed Sweet Potato,
Roasted Plum & Port Wine Chutney
28
Moroccan Spiced Tofu Tagine
24 (v)
Creamy Pappardelle with Cipollini, mushrooms, and Asparagus Tips
24 (v)
(V) = Vegan
DESSERt |
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