The Wedge 12
Baby iceberg lettuce, frizee, Gorgonzola, bacon and a cucumber-buttermilk dressing
Jumbo Lump Crab tower 16
Grilled vanilla scented grapefruit, avocado, jumbo lump blue crab, Saffron Vinaigrette.
Foie Gras 18
Pan seared, wasabi rice fritter, ginger glaze .
Cornmeal Crusted Oysters 18
Fried oysters served with a side of house made soy vinaigrette
Lobster Tail 22
6 oz broiled lobster tail served with tarragon maitre d’hotel butter
Snow Crab Claw Cocktail 12
served with creamy cognac cocktail sauce
Surf and Turf 42
8 oz Filet Mignon with local Shiitake mushroom-Marsala sauce, tempura fried lobster tail saffron Hollandaise
Bacon wrapped Scallops
Seared and oven finished scallops wrapped with apple wood smoked bacon and fire roasted red peppers, served over a lemon scented wilted spinach salad with heirloom tomatoes, grilled red onions and sautéed oyster mushrooms. along with exotic rice
CAB grilled Porterhouse, five pepper-Cognac sauce garlic mashed potatoes veggies
Pan Seared Cobia, Mediterranean spices, slices of banana, and lime. Blue Clay Farm vegetables, exotic rice.
Duck Breast 26
Pan seared Mallard duck breast, Raspberry-Chipotle sauce, Manuel’s Blue Clay farm vegetables, exotic rice
Rack of lamb 28
Herb de Provence crusted, grilled, Dijon mustard cream sauce and fresh mint Chutney
Black pepper flavored fresh Fettuccini, sliced ribeye, tomatoes, onions, mushrooms in a smoked tomato cream sauce