| Pot Stickers |
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filled with spicy shrimp and pork in a light soy broth |
| Tartare Of Pacific Ahi Tuna |
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curry and sesame oils, sliced avocado, mango and citrus |
| Jumbo Lump Crab Cake |
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sautéed maryland style with spicy chive remoulade |
| Point Judith Calamari |
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kung pao style with roasted cashews and crisp noodles |
| Batterfried Oysters |
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vietnamese curry, cilantro, pickled asian cucumbers |
| Maine Lobster Tacos |
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fresh house made tortillas with grilled sweet corn pico |
| Charred Prime Steak Carpaccio |
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thinly sliced with red onion, horseradish and tabasco-caper vinaigrette |
| Maine Lobster And Shrimp Bisque |
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fresh maine lobster, cream and cognac |
| Crab And Corn Chowder |
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smoked bacon, potatoes and sweet corn |
| Wild Mushroom Salad |
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hot goat cheese, arugula and champagne vinaigrette |
| Fuji Apple Salad |
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french green beans, golden beets, candied walnuts and organic lettuces |
| Baby Iceberg Blt |
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maytag blue cheese, red and gold tomatoes, red onion and bacon |
| Classic Caesar Salad |
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parmigiano-reggiano, croutons and cured anchovies |
| Heirloom Tomato Salad |
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bufala mozzarella, basil, ev olive oil and aged balsamic vinegar |
| Seafood Chopped Salad |
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crab, shrimp, avocado, maytag blue and candied walnuts |
| Louisiana Red Fish |
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sautéed with fresh lump crab, meuniere style |
| Scottish Salmon |
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sautéed with young vegetables and maille mustard vinaigrette |
| Pacific Ahi Tuna |
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seared with asian pear, mango and avocado, yuzu vinaigrette |
| Pacific Swordfish |
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broiled with fresh lump crab, avocado, cilantro and red chile |
| North Atlantic Lemon Sole |
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parmesan crust with tomato and herb salad, lemon garlic butter |
| Florida Grouper |
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sautéed crisp with lemon, garlic and scallions |
| Georges Bank Scallops |
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sautéed with citrus fruit, roasted almonds and brown butter |
| Jumbo Gulf Shrimp |
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grilled “oreganata style” with fresh jonah crab |
| Chilean Sea Bass |
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steamed hong kong style with light soy broth |
| Market Fresh Fish |
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simply broiled with lemon, ev olive oil and sea salt |
| Cold Water Lobster |
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two 8 oz tails, broiled or steamed with drawn butter |
| 8 Oz Center Cut Filet Mignon |
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| 22 Oz Usda Prime Bone-In Ribeye |
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| 12 Oz Center Cut Filet Mignon |
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| 16 Oz Usda Prime New York Strip |
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| 16 Oz Prime New York Strip Au Poivre |
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with cracked black peppercorn and cognac sauce |
| 8 Oz Filet Mignon And Broiled Cold Water Lobster Tail |
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with drawn butter and lemon |
| Roasted Double Breast Of Chicken |
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with pan roasted mushrooms and natural jus |
| Oscar Style |
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fresh jonah crab, asparagus and hollandaise |
| Carpet Bag |
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crisp batterfried oysters and béarnaise |
| Hollandaise Or Béarnaise |
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| Louisiana Oysters |
$ |
on ice with lemon and mignonette sauces |
| Market Oysters |
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half dozen, on ice with lemon and mignonette sauce |
| Yellowtai L Sashimi |
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cilantro, red chiles and ponzu |
| Chi Lled Gul F Shrimp |
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cocktail style with atomic horseradish and spicy mustard |
| Jumbo Lump Crab |
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sliced avocado, fresh lime, extra virgin olive oil, remoulade |
| Shell Fish Tower |
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1 maine lobster, 8 shrimp, 8 oysters, jumbo lump crab |
| Broccolini With Lemon And Garlic |
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| Brussel Sprouts, Bacon And Shallots |
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| Sautéed Monterrey Style Sweet Corn |
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| Twice Baked Potato |
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with bacon and chives |
| Crab Fried Rice With Mushrooms |
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| Truffled Macaroni And Cheese |
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| Heirloom Tomato Greek Salad |
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| Parmesan And Chive French Fries |
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| Sautéed Spinach |
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with garlic and parmesan |
| Sugar Snaps With Portabellas |
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| Steamed Asparagus |
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| Au Gratin Potatoes |
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| Roasted Baby Beets And Candied Walnuts |
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