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APPETIZERS
Chilled Summer Gazpacho
Topped with crème fraîche
and local mussels
Crispy Duck Confit
With stuffed Swiss chard purse,
roasted beets & red wine glace
Fish Taco
Seared Halibut with
grilled cabbage slaw,
tomato, avocado, jicama
and mint-chipotle aioli
Tuna Tartare
Tossed with ginger-lemon
vinaigrette and served with
crème fraîche, grilled corn,
cucumber & avocado
Crispy Oysters
With avocado & pickled
banana peppers
Fresh Summer Tomato
& Mozzarella Salad
Tossed with watercress
and red onion, drizzled with
balsamic syrup & fresh basil
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Grilled Cilantro-Lime Shrimp
Atop salt cod risotto with
grilled tomatoes and corn,
finished with smoked bacon
pan sauce,
ENTREES
Seared Sea Scallops
With rice noodles,
slivered red onions,
celery confit, pickled lime
& shiitake mushrooms,
finished with warm ginger-carrot
vinaigrette
& toasted peanuts
Pan Seared
Whole Lobster
With pancetta, potatoes,
grilled asparagus & Calvados-
saffron reduction
Oven Roasted
Wild King Salmon
Atop salt cod risotto cake,
with Stoney Island mussels
in white wine herb broth
with grilled corn, spinach,
braised leeks & dill-cucumber
yogurt
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Grilled Pork Tenderloin
Served with seared
potato cake, a salad of
watermelon, feta, grilled
red onion and watercress
tossed in balsamic vinaigrette
& white wine veal sauce
Grilled Atlantic Halibut
Served with a smoked
bacon, fennel & basil tart,
a salad of micro greens,
grilled tomatoes, snap peas,
garlic confit & sunburst
quash tossed in
lemon-thyme vinaigrette
Horseradish Breaded
& Roasted Atlantic
Swordfish
With olives, capers,
tomatoes, cucumbers,
grilled asparagus, seared
potatoes & roasted garlic
beurre blanc
Grilled Filet Mignon
Topped with blue cheese
compound butter, served
with seared potato cake,
creamed spinach and
pepperanade in
red wine sauce
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