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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
Seared Scallop
& Heirloom Tomato Tart
On a bed of summer greens
tossed in lemon vinaigrette
Grilled Cilantro-Lime Shrimp
Atop salt cod risotto with grilled
tomatoes & corn, finished with
smoked bacon pan sauce
Tuna Tartare
Tossed with ginger-lemon
vinaigrette and served with
crème fraîche, grilled corn,
cucumber & avocado
Fresh Summer Tomato
& Mozzarella Salad
Tossed with watercress
& red onion, drizzled with
balsamic syrup & fresh basil
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Crispy Oysters
With avocado & pickled
banana peppers
ENTREES
Seared Sea Scallops
With braised cabbage stuffed
with caramelized fennel rice,
grilled Vidalia onions & feta,
a sauté of shiitake mushrooms,
haricots vert & corn
with andouille pan sauce
Grilled Wild King Salmon
Served over salt cod risotto with
stewed fennel, grilled tomatoes
& braised leeks in roasted
tomato & corn broth,
finished with basil yogurt
Pan Seared Whole Lobster
With pancetta, potatoes,
grilled asparagus &
Calvados-saffron reduction
Horseradish Breaded &
Roasted Atlantic Swordfish
With olives, capers, tomatoes,
asparagus, seared potatoes and
a roasted garlic beurre blanc
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Lobster, Shrimp & Scallops
Tossed with fresh pasta, peas,
asparagus, spinach in a roasted
fennel Pernod sauce
Orange & Soy Roasted
1/2 Chicken
With fingerling potatoes,
snap peas, orange segments,
caramelized onions, orange-honey
butter sauce & chili oil
Grilled Filet Mignon
Topped with blue cheese
compound butter and served
with seared potato cake,
creamed spinach & pepperanade
in red wine sauce
Grilled Pork Tenderloin
& Shrimp
Served with black bean, corn
& mango ragout, watercress,
jicama & red peppers with
cilantro-ginger vinaigrette,
finished with white wine
BBQ demi-glace
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