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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
Local “Lobster Pie”
Atop mesclun with smoked
bacon, grilled corn & tomato,
finished with lemon vinaigrette
Grilled Cilantro-Lime Shrimp
Atop salt cod risotto with grilled
tomatoes & corn, finished with
smoked bacon pan sauce
Local Tempura Scallops
Atop a salad of arugula,
jicama, toasted coconut
& red radish tossed in
roasted red pepper vinaigrette
with basil pesto
Crispy Oysters
With avocado & pickled
banana peppers
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Tuna Tartare
Tossed with ginger-lemon
vinaigrette and served with
crème fraîche, grilled corn,
cucumber & avocado
ENTREES
Seared Sea Scallops
With crispy duck confit
rangoons on a bed of
grilled zucchini & summer
squash, finished with
roasted red pepper, braised
leek & shiitake pan sauce
Grilled Wild King Salmon
Served over grilled corn
& smoked bacon chowder
broth, finished with julienned
tomatoes, spinach
& maitake mushrooms
Oven Roasted Cod
Served over basil rice
with sauté of grilled tomatoes,
cubanelle peppers, yellow French
beans & cucumbers, finished
with grilled pineapple salsa
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Pan Seared
Whole Lobster
With pancetta, potatoes,
grilled asparagus and
Calvados-saffron reduction
Horseradish Breaded
& Roasted Atlantic
Swordfish
With olives, capers,
tomatoes, cucumbers,
grilled asparagus, seared
potatoes & roasted garlic
beurre blanc
Lobster, Shrimp
& Scallops
Tossed with fresh pasta,
peas, asparagus,
caramelized fennel
& carrots in sweet chili
cream sauce
Orange & Soy Roasted
1/2 Chicken
With fingerling potatoes,
snap peas, orange segments,
caramelized onions,
orange-honey butter sauce
& chili oil
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