Lobster Bisque

Brandy and minced chives

Soup Du Jour

Sautéed Calamari Basque Style

Roasted peppers, garlic, tomatoes, black olives And a saffron fish broth

Atlantic Salmon Tartar

Minced fennel, capers, red onion, a beet quail egg, Brioche toast points and a fennel mustard seed dressing

Steamed Great Eastern Maine Mussels

With white wine and finishes with garlic, parsley and butter

Vidalia Onion Tartlett

Topped with Point Reyes Blue Cheese and a zucchini basil sauce

Poached Lobster Claw and Sea Scallop

Sweet corn flan, pea shoots and a lobster roe butter sauce

Fresh Mozzarella Wrapped in Prosciutto

Dipped in a Parmesan batter, served with "mesclun" greens

Grilled Black Angus Hamburger

Choice of cheeses served on an onion brioche bun

Traditional Maine Lobster Roll

Toasted New England style bun, "Occidental" chips and coleslaw

Roasted Portobella, Vidalia Onion and Eggplant Panini

Goat cheese spread and a sun-dried tomato pesto

Pan Seared Ahi Tuna Burger

Gouda cheese, sage-mustard aioli, sweet potato fries Served on a brioche bun

Grilled Swordfish Sandwich

Bacon, tomato, lettuce, "Occidental" chips and a lemon-dill tartar sauce

Spring "Mesclun" Salad

Dried apricots, pine nuts, goat cheese and a ginger vinaigrette

"Occidental" Chopped Salad

Romaine, green pepper, red radish, tomato, cucumber, roasted corn, chick peas, Maytag Blue Cheese And a red wine Dijon vinaigrette

Hearts of Romaine Salad

Oven roasted plum tomato, toasted brioche croutons And a roasted garlic lemon dressing

Pan Seared Clear Water Trout

Salad of Cress, endive, radicchio, chestnuts, fermented black beans And a blood orange-sesame vinaigrette

Jumbo Lump Crabmeat and Avocado Mousse

Cilantro lime accent, micro cilantro and a yellow tomato coulis

Grilled Marinated Chicken Paillard

Panzenella style with aged balsamic

Grilled Kobe Beef and Lobster Tail Salad

Best served rare to medium rare with roasted yellow peppers, White asparagus, arugula, radicchio And a caramelized Vidalia onion vinaigrette

Fennel Pollen Crusted Atlantic Salmon

White asparagus coulis, crayfish and a beet butter sauce

Grilled Swordfish Steak

Black olives, scallions, capers, basil, and a tomato lemon vinaigrette

Penne Rigate

Tossed with jumbo lump crabmeat, broccoli rappini, Parmesan cheese, And a spicy tomato sauce

Grilled Petite Filet Mignon

Wild mushroom ragout, baby vegetables And a red wine shallot bordelaise sauce

Sautéed Jumbo Lump Crab Cakes

A salad of frisee, roasted peppers, haricot vert And a saffron buerre blanc

Lobster Mashed Potatoes

French Fries

Steamed Asparagus

She Crab Soup

Jumbo lump crabmeat, leeks topped with chives

Soup Du Jour

Hand- Cut Sushi Grade Tuna Tartar

Minced Cucumber, toasted black and white sesame seeds, Seaweed salad with a wasabi-avocado cream

Sweet Spring Pea Ravioli

Pecorino cheese, Louisiana crayfish Coated in a delicate fennel sauce

Oysters on the Half Shell

Fennel-shallot, rice wine and a pink peppercorn vinegar mignonette

Steamed "Great Eastern" Maine Mussels

Butter, parsley, garlic served in a seafood white wine broth

Pan Seared "Gulf" Jumbo Shrimp

Plum tomato coulis, a salad of arugula, frisee, shaved fennel Served with Aged balsamic

Poached Maine Lobster

With a sweet white corn custard, ragout of peas and corn With a lobster reduction sauce

Wild Mushroom Risotto Cake

Ragout of mushrooms, with a black truffle sauce

Hearts Of Romaine Salad

Parmesan Reggiano, toasted brioche croutons With a creamy garlic vinaigrette

Herb Crusted Venison Carpaccio

French lentil salad, golden raisins with micro greens

Spring "Mesclun" Salad

Toasted almonds, macerated bing cherries, Point Reyes Blue Cheese With a Pomegranate-port dressing

Roasted Loin of Domestic Lamb Salad

Ratatouille of vegetables, a brioche crouton, Five peppercorn crusted goat cheese, With a black olive vinaigrette

Maine Lobster Salad

Baby artichoke hearts with a pink peppercorn-grapefruit dressing

Alaskan Halibut Au Poivre

With pink peppercorn, a champagne mango coulis, Spaghetti style cucumber, pickled ginger sesame seeds Finished with a rice wine dressing

Pan Seared Atlantic Salmon

Rissole of baby artichokes and a beet butter sauce

Sautéed Jumbo Lump Crab Cakes

A salad of frisee, roasted peppers, haricot vert Finished with a saffron buerre blanc

Sautéed Jumbo Sea Scallops A La Mediterranean

Hummus, salad of eggplant, parsley, tomato Finished with a spicy red pepper oil

Curry Grilled Marinated Sworfish

Carrot-shallot puree, dried apricot, golden raisins Finished with a cumin scented sauce

Veal Chop

Ragout of morels, finished with A Vidalia onion sorrel sauce

Grilled Filet Mignon

Marinated portabella mushrooms, caramelized pearl onions Finished with a Tarragon Marsala reduction

Grilled Smoked Kosher Salt Ribeye

Sourdough onion rings, with a Gorgonzola picante sauce

Grilled Quail

Quince and rhubarb puree, savory nut bread pudding With a golden raisin ver jus gloce

Mashed Potatoes

Steamed Green and White Asparagus

Sautéed Haricot Vert

Sourdough Onion Rings