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Grilled beef skewers chipotle sauce marinated
Organic Heirloom Tomatoes, Burrata Mozzarella.Drizzled with extra virgin live oil and fresh Basil
Calamari sauteed with garlic, olive oil and white wine chili tomato sauce. Served with Crostini Bread
Manila Clams lightly sauteed with shallots and garlic. Finished in a coconut milk yellow curry sauce
Baked with sauteed spinach and crispy bacon. Finished with a dill cream sauce
Served with Osetra´s house-made zesty cocktail sauce.
Layers of lump crab, salmon, spicy tuna and avocado. Drizzled with wasabi oil.
Sautéed white lump crab meat finished with fresh mango salsa and served with a house-made Russian remoulade.
Tempura style served over watercress salad, topped with mango salsa.
Lobster salad, lobster dynamite and lobster bisque.
Alaskan king crab legs, Maine lobster, Mexican white shrimp, clams and oysters.
Chef's choice of 15 oysters
Mixed spring lettuce with basil champagne sauce vinaigrette
Traditional Cesar salad served in a parmesan basket.
Gold Yukon potaotes, baby French green beans, oregano, and extra virgin olive oil. Served warm.
Shaved fennel, arugula, pear tomatoes and herb goat cheese. Hazelnut vinaigrette.
Watercress, chiffonade Belgian endive, arugula, duck confit and D'Anjou pear, poached in merlot wine. Walnut vinaigrette.
Arugula, daikon and a melage of peppers. Dressed with lemon oil.
Watercress, yellow and red beets, Frisee, French beans, sashimi tuna and Tobiko caviar, in a soy citrus vinaigrette.
With caviar and creme fraiche.
Twisted shaped pasta and lamb sausage, finished in a lightly creamy red tomato concasse, tossed with rucola and a sprinkle of goat cheese.
Homemade triangle shaped pasta ravioli, filled with ground duck and Chef's spices
Arborio risotto slowly cooked with lump crab meat, asparagus, and a splash of champagne
House-made Maine lobster and blue crab stuffed ravioli in a red and yellow tomato concasse.
(grilled or steamed)
Pan seared, served with herb-roasted fingerling potatoes, sauteed spinach, finished in a chives buerre blanc
Baked Hawaian Mahi-Mahi. Finished in a chive bourbon sauce. Served with caramelized baby carrots and mashed potatoes
Jumbo Shrimp stuffed with lobster, scallops, crab and fresh herbs. Served with spinach risotto and topped with a buerre blanc.
Pan seared served over vegetables couscous in citrus tomato vinaigrette.
Pan seared, served over eggplant caponata, finished with yellow and red tomato concasse.
Pan seared, wrapped with spinach in spring roll paper and served with spicy tuna rolls tempura-style. Drizzled with wasabi and soy glaze.
Pan-seared, wrapped with smoked applewood bacon and served over lobster and chive infused mashed potatoes. Finished with a basil emulsion.
Stuffed with blue crab meat and chives. Baked and served over rattatoullie mashed potatoes. Finished in a citrus emulsion.
3 1/2lb. lobster served tempura-style with a lobster roll and drizzled with soy-sesame oil and plum sauce.
Half lobster, clams, mussels, crab legs, shrimp and assorted fresh fish.
Boneless half chicken fresh herb seasoned, grilled and finished in a White Wine sauce and served with assorted vegetables
Grilled pork Porterhouse finished in a caramelized onion, red wine reduction sauce. served with fingerling potatoes.
Grilled, served with roasted garlic mashed potatoes and asparagus. Finished with a cabernet reduction.
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