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WITH APPLEWOOD SMOKED BACON
WITH HEART OF PALM, CHICK PEAS, FRESH MOZZARELLA, TOMATO, AND WHITE BALSAMIC VINAIGRETTE
WITH FRISEE, FRESH ANJOU PEAR, AND RASPBERRY VINAIGRETTE
WITH APPLES, WALNUTS, AND SHALLOT DRESSING
WITH PARMESAN CRISP AND GARLIC CROUTONS
WITH SWEET CHILI DIPPING SAUCE
PAN SEARED AND SERVED WITH HOISIN SAUCE AND MUSTARD OIL
WITH GARLIC TOAST, WHITE WINE, SWEET PEPPERS, AND ROSEMARY
WITH SUSHI RICE AND SOY HONEY REDUCTION
SERVED WITH MANGO SALSA
WITH CREAMY HORSERADISH SAUCE, MATCHSTICK FRIES
WITH SPICY PLUM TOMATO SAUCE
FRESH WHOLE LOCAL CLAMS SERVED WITH PEPPERS, ONIONS, AND SMOKED BACON
WITH GREEN BEANS, ALMONDS, AND DIJON MAYONNAISE
DICED YELLOWFIN TUNA TOSSED WITH SESAME OIL AND SOY SAUCE, WRAPPED IN SLICED AVOCADO
SERVED WITH TRUFFLED MASHED POTATOES, MUSHROOM DEMI-GLACE, AND A BAKED PROSCIUTTO CHIP
FIVE SPICY SHRIMP SERVED WITH TOMATO SALSA AND A TORTILLA BASKET
IN OR OUT OF SHELL
8 OZ. LOBSTER TAIL AND 10 OZ. FILET MIGNON
ARE ALSO AVAILABLE BLACKENED OR GRILLED SERVED WITH ROASTED RED BLISS POTATOES AND RED ONION WRAPPED ASPARAGUS
WITH MISO SAUCE, SHRIMP SPRING ROLL, AND WHITE AND GREEN ASPARAGUS
LOBSTER, CRABMEAT, SHRIMP, SCALLOPS, SWORDFISH, CHILEAN SEA BASS, SALMON, POTATOES, AND PEAS IN A CREAMY FINES HERBES SAUCE TOPPED WITH PUFF PASTRY
WITH POTATO PANCAKE, SPINACH, TOMATO-CAPER SAUCE
SHRIMP, CRAB, AND SCALLOP STUFFING WITH SAFFRON BUTTER SAUCE
WITH FRESH GREEN BEANS, ALMONDS, AND DIJON MAYONNAISE
WITH GRILLED ZUCCHINI, FRIED SHAVED ONIONS, TRUFFLE BALSAMIC AOILI
WITH SPICY GREEN BEAN SALAD AND POTATO CHIPS
WITH TOASTED COUS COUS, DIJON MUSTARD, LEMON GRASS BUERRE BLANC AND A HINT OF TRUFFLE.
WITH WASABI MASHED POTATOES AND CREAMED SPINACH
WITH PRESERVED LEMON-CAPER SAUCE, LEMON GRASS EMULSION, AND AU GRATIN POTATOES
A PAN SEARED TWO POUND LOBSTER DUSTED WITH ANGRY GARLIC FLOUR, ACCOMPANIED BY MASHED POTATOES AND LEMON BASIL CONFIT
WITH LINGUINE FINE, ROASTED PLUM TOMATO, AND FRESH OREGANO
TENDER LOBSTER AND ASPARAGUS OVER CREMINI, SHIITAKE, AND PORCINI MUSHROOM RISOTTO
WITH ASPARAGUS, SUNDRIED TOMATOES, PINE NUTS, ARUGULA, & ROASTED GARLIC-LEMON SAUCE
WITH SHIITAKE MASHED POTATOES, GRILLED ZUCCHINI, & PORT WINE REDUCTION
WITH A RED WINE-MUSHROOM SAUCE AND RED BLISS POTATOES
TUNA, FLUKE, SALMON, WHITE TUNA AROUND CRABMEAT AND AVOCADO
EEL, AVOCADO AROUND CRABMEAT AND CUCUMBER
EIGHT PIECES OF FISH & ONE TUNA ROLL
FIFTEEN PIECES OF ASSORTED SASHIMI
TEN PIECES OF SASHIMI & FIVE PIECES OF SUSHI AND A SPICY TUNA HAND ROLL
TEN PIECES OF ASSORTED FISH OVER RICE
EIGHT PIECES OF TUNA SUSHI OVER A BOWL OF RICE
EIGHT PIECES OF YELLOWTAIL OVER A BOWL OF RICE
SEVEN PIECES OF UNAGI OVER A BOWL OF RICE
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