Point judith calamari, lightly fried with cherry peppers and garlic.

Sweet blue crab, Maine lobster and Parmigiano-reggiano cheese fondue served with toasted pita chips.

Diced tenderloin with onion, garlic, capers, horseradish aioli, truffle oil and a panko crusted '5 minute' egg.

Kobe style, slow roasted wagyu beef with caramelized onions, in a roasted garlic cream sauce.

North Atlantic lump blue crab, seasoned and pan-seared, served with an avocado lime emulsion.

Sweet and spicy braised pork belly with a brussels sprout slaw, carrot-ginger puree and cashews.

Butter lettuce greens with sweet Maine lobster, spring onion and clementines in an orange-basil vinaigrette.

A Maryland-style, blue crab bisque.

Classic housemade caesar dressing with hearts of romaine, shaved Parmesan cheese and brioche croutons.

Spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette.

Mixed field greens with tomatoes, cucumber and cornbread croutons in a white balsamic vinaigrette.

Mesclun greens, tomatoes and cornbread croutons tossed in a white balsamic vinaigrette.

Colossal and jumbo lump blue crab cake with avocado-lime aioli over a watercress and cilantro salad.

Classic housemade caesar dressing with hearts of romaine, Parmesan cheese and brioche croutons.

Spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes and shaved blue cheese in a lemon-sherry vinaigrette.

Our chop salad with a broiled 8 Ounces burger.

Line caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon-sherry cream sauce.

Pan seared North Atlantic sea scallops with a potato parsnip puree, preserved lemon gastrique and haricots vets.

Sliced steak, horseradish havarti, grilled onions, peppadew peppers and mayonnaise on focaccia.

With thick cut bacon, avocado, tomato, baby arugula and an herbed aioli on multigrain.

American kobe beef burger, 8 Ounces, with a sweet onion mayonnaise.

Blackened 8 Ounces burger with blue cheese and smoked bacon.

North Atlantic 18 Ounces jumbo lobster tail, broiled and served with drawn butter, haricots verts and a baked potato with sour cream and chives.

Line and spear caught red snapper with fingerling potatoes, brussels sprouts and baby carrots finished with a bacon sherry cream sauce.

Line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto and black garlic vinaigrette.

Pan seared, toasted coriander crusted ahi tuna, over lemongrass coconut cream sauce, topped with a spicy mango and watermelon salad.

Alaskan king crab legs, steamed and served with drawn butter, haricots verts and a baked potato with sour cream and chives.

Pan seared, North Atlantic sea scallops with a potato parsnip puree, preserved lemon gastrique and haricots verts.

Atlantic salmon with baby red bliss potatoes and a fennel spinach confit.

Diced yellowfin tuna, avocado, sesame seed and pickled ginger atop sticky coconut rice balls.

North Atlantic blue crab served chilled with avocado, cucumber and an herbed aioli.

Shrimp cocktail, poached and served chilled with a spicy citrus cocktail sauce.

Shrimp cocktail, poached and served chilled with a spicy citrus cocktail sauce.

Sauteed kale, cream, Parmesan.

Wild mix, tarragon, onion, shallot.

Hand cut, herbed aioli.

Redbliss potatoes, scallion.

Garlic, butter, olive oil.

Sweet potato, maple glaze.

Orzo pasta, 3 cheeses.

Grilled, cumin dusted, spicy harissa mayo.

Garlic, butter, olive oil.

Roasted with cabernet pickled onions.

Organic, Free-Range oven roasted half chicken with lemon and herbs, heirloom root vegetables and au jus.

4 broiled australian lamb chops, with a white beanand sausage cassoulet, sweet pea puree, morel mushrooms and a honey thyme jus.

Slow braised beef short rib with a sour cherry caramelization, truffled 3 cheese potato au gratin and asparagus.

Pappardelle pasta with wild mushrooms, peas, arugula greens, truffle oil and shaved Parmesan cheese.

3 scoops of choice, flavors change seasonally.

With seasonal berry compote.

With vanilla bean ice cream and raspberry coulis.

3 scoops of choice, flavors change seasonally.

With sugar cookie.

Graham cracker crust topped with key lime curd and whipped cream.

Pastry cream in oreo crust with bruleed bananas.

Topped with crushed reese's peanut butter cups and chocolate ganache.

Espresso and frothed milk.

Traditional French roast in regular or decaf.

Choose from a selection of assorted teas.

Espresso with steamed milk.