Jumbo lump crab meat and fresh herbs topped with a clay pot chili aioli.

Tossed in Korean style barbeque sauce and served with Asian slaw.

Togarashi & Norigoma seared tuna with tropical salsa, toasted cashews, sweet, soy glaze and a chipotle aioli.

Served with cocktail sauce.

Clams, bacon, potato and herbs finished with warm cream.

Shrimp sautéed with tri-color bell peppers and black beans folded into a flour tortilla with Monterey jack cheese.

Mussels quickly steamed with an oregano, crushed red pepper garlic & white wine butter.

Served with pickled garlic, jalapeno and vidalia onion relish.

Braised short rib, pickled vegetable, micro arugula and cracked pepper truffle mayo.

Lightly fried tender calamari pieces served with a yellow tomato dipping sauce.

A seafood standard served with cocktail sauce and lemon.

Boston bibb, slivered radish, cucumbers, cherry tomatoes, red onion, farmstead bleu cheese, bacon and lemon cracked pepper vinaigrette.

Arugula, olive oil, sliced prosciutto Toscano, seasoned crustini and romesco sauce.

Classic egg-anchovy based dressing, romaine lettuce, garlic croutons and shaved Pecorino Romano cheese.

Diced beets and baby spinach tossed with Asian pears, oranges, toasted pecans and goat cheese with a citrus vinaigrette.

Young organic baby greens, grape tomatoes, cucumbers and imported feta cheese tossed with an apple balsamic vinaigrette.

Seared filet over wilted arugula, finished with an heirloom tomato, caper and lemon beurre blanc.

Blackened and served over sweet potato mash, bourbon gastrique and grilled pineapple-papaya relish.

Stuffing Per Pound.

Seasoned vegetables, grilled chicken and penne tossed in a roasted garlic vegetable beurre fondue with parmigiano reggiano.

16 oz. grass fed, aged sirloin topped by crispy organic mushrooms, roasted tomatoes finished with a port wine glaze served with pommes frites.

Grilled jumbo shrimp with a Caribbean spiced glaze, sweet plantains and mango-pear salsa.

Sea scallops served over a celery root-potato hash brown, roasted garlic sriracha remoulade and pickled wild leeks.

Moist filet of halibut coated with a cashew panko crust served over ginger carrot puree and a chili scallion compound butter.

Split bone in ribeye with hot cherry pepper Wisconsin bleu cheese compound butter and cipollini onions.

"Everything" crusted with a cucumber pea relish and a whole grain mustard sauce.

Yellowfin tuna crusted with wasabi peas, warm Asian vegetables, ginger-plum ponzu and five spice yuzu glaze.

Jumbo shrimp, scallops and calamari sautéed with fresh basil and tomatoes tossed with ribbons of fettuccine.

Ten-ounce tender filet served with a classic béarnaise sauce and crispy elephant garlic chips.

Naan pita chips served with spicy hummus, babaganoush & cucumber tzatziki dipping sauces.

Artichokes, heirloom tomatoes, pistachio-arugula pesto, lemon zested goat cheese and white balsamic glaze.

Mussels quickly steamed with an oregano, crushed red pepper garlic & white wine butter.

Served with cocktail sauce.

Jumbo lump crab meat and fresh herbs topped with a clay pot chili aioli.

Lightly fried tender calamari pieces served with a yellow tomato dipping sauce.

Tossed in Korean style barbeque sauce and served with Asian slaw.

Served with pickled garlic, jalapeno and vidalia onion relish.

Clams, bacon, potato and herbs finished with warm cream.

Peppercorn bacon, fried tomato, micro greens and a sweet chili mayo.

A seafood standard served with cocktail sauce and lemon.

Marinated grilled hanger over Boston bibb lettuce, slivered radish, cucumbers, cherry tomatoes, red onion, farmstead bleu cheese and lemon cracked pepper vinaigrette.

Classic egg-anchovy based dressing, romaine lettuce, garlic croutons and shaved Pecorino Romano cheese.

Arugula, olive oil, sliced prosciutto Toscano, seasoned crustini and romesco sauce.

Young organic baby greens, grape tomatoes, cucumbers and imported feta cheese tossed with an apple balsamic vinaigrette.

Diced beets and baby spinach tossed with Asian pears, oranges, toasted pecans and goat cheese with a citrus vinaigrette.

Togarashi & Norigoma seared tuna, sliced and served with Asian slaw, soy syrup and crispy wontons.

Off the frame turkey breast, creamy brie cheese and arugula served with a cranberry mayo dipping sauce.

A daily assortment of local vegetables stuffed into focaccia bread with garlic tomato whipped cheese served with dill potato salad.

Fresh local flounder filet breaded and golden fried served with lettuce, tomato and French fried potatoes.

Crispy seasoned shrimp, southern "style" cole slaw and a classic remoulade.

Fresh swordfish, salmon and shrimp sautéed with peppers, tomatoes and corn seasoned with chipotle chili powder and cilantro served with flour tortillas, guacamole and black bean rice.

Organic grilled chicken breast, fresh mozzarella, roasted pepper pesto and crispy red onion.

Blackened swordfish, house made guacamole and crispy bacon.

Half pound of fresh ground beef, cooked the way you like it, served with lettuce, tomato, onion and french fried potatoes thirteen .

Jumbo shrimp, scallops and calamari sautéed with fresh basil and tomatoes tossed with ribbons of fettuccine.

Pastrami flavored smoked salmon, caper red onion relish, dijon crème fraiche, pickled wild mushrooms and rye toast points.

Tossed in Korean style barbeque sauce and served with Asian slaw.

Claypot chili marinade, papaya-mango-pear salsa, guacamole & chili oil served with tortilla chips.

Tortilla chips served with house made guacamole & roasted tomato salsa.

Lightly fried tender calamari pieces served with a yellow tomato dipping sauce.

Naan pita chips served with spicy hummus, babaganoush & cucumber tzatziki dipping sauces.

Shrimp sautéed with tri-color bell peppers and black beans folded into a flour tortilla with Monterey jack cheese.

Battered local fluke, lotus seaweed salad and Thai chili aioli.

Peppercorn bacon, fried tomato, micro greens and a sweet chili mayo.

Bite sized filet mignon tossed with a brandy peppercorn gravy, melted mozzarella over rosemary pommes frites.

Braised short rib, pickled vegetable, micro arugula and cracked pepper truffle mayo.