mesclun greens, tri colored peppers, grape tomatoes, cherry champagne vinaigrette

mesclun greens, lively run goat cheese, spicy candied walnuts, shaved pears, grape tomatoes, truffled blackberry vinaigrette

frisee & belgian endive, red and golden beets, lively run goat cheese, orange segments, roasted shallot vinaigrette

iceberg lettuce, diced red onion, applewood smoked bacon, grape tomatoes, creamy gorgonzola dressing

diced red onion, spicy candied walnuts, maytag blue cheese, soy-sesame-bacon vinaigrette

crisp romaine lettuce, homemade croutons, parmesan-regiano cheese, homemade caesar dressing

mesclun greens, grape tomatoes, diced red onion, balsamic dressing

beef, tuna, & beet tartar, served with soy-caramel-caper sauce, ginger-nori sauce, & chive creme fraiche

jumbo lump crab meat, fresh avocado, lobster butter

tossed with fresh garlic, herb butter, banana peppers, tomatoes, roasted red peppers, and kalamata olives

chefs selection of cheeses & accompaniments

simmered with white wine, dijon, cream, fresh lemon & thyme, served with toast points

served with a trio of sauces, wasabi mignonette, classic cocktail, creamy apple-horseradish

wild mushroom ragout, balsamic reduction

masango infused ahi tuna, marinated european cucumbers, wasabiaioli, avocado mousse, fried wanton chips

peruvian potato carpaccio, basil infused sweet corn broth, and crispy shallots

peruvian potato carpaccio, pan seared duck breast, leg confit spring roll, wild mushroom ragout, with a vanilla bean port wine reduction and fig-ginger sauce

twin 4 oz. beef tornados, wrapped in bacon, peppercorn encrusted, pan roasted with a brandy demi glace

yukon potato puree, brown butter balsamic reduction, slow roasted shallots, hericot verts

yukon potato puree, asparagus, raspberry balsamic reduction, herbal whole roasted tomatoes

airline chicken breast confit, roasted leeks & goat cheese, herbed couscous, natural pan jus

(available thursday-saturday only) market price

braised spinach and frisee, spicy seafood bouillabaisse with rock shrimp, bay scallops, middle neck clams

wasabi-peanut encrusted ahi tuna, wild mushroom ragout, soy-caramel-caper sauce, jasmine rice, ginger-nori sauce, hericot verts

24oz, steamed, served with drawn butter market price

canadian lobster, asparagus, fresh thyme, lobster sauce, pecorino-romano cheese

jumbo shrimp, tossed with penne, tomatoes, caramelized onions, fresh garlic, basil, parsley, in a brandy-white wine butter sauce

grilled lentil cakes, topped with a golden raisin-apple chutney, spinach and chickpea fritters, fig balsamic reduction and chive creme fraiche