Cheese Board

daily cheese selections with red seedless grapes, olives, soppressata, and assorted flat breads

Hudson Valley Foie Gras

served with port wine reduction, sweet potato cake and fried collard greens

Sesame Tuna Tartare

served with seaweed salad, avocado, cucumber, ginger & honey wasabi glaze

Beef Carpaccio

served with arugula, whole grain mustard aioli, pickled onions, olive oil, and capers

Flash Fried Chesapeake Oysters

topped with garlic prawn sauce and served over black eyed pea succotash

Steamed Prince Edward Island Mussels

served in a roasted garlic tomato chardonnay broth

Hydroponic Bibb Salad

served with pears, beets, goat cheese, country ham & almonds dressed with warm balsamic vinaigrette

Chilled Or Grilled Caesar Salad

heart of romaine, parmesan reggiano, oven roasted tomatoes served with polenta croutons

Hampton's Signature Chopped Salad

baby iceburg, applewood bacon, avocado, cucumber, tomato & basil tossed in champagne vinaigrette add chicken, shrimp, or oysters to any salad

Tomato, Shrimp And Crab Bisque

drizzled with basil oil

Classic French Onion

baked with gruyere and croutons

Butternut Squash Bisque

finished with pancetta and goat cheese

Shrimp Crusted Atlantic Salmon

finished with a lemon basil beurre blanc

Seared Ahi Tuna

sesame crusted with a thai peanut glaze & fried wontons

Braised Colorado Lamb Shank

accompanied by cranberry mint balsamic jus

Bone In Pork Rib Chop

topped with farmers market apple chutney & crisp sweet potatoes

Pan Seared Jumbo Lump Crab Cake

paired with maine lobster sweet corn cream sauce

Cast Iron Seared Angus Ribeye

finished with black garlic butter & fried shallots

Pan Roasted New England Scallops

topped with a sweet pea pancetta cream sauce over potato gnocchi & basil oil

Grilled Black Angus Filet

complimented by a dried tomato & artichoke basil bordelaise

Rosemary Grilled Shrimp

served over white cheddar grit cake with andouille sausage, tomatoes, sweet corn & finished with a collard green cream sauce

Maple Leaf Farms Duck Breast

pan roasted & finished with a cabernet clove reduction