Black Grouper Filet
With cauliflower, wild mushrooms, spinach fondue

Organic Chicken Breast
With braised white beans and winter vegetables

Seared Beef Tenderloin
With fingerling potatoes, baby spinach in a red wine sauce

Open Faced Lobster Sandwich
With pancetta, aioli, arugula and toasted brioche

Local Halibut
With toasted cous cous, shiitake mushrooms and watercress

Rosemary Rubbed Pork Loin
With apple and curry puree, baby carrots and turnips

Swordfish
With broccoli rabe, red onion and black olive relish

Braised Boneless Beef Short Ribs
With creamy potatoes, rutabagas and crisp onions

Slow Roasted Salmon
With chiogga beets, frisee and a red pepper vinaigrette

Slow Roasted Pork Loin
Stuffed mushroom and truffle, braised napa cabbage and fingerling potatoes

Maine Lobster “Pot Pie” (add’l charge)
With seasonal vegetable garnish

Seared Diver Scallops
With caramelized shallot and baby spinach tart and a saffron vinaigrette

Scottish Salmon Roulade
With baby carrots, turnips, brussel sprout leaves in a carrot and curry sauce

Olive Oil Roasted Halibut
With watercress, fennel and red peppers in a scallion vinaigrette

Prime Beef Tenderloin (add’l charge)
Yukon gold potatoes puree, baby carrots, pearl onions in a red wine sauce

Thyme Rubbed Chicken Breast
De puy lentils, bacon, broccoli rabe and caramelized onions