DINNER MENU

STARTERS

 Grilled Naan + Hummus + garlic oil 7.
Field green salad w English cucumber, fresh berries candied walnuts + Champagne vinaigrette 6.
Lobster & Crab bisque + crème fresh & garlic chives 9.
Grilled Caesar with Caramelized shallots, grape tomato + Aged Parmesan crostini 10.
Seared scallop risotto + saffron 13.

SHARED PLATES

 Wine poached Shrimp + spicy roasted garlic cocktail sauce 13.
Tuna sashimi with shallot, sundried tomato, fresh avocado, fennel + Thai chili 14.
Arugula Pesto with goat cheese balsamic glazed portabella 8.
Lump Crab cakes + char grilled Lemon basil aioli 12.
Prosciutto & Buffalo Mozzarella+ white truffle & Basil 9.
Rock Shrimp Salmon cakes + garlic Siracha aioli 12.
Warm Prosciutto + Fig with caramelized shallots and Gorgonzola 10.
Calamari Frito + Basil cilantro Aioli and spicy soy red pepper glaze 14.
Seasoned Truffle fries + basil & Romano 6.

ENTREE COURSES

Atlantic Salmon + seared sea scallops and Saffron Tomato broth 28.
Stuffed Lobster tail + Lump Crab & Seared sea scallops + shallot wine sauce 38.
Chilean Sea bass + Saffron risotto, Tomato shallot bruschetta, and Blood orange reduction 38.
Herb Roasted Chicken + Black tiger shrimp and Chablis mint sauce or Prosciutto and buffalo mozzarella + balsamic reduction sauce 26
Filet Mignon + Roasted shallots, Eggplant crostini with Chianti butter sauce or with Chipotle demi Glace + Honey basil Chimichurri 36.
New Zealand Lamb- Gypsy style with citrus apricot and mint or grilled Scaloppini + wild mushroom wine sauce 42.
Char grilled Veal Chop + Arugula pesto, Rosemary herb butter and white truffle demi glace 48.

JUST DESSERTS

Tiramisu + Kahlua sauce 12.
Chocolate mousse tort + Bourbon honey 10.
Key Lime Tort with Raspberry 9.

Notice: The consumption of raw or under cooked eggs, meat, poultry, seafood
or shellfish may increase the risk of food borne illness in some individuals.