Chef Specials 1/1 ~ 1/7
- posted in: UNCATEGORIZED
APPETIZERS
Smoked Salmon Deviled Eggs
Farm fresh deviled eggs stuffed with smoked salmon mousse, garnished with candied bacon and curry aioli, served with grilled shrimp toast to compliment| 8
Ahi Tuna Tartare
Fresh thinly diced Hawaiian ahi tuna topped with avocado and house Pico de Gallo, finished with citrus vinaigrette, and served with corn tortilla chips | 12
Crab Focaccia
A light herbed focaccia bread char grilled and topped with premium lump crab meat, sun dried tomatoes and mornay sauce garnished with balsamic reduction drizzled arugula | 10
Blackened Scallops
Butterflied Cajun spiced sea scallops, pan seared and served over chorizo potato hash, garnished with tomato jam | 13
Chipotle Chicken Crustinis
Shredded chicken simmered in chipotle sauce served over crustinis, topped with cheddar jack cheese, Pico de Gallo, and chipotle ranchero sauce | 7
KNIFE & FORK
Seafood Feast
1lb. of our large snow crab legs steamed with littleneck clams, tiger shrimp, spicy Andouille sausage, corn on the cob, and red skin potatoes dusted with Old Bay and fresh squeezed lemon | 38
Chicken Chardonnay
Tender sautéed chicken scallopini simmered with Chardonnay butter sauce, fresh grapes, sautéed shallots and roasted peppers served with Yukon gold mashed potatoes and grilled asparagus | 22
Filet Mignon
8oz center cut filet char grilled and topped with bleu cheese demi-glace and premium lump crab meat served over wild mushroom risotto accompanied by sautéed squash | 32
Crab Cakes
Chef’s secret recipe! All premium lump crab cakes drizzled with citrus aoli served over veggie fried rice | 28
Lobster Rissotto
Fresh Maine lobster meat tossed with creamy parmesan risotto, fresh peas, and applewood smoked bacon drizzled with basil oil and grated parmesan cheese | 30