DINNER MENU

blue crab, taro chips, jalapeno, heirloom pico, avocado butter, sriracha aioli

Farm fresh egg, kewpie mayo, caper, aleppo chile, hot-smoked” salmon (qty 4).

Avocado, sea salt, blistered jalapeno, cilantro, pomegranate arils, pepita, chili oil, cilantro micro, grilled baguette (qty 4).

Crab, nori, cucumber, avocado, sesame sriracha, black magic, tobiko.

Short rib, sweet potato puree, onion straw, horseradish cream (qty 4).

Shaved pecorino, white truffle oil, house-made ketchup.

Tamari, oyster sauce, maui onion, nori furikake, smashed avocado, shaved jalapeno, micro cilantro, pita chip.

Orange ginger glaze, toasted marcona almond, blistered shishito.

Sockeye salmon, pickled shallot, herbs, capers, citrus vinaigrette.

Main lobster, mirepoix, boursin, thai chili sauce, ponzu sauce.

Spicy “Manhattan style” chowder, fish, shrimp, crab, potato, bacon, crusty baguette.

Truffle tater tot, duck fat cheese curd, crispy duck confit, duck gravy, duck yolk.

Red top farms “berkshire pork belly” fried crispy, peanut oil, star anise reduction

Crispy flour tortilla, dill cream cheese, fontina, “hot-smoked” salmon, red onion, rocket, avocado, EVOO.

Sopressata, san marzano tomato, jalapeno, smoked mozzarella cheese, basil, spicy copra nectar.

Coffee-rub lamb chop, sweet potato puree, balsamic cabernet reduction (qty 3).

Buttermilk dressing, smoked bacon, moody blue, 8-minute egg, heirloom tomato, baguette crouton.

Arugula, prosciutto, heirloom tomato, seasonal fruit, fennel, spiced pistachio, pomegranate vinaigrette, balsamic reduction.

Baby spinach, kale blend, quinoa, mango, blueberry, watermelon radish, avocado, feta, pepita, honey-lime jalapeno vinaigrette.

Ahi tuna, prawns, jumbo lump crab, smoked salmon, frisée, hot-house cucumber, shaved asparagus, heirloom tomato, orange, pomegranate arils, watermelon radish, basil, mint, fennel fronds, white peach vinaigrette.

Maine lobster, brie, havarti, grainy mustard, tarragon, paisano loaf

Prime ground chuck, smoked bacon, huckleberry compote, boursin, challah roll (qty 2).

Blue crab, gochujang slaw, heirloom tomato, rocket, sriracha aioli, lobster roll.

Chili crusted NY strip, onion-garlic sofrito, wild mushroom, truffle cheddar, balsamic cabernet jus, horseradish aioli, panini.

EVOO, zucchini noodles, roasted garlic, red pepper flake, basil, heirloom tomato, sherry, pecorino, white balsamic, crusty french bread.

Range raised airline chicken, Oregon morel mushroom, sherry cream, pomme puree, braised spinach, honey-roasted carrot.

Pan sauteed veal, prosciutto, fontina, baby spinach, sage, wild mushroom, sundried tomato tapenade, marsala, spaghetti.

Wild rice vegetable pilaf, grilled asparagus, roasted red pepper coulis, pea-shoot pesto.

Salt & pepper crusted, sweet potato puree, wild mushroom, pancetta, brussels sprout, english pea, marsala jus.

8-ounce prime cut

14-ounce

7-ounce filet mignon

22-ounce, aged forty-five day

Smoked moody blue cheese breadcrumb, double cream

Bearnaise or balsamic cabernet jus

Peppercorn encrusted cognac pan jus

grilled asparagus, jumbo lump crab lemon-scented hollandaise

Butter-poached jumbo lump crab

(3) char-grilled, garlic butter

Char-grilled, lemon, parmesan reggiano, prosciutto crisp, balsamic glaze

Cavatappi, four cheese sauce butter-poached lobster

Double cream, parmesan reggiano

Copra nectar

black garlic, thyme

Red potato, crema, chive

White truffle oil, wild mushroom, asparagus, blistered heirloom tomato ragout

Roasted garlic, plugra butter

Bundt cake, sour cream, vanilla, chocolate chips, vanilla bean ice cream, marcona almond crush

Vanilla bean ice cream, luxardo cherry, chocolate crisp pearl

Vanilla custard, blueberry curd, lemon zest, caramelized sugar, chantilly cream.

Chocolate cookie crust, toasted macadamia nut ice cream, expresso ganache, ghirardelli hot fudge, whipped cream

New York cheesecake it’s NOT! More like its evil twin brother! Crustless, light and scorched and caramelized on the top with a rich, gooey interior