Our Menu
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have a chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. Substitutions may be subject to a supplement charge. Menu items and prices are subject to change without notice, depending on availability and seasonality.
Beginnings
Bruschetta topped with melted four cheese blend, lobster claw and smoked tomato butter.
New England style with lobster paprika butter.
Kobe blend, sharp cheddar, butter pickles and garlic aioli on bistro buns.
Smooth and creamy classic lobster bisque with butter poached lump lobster meat.
Crispy fried calamari tossed with garlic and pepperoncini butter. Served with marinara. GF
Lightly fried calamari and pink shrimp, asparagus, fennel, green beans, lemon, crispy rice tempura, and house remoulade. GF
Jumbo shrimp sauteed and served over artisanal bread sop in decadent saffron shellfish butter & micro vegetables.
Charred octopus with roasted golden beets, goat cheese, arugula and lemon verbena. GF
Sashimi style yellowfin tuna in a fresh citrus ponzu. Paired with wontons and fresno chilis.
Layers of Ahi tuna, avocado, cucumber and marinated shiitake with nori, mango, pickled ginger, wasabi crema and sesame. Served with crispy wontons.
Jumbo lump crab with shiitake mushrooms, green apple and baby arugula and lemon thyme aioli with chilled crab salad. GF
Four jumbo shrimp coated in coconut tempura and served with lemongrass and soy emulsions.
Greens
Add to any salads: grilled chicken $11 or three shrimp $19
wild greens, potato straws, tomato, red onion, bleu cheese and balsamic vinaigrette. GF
Boston bibb, radicchio lettuce, warm walnut-crusted goat cheese, potato straws and mustard herb vinaigrette.
Romaine hearts, garlic croutons and creamy Reggiano anchovy dressing.
Thinly sliced roasted red beets topped with baby arugula and strawberry salad, marcona almonds and goat cheese crumbles. Finished with aged balsamic.
Creamy Gorgonzola, spiced walnuts, aged balsamic, fins herbs and baby spinach. GF
Warm walnut crusted goat cheese ball, roasted garlic, Jarez marinated tomatoes, herbs, red onion and aged balsamic glaze.
Boston bibb romaine mix, tomatoes, potato straws, and mustard herb vinaigrette. Topped with a warm walnut-crusted goat cheese ball.
Chef's seasonally inspired salad.
Fresh Caught
Over Florida Keys Rock shrimp and Kabocha squash risotto, with coconut brown butter sauce, micro herb sprouts.
Jumbo shrimp, Florida Keys pink shrimp, and jumbo sea scallops in tomato-basil cream around lobster risotto with asparagus and fresh herbs. GF
Citrus encrusted seared Ahi Tuna steak, jasmine rice, carrots and broccoli with ginger, wasabi, sweet chili and balsamic reduction. GF
Grilled Scottish salmon served with a white spinach cream sauce, mushroom and gruyere risotto cake and carrots and brocoli. GF
One-half pound New Bedford natural scallops, White Truffle beurre fondue, garlic smashed potato and herb-infused coulis. GF
Coconut crusted, lump crab cream corn with shiitakes, leeks, Fresno chili and curry lime butter sauce. GF
Jasmine rice, sesame and lemongrass emulsions with green bean, shiitake and radicchio stir-fry.
Sweet roasted corn, hummus tostadas, avocado salad, feta cheese and chili lime butter. GF
Potato gnocchi, artichoke, Prosciutto, Lump crab fricassee and Reggiano soubise.
Swordfish loin pillared lightly coated in Panko breadcrumbs with lemon caper butter, mixed vegetables and garlic lump crab angel hair pasta.
Jumbo prawns, roasted garlic, spinach, artichokes and tomatoes with crushed red pepper and white wine Reggiano cream. May substitute chicken.
6 oz cold water lobster tail with garlic smashed potatoes, broccoli and baby carrots. Twin tails +38 GF
Jumbo shrimp with angel hair pasta, broccoli, pine nuts, garlic and pancetta in white wine herb butter sauce. May substitute chicken.
No Gills
Choice beef tenderloin with garlic smashed potato and green beans and a red wine demi glace. GF
Olives, sweet peppers, roasted garlic, green onions, garlic smashed potatoes and citrus pan jus. GF
Apple cider-grain mustard glaze, braised farm green beans and garlic smashed potato. GF
Asparagus, roasted baby squash, baby carrots and garlic, green beans and fresh herbs.
Wagyu, house-smoked bacon, aged cheddar, bleu cheese, tomato pepper jam, arugula, and toasted brioche. With French fries.
Sweet Endings
All of our desserts are house made
Warm bread pudding with vanilla ice cream and bourbon caramel sauce.
Flourless chocolate cake with vanilla ice cream and raspberry coulis.
Our version of key lime pie, but better. Graham cracker tuile and Florida strawberries.
Decadent vanilla bean custard with caramelized sugar crust. Served with fresh seasonal fruit.
3 Course Early Dining Menu | Ends on October 31st. | $55 per Guest | Available 5 - 6 p.m. only. No split plates or substitutions. Choose one of each | GF- Gluten-free | *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Inform your server of any food allergies. Substitutions may be subject to an additional charge.
Beginnings
New England style with lobster, paprika butter. Upgrade to Lobster Bisque for $4
Wild greens, potato straws, tomato, red onion, bleu cheese and balsamic vinaigrette.
Romaine hearts, garlic croutons and creamy Reggiano anchovy dressing.
Main Course
Delicately prepared and served over Florida Keys pink shrimp and Kobacha squash “risotto” with coconut brown butter sauce and herbs.
Swordfish loin paillard lightly coated in Panko breadcrumbs with lemon caper butter, mixed vegetables and garlic, lump crab and angel hair pasta.
Jasmine rice, sesame and lemongrass emulsion with green beans, shiitakes and radicchio stir-fry.
Citrus-encrusted Ahi Tuna steak, jasmine rice, grilled asparagus, and carrots with a ginger wasabi sweet chili and balsamic reduction.
Jumbo shrimp with angel hair pasta, broccolini, pine nuts, garlic, and pancetta in white wine herb butter sauce. May substitute chicken
With apple cider grain mustard glaze, roasted garlic potato puree, and green beans. For well-done orders, prepared butterflied. Allow up to 45 minutes.
Sweet Endings
Flourless chocolate cake with vanilla ice cream and raspberry coulis.
Decadent vanilla bean custard with caramelized sugar crust. Served with fresh seasonal fruit.
Featured Wine
Add $30 | Choice of red or white wine.