Vermont sharp cheddar, bistro bread & butter pickles and garlic aioli

Meyer lemon vinaigrette, edamame, radishes and arugula  

 

Saffron-petite vegetable relish, bruscetta, aioli and shellfish butter  

with “crunchy” poached egg, arugula and white truffle soubise    

sauteed squid, olives, tomatoes, chilies, garlic, pine nuts, basil and bruscetta  


 

pickled ginger, cucumber, shiitake mushrooms, wild greens and a soy-mustard emulsion  

 

shiitakes, green apple, watercress and lemongrass curry emulsion with chilled crab salad  

 

warm walnut crusted goat cheese, roasted garlic, Jarez marinated tomatoes, herbs, red onion and aged balsamic  

 

New England style with lobster paprika butter  

 

steamed in Pinot Grigio, with tomato, fennel, roasted garlic, fresh herbs and grilled garlic croutons  

 

calamari, pink shrimp, asparagus, fennel, green beans, lemon, crispy rice tempura, gazpacho mayonaise  

 

roasted beets, goat cheese, arugula, lemon verbena   

 

truffle goat cheese, dry tomato, crispy capers, lemon arugula salad

wild greens, potato straws, tomato, red onion, bleu cheese and balsamic vinaigrette   

 

romaine hearts, garlic croutons and creamy Reggiano anchovy dressing

add to above salads: grilled chicken 5 or three shrimp 12


 

creamy Gorgonzola, spiced walnuts, aged balsamic,  fines herbs and baby spinach  

 

Boston bibb, radicchio lettuce, warm walnut crusted goat cheese, potato straws and mustard herb vinaigrette   

 

peeled and sliced, fresh goat cheese, raw onion, micro herbs, basil and aged balsamic  

 

roasted garlic, crushed red pepper, tomato-basil broth with baby spinach   

 

grilled chicken, almond basil pesto, dried tomato,Fresno chilies and summer squash tossed with olive oil and Pecorino Romano  

 

over Florida Keys Rock shrimp and Kabocha squash risotto, with coconut brown butter sauce, micro herb sprouts  

 

 

chili spice rubbed, pan seared with creamed corn, shiitakes, leeks, Fresno chili and lemongrass/curry butter      

 

one half pound New Bedford natural scallops, White Tru e beurre fondue, potato puree and herb infused coulis  

 

Jasmine rice, sesame and lemongrass emulsion with green bean, shiitake and radicchio stir-fry  

 

potato gnocchi, artichoke,  Volpi Prosciutto, Lump crab fricassee and Reggiano soubise   

 

pan roasted with cauli ower, Kabocha squash “ risotto “ and lemon paprika lobster butter  

 

panko crusted, sautéed, Colossal lump crab cream corn with shiitakes, leeks, Fresno chili and curry lime butter sauce   

 

local clams, Key West Rock shrimp, jumbo prawn, calamari, scallops with corn risotto cake in white wine tomato lemon broth  

 

Buffalo Trace bourbon aged maple grain mustard glaze, roasted vegetables and Jasmine rice

8 ounces center cut choice beef, potato puree, Volpi prosciutto shallot maitre d’ butter  

 

asparagus, roasted baby squash, baby carrots and garlic, green beans and fresh herbs  

 

olives, sweet peppers, roasted garlic, green onions, potato puree and citrus pan jus   

 

apple cider-grain mustard glaze , braised farm green beans and roast garlic potato puree  

 

Wagyu, house smoked bacon, aged cheddar, bleu cheese, tomato pepper jam, arugula and toasted brioche

 warm bread pudding with vanilla ice cream and Bourbon caramel sauce  

 

vanilla ice cream, raspberry coulis  

 

lemon, oat streussel topping, vanilla ice cream  

 

graham cracker tuile and Florida strawberries  

 

warm pastry with cinnamon, orange blossom honey, chocolate sauce, toasted almonds and vanilla ice cream