Maine lobster, clans, mussels fish, shrimp, crab, saffron tagliatelle, ehite wine, san marzano tomato sauce.
Roasted corn, wild mushrooms, chile rajas, poblano cream sauce.
Mexican white shrimp, garlic, fresh lemon, butter, basil, tomato and tagliate pasta.
Citrus, marinated baby heirloom tomatoes, crispy potato wedges, creamy chimichurri sauce.
Gochujang glaze, sesame and scallion salad.
Miso glazed, forbidden rice, roasted shiitake mushrooms, baby bok choy.
Steamed, drawm butter and fresh lemon.
Cold water lobster tails served with drwn butter and fresh lemon.
Cold water lobster tail and petite filet mignon.
San marzano marinara, pepperoncini and fresh lemon.
Filet mignon, quail egg, dijon mustard and garlic crostini.
Cognac mustard sauce, watercress, endive, fresh lemon, english cucumber and ciabatta toast.
Carved table side, wild arugula, pickled vegetable and crostini.
Avocado watercress, parsnip chips, curry salt and lobster aioli.
Herb salad, fresh lemon, traditional cocktail sauce.
Jumbo bluefin crab, creole remoulade, fresh lemon.
Crispy shaved onions, whole grain honey mustard sauce.
Lobster tail, king crab legs, jumbo shrimp, mussels, pacific oysters spicy tuna tartar, cocktail, mignonette and dijon dipping sauces.
Poached main lobster, black truffle mascarpone and chives.
Caramelized onions, beef broth, gruyers cheese and parmigiano reggiano crouton.
Romaine hearts, parmiggion reggiano, focaccia croutons and anchovy.
Baby gems, watercress, roamnesco, sugar snap peas, pecorino romano, soppressata and roasted shallot vinaigrette.
Chopped romaine, bacon, avocado, gorgonzola cheese, tomato and white french dressing.
Baby iceberg, apple wood smoked bacon, baby tomato, cucumbers, shaved re onion and shaft's bleu cheese dressing.
8oz.
11oz.
20oz.
22oz.
14oz.
14oz.
Port demi, glaze, bearnaise, perigourdine, bordelaise and au poive.
Shaft's bleu cheese, port wine sauce.
Caramelized onions wild mushrooms, fresh herbs.
Lemon, white wine and butter.
Duck liver medallion, fresh black truffle ad cognac.
Jumbo king crab leg, asparagus bearnaise sauce.
Cold water tail drawn butter and fresh lemon.
Steamed, dwawn butter and fresh lemon.