Served with hot or cold. Shrimp, king crab, oysters, clams, lobster and snow crab. Served with champagne mignonette, citrus soy sauce and cocktail sauce.
Selection from the chef.
Served with hot or cold.
Bloody mary cocktail sauce, gin pico de gallo and lemon.
Selection from the chef.
Parmesan cheese, garlic croutons, lemon, anchovy and heirloom tomatoes.
Butter lettuce, crisp pancetta, blue cheese, tomato raisins and green goddess dressing.
Seared blue crab, crispy leek and charred corn.
Guinness, caramelized onion broth and welsh rarebit.
Lemon zest, shallots, capers, quails yolk and yukon gold herb chips.
Sun-dried tomato grits, braised greens, pear mostarda and pork jus.
Brioche, grape gastric, pickled onion and aji amarillo pepper sauce.
Blue crab, old bay aioli and Asian pear slaw.
Chorizo lobster broth, pattypan squash and butter poached lobster.
Roseda farm beef cheeks, peas, lemon, baby carrots and oyster mushrooms features roseda farm's beef.
Yuzo, radish, avocado and heirloom tomatoes.
Avocado, mango, cucumber and sesame crackers.
Garlic roasted summer vegetables, parsnip puree and pork jus.
Beet and yogurt puree, brussels sprouts, pomegranate and garlic oil.
Roasted corn and jalapeno puree, chili oil and baby summer vegetables.
Lemongrass and cauliflower purree, crispy artichokes and purple cauliflower.
parsnip, quinoa, apple and pecan.
Glazed root vegetables, potato puree and red wine demi-glace contains pork.
Roasted root vegetables, cauliflower and chimichurri.
Celery root puree, wild mushroom jus and braised greens.
Maine lobster, crab, shrimp assorted seasonal shellfish and seasonal fish.
Served with Parmesan cream.
Parmesan, truffle butter and chives.
Yukon gold potato and creme fraiche.
Bacon, pomegranate and cider vinaigrette.
Smoked gouda bechamel, sour cream, bacon and chives.
Shiitake mushrooms, soy glaze, fried garlic and scallions.
Gruyere, cheddar, Parmesan, emmental, mozzarella, truffle and English peas.
Truffle and Parmesan.
Charred corn and fennel marscapone.
Romesco sauce and walnuts.
