Sprinkled with fresh herbs truffle salt, served with 3 dip sauces.
Coleslaw, remoulade sauce, and tabasco.
Creme fraiche, cucumber, and lemon.
Romaine with butter toasted stuffed crouton, egg, celery, and shaved bottarga.
Mixed greens, tomato, olives, cucumber roasted red pepper, and Bermuda onion creamy bleu cheese or remoulade sauce.
Mixed greens with pecorino, lemon, and EVOO.
Maine lobster salad, apple, grapes, walnuts, mixed greens, and lemon aioli.
Grilled with blue cheese, onion gravy, with side salad.
Over pasta, roasted red pepper, spinach, tomato, and coconut.
Sweet marsala mushroom sauce.
Ham, pork, gruyere, and pickle pepper.
Layers of corned beef, purple kraut, and gruyere.
French toasted ham and cheese with bechamel and maple syrup.
Lobster, shredded lettuce, mayo on a toasted bun with deli pickle.
Bacon, lettuce, tomato, and avocado sandwich finished with our white balsamic mayo.
American, cheddar and blue cheese, tomato, bacon, and deli pickle.
Cranberry relish dressed greens with fresh fruit.
Choice of cheese, lettuce, tomato, and pickle.
Chili con carne, house slaw, and mustard.
Bacon, Swiss, mayo, lettuce, tomato, and pickle.
Chicken sandwich topped with grilled pineapple, pickled onion lettuce, tomato, and spicy mayo.
Creme fraiche, cucumber, and lemon.
Coleslaw, remoulade sauce, and tabasco.
Thin sliced very rare filet mignon, lemon salted Parmesan ripple chips, horseradish, and onion dip.
Truffle salt served with 3 dip sauces.
Romaine with butter toasted stuffed crouton, egg, and celery with shaved bottarga.
Mixed greens, tomato, olives, cucumber roasted red pepper, Bermuda onion creamy bleu cheese or remoulade sauce.
Mixed greens with Parmesan, lemon, and EVOO.
Maine lobster salad, apple, grapes, walnuts with mixed greens and lemon aioli.
Baked with roasted red pepper, basil marinated mozzarella, oven-dried tomato cream, and pesto.
Apricot, butternut, and sweet potato with truffle mushroom demi-glace.
Parmesan tempura fried chicken breast, lemon curd, ricotta tortellini, and spinach.
Roasted parsnip and celeriac cream fondant potato and brown butter.
New York club steak and red wine sauce, herb-roasted tomato, and Pommes Frites.
Topped with macadamia orange crust, spinach potato, fennel dauphinoise, and sauce Bercy.
Rich tomato braising sauce with basil taleggio cheese and pappardelle pasta.