First Course
Crab CakesUSD 29.00
Three Pan Seared Dungeness Crab Cakes with a Togarashi & Lemon Aioli** Topped with Micro Greens and a Lemon Beurre Blanc.
Sea ScallopsUSD 24.00
Three Sea Scallops with a Brown Sugar Parsnip Puree, Asparagus Tips and Bacon. Add 2 Sea Scallops | 12.
Steamer ClamsUSD 24.00
Manila Clams in a Garlic White Wine Butter Sauce, Topped with Fresh Herbs and a Toasted Crostini.
Lobster DipUSD 22.00
House Made Warmed North Atlantic Lobster Dip, with Fresh Herbs, Parmesan, and Spring Onion. Served with Toasted Crostini *Gluten Free Crackers Available.
CarpaccioUSD 19.00
Raw, Thinly Sliced Rib-Eye with Crème Fraiche, Green Onion, Shaved Parmesan, Crispy Capers, Sea Salt and Olive Oil.
Baked BrieUSD 19.00
With a Chili Honey, Dates, Apricots, Dried Cherries, and Toasted Almonds. Served with Grilled Crostini. *Gluten Free Crackers Available.
Second Course
Harvest SaladUSD 12.00
Butter Lettuce, Crispy Prosciutto, Green Apple Slices, Chevre Goat Cheese, Candied Sunflower Seeds, Pickled Red Onion and a Maple Mustard Vinaigrette.
Caesar SaladUSD 11.00
Chopped Romaine, Parmesan, and Garlic Croutons, with a Lemon- Anchovy and Egg Dressing**. Add Anchovies | 1.
Herbed Beets & Goat Cheese PlateUSD 17.00
Creamy Herbed Chevre Goat Cheese with Baby Red & Golden Beets, Seared Shallot and Dried Cherries. Dusted with Fennel Pollen and Topped with Crispy Sweet Potato.
Soup
New England Style Clam ChowderUSD 12.00
Cream Based with Clams, Bacon, Potatoes and Parsley
Rotating Soup Of The DayUSD 12.00
