Assorted vegetables, crab, tomato broth.

Whitefish Cajun seasoned, crispy fried, arugula and parsley salad, lemon thyme aioli.

Acadia mixed greens, plum tomatoes, Vidalia onions, dried cherries, pecans, lemon honey vinaigrette.

Roasted beets, mixed greens, arugula, Vidalia onions, goat cheese, black walnuts, roasted shallot balsamic vinaigrette.

Blue Maine mussels, red onion, garlic, crushed red peppers, cilantro, white wine cream sauce.

Raw ahi tuna, avocado, crab, black sesame seeds, sesame sriracha sauce.

Grilled jumbo diver scallop, warm bacon jam, sweet vermouth aioli.

Sauteed calamari, artichokes, tomatoes, lemon, white wine, garlic.

Six freshly shucked oysters grilled, garlic herb butter, parmesan, asiago, and Romano cheese.

Two jumbo lump crab cakes broiled with mustard lime sauce. Served with fingerling potatoes in warm applewood bacon, onion and scallion vinaigrette, haricots verts.

Chef's selection, served with a Mediterranean pasta of orzo, feta, roasted red peppers, sundried tomatoes, capers, and kalamata olives, with grilled broccolini.

Jumbo shrimp sauteed with Tasso ham, mixed bell peppers and garlic over cheddar and jalapeno grits, finished with butter beer sauce.

Pan seared Scottish salmon over scalloped potatoes and grilled asparagus finished with capers, roasted tomatoes and jumbo lump crab in a brown butter sauce.

Grilled scallops over crab risotto Bianco, with sauteed baby spinach and coriander butter.

Gulf shrimp, diver scallops and jumbo lump crab over fusilli pasta tossed in a champagne and tomato rosé sauce with exotic wild mushrooms, chiffonade basil, and freshly grated Pecorino Romano.

Crispy-fried striped bass over black beans and rice, sauteed jumbo shrimp, tomato-cilantro salsa, finished with chipotle aioli and barbecue sauce.

Hawaiian Ahi tuna blackened, with a hash of sauteed butternut squash, asparagus, mixed bell peppers, carrots, and jumbo lump crab, finished with Thai coconut milk and chili sauce.

Pan seared Mahi Mahi over coconut rice, stir-fried baby corn, bok choy, edamame and mushrooms in soy ginger reduction.

Prawns, mussels, littleneck clams, calamari, finfish and scallops steamed in a spicy white wine broth with tomatoes, saffron, garlic, and almonds.

Grilled Red snapper over dirty Puerto Rican rice with chorizo, with sautéed mussels and grilled shrimp, finished with roasted red pepper coulis and cilantro, onion and orange supreme salad.

14 oz. Delmonico steak grilled with roasted fingerling potatoes and grilled baby bok choy finished with demi-glace.

Fresh, seasonal berries served with a brown sugar glazed drop biscuit, and fresh whipped cream.

Classic custard with bourbon and vanilla bean, with a caramelized sugar crust.

Dense, rich fudgy chocolate truffle. Garnished with a raspberry whipped cream and mint.

Layers of mascarpone cheese and chocolate set atop espresso-soaked ladyfingers.

Served in a chocolate almond tuile and garnished with mint, raspberry coulis, chocolate sauce, and whipped cream.