Fried risotto balls with fontina, parmesan, and goat cheeses served with a house-made soffrito sauce.

Sweet & spicy braised pork belly with a brussels sprout slaw, carrot-ginger puree, and cashews.

Sweet blue crab, maine lobster, and parmigiano-reggiano cheese fondue served with toasted pita chips.

Diced tenderloin with onion, garlic, capers, horseradish aioli, truffle oil, and a panko-crusted egg.

North Atlantic lump blue crab, seasoned and pan-seared, served with an avocado-lime emulsion.

Kobe-style, slow roasted wagyu beef with caramelized onions, and a roasted garlic cream sauce.

Point judith calamari, lightly fried with cherry peppers and garlic.

Spicy blackened steak tips with arugula greens, cabernet onions, roasted red peppers, heirloom grape tomatoes, and shaved blue cheese in a lemon-sherry vinaigrette.

Butter lettuce greens with sweet maine lobster, spring onion, and clementines in an orange-basil vinaigrette.

A maryland-style, blue crab bisque.

Classic housemade caesar dressing with hearts of romaine, shaved parmesan cheese, and brioche croutons.

Mixed field greens with tomatoes, cucumber, and cornbread croutons in a white balsamic vinaigrette.

Chopped romaine greens, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chick peas in a sweet & sour vinaigrette.

Line caught black grouper with roasted artichokes, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette.

Line & spear caught red snapper with fingerling potatoes, brussels sprouts, and baby carrots finished with a bacon-sherry cream sauce.

Pan seared, north Atlantic sea scallops with a potato-parsnip puree, preserved lemon gastrique, and haricots verts.

Pan seared, toasted coriander crusted ahi tuna, over lemongrass-coconut cream sauce, topped with a spicy mango and watermelon salad.

Atlantic salmon with baby red bliss potatoes, and a fennel-spinach confit.

Alaskan king crab legs, steamed, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives.

North Atlantic 18oz jumbo lobster tail, broiled, and served with drawn butter, haricots verts, and a baked potato with sour cream and chives.

Slow braised beef short rib with a sour-cherry caramelization, truffled three-cheese potato au gratin, and asparagus.

Ree-range oven roasted half chicken with lemon & herbs, heirloom root vegetables, and au jus.

Pappardelle pasta with wild mushrooms, peas, arugula greens, truffle oil, and shaved parmesan cheese.

Four broiled australian lamb chops, with a white bean and sausage cassoulet, sweet pea puree, morel mushrooms, and a honey-thyme jus.

Contact merchant for selection of flavors.

regular.

Espresso and frothed milk.

Espresso with steamed milk.

Served with sugar cookie.

Topped with crushed reese's peanut butter cups and chocolate ganache.

Pastry cream in oreo crust with brûléed bananas.

Served with seasonal berry compote.

Nilla wafer crust topped with key lime curd and whipped cream.

Served with vanilla bean ice cream & raspberry coulis.

3 scoops of choice, contact merchant for selection.

3 scoops of choice, contact merchant for selection.