Dark rum and sherry pepper sauce.

Romaine, house made dressing, parmesan , fried tortilla crisps, optional anchovy.

Miso vinaigrette, candied walnuts, dried apricots, gorgonzola.

Romaine, house made dressing, parmesan , fried tortilla crisps, optional anchovy.

Iceberg lettuce, blue cheese dressing , crispy pancetta.

Miso vinaigrette, candied walnuts, dried apricots, gorgonzola.

Crab meat, parmesan, cream cheese and chive.

Truffled – teriyaki sauce ,dried figs, wakame and green onion.

Fig –balsamic glace with artichoke tapenade.

Roasted red and banana – curry pepper aioli.

EVOO, spices, lemon, feta, grape tomatos and kalamatas.

4 oz. Miso yolk, fried capers, scallions, anchovy, truffle oil, red chile threads.

Sliced, ginger – soy BBQ with wakame and pickled ginger.

4 oz. Melted gorgonzola, lobster meat and herb garlic butter.

Caramelized onions, wisconsin cheddar and natural cut fries.

Seared rare, ponzu , wasabi, wakame and pickled ginger.

Olive oil, wine, garlic broth, red peppers, leeks and chorizo.

Baked in garlic, red wine - curry infused butter.

Spice rubbed, grilled with a roasted sweet onion aioli.

Maine lobster meat in a garlic - parsley butter.

Field greens with dijon - madeira sauce.

Baby arugula, strawberry, truffled feta, lemon and honey.

Four unique cheeses with toast, dried fruit, and fig sauce.

Organic brown rice-quinoa blend, broccoli – brussel sprout slaw, roasted jalapeno corn, beets, edamame, spinach, chick peas, asparagus and pumpkin seeds.

Spicy sesame-ginger ahi tuna, jasmine rice, edamame, avocado, spicy hijiki - togarashi aioli, and pumpkin seeds.

Pistachio – dill pesto.

6 oz. Broiled with drawn butter.

Lightly blackened served with our hijiki - soy -ginger sauce.

Lobster, shrimp, scallops, mussels, clams and fish in saffron broth.

Imported truffle – ricotta ravioli with porcini mushroom sauce.

Orzo, chicken, shrimp, clams, mussels, chorizo and saffron.

Breadcrumb, egg, capers, asparagus spears and lemon.

11 oz. Montreal seasoned served with horseradish cream sauce.

Madeira- miso demi glace or Asian BBQ style.

6 -7 oz. Apricot –curry sauce with sliced strawberry.

6 oz.

12 oz. kona and spice crusted served with horseradish sauce.

12 oz. Center cut.

16 oz. Dijon-guinness demi glace.