Menu
APPETIZERS
Braised Mussels with Ginger and Sweet Chilis
Vermont Goat Cheese Raviolis with Pineapple
Macadamia Syrup and Vanilla Sea Salt
Crispy Shrimp with Orange-Radish Dipping Sauce
Grilled Calamari with Greens, Fennel and Lemon Preserves
Tuna Tartar with Meyer Lemon, Chili and Noodles
Chef’s Selection of Three Appetizers Served on a three tiered rack for sharing your server will describe.
SALADS
Romaine with Caesar Dressing, Olive Crostini
Baby Arugula, Shaved Fennel, Ruby Grapefruit and Pomegranate Vinaigrette
Mesculin with Olive Oil Vegetables, Rice Wine Vinaigrette
Warm Spinach Salad with Applewood Bacon, Red Onion,Parmesean Crumbs and Maple Vinaigrette
SOUPS
New England Clam and Applewood Smoked Bacon Chowder
Andalusian Gazpacho with Crab and Cilantro Oil
SIDES
Steamed Rice
Macaroni & Cheese
Mashed Potatoes
Creamed Spinach
Seasoned Vegetables
Sweet Potato Fries
Macaroni & Cheese with Cayenne & Truffle Oil
ENTREES
Pan Seared Rib Eye Steak with Matchstick Potatoes, Yukon Gold Puree And Parsley Shallot Butter
Chili Spiced No. 1 Tuna with Red Wine and Jicama
Braised Chicken with Potatoes, Tomatoes, Olives and Pepperoncinis In a Garlic Broth
Crispy Seared Red Snapper with Ginger, Garlic, Cilantro Soy And Sesame Sticky Rice
Citrus Rub Salmon Fillet with Baby Bok Choy And Green Peppercorn Veloute
Jack Daniel’s BBQ Short Ribs with Vegetable Chips and Potato Puree
Sweet and Spicy Szechwan Shrimp with Shredded Noodles and Peppers
Crispy Soft Shell Crabs with Sticky Rice, Mint and Sweet Chili Glaze
Rosemary Crusted Rack of Lamb with Herb Mashed And Merlot Jus
Cast Iron Skillet Seared Day Boat Sea Scallops With Chive Potato Tart and Sweet Pea Coulis
Hand Dipped Southern Fried Chicken with Mashed and Gravy
CHILDRENS SELECTIONS
CHICKEN FINGERS, HONEY MUSTARD
GRILLED CHICKEN, STEAMED VEGETABLES
PASTA WITH TOMATO SAUCE OR BUTTER
CHILD SIZE SIRLOIN STEAK, FRIES OR MASHED
BOARDWALK GRIDDLE DOG WITH FRIES
