A Rustic Bisque with Bread Cheese and Maple Syrup

Griddled Halloumi, Fresh Tomatoes and Basil, Balsamic Reduction and Olive Oil

Select Oysters dusted in seasoned flour and flash fried, served over a Micro Green Salad with our House Vinaigrette and a Red Pepper Aioli

Herbs, Wine, Butter and a Baguette

Whole Artichoke grilled and finished with Pink Himalayan Rock Salt

Asparagus, Tomato, Whole Roasted Garlic, Fresh Parmesan, Oil and Pink Himalayan Rock Salt

Baby Spinach, Roasted Almonds, Sweet Potatoes, Figs and Bacon in a warm Apple Cider Vinaigrette

Candied Pecans, Red Peppers, Red Onion and French Dressing

Whole Romaine Leaves, Parmesan Crisps, House Made Herbed Croutons, Caesar Dressing Mousse individually arranged to bring you the classic taste

Fresh Maine Lobster and Artichokes in a cream cheese blend served with Toast Points

Half Rack of Lamb over Asparagus Salad with a Yogurt Remoulade

Classic Soup made with Jumbo Lump Crab Meat and finished with Sherry

Pecan encrusted Wild Caught Salmon served over Herbed Fingerling Potatoes and Sautéed Spinach

Panko encrusted U-10 Diver Scallops in a Lemon Basil Beurre Blanc with Lobster Cheesecake and Roasted Asparagus

Made to Order Crab Cakes with Asparagus Salad and Herbed Fingerling Potatoes

Braised Lamb Shank served over Garlic Mashed Potatoes and Collard Greens, smothered in Braising Gravy

Hand Cut Filet served over Garlic Mashed Potatoes and Roasted Asparagus

Fresh Seafood, Bacon and Scallions over Mashed Potatoes with a lightly spicy Cream Sauce

Hand Cut Flat Iron with Parmesan-Truffle Pommes Frites and a micro-green salad with our House Made Steak Sauce

Roasted Half Chicken with Roasted Butternut Squash over Garlic Mashed Potatoes and finished with a Pan Jus

King Cut Ribeye served over Sweet Potato Gratin with a Fall Succotash

Squash, Sweet Potato, Sautéed Spinach, and Freshly Grated Parmesan Cheese in a Creamy Risotto

Petit Filet, Fresh Mozzarella, and Tomatoes stacked high and finished with Basil, Balsamic Reduction and Olive Oil

Pan Seared U-10 Diver Scallops with Sundried Tomatoes, Shallots, and Garlic in a Crater Lake Bleu Cheese Cream Sauce

Maple Leaf Duck Breast finished with an Orange Fig Chutney over Brussel Sprout Hash

Pork Loin over a Sweet Potato Gratin with a Cranberry Chutney

Made to order Lobster Salad, New England Style Bun, Pommes Frites