Soup of the Day

Appetizers

                             Tortellini Martini

Thinly sliced parma, reggiano cheese, tossed with chilled tortellini and baby arugula, red onions, garlic and olive oil.

                      Bistro Cheese Selections

A petit sampling of boutique cheeses, fresh berries and melba. 

                                     Mussels

Steamed in a broth of lemon butter, garlic and dry white wine.   

                                Seafood Tapas

 A trio of chilled seafood with proper accoutrements. Chef’s discretion. 

                                  Tofu Soba

Chilled marinated tofu, atop buckwheat noodle salad, Asian vegetables, toasted sesame seeds and specialty sprouts.

                                     Scallops

 Seared day boat scallops, accented with a habanero orange marmalade crowned with a carrot, raisin slaw and sweet soy.

  Salads

                                    Rocket

Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes, perfumed with truffle oil and shallot vinaigrette. 

                               Mixed Greens

Mixed greens, chevre cheese, roasted cashews and grape tomatoes, finished with a zesty ginger-citrus vinaigrette. 

                               Caesar Crostini

Chopped baby frisee and fresh romaine tossed with crab, reggiano cheese and a garlic crème emulsion, atop an herbed crostini.

Entrees

                           Lobster Crab Cake

Maine lobster and jumbo lump crab cake with a zesty lobster chipotle cream, jicama salad and basmati rice. 

                                  Rack of Lamb

New Zealand Rack of Lamb brushed with garlic and Dijon, mashed petit yukons, feta crumbles, and finished with a port-raspberry bordelaise. 

                                    Filet Migon

Center cut filet grilled and prepared with dolce gorgonzola, caramelized shallots, roasted garlic and asparagus, tobasco butter. 

                                  Ocean Exotics

Select gourmet seafood, daily chosen and prepared nightly.

                      South African Lobster Tail

Peter Shields’ Signature Dish “The tastiest tail in the world”.

                                         Pork

French cut, rack chop grilled and served with a smoky bourbon barbecue, fingerling potato salad and asparagus. 

                                     Chicken

 Parmesan crusted French cut chicken breast, served atop capellini and a roasted red pepper cream, finished with a basil-tomato relish. 

                                          SS&C

Pan seared shrimp, scallops and crab, bacon-gruyere risotto, garlic spinach and finished with a basil truffle oil. 

                                  Chilean Sea Bass

Fillet, over a crab and shitake mushroom stir-fry of vegetables, wasabi mashed potatoes and an orange-ginger glaze. 

                                    New York Strip

Grilled dry aged center cut strip with blue cheese and tobasco butter, served with asparagus and mashed yukons. 

                              OPEN YEAR ROUND!!!