Lunch Menu:

---

Option 1:

•Crab Cake TV Dinner:
Crispy Lump Crab Cake with old bay remoulade Cornbread Salad with lemon chili vinaigrette Butternut Squash Soup with toasted squash seeds Salted Caramel Cookies

Option 2:

•Steak Frite TV Dinner:
Grilled Flat Iron Steak with stilton butter Watercress & Pickled Vegetable Salad Trio Fries 3 Onion Soup with grueyer cheese and toasted crostini Chocolate Truffles

Dinner Menu:

---

App:

•Coconut Curry Mussels with Trio Fries

• Crispy Soft Shell over water cress and hearts of palm salad with orange and soy vinaigrette

• 3 Onion Soup topped with greuyer cheese and toasted crostini

Entree:

•Green Eggs & Ham
Sautéed spinach, cracked egg, truffle cheese & smoked pork belly

• Nectar Burger
Kobe burger topped with grilled shrimp, grilled asparagus, gorgonzola cheese and sun dried tomato, served with trio fries and chili horseradish aioli

• Surf & Turf
Amish chicken breast over grilled asparagus and roasted grape tomatoes aside seared sea scallops over green onion mashed potato finished with foie gras butter

Dessert:

•PB&J Doughnuts

•Cookie Sampler

•Wood Fire Oven Baked Berry Cobbler

Lunch Menu:

---

Small Dishes:

•Mixed Field Greens
Cherry tomatoes, Manchego cheese, toasted sunflower seeds, Provencal vinaigrette

•Steamed Mediterranean Mussels
Shallot, garlic, fresh herbs, saffron-mustard broth, pomme frites

•New England Clam Chowder
Fresh chives, extra virgin olive oil, bacon

•Oysters on the Shell
Blue Point oysters, cucumber mignonette, carrot-cucumber relish

Entrees:

•Beer Battered Fish ‘n Chips
Guinness battered Cod filet, housemade tartar sauce, fresh lemon, old bay frites

•Roasted Chicken Salad Sandwich
Slow roasted tomatoes, cucumber, olives, crumbled feta, toasted Croissant, housemade potato chips

•Blackened Mahi-Mahi Tacos
Pico de gallo, shredded cabbage, cilantro cream, hot sauce, refried garbanzo beans 

•Deep Blue Cobb Salad
Hanger Steak or Grilled Chicken, roasted tomatoes, Haas avocados, caramelized onions, crispy bacon, mushrooms, grated cheddar, ranch dressing

•Crispy Skin Rainbow Trout
Polenta, asparagus, roasted tomato vinaigrette

Dinner Menu:

---

Small Dishes:

•Mixed Field Greens
Cherry tomatoes, Manchego cheese, toasted sunflower seeds, Provencal vinaigrette

•Crispy Duck Spring Roll
Napa cabbage, ginger-jalapeño aioli, tamari

•Chilled Cucumber-Avocado Soup
Wasabi, saku tuna, green tobikko

•Island Creek Oysters on the Half-Shell
Spicy roasted pepper purée, Corona, cilantro

Entrees:

•Pan Seared Jumbo Lump Crab Cake
Refried garbanzo beans, roasted pepper relish, spicy avocado sauce

•Miso Glazed Mahi Mahi
Grilled baby bok choy, oyster mushrooms, baby carrots, tamari drizzle

•Gulf Shrimp Carbonara
Fettuccine pasta, English peas, wild mushroom, bacon, Parmesan cream

•Grilled Hanger Steak
Aged cheddar-scallion whipped potatoes, grilled asparagus, horseradish-veal stock reduction

•Pan Seared Salmon
Crispy polenta, haricot vert, tomato vinaigrette

Dessert:

•Vanilla Crème Brûlėe
Fresh mixed berries
Fresh Berries
Whipped cream

•Pistachio Crusted Lemon Bar
Powdered sugar, raspberry sauce

Lunch Menu:

---

Starters (choose 1 or 1 from desserts):

•Chilled Asparagus Soup

•Caesar Salad, parmesan crisp, creamy Caesar dressing

•Spring Vegetable Salad, olive tapenade and feta cheese

Sandwiches, Entrée Salads and Entrees (choose 1):

•Kobe Beef Burger
Caramelized onions, Aged Cheddar on a brioche bun, pomme frittes

•Organic Chicken Breast
Saffron couscous, Golden raisin relish

•Omelet
Changes daily, ask server for today’s selection

•Vegetarian Selection
Changes daily, ask server for today’s selection

Desserts (choose 1 or 1 starter):

•Please ask your server for today’s dessert selections.

Dinner Menu:

---

Starters: (Choose 1)

•Moroccan Spiced Carrot Soup

•Chilled Asparagus Soup

•House Smoked Salmon, capers and potato blinis

•Caesar Salad, parmesan reggiano crisp, proscutto di Parma

•Spring Vegetable Salad, olive tapenade and feta cheese

Main (Choose 1):

•Roasted Bluefish, oven roasted tomatoes, herbs, fingerling potatoes

•Pan Roasted Scottish Salmon, potato rostie, English peas, roasted red pepper buerre

•Braised Short Rib, spinach pappardelle, sweet peas, cabernet sauce

•Organic Chicken Breast, saffron couscous, Golden raisin relish

•Vegetarian Selection - changes daily, ask server for today’s selection

Last (choose 1):

•Please ask your server for today’s dessert selections
Gratuity & beverages not included
No substitutions, please

Lunch Menu:

---

1st Course (choice of):

•Fennel Soup with Parmesan Crust

•Seared Scallop with Corn Relish and Chive

•Roasted Beet Carpaccio, Baby Arugula, Lemon-Thyme Vinaigrette, Honey Roasted Strawberries

2nd Course (choice of):

•Triple Cream Brie, Shaved Pear, Smoked Ham Flatbread, Truffle Essence

•Grilled Trout, Provencal Polenta, Elephant Garlic Wilted Escarole

•B.E.L.T. -- Smoked Applewood Bacon, Fired Organic Egg, Bibb Lettuce, Heirloom Tomato, Black Pepper Mayo on Toasted Brioche

Dinner Menu:

---

1st Course (choice of):

•Pheasant and Brie Crustillade, Crimini Mushroom Emulsion

•Artisan Lettuce, Mascarpone Crostini, Heirloom Tomato, Toasted Almond Vinaigrette

•Potato and Olive Oil Bisque

2nd Course (choice of):

•Roasted Chatham Bay Cod, Crab Quinoa, Meyer Lemon Gastrique

•Harris Ranch All-Natural, Carved NY Strip, Yogurt-Lemon Thyme Whipped Potatoes, Cauliflower‚ Cous Cous

•Seared Frenched Chicken Breast, Crispy Sundried Tomato Risotto, Tri Color Baby Carrots, Feta Beurre Blanc

3rd Course (choice of):

•Orange Cheesecake with Candied Orange Zest

•Chocolate Prailine Gateau

•Mango Mousse Bomb with a Passion Fruit Gelee

Lunch Menu:

---

1st Course (choice of):

•"She Crab Soup"

•Big Eye Tuna with daikon salad

•House Smoked Barnegat Sea Scallops with micro greens
Fallen goat cheese soufflé, candied macadamia nuts, orange-shallot vinaigrette

2nd Course (choice of):

•Ipswich Fried Clam Salad
California Style greens, lemon chili aioli

•Fire Roasted Mahi Mahi
Marinated plum tomatoes, plantain crisps

•Hot Smoked King Salmon & Brie on Sourdough
Pressed with pickled red onions, capers, boiled egg, frisee salad

Dinner Menu:

---

1st Course (choice of):

•“She Crab Soup”

•Big Eye Tuna with daikon salad

•Pan Roasted Escargot, Truffled Heirloom Grits
Serrano ham. oyster mushroom, splash of pernod

2nd Course (choice of):

•“Mojo” Black Grouper, Papaya
Green onion sticky rice, plantain crisps

•Key West Pink Shrimp Dumplings
Somen Noodles shitakes, bok choy, scallion, cilantro broth

•Cape Cod Crab Gratin
Lemon Garlic Crostini button mushrooms, tomato, vermouth cream

Dessert:

•Trio of Gelato, Mango, Vanilla, Mocha

•Fruit salsa, pumpkin seed brittle, chocolate biscotti

•Sparkling Wine Cake, Tropical Fruit Relish

•Crème Brulee

Lunch Menu:

---

First Course, Choice Of:

•Baby Spinach and Strawberry Salad
Toasted Almonds, Goat Cheese, Sherry Wine Vinaigrette

•Baby Arugula Salad
Imported Bleu Cheese, Poached Bartlett Pears, Toasted Walnuts, & Sherry Vinaigrette

Second Course, Choice Of:

•Blackened Ahi Tuna (Served Medium Rare)
Jasmine Rice, Mango Mint Salsa

•Center Cut Filet Mignon
Oven Roasted Fingerling Potatoes, Baby Green Beans, Roasted Shallot Demi-Glace

Dinner Menu:

---

First Course, Choice Of:

•Pan Seared Scallop
Shaved Fennel Salad, Oven Dried Tomato, Champagne Vinaigrette

•Roasted Beet Salad
Pickled Fennel, Goat Cheese, Orange Segments, Mixed Greens, Orange-Rosemary Vinaigrette

Second Course, Choice Of:

•Spice Rubbed Sirloin
Oven Roasted Red Bliss Potatoes, Sautéed Asparagus, Brandy-Mustard Demi Glace.

•Wild Rock Bass
Red Bliss Potato Pancake, Wilted Swiss Chard, Tarragon Cream

Third Course, Choice Of:

•Chocolate Banana Bread Pudding
Vanilla Ice Cream, Sweet Caramel

•Peanut Butter Caramel Tart
Fresh Berries, Milk Chocolate Drizzle

Lunch Menu:

---

First Course:

•Shrimp Summer Rolls-Vermicelli, spring vegetables, lettuce and peanut & key lime dipping sauces.

•Sashimi salad over baby greens served with a wasabi dressing.

•Pork Dumplings served with a scallion ginger sauce.

Second Course:

•Mikis Choice for 1-Chef choice of fresh sushi & sashimi-8 pieces of sashimi & 4pieces of sushi.

•Rockfish Bento Box-Pan seared wild rockfish with smoked tomato coulis, four piece California roll, two Potstickers, snowy chicken, and choice of white or brown rice.

•Grilled 6oz. Sirloin-Lobster mashed potatoes, grilled asparagus, asian demi glace.

Dinner Menu:

---

First Course:

•Shrimp Summer Rolls-Vermicelli, spring vegetables, lettuce and peanut & key lime dipping sauces.

•Sashimi salad over baby greens served with a wasabi dressing

•Pork Dumplings served with a scallion ginger sauce

Second Course:

•Mikis choice for 1-Chef choice of fresh sushi & sashimi served with a crazy tuna roll-10 pieces of sashimi & 5 pieces of sushi.

•Pan Seared Rock Fish- Saffron risotto mozzarella croquette, wrinkled green beans, smoked tomato ginger coulis.

• Grilled 8oz. Filet Mignon- Lobster mashed potatoes, grilled asparagus, wasasbi hollandaise.

Third Course:

•Frozen Strawberry Souffle served with a minted strawberry coulis.

• Sugared Wonton Napoleon with fresh fruit.

Lunch Menu:

---

First Course, Choice Of:

•Sopa del Dia
Soup of the Day

•Bikini de Queso
Brioch bread, Idiazabal cheese, Serrano, sliced tomatoes

•Ensalada Orilla
Mixed green salad, Bulgarian feta, Roasted walnuts, boquerones, tomatoes and citrus honey vinaigrette

•Espinaca y Tuna a la Orilla
Sliced rare tuna, baby spinach, cippollini onions, toasted pumpkin seeds, pork belly, fennel, valdeon cheese, sherry vinaigrette

•Pollo y Mango
Panko breaded chicken breast, curry fruit salad (mango, celery root, raisins, apple, cilantro)

TAPAS CLASICAS, Choice Of:

•Croquetas de Jamon
Traditional ham croquettes with white bean puree

•Patatas Bravas
Roasted fingerling potatoes with citrus aioli and spicy tomato sauce

•Setas
Marinated wild mushrooms with fresh herbs

•Buňuelos de Aire
Roncal cheese puff with cilantro pesto and quince paste

•Vieras al Azafran
Argentinian scallops with saffron cream sauce

TAPAS MODERNAS, Choice Of:

•Lulas
Crispy calamari, wild mushroom salad, ginger cilantro vinaigrette

•Tortilla Espaňola
Potato, egg, & onion omelet

•Albondigas de Oveja
Lamb meatballs, mint cucumber salad, wild mushroom jus

•Pintxos Vegetariano
Zuchini, yellow squash, tomato, onion, harissa pesto

•Butifarra y Secas
Traditional pork sausage from Catalonia served with fried white beans

POSTRES:

•House Ice Cream or Flan and Regular Coffee

Dinner Menu:

---

First Course, Choice Of:

•Sopa del Dia
Soup of the day

•Ceviche del Dia
Ceviche of the day

•Pan con Tomate
Toasted slices of rustic bread brushed with fresh tomato-garlic-olive oil puree

•Ensalada Orilla
Mixed green salad, Bulgarian feta, Roasted walnuts, boquerones, tomatoes and citrus honey vinaigrette

•Espinaca y Tuna a la Orilla
Sliced rare tuna, baby spinach, cipollini onions, toasted pumpkin seeds, pork belly, fennel, Valdeon cheese, sherry vinaigrette

TAPAS MODERNAS Y CLASICAS, Choice Of:

•Croquetas de Jamon
Traditional ham croquettes with white bean puree

•Lulas
Crispy calamari, wild mushroom salad, ginger cilantro vinaigrette

•Chorizo al Vino
Chorizo in red wine

•Pintxos Vegetariano
Zuchini, yellow squash, tomato, onion, harissa pesto

•Butifarra y Secas
Traditional pork sausage served with fried white beans

VERDURAS, Choice Of:

•Cebollitas
Crispy cippollini onions with sweet tomato chutney

•Patatas Bravas
Roasted fingerling potatoes with citrus aioli and spicy tomato sauce

•Setas
Marinated mushroom with fresh herbs

•Aceitunas Alinadas
Citrus marinated olives

•Trigeros Blancos
Roasted white asparagus, caňa de cabra, frisèe, mustard truffle vinaigrette

PESCADOS Y CARNES, Choice Of:

•Gambas al Ajillo
Prawns, preserved lemon, garlic chips, roasted chili puree

•Pollo con Adobo
Adobo marinated chicken, black bomba rice

•Costilla Braseada
Braised short ribs with peperade, roncal puff

•Vieras y Pastelon
Sea scallops with sweet plantain pavè, roasted beet jus

POSTRES:

•House Ice Cream or Flan and Regular Coffee

Lunch Menu:

---

First Course:

•Spring Salad-Watercress, strawberries, oranges, candied pecans, and stilton blue crumbles with mango vinaigrette.

•Tomato and basil soup.

•Shrimp & Corn Fritters served with a bourbon bbq sauce.

Second Course:

•Lobster Grilled Cheese
Maine lobster meat with roma tomatoes & fontina cheese on butter brushed grilled Italian bread.

•Turmeric Seared Scallops over wilted spinach topped with lobster saffron sauce.

•Grilled Petit Filet served with roasted fingerling potatoes and grape tomatoes topped with an exotic mushroom pinot noir demi glace.

Dinner Menu:

---

First Course:

•Spring Salad-Watercress, strawberries, oranges, candied pecans, and stilton blue crumbles with mango vinaigrette.

•Chipotle Crab & Roasted Corn Bisque

•Shrimp & Corn Fritters served with a bourbon bbq sauce.

Second Course:

• Grilled Filet stuffed with boursin cheese served with broccoli and cheese twice baked potato topped with an exotic mushroom pinot noir demi glace.

•Pan Roasted Duck topped with a classic plum sauce and served with wilted spinach & mascarpone Polentas.

•Pan Seared Mahi Mahi served with a butter nut squash risotto.

Third Course:

•Coffee and Doughnuts
Cappuccino semi freddo topped with whipped cream and served with homemade doughnut holes.

•Trio of Tarts
Chocolate caramel fleur de sel, fresh fruit and raspberry mousse.