— STARTERS —
Exquisite bites crafted to awaken your palate
RAW BAR
Colossal Shrimp Cocktail
ketel citron cocktail sauce
Jumbo Lump Crab Cocktail
ketel citron cocktail sauce
Oysters on the Half Shell
tobasco-lemon mignonette, ketel citron cocktail sauce
Top Neck Clams on the Half shell
tobasco-lemon mignonette, ketel citron cocktail sauce
Petite Plateau
1/2 dozen oysters, 1/2 dozen top neck clams, 4 shrimp cocktail, jumbo lump crab cocktail
Grand Plateau
1 dozen oysters, 1 dozen top neck clams, 8 shrimp cocktail, jumbo lump crab cocktail
SOUPS & SALADS
Maine Lobster Bisque
snipped chives
Caesar Salad
crisp romaine, cracked pepper croutons, locatelli cheese
Iceberg
cherry tomatoes, egg, candied bacon, buttermilk blue cheese dressing
Kennett Square Mushroom Soup
black truffle croutons, garlic confit
STARTERS
Grilled Australian Lamb Chops
dijon, persillade crust, bordelaise sauce
Spicy Yellow Fin Tuna Tartare
miso aioli, crispy rice cake, jalapeno
Char Grilled Octopus
chorizo, piquillo peppers, peewee potatoes, chickpeas, salsa verde
Buttermilk Fried Calamari
red onions, peppers, sweet soy, ginger aioli
Beef Tenderloin Tartare
hand diced beef tenderloin, capers, shallots, yolk, cracked pepper, dijon, toast points
Jumbo Lump Crab Cake
autumn vegetable succotash, mustard aioli
— ENTRÉES —
Modern dishes that capture the flavors of the season
MAINS
Misoyaki Halibut
baby bok choy, toasted sesame, fresno chile, sake yuzu beurre blanc
Jumbo Lump Crab Cakes
autumn vegetable succotash, mustard aioli
Heritage French Red Farm Chicken
swiss chard, roasted honey pistachio carrots, bordelaise sauce
Steak Au Poivre
peppercorn crusted strip steak, grilled asparagus, truffle pomme puree
Grilled Prime Reserve Pork Chop
pomme puree, bacon larded brussels sprouts, apple mostarda
Scallops A La Plancha
sweet corn 'chowder', bacon lardons, blistered tomatoes
Twin Lobster Tail Dinner
choice of side
Black & Blue NY Strip Steak
truffle pomme puree, grilled asparagus
STEAKS & CHOPS
all steaks & chops are served with garlic buttered asparagus and choice of sauce
Filet Mignon
center cut 8oz
NEW YORK STRIP
14oz
Ribeye
16oz
Rack of Lamb
persillade crust
SHARED SIDES
50/50 Pomme Puree
Bacon Larded Brussels Sprouts
Honey Pistachio Carrots
Garlic Buttered Asparagus
Baked Mac & Cheese
optional lobster addition
Garlic Parsley Fries
Kennett Square Mushrooms
Broccolini
olive oil, garlic, chile
Head Chef Oniver Lopez
ENHANCEMENTS
Black & Blue Cheese Crust
Lobster Tail
canadian 6oz
Three Shrimp
pan seared
Two Scallops
pan seared
Jumbo Lump Crab Cake
Crab Oscar
jumbo crab, asparagus, bearnaise
