STARTERS

Maine Dayboat Scallop Ceviche, wild Mexican shrimp, Florida rock shrimp, Maine day boat sea scallops, brunois of cucumber, sweet “100” tomatoes, meyer lemon emulsion

Sweet Corn ravioli, mascarpone, ricotta and reggiano parmesan, rock shrimp, sugar snap peas, truffled corn emulsion

Baked Caña de Cabra, organic kale, homemade tomato basil sauce, crispy Jamon de Serrano, grilled bread

French Onion Soup with Filet of beef, Gruyère cheese,
ciabatta crouton, horseradish cream

MAIN

Grilled Organic Scottish Salmon, squid, confit shaved fennel,
Iranian saffron tomato broth

Pan Roasted stuffed Jidori chicken breast, black Winter truffles, parmesan and ricotta served on Chanterelle mushroom risotto,
truffle-madeira reduction

Prime Caramelized Pork Chop, Cheiftian long grain wild rice, smoked bacon, spiced apple chutney, and aged cider sauce

Filet of Beef, sweet corn confit, roasted ancho chili sauce,
grilled farmers market scallions

SWEETS

Fresh Baked Chocolate Chip Cookie Ice Cream Sandwiches
Homemade Tahitian vanilla ice cream

Chocolate truffle cake, vanilla bean ice cream

Tahitian vanilla or Manjari chocolate crème brulée

LIQUID

(2) 3 oz Wines by the Glass

Cava & Casis

Tangerine Martini

Pomegranate Margarita

Alagash Beer

Cuban Mojito
______________________________
No Substitutions Please

APPETIZER
Choice of:

Dungeness Crab Cake
Corn confit, balsamic sweet pepper coulis, raddish, baby fennel salad

~ Or ~

Grilled Black Kale Salad
Apples, golden beets, Lardon and Ricotta Salata

ENTRÉE
Choice of:

Loup de Mer
Artichokes, angel hair pasta, Meyer lemon, bay scallops, Chanterelle mushroom sauce

~ Or ~

Filet of Beef
Sweet garlic mashed potatoes, red wine pink peppercorn sauce

DESSERT
Profiteroles with Coffee ice cream

No substitutions
Menu Subject to change
Split charge of $12