Tuesday, July 23, 2019

Starters

Potato Leek Soup (gf)

6

Red Romaine Salad w/ tomatoes, cucumbers, kalamata olives, shaved parmesan & Greek vinaigrette (gf)

 11

Peach & Goat Cheese Salad w/ arugula, radicchio, yellow `bell peppers, toasted walnuts & citrus balsamic drizzle (gf)

 12

Calamari golden fried w/ cherry pepper aioli dipping sauce

14

Shrimp on Sugarcane ground shrimp grilled on sugarcane skewer w/ sweet chili glaze & soy-lime dipping sauce (gf)

14

Mains

Wild Atlantic Black Bass pan seared on sugar snap peas, roasted cauliflower & curried carrot puree (gf)

28

New England Lobster Roll hand-picked sweet lobster in lemon aioli w/ side of sweet potato fries

23

Magret Duck Breast pan roasted & sliced on soba noodles,julienne vegetables & cherry-hoisin sauce

26

Black Angus Hanger Steak 8oz grilled & sliced w/ chimichurri, broccolini & confit fingerling potatoes (gf)

27

Vegan “Crab” Cakes artichoke & heart of palm cakes pan seared w/ sides of remoulade & southern style organic Lacinato kale

21

Black Pearl Salmon grilled w/ honey-miso glaze over rice pilaf & creamed spinach (gf)

27

Frenched Chicken Breast all-natural, grilled w/ Jamaican jerk glace, garlic mashed potato & vegetables (gf)

23