APPETIZERS
Calamari
Tender Calamari Rings fried crisp and tossed with Buffalo Sauce served with a Gorgonzola Dipping
12
*Wedge
Crisp Iceberg topped with Gorgonzola Dressing, crumbled Gorgonzola, roasted Tomatoes and crisp Bacon
8
*Jersey Tomato
Layers of local Jersey Tomatoes, fresh Mozzarella and Pesto with Extra Virgin Olive Oil drizzle topped with Micro Greens
10
*Baby Greens
Chopped Baby Greens with a Cherry, Lemon and local Honey Vinaigrette with crumbled Stilton and toasted Walnuts
8
**Arugula
Baby Arugula tossed with a Vanilla Fig Vinaigrette garnished with sautéed Peaches and fried Brie
8
Gnocchi
Potato Gnocchi sautéed with a Lemon Goat Cheese Cream, Smoked Salmon and White Asparagus garnished with Baby Basil
11
**Romaine
Blackened Romaine Heart with a creamy roasted Tomato Dressing, Garlic Croutons and shredded Cheddar
8
Wontons
Creamy Spinach and Artichoke folded into a Wonton, fried crisp and served with a Hummus dipping and a Cucumber Herb dipping sauces
10
Kobe Sliders
Kobe Beef Sliders on Potato Rolls served with roasted Garlic Mayo, crispy Onions and Vermont Cheddar
14
*Rock Shrimp
Lightly dusted Gulf Rock Shrimp served with Chipolte Mayo and Lime wedges
13
ENTREES
*Duck Breast
Pan seared Duck Breast with a Stilton and Cocoa Polenta, Cherry and Yellow Grape Tomato Salad and a Cherry Red Wine Balsamic drizzle
25
*Ahi Tuna
Pan seared and served over Sushi Rice with a Cucumber and Watermelon Salad and two sauces a Ginger and Cilantro Vinaigrette and roasted Beet and Honey Vinaigrette
30
*Prime Stuffed Pork Loin
Pork Loin stuffed with Pineapple, Brown Sugar and Spices, roasted served over Beans and Rice with caramelized Pineapple Broth and a Vinegar Slaw
19
Clams and Pasta
Little Neck Clams sautéed with White Beans, Wine and Chorizo in a Tomato, Chile and Lime Sauce over Pasta
18
Veal Cutlet
Veal stuffed with Cambanzola, Tomato and Proscuitto, breaded, served with a warm Orzo Salad and Balsamic glaze
24
*Flounder
Oatmeal crusted Flounder with local Corn Broth, roasted Peach infused Rice sautéed Spinach and diced pickled Watermelon
21
*Snapper
Blackened Lane Snapper set over a Goat Cheese Quinoa with a local Melon Burre Blanc and
Asparagus Melon Relish
26
*Monkfish
Pan seared and oven roasted, over a Lobster and Yukon Gold Hash with a Sherry Lobster Cream and sautéed Spinach
24
Filet Three ways
Pan seared and served with Cream Spinach and Wine Butter, served with Tri Color Tomato Salad and Garlic Crustini and Provolone Sauce and Grain Mustard Mashed
29
Shrimp
Large Shrimp tempura set in a bowl of local Jersey Corn Chowder with diced Lobster Meat
22
**Southwestern Short Ribs
Braised summer Short Ribs with Tomato, Cilantro and Cumin, served with Refried Beans, Pico, Guacamole and Queso with Pan Sauce, Tortillas and Papalo
25
*Chicken
Sautéed Chicken Tenders with a Herb and Champagne Grape Cream Sauce with a Parmesan Risotto Cake and a Caramelized Onion Haricot Vert Salad
17
* GLUTEN FREE
** ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE