This menu is a sample menu. Please contact the restaurant to have a current menu e-mailed or faxed to you.

1st

Soup du jour     8

Organic tomatoes, fresh mozzarella, balsamic and baby basil    12

Cape May Salt oysters, pickled honey dew, carbonated lemon, black pepper    14

Roasted Rouget, parsley, cherry tomatoes, Cerignola olives  13

Parmesan Panna Cotta, roasted ruby beets, pistachios and balsamic 12

2nd

House smoked Scottish salmon, crispy potatoes, deep fried egg, and crème fraiche  14

Foie Gras terrine, black mission figs, toasted brioche, cinnamon    18

Sweet onion and mushroom ravioli, sauce ivoire  13

Agnolotti (meat stuffed pasta dumpling) with toasted butter and sage     13

3rd

Atlantic Swordfish, house cured tomatoes, arugula, zataar, merguez vinaigrette      29

Bouillabaisse (Local fish poached in a saffron broth, crusty bread and rouille)    31

Roasted Atlantic Halibut, local silver corn, soybeans and corn jus    33

“Surf and Turf”, seared day boat scallops with glazed beef short ribs and parsnip puree   31

Free-range Chicken supreme, wild mushrooms, summer squash and greens     28