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
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