Fine Dining Menu

First Course

Lobster Bisque

Topped with Sherry cream and fresh herbs

$14

Poached Pear Salad

Wine-poached Asian pears, arugula, mandarin wedges, blue cheese, candied pecans, and raspberry vinaigrette

Add: 8 ct Grilled Shrimp $15 · Baked or Blackened Salmon $16 · Grilled Chicken 7 oz $13

$13

Baked Brie

Warm brie, flaky pastry, peach preserves, roasted almonds, pepitas, and toasted ciabatta

$20

Passion Fruit Ceviche

Chilled shrimp and salmon cured in citrus, cilantro, ginger, onions, peppers, coconut milk, passion fruit, and toasted ciabatta

$18

Beef Carpaccio

Thin sliced tenderloin, palm hearts, cherry tomatoes, capers, parmesan, and lemon-herb vinaigrette

$18

Second Course

Crispy Fish Bites

Crispy fish bites with yucca fritters, arugula, drizzled with citrus remoulade

$24

Escargot En Croute

Escargot, shiitake mushrooms, fingerling potatoes, garlic white wine butter, and a flaky pastry

$18

Charcuterie Board

Curated meats and cheeses, olives, marcona almonds, grapes, fig preserves, and toasted ciabatta

$28

Roasted Oysters

Roasted corn cream, parmesan, lime, and tajin

$21

Seared Octopus

Crispy fingerling potatoes drizzled with smoked paprika aioli

$23

Entrees

Filet Mignon

Seared Filet Mignon, mushroom and blue cheese spinach cream sauce, heirloom carrots, and creamy mashed potatoes

$51

Seafood Stew

Shrimp, snapper and clams in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter

$39

Norwegian Salmon

Sustainably sourced blackened salmon over quinoa with castelvetrano olives and romesco sauce

$43

Duck Breast Risotto

Seared duck breast on a bed of creamy tomato saffron risotto with a shredded confit duck leg, peas and carrots

$39

Full Rack of Lamb

New Zealand lamb served over corn bread with pancetta and butternut squash on a red wine-rosemary reduction with mint chimichurri

$59

Half Rack of Lamb

Same preparation as above

$42

Chilean Seabass

Seared Chilean Seabass served over Mediterranean couscous, heirloom carrots and drizzled with roasted tomato broth

$54

Boneless Beef Short Ribs

On a bed of potato puree, charred baby heirloom carrots, tabbouleh, and a garlic-madeira wine reduction

$49

Peri Peri Chicken

An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots

$35

Blackened Red Shrimp

Blackened Argentinian red shrimp over cauliflower puree and a medley of vegetables

$39

Sides

Mashed Potatoes

$8

Rice

$7

Cellar Fries

$7

Risotto

$9

Grilled Asparagus

$8

Heirloom Carrots

$9

Succotash

$7

Yucca Fries

$8

A $5 fee applies to all split entrees · 22% gratuity added to parties of 6 or more · Prices shown above apply to substitutions.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

First Course

Second Course

Entrees

Sides

Plated to Perfection