Entrées

Question 1

Fried Lobster Mac and Cheese

Answer 1

$38

5oz fried Rock Lobster Tail served over a Cavatappi Pasta tossed in a 3 cheese lobster sauce

•3 Cheese Sauce- American, Cheddar, White Cheddar with cream cheese.

Question 2

Cold Water Australian Rock Lobster Tail

Answer 2

MKT

Rock Lobster tail from Western Australia, pressure steamed and served with Beurre Fondue and drawn butter.

Question 3

Live Maine Lobster

Answer 3

$39/ Lbs

A whole Maine lobster, split, cracked, pressure steamed, with Beurre Fondue, and a side of drawn butter.

*Claws and knuckle meat are removed from the shell “for your convenience” *

Question 4

Alaskan King Crab Legs

Answer 4

1/2Lb… $39
1Lb… $69

1/2 lb or a full pound of of King Crab Leg clusters, split, cracked, topped with herb butter and broiled. Served alongside with drawn butter heated by candlelight, lemon wedge, and cocktail fork.

Question 5

Pan Roasted Chicken

Answer 5

$32

A 12 oz chicken breast with one wing joint (airline) still attached, pan roasted served with a light herb butter sauce.

• Served with puréed potatoes and asparagus.

Question 6

Chicken Paige

Answer 6

$30

Three 2 oz chicken scaloppini, dredged in a mix of basil, eggs, and Romano cheese. then pan fried.

• Served with a sun dried tomato and lemon caper butter sauce
• *Accompanied with fresh baby vegetables

***Scaloppine Style: Thinly sliced, pounded thin cutlets.

Question 7

Roasted Salmon

Answer 7

$38

A pan roasted Salmon filled w/ smoked Gouda cheese and Jumbo Lump crab.

• Comes with mashed potatoes and asparagus

Question 8

Shrimp Scampi

Answer 8

$36

Gulf jumbo shrimp sautéed in garlic, butter, white wine, fresh herbs, red pepper flakes, served with Bucatini Pasta (thick hollowed out spaghetti noodles), tossed in a spicy garlic butter sauce, garnished with Romano cheese, and basil chiffonade.

Question 9

Pan Seared Scallops

Answer 9

$37

5 lightly Cajun spice dusted pan seared scallops served over dollops of cream corn and topped with bacon lardons.

Question 10

Sea Bass

Answer 10

$59

Pan seared 8oz Chilean Sea Bass, topped with a preserved lemon-caper cream sauce with sun-dried tomatoes. All served over 4 large spears of asparagus.

Question 11

Braised Beef

Answer 11

$45

8oz Wagyu beef braised in red wine with cipollini onions and tri-colored carrots, served with crispy fingerling potatoes.

Allergies: Onion/Garlic, dairy, alcohol, gluten

Braising: a combination-cooking method that starts with pan searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender.

Question 12

Halibut

Answer 12

$54

A pan seared filet of halibut finished with gremolata served over a creamy celery root Parmesan risotto. To be accmpanied by blistered tomatoes, split zucchini and baby squash.

Gremolata- a traditional French green sauce made of chopped parsley, lemon zest and garlic.

Risotto- rice cooked in broth until it reaches a creamy consistency.