Large Plates

Question 1

Grilled Shrimp or Chicken Kale Caesar Salad

Answer 1

Baby kale, 4 U-15 shrimp or sliced chicken breast, Caesar dressing, served w/ ficelle croutons, baked w/ Parmesan cheese and espelette pepper

Question 2

Grilled Chicken Paillard

Answer 2

Grilled chicken breast, thinly pounded w/ a salad of arugula, tomato, and onion dressed w/ balsamic vinaigrette

Question 3

Maine Lobster and Shrimp Roll

Answer 3

Meat from 1 lb. lobster and 1 oz shrimp, w/ lemon juice and zest, chives, tarragon, chervil, mayonnaise, and celery, served in toasted brioche hot dog bun w/ tomatoes, celery leaves, Bibb lettuce and bacon, served w/ waffle fries and pickle

Question 4

Maryland Crab cake BLT

Answer 4

Bibb lettuce, tomato, tartar sauce, bacon, on a sesame seed bun, served w/ pickles and old bay fries

Question 5

Classic Burger

Answer 5

8 oz. burger cooked to temp, on sesame seed bun with muenster, American, cheddar, or Swiss cheese, served w/ fries, lettuce, tomato, onion and NY style sour pickle

Question 6

Ginger Soy Lacquered MSC Chilean Sea Bass (Lunch)

Answer 6

4 oz of famous soy lacquered Chilean sea bass, served w/ Soba noodles (buckwheat flour) w/ tatsoi, shiitake mushrooms and shiitake miso broth, finished w/ sprinkle of sesame seeds, nori, dashi powder and togarachi shichimi pepper

Question 7

Hangar Steak

Answer 7

8 oz. marinated (in thyme, garlic, red pepper flake, s&p, canola oil) and grilled hangar steak served w/ romesco sauce (almonds, red peppers, garlic, ancho chili, old sourdough bread, olive oil), and roasted fingerling potatoes.

Question 8

Crispy skin Faroe Island Salmon

Answer 8

6 oz. Faroe Island salmon served over roasted baby bok choy in oil and garlic, miso yuzu mayonnaise, tatsoi leaves dressed in olive oil, garnish w/ summer squash, dressed in olive oil, salt, and pepper

Question 9

Butter Poached Halibut

Answer 9

6 oz. Alaskan halibut, served w/ corn purée (corn, onion, garlic, cream, butter, ondashi), baby squash and endive dressed in white balsamic

Question 10

Blackened Swordfish

Answer 10

6 oz. Atlantic swordfish pan-seared w/ blackening spices (onion, oregano, thyme, cayenne pepper, paprika, garlic powder, black and white pepper, and salt), served w/ hash of caramelized sweet potato, grilled scallions, lump crab meat, topped w/ house-made red sweet curry sauce (onions, jalapeños, celery, ginger, garlic, sweet potatoes, tomato paste, white wine, heavy cream, coconut milk, lime, cilantro, mint and basil)

Question 11

BWG Seafood Salad

Answer 11

2 large shrimp (U10), mussels in the shell, calamari, octopus, white anchovies, poached salmon dressed w/ lemon vinaigrette (Orange, lemon juice, shallot, garlic, calamansi, salt, blended oil) over bed of frisée, radicchio, green leave, shaved fennel, shaved celery

Question 12

Steamed Gulf Red Snapper

Answer 12

Red snapper served over a freekeh (green wheat) sautéed w/ sofrito, served w/ salsa verde (mint, parsley, olive oil, red pepper flakes, red wine vinegar) and snap pea salad (parsley, mint, celery leaves)

Question 13

Yellowfin Rare Tuna

Answer 13

Spiced rubbed grilled tuna rare, served w/ potato, green beans, and burnt avocado and sauce gribiche (parsley, capers, olive oil, cornichon, hard-boiled egg)

Question 14

Ginger-Soy Lacquered MSC Chilean Sea Bass (Dinner)

Answer 14

6 oz. Chilean sea bass marinated in soy, ginger, garlic, rice vinegar, salt and sugar, then roasted and served with Chinese broccoli and sushi rice, wasabi vinaigrette (wasabi paste, hoisin, rice vinegar, mirin, fish sauce, ginger, olive oil, sesame oil and soy sauce), garnished with pickled ginger and julienne red pepper

Question 15

Sullivan Farmhouse Roasted Chicken

Answer 15

Breast and thigh served w/ cipollini onion, broccolini, and finished w/ it’s own natural jus and garlic lemon herbed butter

Question 16

Blue Cheese Crusted Filet Mignon

Answer 16

(Special events only) 10 oz. filet of beef grilled to temp, topped with Maytag Bleu cheese crust which has panko and butter, accompanied by salad of pickled red onions, frisée, and watercress, finished with steak fries

Question 17

Berkshire Pork Chop

Answer 17

Pan roasted 14 oz. pork chop served on the bone w/ sautéed broccoli rabe w/ garlic, pickled mustard seeds (vinegar, sugar, water) and a natural Pork Jus

Question 18

Peppercorn crusted ribeye

Answer 18

28 day dry-aged ribeye steak, served w/ a petite salad and horseradish mashed potatoes (whipped potatoes with heavy cream, butter, vinegar and horseradish)