First Course
Spicy Tuna “Pizza”
Moo Shu Pancake, Cucumber, Avocado
Lobster and Crab Cake
Roasted Corn Relish, Jalapeño Olives, Mustard Cream
Tart Flambée
Onion, Bacon, Crème Fraîche
Lobster Bisque
Poached Lobster, Truffle Cream
Salads
Mixed Greens
Oven-Dried Tomatoes, Fresh Goat Cheese, Chardonnay Vinaigrette
Romaine Lettuce
White Anchovies, Parmesan, Pesto Croutons, Creamy Roasted Garlic Dressing
Add Roasted Chicken
Main Course
New England Lobster Roll
House Baked Roll, Kettle Chips, Dill Pickle
Wagyu Beef Burger
Aged Vermont Cheddar, Caramelized Onions, Bartlett Farm Tomatoes
Nantucket Mushrooms Croque-Monsieur
Cave Aged Gruyère, Béchamel, Caramelized Onion
Parmesan-Crusted Fluke
Olive Oil Mashed Fingerlings, Broccoli Rabe, Lemon and Saffron Broth
Sides
Hand-Cut Fries
Parmesan, Herbs, Truffle Aioli
Side Salad
Local Greens, Chardonnay Vinaigrette
Seasonal Vegetables
Executive Chef Kyle Zachary
