Our Menu

House-made shrimp and conch stuffed hushpuppies with onions and leeks with spicy tartar sauce.

Jumbo Pretzel, beer cheese, Dijon aioli.

Beef tenderloin tips, toasted baguette, warm roasted garlic puree, Manchego cheese, pesto, herb heirloom tomatoes, micro greens, and balsamic reduction.

Crispy brussel sprouts with bacon , honey, dried cherries, almonds, parmesan cheese, and balsamic glaze.

Deep fried, sweet corn battered, cold water lobster skewer served with stone ground mustard and fig datil ketchup. Two skewers - 27

Old Bay poached shrimp served with house-made cocktail sauce.

Crispy fries tossed with Parmesan cheese, truffle oil, prosciutto, served with our signature chipotle ranch.

One pound of P.E.I mussels tossed in anise liqueur, lemon butter, shallots, garlic, onion, tomatoes, basil. Grilled baguette.

Lump crab, spinach, artichokes and three cheese blend baked until golden, served warm with garlic-toasted crostinis.

Roasted kimchi pork belly paired with rich nouc cham-bourbon-Dijon sauce and a pickled cucumber-carrot slaw.

Traditional style with Gruyere cheese and crostini.

Tender baby kale and romaine blend tossed in Caesar vinaigrette with sun-dried tomatoes, crispy chickpeas, parmesan cheese and herb croutons.

Roasted beets, Granny Smith apples, sweet potatoes, dried cherries, goat cheese, and walnuts over mixed greens in balsamic vinaigrette.

House made focaccia served with garlic herb butter or balsamic vinegar and olive oil.

Double Wagyu smashed patties with sautéed peppers, mushrooms, crispy fried onions, on a brioche bun served over beer cheese sauce. Served with fries.

Grilled chicken breast, bacon, Fontina cheese, garlic aioli, tomato, lettuce, onion, pickle, brioche bun. Served with fries.

Three Wagyu beef patties, cheddar cheese, shredded lettuce, Refined sauce with diced onion. Served with fries.

Choice of two perfectly blackened fish, shrimp or steak tacos, in a warm flour tortilla, cilantro lime slaw, pickled red onion, and cilantro crème sauce. Tostones and chipotle ranch.

7 oz kobe sirloin topped with our house herb butter, served with house-seasoned fries, mixed green salad with herb tomatoes, and honey basil vinaigrette.

Beer battered fish, house-seasoned fries, coleslaw, tartar.

Bourbon-Dijon glazed salmon served over butternut squash ravioli in brown sage butter with walnut dust.

Linguine pasta tossed in a spicy tomato sauce topped with scallops, shrimp, and mussels.

Please inquire with server for todays selection.

Chilean seabass topped with blue crab, served over black rice, broccolini, finished with caper cream sauce.

7oz filet with red wine and black garlic demi glace, served with au gratin potatoes.

Two Manhattan style lobster rolls served with ranch seasoned onion petals.

2 skewers of grilled tofu, onions, red pepper. Served over pesto cous sous, vegan garlic aioli.

Joyce Farms sous-vide half chicken topped with a creamy sun-dried tomato and spinach tuscan sauce. Served over crispy-smashed potatoes tossed with roasted tomatoes and onions.

22 oz Bone-in ribeye, whole roasted garlic clove. Served with baked lobster mac & cheese.

7 oz Kobe sirloin with red wine & black garlic demi, broiled lobster tail with drawn butter, served with au gratin potatoes. Make it a 7 oz filet + 12

Espresso-braised beef short rib over horseradish mashed potatoes, finished with a rich espresso demi-glace.

Freedom Run Farm lamb medallions, warm mediterranean cous cous with peppers, red onion, olives, pepperonchini, capers, served with mint chimichurri yogurt sauce.

Layers of delicate vanilla cake, key lime filling, whipped cream. lime zest.

Warm brown butter cake topped with caramelized peaches, bourbon cinnamon whipped cream, homemade raspberry sauce and Marcona almond crumbles.

Layers of thing white cake, pineapple white chocolate mousse, cream cheese and coconut glaze.

Flourless chocolate torte topped with whipped cream and fresh strawberries.

Rich strawberry cake, spiced cherry compote, chocolate chantilly

A refreshing dragon fruit sorbet, served with a crisp vegan stroopwaffle, dried dragon fruit, and garnished with seasonal fruit & berries.
100% Vegan

Crispy Brussel Sprouts with bacon fat & honey.

Mixed greens, cucumber, smoked tomato, carrots, shallots, herb vinaigrette.

Crispy brussel sprouts with bacon, honey, dried cherries, almonds, parmesan cheese and balsamic glaze.

One skewer of deep fried, sweet corn battered, cold water lobster skewer served with stone ground mustard and fig datil ketchup.| Add a Second Skewer +$11.00

Beef tenderloin tips, served on toasted baguette, warm roasted garlic puree, Manchego cheese, pesto, herb heirloom cherry tomatoes, micro greens, and balsamic reduction.

Old Bay poached shrimp served with house-made cocktail sauce

One pound of P.E.I mussels tossed in anise liqueur, lemon butter, shallots, garlic, onion, tomatoes, basil. Grilled baguette.

Lump crab, spinach, artichokes and three cheese blend baked until golden, served warm with garlic-toasted crostinis.

Roasted kimchi pork belly paired with rich nouc cham-bourbon-Dijon sauce and a pickled cucumber-carrot slaw.

Jumbo pretzel, beer cheese, dijon aioli.

Crispy fries tossed with Parmesan cheese, truffle oil, prosciutto, served with our signature chipotle ranch.

Roasted beets, Granny Smith apples, sweet potatoes, dried cherries, goat cheese, and walnuts over mixed greens in balsamic vinaigrette.

Tender baby kale and romaine blend tossed in Caesar vinaigrette with sun-dried tomatoes, crispy chickpeas, parmesan cheese and herb croutons.

Traditional style with Gruyere cheese and crostini.

House made focaccia served with garlic herb butter or balsamic vinegar and olive oil.

Bourbon-Dijon glazed salmon served over butternut squash ravioli in brown sage butter with walnut dust.

Linguine pasta tossed in a spicy tomato sauce topped with scallops, shrimp, and mussels.

Chilean seabass topped with blue crab, served over black rice, broccolini, finished with caper cream sauce.

7oz filet with red wine and black garlic demi glace, served with au gratin potatoes.

7 oz Kobe sirloin with red wine & black garlic demi, broiled lobster tail with drawn butter, roasted Yukon gold potatoes & broccolini. Make it a 7 oz filet + 12

12 oz tender beef skirt steak topped with au poivre sauce served with lobster mac and cheese.

Espresso-braised beef short rib over horseradish mashed potatoes, finished with a rich espresso demi-glace.

Manhattan style lobster roll and a Maine style royal red shrimp roll served with ranch seasoned onion petals and texas caviar.

2 skewers of grilled tofu, onions, red pepper. Served over pesto cous sous, vegan garlic aioli.

Joyce Farms sous-vide half chicken topped with a creamy sun-dried tomato and spinach tuscan sauce. Served over crispy-smashed potatoes tossed with roasted tomatoes and onions.

Freedom Run Farm lamb medallions, warm mediterranean cous cous with peppers, red onion, olives, pepperonchini, capers, served with mint chimichurri yogurt sauce.

Mixed greens, cucumber, smoked tomato, carrots, shallots, herb vinaigrette.

Layers of delicate vanilla cake, key lime filling, whipped cream. lime zest.

Warm brown butter cake topped with caramelized peaches, bourbon cinnamon whipped cream, homemade raspberry sauce and Marcona almond crumbles.

A refreshing dragon fruit sorbet, served with a crisp vegan stroopwaffle, dried dragon fruit, and garnished with seasonal fruit & berries.
100% Vegan

Rich strawberry cake, spiced cherry compote, chocolate chantilly

Flourless chocolate torte topped with whipped cream and fresh strawberries.

Lump crab, spinach, artichokes and three cheese blend baked until golden, served warm with garlic-toasted crostinis.

Roasted kimchi pork belly paired with rich nouc cham-bourbon-Dijon sauce and a pickled cucumber-carrot slaw.

A refreshing dragon fruit sorbet, served with a crisp vegan stroopwaffle, dried dragon fruit, and garnished with seasonal fruit & berries. 100% Vegan

Warm brown butter cake topped with caramelized peaches, bourbon cinnamon whipped cream, homemade raspberry sauce and Marcona almond crumbles.

Flourless chocolate torte topped with whipped cream and fresh strawberries.

Layers of delicate vanilla cake, key lime filling, whipped cream, lime zest.

New York style cheesecake with graham cracker crust with seasonal fruit topping.