Entrees

Snapper Du Jour

Quinoa Fried Rice | Micro Cilantro Shallot Soy Mirin

Mac Stuffed Lobster

Herbs | Mornay Sauce | Grilled Lemon Couscous | Asparagus

Pan Seared Cobia

Heirloom Tomato Salsa | Cured Olive Fenne Puree | Petit Basil | Sunchoke Cauliflower Confetti

Atlantic Monkfish Loin

Stone-Ground Organic Grits | Smoked Gauda | Sweet Corn Succotash | Shaved Jalapenos

Line Caught Catch Of The Day... Mkt.

Heirloom Tomato | Sliced Mango Blackberry Coulis | Lemon Oil

Seared Scallop Scampi

Romanesco | Pancetta | House-made Pasta

Grilled Salmon Filet

Green Papaya Slaw | Thai Coconut Vinaigrette Sriracha Drizzle

Grilled Ahi Tuna

Spicy Broccolini | Shitake Mushroom Shallot Soy Mirin

Swordfish

Zucchini Crusted Sword Fish | Baby Eggplant Sunchokes | Spiced Chickpeas Preserved Lemon

Miso-Crusted Chicken

Sous Vide Breast and Thigh | Romanesco Matsutake Mushrooms | Soy Paste

Simple Lobster

White Wine | Garlic Butter | Grilled Lemon

8oz Center Cut Beef Tenderloin
10 oz American Wagyu "Block Cut" Striploin

Celery Root Puree | Maple Glazed Brussels Onion Bark | Brandy Peppercorn Glaze

Roasted Wild Kingklip

Butternut Squash Curry | Pickled Mustard Greens Crispy Rice Noodle | Lemongrass Herb Salad