Dinner Menu

2017 Summer Menu

SALADS

Caesar Salad

leaves of young romaine, buttered croutons, lemon vinaigrette, red anchovies, parmesan, tangy dressing

Market Greens

ice radish, tomato wedges, sweet onion, carrot, buttered crouton, sherry vinaigrette

Iceberg

blue cheese crumbles, avocado, fresh corn, tomato, chopped egg, candied bacon, red onion, white balsamic ranch

Heirloom Tomato

grilled bread, tomatoes, feta, basil vinaigrette

Beet and Cucumber Tartare

kale, crispy quinoa, goat cheese crumbles, shiso raita, indian spiced coconut milk

Melon & Prosciutto

cantaloupe, honeydew, burrata, mint

SOUPS

Wild Watercress & Leek Soup

golden potatoes, smoked salmon, flowers, roe

Lobster Bisque

brandy cream, herb popovers

CLUB PLATES

Rock Lobster Dog

steamed bun, shrimp & watermelon relish, hot mustard, crisp bacon

Show Mussels

crisp rice shells, striped bass mousse, shallots, ginger, konbu, sea foam, mussel butter

Spanish Egg

sofrito egg, sauce portuguese, lobster salsa

Steak Tartare

traditionally seasoned beef, madeira mushrooms, texas toast, farm fresh yolk

Baked Oysters Poblano

riptide oysters, poblano pesto, sauce choron & lemon

Beefsteak, Crab & Avocado

ice cold gazpacho, fresh herbs

Caviar & Potato

russian potato salad, traditional accompaniments, caviar

Truffled Toro Tartare

crispy rice, sunny up quail eggs, ponzu, aioli

Five Tastes

fresh from the sea (changes daily)

Tuna Bombs

white cracker & albacore, togarashi nori & hamachi, black tortilla & ahi

Voodoo Shrimp

asparagus, spicy mayo, soy reduction, scallions, green chili tempura, crisp wonton, sesame seeds

Peking Pork Belly Tacos

purple corn crêpes, peanut mole, spicy pickles, crisp vegetables

Kobe Tatake

thinly sliced tenderloin, sesame, soy, chives, crisp rice

FRUITS DE MER / OCEAN BAR
Chilled Oysters
East & West Coast (1/2 dz)
King Crab Legs (½ lb)
Shrimp Cocktail (6oz)
Little Neck Clams (1/2 dz)
Chilled Lobster (½ lb)

Grand Plateau – ½ lobster, 6 oysters, 4 shrimp, 4 clams, 2 pc. king crab
Colossal Plateau – whole lobster, 12 oysters, 8 shrimp, 8 clams, 4 pc. king crab

accompanied with: classic cocktail, pico de gallo, mustard- aioli, salsa rosada, pineapple mignonette

CAVIAR
Royal Osetra (50grams)
Avari Golden Osetra
(30grams)
Prime Osetra
(30grams)
Russian Osetra
(30grams)
Imperial Osetra
(30grams) 

traditional accompaniments, blinis, toast points, potato crisps

MAIN COURSES

Ginger Crusted Chilean Sea Bass

bok choy, julienne vegetables, mussel broth

Halibut Bangkok

yellow coconut curry, red chili, steamed jasmine rice

Grilled Albacore Tuna

napa cabbage kimchi, seared turnip cake, straw mushrooms, lemongrass glaze

Lemon Lobster Shake-n-Bake

trenette, aji amarillo and lobster velouté, sea bean vinaigrette, uni

Grilled Trout 

leek velouté, calamari, salmon roe, watercress

Seared Diver Scallops

chive gnocchi, english peas, sherried mushrooms, pancetta, parmesan beurre blanc

Grilled Sous Vide Chicken

braised jicama & spinach, jalapeño vinegar

Herb Crusted Lamb

creamy garlic & fingerling potatoes, roquefort figs, port gastrique, bordelaise

Seared Filet Of Black Angus

zucchini viennoise, sweet onion, braised bacon, red wine garlic sauce

Veal Chop Milanese

marinated tomato, roquette, tremendous sauce, lemon

Seared Antelope Loin

charred leeks, anchovy butter, wild mustard sauce, wild mushroom tamale

Grilled Berkshire Tenderloin

granny apple corn pudding, mustard greens, black strap glace, pecan crumb

SIDES
garlic wilted spinach, whipped potatoes, Brussels sprouts, hand cut fries, onion rings, garlic cheese bread, shishito peppers, buttered asparagus

Executive Chef Miles Angelo –  Chef de Cuisine  Michael Ziemer – Sous Chef Joseph Chavez

*All items are subject to change

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