Fine Dining
Land To Sea
All Can Be Prepared with
Different Ethnic Flavor Profiles
Oysters on the Half Shell
w/ Horseradish, cocktail, tabasco and Lemon
Grilled Oysters
Fresh Shucked Oysters w/ Parsley, Butter, Lemon, Garlic and Parm
Sauteed Mussels
Shallots, Garlic, White Wine and Fresh Squeezed Orange
Littleneck Clams on the Half Shell
w/ Horseradish, cocktail, tabasco and Lemon
Beer Steamed Littleneck Clams
Steamed in local IPA, Bacon and Sweet Onion
Shrimp Cocktail
Steamed with Lemon onion and Herbs
Peel and Eat Shrimp
Chesapeake Bay Style
- New England Clam Chowder
- Lobster Bisque
- Crab and Corn Chowder
- Caribbean Fish Stew
- Shrimp Tom Yum
- Cioppino
- Served in Endive Leaves
- Tarragon Crab Salad
- Sesame Ahi Poke
- Shrimp Ceviche
- Grilled Calamari horiatiki
Butter Poached Lobster Tail
With Root Veggie Puree and Grilled Asparagus
Pan Seared Scallops
over classic risotto with Roasted tomatoes and Microgreens
Grilled Halibut w/ Horiatiki
over Lemon Walnut Couscous and Sauteed Spinach
Whole Grilled or Fried Seasonal Fish (Or Filets)
with Buttermilk Mac and Cheese and slow simmered collards
Pasta Frutti De Mare
mix of seasonal shellfish and fish in marinara or aglio e olio
Crispy Skin Rainbow Trout
Pan Seared topped with Blue Crab, Apricot, and Tarragon Served over wild rice with broccoli rabe
Paella
mix of seasonal shellfish and fish slow simmered in saffron rice
New England “Clam Bake”
Lobster, Clams, Mussels, Red Potato and Corn on the Cob Delightfully Steamed with No Worries Spice Blend
Cajun Clam Bake & Grilled Oysters
Shrimp, Clams, Andouille and Corn Served With Pan Seared Okra
Sesame Crusted Pan Seared Ahi
Grilled Zucchini with Honey Soy Reduction and Wonton Crisps with Wasabi Paste and Pickled Ginger
Grilled Sea Bass
w/ Kaffir Lime, Garlic and Shallots - Over Coconut Jasmine Rice with Watercress Pomegranate Salad
Black Figs and Honey Sunday
Local Honey & Black Figs over Vanilla Gelato
Dark Chocolate Mousse
Layered with Whipped Cream and Berries
Vanilla Custard
With Candied Peaches and Walnuts
