Appetizer Yellowtail Hamachi Crudo Thinly sliced sushi grade yellowtail*, with sweet drop peppers, Calabrian chili oil, micro citrus greens, fresh lemon zest Entrees Alaskan Wild Sablefish Sablefish*, highly prized for its rich, buttery flavor, is pan-seared and served with an arugula salad, roasted butternut squash, pepitas, goat cheese, pomegranate seeds, …
Fresh Figs Three figs wrapped with sliced prosciutto and baked with creamy gorgonzola, drizzled with a balsamic glaze. Chicken Roulade Pasture-raised chicken breast rolled with a filling of sautéed mushrooms, fresh spinach, sundried tomatoes, and a blend of Gouda and mozzarella cheeses. The filled chicken breast is then roasted until golden and …
Chef Specials Week of 7.19.24 Appetizer White Shrimp Appetizer Pan-seared and chilled white shrimp are served over fresh slices of bell pepper, red onions, avocado, and cucumbers, with a lemon herb vinaigrette and garnished with jalapeno, cilantro, and chives. Entrees Catch of the Day: John Dory Delicate, finely textured, …
Chef Specials Week of 5.10.24 Appetizer Burrata Spring Salad Creamy Burrata, crisp green apples, purple heirloom tomatoes, shaved fennel, toasted pecans, drizzled with balsamic vinegar & extra virgin olive oil. Entrees Wild Caught Chilean Sea Bass Wild caught from the deep, cold waters of the Antarctic Ocean. Large flakes with a …
Chef Specials Week of 4.26.24 Appetizers Venetian Style Jumbo Scallops Wild harvested from the North Atlantic, lightly breaded and sautéed with parsley, garlic, and extra virgin olive oil, and drizzled with freshly squeezed lemon juice accompanied by herb-crusted crostini. Sweet & Savory Crostini Sweet: Goat cheese spread, oven-roasted grapes, drizzled …
Specials for the week of March 29th Shrimp Fra Diavolo Black tiger shrimp are pan-seared with olive oil, garlic, oregano, and red chili pepper flakes, sauteed with San Marzano tomatoes and onions, and finished with fresh basil and parsley. SwordFish and Cappelli Line-caught, sustainable Swordfish is pan-seared to a golden …
Specials for the week of March 8yh, 2024 Norwegian Salmon Crudo Sushi-grade raw salmon, sliced thin, on a bed of an Italian rustic fresh salsa of chopped basil, onions, capers, and heirloom tomatoes with a lemon olive oil vinaigrette, and finished with Italian micro-greens and sprouts. Wine Pairing Recommendation: Verdicchio Tasting …
for the week of February 23, 2024 Tunno Crudo Sushi-grade tuna loin, sliced thin on a bed of crisp shaved fennel, topped with capers, roasted pine nuts, and marinated sundried tomatoes drizzled with a lemon olive oil vinaigrette and finished with Italian micro-greens. Montana’s Salmon Creek Pork Belly Glazed with …
Specials for the Week of February 16th Calamari Steak Appetizer The tender calamari is breaded, pan-seared golden crispy, and drizzled with lemon caper beurre blanc sauce. Tortellacci di Formaggio Pasta sheets filled with ricotta, mascarpone, mozzarella, and parmesan cheese sautéed with braised escarole, rapini, chickpeas, garlic, and olive oil. Swordfish …
Specials for the week of February 9th Marrow Appetizer Split-roasted Bone Marrow drizzled with our zesty gremolata and toasted crostini. Venetian Style Scallops Appetizer Wild harvested from the North Atlantic, lightly breaded and sautéed with parsley, garlic, and extra virgin olive oil and drizzled with freshly squeezed lemon juice accompanied …
