Sauteed Dirty Sea of Cortez Prawns

White​​ cheddar grits & creole shrimp sauce

Pan Seared Hudson Valley Foie Gras

Duck confit crepe & red currant gastrique

Kona Kampachi Sashimi

Yuzu, basil & Thai chile & Moro orange extra virgin olive oil

Champagne Steamed P.E.I. Mussels

Lemon & dill butter with toasted baguette

House Cured Salmon

Paddlefish caviar & traditional garnish

Texas Bibb Salad

Maytag bleu cheese, toasted pecans & pomegranates with maple-cider vinaigrette

Winter Frisée Salad

Fried egg yolk, Nueske's bacon lardons, roasted mushrooms & hot bacon vinaigrette

Local Arugula Salad

Vanilla -port poached pears, toasted hazelnuts & latte da chevre

Classic New England Clam Chowder

Lobster Bisque

7 year old spanish sherry & vanilla bean crème fraîche

Stuffed New England Lemon Sole Florentine

Meyer lemon beurre blanc

Jumbo Lump Crab Cakes a La Oceanaire

Creamy mustard mayonnaise

Costa Rican Mahi Mahi Dynamite

Crab​​ crusted with spicy beurre blanc

Sea & Sky

Sea scallops & duck confit leg with black currant duck jus

Broiled Gooseberry Bay Cod

Cauliflower puree & caviar

Seared Rare Hawaiian Tombo Tuna

Crab rangoons with sweet chile

Australian Wagyu Top Sirloin

Truffle potato gratin with forest mushroom demi glaze

Prosciutto Wrapped George’S Bank Monkfish

Citrus​​ risotto, roasted olive tapenade, rio star grapefruit

Grilled Loch Etive Scottish Sea Trout

Glazed heirloom beets, haricot vert & grain mustard vinaigrette

Lobster Thermidor a La Oceanaire

Blue crab, dry sherry, tarragon cream & gruyere

Buttermilk Panna Cotta

Red & black currants

Dark Chocolate Mousse Tarts

Violet liquor & crème anglaise

Bread Pudding

Spiced rum butter

Oysters on the Half Shell

Grand Shellfish Platter

Jumbo Shrimp Cocktail