BEGINNINGS
Gourmet Cheese Board 16
Smoked Gouda- Holland/ /Kerry Gold Reserve Cheddar-Ireland/ BellaVitano Merlot- Italy/ Brie Le Cremeux-France
SALAD
Seared Scallop 16
Large scallops pan seared and served over a bed of greens with artichoke hearts, roasted peppers and sliced avocado; choice of dressing
STARTERS
Battered Hearts 11
Beer battered and lightly fried served with a side of horseradish sauce for dipping
Champagne Shellfish 12
Fresh local clams and mussels steamed in a Champagne-shallot sauce with fresh tarragon
Lobster Sliders 16
Fresh picked cold water lobster lightly poached in butter and served on soft rolls
ENTREES
Tender Hearts
Tenderloin of beef seared and topped with a Lobster cream sauce and artichoke hearts served with roasted garlic mashed and veggies
Paella for Two 41 for one 25
Chicken, shrimp, clams , mussels, Roma tomatoes, and peas all tossed with Saffron scented rice
Scallop and Lobster Saute 31
Large scallops and lobster pan sautéed with sun-dried tomatoes, artichokes and spinach in a tarragon cream sauce over Angel Hair pasta
Chicken Langoste 26
Twin breasts topped with Lobster meat, onions, asparagus and a Lemon hollandaise served on a bed of risotto