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