Dinner Menu
APPETIZERS
COLOSSAL LUMP CRAB CAKE | 22
spaghetti squash, pomegranate, caper aioli
MUSSELS | 19
butter, white wine, sweet vermouth
CALAMARI | 18
pickled cherry peppers, garlic aioli
OYSTERS ROCKEFELLER | 20
garlic herb butter, shallots, spinach, bacon
GYRO MEATBALLS | 15
pomegranate, tzatziki, mint, pita
TUNA TARTARE | 18
avocado, watermelon, ginger, crispy wontons
STEAK TARTARE | 18
shredded parmesan, truffle, toast points
SALADS
ROASTED BEET CAESAR | 15
anchovy, parmesan crisp
SPINACH | 15
apricot, strawberry, goat cheese, marcona almonds
WEDGE | 15
blue cheese, bacon, sweet onion, tomato, homemade ranch
CAPRESE | 15
drizzled with basil oil, balsamic glaze
MAIN PLATES
ROASTED CHICKEN | 29
whipped potatoes, carrots, mushroom sauce
PORK SHANK | 33
creamy polenta, brussels sprouts, mirepoix
CIOPPINO |49
squid, scallops, mussels, mahi, lobster, wild rice
8oz FILET AU POIVRE | 52
whipped potatoes, asparagus
SEARED SCALLOPS | 40
broccolini, risotto, port wine reduction
SHRIMP SCAMPI | 29
linguine, white wine, parmesan, garlic
BLACKENED MAHI | 35
butternut squash, brussels sprouts, beurre blanc
BRÛLÉED SALMON | 32
wild rice, broccolini, dill mustard sauce
SUNDY BURGER | 19
cheddar, lettuce, tomato, onion, garlic aioli, wedge fries
SIDES
CRISPY BACON BRUSSELS | 9
PARMESAN FRIES | 9
WILD RICE | 9
WHIPPED POTATOES | 9
CREAMY POLENTA | 9
ASPARAGUS | 9
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness