Selections arrive daily, fish options are subject to change based on availability and freshest options available

LUNCH

First Course (Choice of):

Key West Yellowtail Snapper with Sweet & Spicy Tempura Shrimp- pan seared, vegetable fried rice with shiitakes & sugar snap peas, sriracha aioli & sweet soy

Coconut Crusted Organic Chicken Breast- jasmine rice, julienne vegetables, rum raisin glaze

Blackened Mahi Tacos- napa cabbage, avocado jalapeno crema, grilled corn & watermelon salsita

Fruitti I Mar- baby gulf shrimp, mussels, clams & local tomatoes in a white clam sauce over taglarini

North Atlantic Swordfish- chargrilled, herb roasted potatoes, sautéed asparagus, lemon-caper basil butter

Cedar Plank Roasted Scottish Salmon- raspberry, whole grain mustard & port win soak, orange-rosemary roasted creamer potatoes, garlic wilted spinach, lemon & herb creama

Second Course (Choice of):

Flourless Chocolate Soufflé Cake- orange liqueur infused milk chocolate, macerated berries with fresh mint, raspberry-merlot reduction

Traditional Key Lime Pie- Authentic Key lime juice, graham cracker crusted with whipped cream

DINNER

First Course (Choice of):

Crepes Aubergine- eggplant rollatini, mozzarella & parmesan cheese, housemade marinara

Prince Edward Island Mussels- sherry-garlic basil butter, local tomatoes, red onion, herb-buttered crostini

Point Judith All Natural Calamari- flash fried, lemon & sesame soy emulsion

Fresh Shucked Oysters- 3 oysters from across North America with cocktail sauce, champagne mignonette & fresh lemon

Martha's Vineyard Salad- raspberry-maple dressed baby greens, bleu cheese, red onions & toasted pinenuts

Classic Caesar- hearts of romaine with housemate caesar dressing, croutons & aged parmesan

Gazpacho- traditional Spanish chilled soup, crisp vegetables, sour cream, housemade croutons

Second Course (Choice of):

Low Country Bouillabaisse- lobster infused seafood fume with Spanish saffron, today's market catch finish, middle neck clams, mussels, Gulf shrimp & grilled French bread rouille

Cedar Plank Roasted Scottish Salmon- raspberry, whole grain mustard & port win soak, orange-rosemary roasted creamer potatoes, garlic wilted spinach, lemon & herb creama

#1 Sashimi Grade Caribbean Yellowfin Tuna- seared rare with tagarashi, chilled vermicelli, soy vinaigrette, hon himeji mushrooms, sugar snap peas & wasabi pea furikake

Fruitti I Mar- baby gulf shrimp, mussels, clams & local tomatoes in a white clam sauce over taglarini

Coconut Crusted Organic Chicken Breast- jasmine rice, julienne vegetables, rum raisin glaze

Boneless Beef Short Rib Bourguigonne- pinot noir & aromatic jus de braise, panko gremolata, garlic & chive mashed potatoes, brandy caramelized pearl onions & crimini mushrooms

Mediterranean Bronzini- cast iron seared, herb roasted Yukon creamers, sautéed haricot vert & lemon-caper basil butter

Gulf Mahi Mahi- pan seared, jasmine rice, julienned vegetables, avocado-jalapeno creama & roasted sweet corn pico

Third Course (Choice of):

Flourless Chocolate Soufflé Cake- orange liqueur infused milk chocolate, macerated berries with fresh mint, raspberry-merlot reduction

Traditional Key Lime Pie- Authentic Key lime juice, graham cracker crusted with whipped cream