Dinner Menu

 

Crafted with care and driven by flavor, our menu showcases a balance of refined classics and inspired creations. Begin with fresh, coastal-driven appetizers and vibrant salads, followed by rich soups and house specialties like our signature flatbread. From hand-cut steaks and tender chops to elegant seafood and elevated pasta dishes, each plate is designed to deliver a memorable dining experience—rooted in quality, and finished with finesse.

| Appetizers |

Hot

goat cheese croquettes

served over caramelized onions, pears and figs in an almond-butter liqueur. topped with arugula | 15

Beef empanadas

flour dough turnovers filled with braised filet beef tender tips served with homemade salsa verde | 15

Mediterranean Mussels (GF)

slowly cooked in garlic, herbs, extra virgin olive oil, marinara sauce and white wine | 18

*GRILLED NOLA OYSTERS (GF)

topped with bacon, Cajun butter, parmesan cheese and spinach ½ Dozen | 21

CALAMARI

flour-dusted calamari rings, golden fried served with sun-dried tomato aioli | 18

Cold

Truffle burrata (gf)

served on a bed of vine ripe tomatoes and arugula topped with pesto and truffle oil | 18

*beef carpaccio

arugula, capers, onions, black truffle oil, lemon, shaved parmesan, and crostini’s | 20

*Sliced ahi tuna (gf)

pepper-crusted and lightly seared, served with avocado, mixed greens, grape tomatoes, wasabi paste, and balsamic reduction   | 20

Avocado crab stack (gf)

succulent jumbo lump crab meat, avocado, arugula, grape tomatoes and extra virgin olive oil | 21

Chilled gulf shrimp (gf)

Jumbo shrimp served with cocktail sauce | 23

 

| FlatBreads |

 

FIGS

prosciutto, caramelized onions, fig jam, crumbled gorgonzola and goat cheese. Topped with arugula | 16

MARGHERITA

house-made tomato sauce, mozzarella cheese, and basil | 12

 
 

| Soup and Salads |

 

Wedge

bacon, tomato relish, sunflower seeds, gorgonzola crumbles and blue cheese dressing | 14

Baby spinach

goat cheese, bacon, shaved pears, grape tomatoes, red onions and balsamic vinaigrette | 13

caesar

romaine lettuce, croutons, shaved parmesan and Caesar dressing, topped with an anchovy* | 12

spring mix

grape tomatoes, dried cranberries, sunflower seeds and citrus-balsamic vinaigrette | 12

House soup

A luxurious blend of creamy lobster and crab bisque

with tender lump crab meat | 15

 
 

| steaks and chops |

Premium Hand-Cut Steaks are prepared on the grill drizzled with butter, accompanied by complimentary homemade mashed potatoes and asparagus - No substitutions, please

*8 oz filet | 49

*16 oz prime New York | 54

*20 oz prime ribeye | 59

*New Zealand rack of lamb

green peppercorn, Dijon mustard demi glaze | 49

*16 oz veal chop

gorgonzola crust and honey balsamic glaze | 49

steak enhancements:

Gorgonzola Crusted | 5

Dijon Mustard Peppercorn Demi-Glace or Red Wine Gorgonzola Demi-Glace | 6

Sautéed Mushrooms in Truffle Oil | 7

Shrimp - Grilled or Scampi (4) | 16

Oscar | 15

Lobster Tail | MP

Additional sides:

Grilled Asparagus | 9

Sautéed Spinach with Garlic | 10

Truffle Fries | 10

Homemade Mashed Potatoes | 6

Sautéed Fresh Vegetable Medley | 6

Macaroni and Cheese | 12

Saffron Risotto | 14

Vegetable Fried Rice | 12   

 

| Entrées |

Most entrees are accompanied by complimentary homemade mashed potatoes and sautéed fresh vegetable medley Additional sides are available for an extra charge. No substitutions, please.

Pork Tenderloin (gf)

roasted pork medallions with herbs, spices, dried cranberries and honey balsamic glaze | 29

Pappardelle au duelle

egg pasta, tossed with finely diced Mediterranean

mushrooms, truffle oil, and parmesan cheese | 23

Add Chicken | 6 ~ Add Shrimp (4) | 16

Chicken Rebosado

dipped in egg batter, sautéed with capers, lemon and white wine butter sauce | 27

VEAL PIZZAIOLA

Veal cutlet, garlic, capers, herbs white wine and marinara sauce | 30

Veal Scallopine

Veal cutlet topped with prosciutto, roasted peppers, fontina cheese and white wine butter sauce | 31

TRUFFLE LUXE RIBS

braised short ribs served over a bed of truffle mushroom risotto | 39

SHRIMP & GRITS

grilled jumbo shrimp, served with asparagus and cheesy grits | 32

* TWIN COLD WATER LOBSTER TAILS (GF)

Two 8 oz tails, accompanied by homemade mashed potatoes and fresh vegetable medley (or) your choice of one additional side | MP

* PAELLA (GF)

chorizo, chicken, clams, mussels, and shrimp slowly simmered with sweet peas and saffron rice | 35

* GRILLED GULF OF MAINE SALMON (GF)

accompanied by grilled tomatoes and asparagus | 35


* MEDITERRANEAN SEAFOOD ZUPPA (GF)

lobster tail, calamari, clams, mussels, and shrimp cooked in a zesty marinara sauce

served with crostini’s | 42 - Add Pasta | 5

CHILEAN SEA BASS

finished with a lemon infused cream sauce accompanied by sweet pea risotto | 48


 

(*) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. (GF) Gluten Free

(*) There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician. (20% Gratuity will be added to parties of 6 or more)