Dinner
 August 11 2012
Saturday

1. Yellow Cucumber and heirloom tomato salad $7
2. Roasted ruby beet salad $6
3. Scallop Ceviche, salmon caviar  $9
4. Clam crudo in fennel aspic  $11
5. Crab salad, mango ginger puree $11
6. Catfish chowder  $9

1. Diver Sea Scallops - sweet corn risotto  $23
2. Cod, white wine glaze, fried okra, salsa verde $21
3. Monkfish - celery root puree, amond butter $28
4. Ribeye steak - prime, boneless, pepper curst  $42
5. Duck breast - first-pick apples, plums $25
6. Top Neck Clams - in basil-garlic butter $15
7. Maine Mussels, China black beans, chilis  $18
8. Mega Cheese Plate - $25

Enjoy! - Executive Chef Natasha Pogrebinsky

To ensure that our food is the freshest our Executive Chef Natasha Pogrebinsky personally buys all the fish, meats, vegetables, and fruits that day at various markets in the city and composes a new menu each day to guarantee freshness and top quality. 

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