|
Dinner
August 5 2012
Sunday
1. Beet
Gazpacho, fresh herbs $7
2. BBQ Eeel with cucumber ginger salad $9
3. Catfish chowder, mini nuget potato, creme herbs $9
4. Scallop Ceviche with salmon caviar $11
1. Diver Sea
Scallops - sweet corn risotto $23
2. Wild Arctic Char - roasted beets, lemons, radish $21
3. Ribeye Steak - prime, boneless, pepper crust $42
4. Duck breast - pears, plums $25
5. Pulled Pork Ribs - mustard seed cumin glaze, pickle $23
6. Whole Roasted Bronzini - $21
7. Baby bell peppers with sausage $18
8. Fettuccine, fresh tomato, basil-garlic-pickle $18
Brunch
August 5 2012
Sunday
1. Mixed Green
Salad $6
2. Beet Gozpacho, fresh herbs $7
3. Catfish Chowder $9
4. Scallops and Eggs $18
5. Topneck clams, steamed, served with garlic butter & bread $15
6. Crabcake, arugula, salad $16
7. Ribeye steak - prime, boneless, pepper crust $42
8. Wild Arctic Char - steak, rosated beets, lemons $21
9. Whole Roasted Bronzini $21
10. Sausuage bruger on pretzel bun $15
11. Crawfish Omelet $15
12. Ricotta and tomato omelet, fresh basil $14
13. Challah French Toast, fresh berry puree, yogurt $12
Sides: $7
Young potato in dill, cucumber salad, corn
14. Berry parfait - $8
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.
|
