Baby Arugula with Apple Salad
Red Chilean Seedless Grapes, Mango, Strawberries, Caramelized Walnuts, Gorgonzola, Cider Vinaigrette

Baked Spanakopita over Mixed Greens
Tender spinach, leeks, scallion, dill and feta baked in swirl phyllo dough

Mussels with Fennel and fresh Thyme
Canadian Mussels simmered with chopped and roasted garlic, white wine broth, Herb Crostini

Hummus, Melitzanosalata, Herb Crostini
Blended Chickpeas, olive oil, lemon juice— Roasted Crushed Eggplant with garlic, lemon, olive oil

Fish Tacos (2) with Avocado Lime Salsa and Chipotle Drizzle
Flaky fried blackened fillet with shredded lettuce, cilantro-diced tomato-onion salsa in warm corn tortillas

Maine Steamers
One Pound Maine Steamers, Sherry Wine Broth, drawn butter

Soup Cup
Choice of Manhattan Clam Chowder, or New England Clam Chowder, or Lobster Bisque

Main Course
Blackened Amberjack with Orzo and Avocado Salsa
served with oven roasted red skin lemon potatoes, sauté broccoli, chipolte drizzle

Skate with Brown Butter Caper Sauce
Seared with olive oil,  lemon juice, capers, parsley, unsalted butter, Mashed Potato, sauté Haricot-Verts.

Grilled Rib eye Steak with Stuffed Shrimp
A 14 oz Angus Juicy Steak combined with two Crab stuffed Shrimp, served with Mashed Potato and Broccoli

Pistachio Crusted Cod
Served atop of garlic mashed potato, in a pool of a light tomato wine broth, garnished with sauté Asparagus

Pan Seared Tilapia with a side of Escabèche Marinade
A Provencal and Spanish spicy marinade of  garlic, onion, jalapenos, carrots, vinegar, olive oil,
served with over roasted lemon potatoes and sauté Haricot Verts with oil and garlic

Grilled Swordfish and Stuffed Portobello with Crab
Served with Oven Roasted red skin Potatoes, sauté Broccoli, chipolte drizzle

Grilled  Striped Bass Fillet Chimichurri
Served with lemon oil sherry vinegar, parsley sauce, Oven Roasted Lemon Potatoes and sauté Haricot Verts

Chicken, Mussels and Clams Sauté
with Shallots, garlic, scallions, white wine, lemon juice, Italian parsley, Jasmine Rice and sauté Broccoli

Grilled Whole Striped Bass Mediterranean
capers- oregano- lemon juice-white wine sauce, served with Lemon Roasted Potato, sauté Escarole Greens.

A $10 charge will apply for Prix F ixe Entrée sharing.
Any of the above Specials may be ordered  Ala Carte without the First Course and Dessert for $28.

Bon Appetit.

Dessert
Assorted Gelatos and Sorbets — Grapes/Melon/Berries
Apple Tart a la Mode —Mini Crème Brulée—Pistachio Baklava