Dinner

Dinner Menu

Appetizers

Wild Mushroom Streudel
Filo with sautéed wild mushrooms over fontina fonduta 16

Jumbo Lump Crabcake
Whole-grain mustard remoulade 18

Blue Point Oysters Rockefeller
Baked with spinach, parmesan and sambuca 17

Casserole of Escargot
Wild mushrooms, garlic, white wine and toasted almond
butter, puff pastry crouton 14

Pan Seared Foie Gras
Duck confit, roasted butternut squash and house made
blackberry compote 22

Rigatoni Mezze Bolognese
Bolognese sauce, basil and fresh buffalo mozzarella 14

Slow Cooked Duck Sugo with Garganelli
Chianti, rosemary, plum tomatoes and Reggiano Parmesan 15

Chilled Shrimp and Jumbo Lump Crab Cocktail
Key lime cocktail andm ustard sauces 18

French Onion Soup
Baked with herb crostini and Gruyere cheese 10

Brandied Lobster Bisque
Maine lobster, brandy, fennel and cream 13

Salads

Caesar Salad
Hearts of romaine tossed with parmesan cheese, homemade
croutons and our Caesar dressing 13

Roasted Beet and Stilton Salad
Red and golden beets, arugula and spiced pecans in a sherry
pomegranate vinaigrette 14

Pear and Almond Crusted Goat Cheese
Artisan baby greens, warm goat cheese, sundried cranberries
and champagne vinaigrette 15

Heirloom Tomato and Buffalo Mozzarella
Italian mozzarella, basil and aged balsamic 16

Entrées

Ocean

Macadamia Crusted Yellowtail Snapper
Coconut basmati rice, tropical fruit salsa and orange beurre blanc 38

Grilled Scottish "Loch Duart" Salmon
French lentils, wilted spinach and truffled frissee 34

San Francisco Cioppino
Lobster tail, fresh fish, mussels, clams, shrimp and calamari simmered with
tomato, garlic, white wine and herbs over gemelli pasta 38

Maine Lobster and Jumbo Shrimp Fettucine
Tuscan olive oil, baby heirloom tomatoes, roasted garlic, white wine, spinach
and basil, tossed with fettucine 42

Land

Herb and Dijon Crusted Rack of Lamb
Goat cheese mashed potatoes and lamb jus 45

Grilled Filet Mignon
Potato gratin, shallot confit, cabernet reduction 46

Orange Glazed Roasted Duck
Wild rice blend, braised red cabbage and Blackberry Gastrique 35

Tandoori Spiced Roasted Boneless Chicken
Free range chicken, apricot couscous salad and vanilla curry yogurt 28

Spinach and Ricotta Mezzelune
Braised veal, porcini and wild mushrooms, rosemary, Pecorino Romano 26

Pan Seared Veal Scaloppine
Cremini mushrooms, handmade gnocchi, oven dried tomatoes & Marsala 35

Duroc Pork Chop Milanese
arugula, roasted pears and a white balsamic vinaigrette 34

Grilled Argentinean Skirt Steak
Roasted garlic mashed potatoes, tomato-red onion salsa and chimichurri 37

Burgundy Braised Boneless Beef Short Ribs
Baby carrots, cipolline onions and crushed truffled fingerling potatoes 36

Pan Roasted Veal Chop
Parmesan risotto, wild mushrooms and brandy sauce 48

Sides

Roasted Brussel Sprouts
Apple smoked bacon and spiced pecans 9

Roasted Asparagus
Extra virgin olive oil, lemon and Reggiano Parmesan 9

Sauté of Wild Mushrooms
Extra virgin olive oil, garlic and fresh herbs 10

Farm to Table

We have partnered with our local farmers, ranchers and fishermen to provide us with the highest quality ingredients to capture the best flavor of our area:
• Frank’s Garden, Tequesta • Kai Kai Farms, Hobe Sound •  Third Wind Seafood
• Farmhouse Tomato, Lake Worth • Wild Ocean Seafood, Cape Canaveral •  Tequesta and Twisted Trunk Breweries
• St. Augustine Distillery, St. Augustine

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodbourne illness-especially if you have certain medical conditions

Menu Selections and Prices
Are Subject to Change