Pan Seared Crab Cake
with Lemon Aioli and Celery Salad
Crispy Duck Confit
with Seared Fennel and Beet Puree
with Seared Fennel and Beet Puree
Tuna Tartare
With Miso, Cucumber, Serrano Chili, Sesame, and Won Ton Crisps
Roasted Mushroom Crostini
With Ricotta, Arugula Pesto, and Roasted TomatoRoasted Butternut Chowder
Signature She Crab Soup
With Roasted Shallot Oil Gluten Free
Roasted Beet Salad
with Tomato, Arugula, Feta, Pickled Mustard, and Parsley Vinaigrette
Classic Caesar Salad
With Tender Romaine Leaves, Parmigiano-Reggiano, and Herbed Croutons Vegetarian
Seared Trumpet Mushrooms
with Brussels Sprouts, Fried Garlic, Kale, and Parsnip Puree
with Brussels Sprouts, Fried Garlic, Kale, and Parsnip Puree
Roasted Half Chicken
with Baby Carrots, Yukon Gold Potato Puree, and Herb Jus
Grilled Salmon
With Fall Squash, Turnip Puree, and Chorizo Vinaigrette
Braised Short Rib
With Leek Risotto, Wilted Greens, Sauteed Radish, and Red Wine Demi
Pan Seared 8oz Filet Mignon
with Fondant Potato, French Beans, and Caramelized Onion Sauce
Butter Poached Lobster Tail
with Roasted Pepper Pappardelle, Asparagus, and Confit Tomato
