Persimmon

Duck Confit with Flageolet Beans

Boneless Braised Shortribs

with parsnip puree and black truffle demi-glace

Steamed Prince Edward Island Mussels

with garlic, lemon and parsley

Roasted Portobello Mushroom & Blue Cheese Ravioli

Lobster Rolls

with house made old bay potato chips

Smoked Trout Spring Rolls

with hoisin barbeque and spicy peanut sauces

Steak Tartare

with raw quail egg, croutons and mixed greens

Sauteed Sea Scallops

with orange and fennel salad, grapefruit sauce

Wasabi Crusted Oysters

with cucumber relish and asian dipping sauce

Crispy Fish Tacos

with spicy slaw, pico de gallo, avocado and chipotle sauce

Roasted Beet Salad

with arugula, blue cheese, apples, walnuts and lemon poppy seed vinaigrette

Fennel and Arugula Salad

with shaved ricotta and lemon oil vinaigrette

Mesclun Greens

with oranges tomatoes, spiced pecans, pickled red onions and citrus vinaigrette

Classic Caesar Salad

with baked parmesan cheese

Salad of Lemon Marinated French Beans

prosciutto and shaved parmesan with walnut-balsamic vinaigrette

Black Peppered Tuna Served Rare

with haricot verts, divino tomatoes, white bean puree and roasted tomato vinaigrette

Atlantic Bouillabaisse

with saffron and red pepper aioli

Pan Seared Dorade

with shrimp, zucchini, exotic mushrooms, crispy polenta cake and lobster beurre blanc sauce

Sauteed Lump Crab Cakes

with bacon mashed potatoes, roasted corn hash and sweet corn

Pan Seared Pork Tenderloin

with roasted vegetables, sweet potato puree, spinach and apple cider demi glace

Seared Beef Tenderloin

with creamy mashed potatoes, sauteed spinach and fried onion

Roasted Magret of Duck

served medium rare with celery root galette and sweet potato, bacon and duck confit hash

Pecan Crusted Barbecued Rack of Lamb

with mustard potato gratin, haricot verts, spinach and horseradish demi glace