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Appetizers
Beef Carpaccio
With Mushroom Tartar, Lemon Truffle Vinaigrette and Crispy Leeks
Key West Stone Crabs
Served with Mustard Aioli and Cajun Mayonnaise infused with Lemon Zest
Organic Summer Greens in Cucumber Cup
With Cherry Tomatoes, Parmesan Cheese and Sautéed Mushrooms
Slightly Smoked Shrimp
With Saffron Beurre Blanc
Arugula Salad
With Sautéed Mussels and Parmesan Shavings and Aged Balsamic Vinaigrette
Caramelized Onion Soup
With cumin Seeds and Parmesan Cheese Crisp
New England Seafood Chowder
A Traditional Martha’s Vineyard Recipe
Meats
Rib Eye Steak
With Spring Onions and Shallots
Served on Potato Terrine and Truffle Jus
Fillet Mignon
With Béarnaise Sauce
On Wild Mushroom Ragout and Hand Cut Fries
USDA Prime Angus Rib
Served with Mushroom Sauce
Baked Potato and Asparagus
Organic Farm Raised Quail
Stuffed with Herbed Infused Rice and Seasonal Vegetables
and Glazed with Sage Butter
Free Range Chicken Breast
On Smoked Baby Corn
With Herb Mashed Potatoes and Sautéed Garlic Spinach
Fish and Seafood
Wild Atlantic Salmon
Melted Onions, Crispy Eggplant, Vanilla Olive Oil
Served with Lemon infused Rice
Caribbean Red Snapper
On a Bed Lentil Ragout with Vegetables
With Aged Balsamic Glaze
Pan Seared Grouper
With a Pink Peppercorn Sauce and Crispy Leeks on Sticky Sushi Rice
Boiled Lobster
With Lemon Butter Sauce
Baked Potato and Asparagus
Seafood Aquarium
Snow Crabs, Lobster Tail, Peel and Eat Shrimps
Shocked Oysters Mussels and Clams
Served with Lemon and Three Sauces (Horseradish, Lemon Butter, Caper Mayo)
Pasta and Vegetarian
Truffle Tagliatelle
Tossed in a Cream Sauce with Truffle Shavings
Topped with Quail Egg and Caviar
Portobello Mushroom Burger
With Roasted Red Peppers and Havarti Cheese
Chilli Aioli and Sweet Potato Chips
Desserts
Frozen Pistachio Parfait
Candied Pineapple Sorbet and Coconut Honey Sauce
Berry “Tartar”
With Cream Cheese Mousse and Passion Fruit Coulis
Molten Chocolate Lava Cake
Served With Cinnamon Infused Whipped Cream and Strawberry Compote
Sorbet of the Day
Please ask your Waiter about our own Sorbets
Green Tea Crème Brulee |
