Local Fish with Tajin & Spinach Salad  26
Chef's choice of fish, chili and lime seasoned, oven poached with vermouth served with spinach, red onion, mushrooms and tomatoes tossed with a Dijon garlic vinaigrette.

Almond Crusted Cod  28
with Mandarin citrus beurre blanc seasoned panko bread crumbs, served with horseradish mashed Yukon Gold potatoes.

Four Peppercorn Crusted Tuna  28
Seared and served with horseradish mashed potatoes, a ginger-soy glaze, wasabi and pickled ginger.

Pappardelle with Pan Seared Scallops  29
in a rich broth sautéed with spinach, wild mushrooms, garlic, butter & lemon juice & a sprinkle of lobster and croutons.

Lobster Risotto with Fresh Asparagus, Garden Peas and Wild Mushrooms  31
Chunks of butter poached lobster in a creamy risotto drizzled with truffle and chive oils.

Lobster Vindaloo  31
A Cape Cod twist on a traditional Indian dish. Lobster chunks in a spicy tangy curry sauce served with fruit chutney & Naan.

Chimmi Churri Marinated Sirloin with Tempura of Shrimp  29
Grilled 6 oz top sirloin with harissa mashed potatoes drizzled with veal demi glace.

Filet Mignon with a Bearnaise Sauce  37
Served with a chipotle flavored sweet potato au gratin.

Shaking Beef  31
Vietnamese inspired with chunks of beef tenderloin, wok sautéed with scallions and red onions over watercress with a lime black pepper dipping sauce.

Pork Vindaloo  28
Chunks of pork tenderloin in a spicy tangy curry sauce served with fruit chutney & Naan.

Veal Shanks Osso Bucco  28
Seared then oven slow cooked with tomatoes, Italian herbs, garlic, and white wine with polenta.

Mediterranean Spiced Lamb Chops  35
Marinated with garlic, coriander, cumin, rosemary, thyme, and mint served with cucumber, bell pepper, tomato, dill and scallion salad with a yoghurt dressing.

Statler Chicken Mole  25
8 oz. natural farm raised Statler chicken breast with black beans, Mexican rice, avocado slices and a rich aromatic, slightly spicy chocolate mole

Roasted Half Duck  30
Partially boned and served with "Saus Prik", an Asian sweet and spicy glace.

Roasted Vegetable and Polenta Tower  22
Layers of portabello, asparagus, roasted red peppers, olive tapenade and polenta served with marinara.

Sauteed Porcini & Cremini Mushroom Ravioli  21
Ricotta & Romano filled with garlic, olive oil, roasted red peppers, sun dried tomatoes & blond raisins.

Some items are seasonal or limited in quantity and may be subject to availability.

All deep fried foods are cooked with zero trans fat oil.
Consuming raw or undercooked meats, seafood, poultry or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if you or a person in your party has a food allergy.