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.