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.
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 Roasted Butternut Squash 31
Chunks of lobster, sautéed shiitakes drizzled with chive and truffle 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.
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.
Pomegranate Glazed Roasted Rack of Lamb 35
cumin rubbed with corn succotash and pistachio nut paste
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.
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.
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.