Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Sauce vierge, buttered panini toasts
House made fresh tortillas with grilled sweet corn pico
From the wok, with ginger, red chiles and sugar snap peas
Kung pao style with roasted cashews and crisp noodles
Soba noodle and shiitake mushroom stir fry, light soy broth
Sauteed maryland style with spicy chive remoulade
Filled with spicy shrimp and pork in a light soy broth
Light curry, cilantro and pickles asian cucumbers
Truffled steak tartare and chilled fresh maine lobster with toasted baguettes
Thin crisp batter with lemon, drawn butter and honey mustard
Half dozen, on ice with cocktail and mignonette sauces
Cimantro, red chiles and ponzu
Remoulade, fresh lime, chives and sliced avocado
Cocktail style with atomic horseradish and spicy mustard
Curry and sesame oils, sliced avocado, mango and citrus
Maine lobster, shrimp 8, oysters 8, jumbo lump crab
Fresh maine lobster, cream and cognac
Smoked bacon, potatoes and sweet Corn
Warm goat cheese, arugula and champagne vinaigrette
Crisp bacon, maytag blue cheese, buttermilk chive dressing
Green beans, baby beets, candied walnuts, maytag blue, ginger orange vinaigrette
Shaved parmesan, garlic croutons and tapenade
Bufala mozzarella, basil, virgin olive oil, and aged balsamic vinegar
Avocado, hearts of palm, tomato, mushrooms, maytag blue, candied walnuts
Sauteed with sweet corn, morels, edamame and smoked pork shank
Parmesan crust with tomato and herb salad, lemon garlic butter
Steamed hong kong style with light soy broth
Sauteed with young vegetables and maille mustard vinaigrette
Seared with green papaya salad and roasted cashews
Broiled with fresh lump crab, avocado, cilantro and red chile
Roasted crisp, lemon white wine broth with garlic and scallions
Sautedd with citrus fruit, roasted almonds and brown butter
Grilled oreganata style with fresh jonah crab
Fresh lump crab, meuniere Style
Two 9 oz south african lobster tails, broiled dwith drawn butter and lemon
Pan roasted mushrooms, shallots and natural jus
An entree of six different fresh market vegetable preparations
Oscar style with fresh crab, asparagus and hollandaise
Seared hudson valley foie gras, truffled madeira sauce
Cracked black, peppercorn cognac sauce
Broiled cold water lobster tail drawn butter and lemon
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Battered oysters and bearnaise sauce
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Drawn butter
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On ice with lemon and mignonette sauces
Gratineed with baguette slices, sauce vierge
Soba noodle and shiitake mushroom stir fry, light soy broth
Filed with spicy shrimp and pork in a light soy broth
Shiitakes, scallions and sugar snap peas
Sauteed maryland style with spicy chive remoulade
Light curry, cilantro and pickled asian cucumbers
Truffled steak tartare and chilled fresh maine lobster with toasted baguettes
Kung pao style with roasted cashews and crisp noodles
Curry and sesame oils, sliced avocado, mango and citrus
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.