DINNER MENU 5PM-9PM

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1/2 Dozen or Dozen MP

Brie, Wild Mushrooms, Oven Roasted Tomato Jam, Mikes Hot Honey, Max’s Oil topped Bread Bowl 19

Farm Fresh Eggs, Wild Caught Canadian Lobster, Dill Truffle Oil 24

House Marinated Shrimp Ceviche, Lemon, Lime, Mango Habenero Salsa 19

Hot Edamame, Teriyaki Garlic Glaze 12

Manila Clams, Red Potato, Cream, Fresh Herbs 19

Add Bread Bowl 4

Fresh Spinach, Quinoa, Edamame, Bell Pepper, Cucumber, Avocado, Cashew Dressing  19 

Roasted Beets, Arugula, Pickled Red Onion, Goat Cheese, Walnuts, Lemon Vinaigrette  18

Chicken* 8,  Shrimp* 17

Diver Sea Scallops, Mushroom Parmesan Risotto, Seasonal Vegetable 37

Chef crafted plate highlighting seasonal cut using locally sourced ingredients  MP

Sustainable fresh seafood  MP

Seared New Zealand Lamb, Sautéed Eggplant, Shallots, Spinach, Raisins, Seasoned Greek Yogurt  42

Sautéed Thick Cut Cauliflower, Sriracha Chimichurri, Roasted Tomato Purée  24

Capellini Pasta, Black Garlic Truffle Sauce, King Oyster Mushrooms, Roma Tomatoes, Asparagus  32

1/2 Pound Kobe Beef, Brie, 

Applewood Smoked Bacon, Caramelized Onions, Arugula, Pretzel Bun, House Side  26

Lobster, Butter, Herbs, New England Roll, Lemon  34

Beef, Burrata, Caramelized Onions, Balsamic Glaze, Max’s Oil Topped Bun, House Side   24