Branzino - sautéed, ramps (greens), oyster mushrooms, pearl onions, Jerusalem artichoke puree, opel basil and micro basil and herb oil
Steak for Two (36oz Porterhouse Steak), Prime Ribeye Steak, Chilean Sea Bass (cooked in soy sauce, sesame oil, lemon juice, black pepper, served with brocoli rabe), Chopped Salad w/ bacon, Mixed Berries w/ homemade schlog. People (Chef Javier Coyotl - red shirt, Ronnie Veseli - Manager - checked shirt, Adi Veseli - co-owner - white shirt)
Steak for Two (36oz Porterhouse Steak), Prime Ribeye Steak, Chilean Sea Bass (cooked in soy sauce, sesame oil, lemon juice, black pepper, served with brocoli rabe), Chopped Salad w/ bacon, Mixed Berries w/ homemade schlog. People (Chef Javier Coyotl - red shirt, Ronnie Veseli - Manager - checked shirt, Adi Veseli - co-owner - white shirt)
Steak for Two (36oz Porterhouse Steak), Prime Ribeye Steak, Chilean Sea Bass (cooked in soy sauce, sesame oil, lemon juice, black pepper, served with brocoli rabe), Chopped Salad w/ bacon, Mixed Berries w/ homemade schlog. People (Chef Javier Coyotl - red shirt, Ronnie Veseli - Manager - checked shirt, Adi Veseli - co-owner - white shirt)
Steak for Two (36oz Porterhouse Steak), Prime Ribeye Steak, Chilean Sea Bass (cooked in soy sauce, sesame oil, lemon juice, black pepper, served with brocoli rabe), Chopped Salad w/ bacon, Mixed Berries w/ homemade schlog. People (Chef Javier Coyotl - red shirt, Ronnie Veseli - Manager - checked shirt, Adi Veseli - co-owner - white shirt)
Snickers Pie, Tuna Tacos (Two flour tortillas filled with seared Ahi Tuna, shredded lettuce, tomatoes & wasabi mayo), Baby Back Ribs (Our award winning ribs marinated, grilled & basted w/ BBQ sauce), Parmesan Crusted Founder (Panko & parmesan crusted flounder, sautéed & topped w/ our lemon butter), Thai Chili Calamari (Fried calamari lightly tossed in our homemade sweet, but spicy Thai chili sauce), Linguini & Clam Sauce (Six fresh clams steamed & served over linguini, served with your choice of a garlic, herb, clam juice & oil reduction or in a tomato garlic sauce), Oreo Pie, Reese's Pie
Snickers Pie, Tuna Tacos (Two flour tortillas filled with seared Ahi Tuna, shredded lettuce, tomatoes & wasabi mayo), Baby Back Ribs (Our award winning ribs marinated, grilled & basted w/ BBQ sauce), Parmesan Crusted Founder (Panko & parmesan crusted flounder, sautéed & topped w/ our lemon butter), Thai Chili Calamari (Fried calamari lightly tossed in our homemade sweet, but spicy Thai chili sauce), Linguini & Clam Sauce (Six fresh clams steamed & served over linguini, served with your choice of a garlic, herb, clam juice & oil reduction or in a tomato garlic sauce), Oreo Pie, Reese's Pie
Snickers Pie, Tuna Tacos (Two flour tortillas filled with seared Ahi Tuna, shredded lettuce, tomatoes & wasabi mayo), Baby Back Ribs (Our award winning ribs marinated, grilled & basted w/ BBQ sauce), Parmesan Crusted Founder (Panko & parmesan crusted flounder, sautéed & topped w/ our lemon butter), Thai Chili Calamari (Fried calamari lightly tossed in our homemade sweet, but spicy Thai chili sauce), Linguini & Clam Sauce (Six fresh clams steamed & served over linguini, served with your choice of a garlic, herb, clam juice & oil reduction or in a tomato garlic sauce), Oreo Pie, Reese's Pie
Snickers Pie, Tuna Tacos (Two flour tortillas filled with seared Ahi Tuna, shredded lettuce, tomatoes & wasabi mayo), Baby Back Ribs (Our award winning ribs marinated, grilled & basted w/ BBQ sauce), Parmesan Crusted Founder (Panko & parmesan crusted flounder, sautéed & topped w/ our lemon butter), Thai Chili Calamari (Fried calamari lightly tossed in our homemade sweet, but spicy Thai chili sauce), Linguini & Clam Sauce (Six fresh clams steamed & served over linguini, served with your choice of a garlic, herb, clam juice & oil reduction or in a tomato garlic sauce), Oreo Pie, Reese's Pie
Day boat scallops over polenta and broccoli rabe pesto, On the skewer (hanging) steak and chorizo and side dish of Crispy Goat Cheese Hash Browns, Chicken Croquetas in bright yellow Hauncaina sauce with yuca chips, Cliffside Clamm Chowda, Linguine alle vongole (clam sauce with pancetta), Chef Michael Ostros
Day boat scallops over polenta and broccoli rabe pesto, On the skewer (hanging) steak and chorizo and side dish of Crispy Goat Cheese Hash Browns, Chicken Croquetas in bright yellow Hauncaina sauce with yuca chips, Cliffside Clamm Chowda, Linguine alle vongole (clam sauce with pancetta), Chef Michael Ostros
Day boat scallops over polenta and broccoli rabe pesto, On the skewer (hanging) steak and chorizo and side dish of Crispy Goat Cheese Hash Browns, Chicken Croquetas in bright yellow Hauncaina sauce with yuca chips, Cliffside Clamm Chowda, Linguine alle vongole (clam sauce with pancetta), Chef Michael Ostros
Day boat scallops over polenta and broccoli rabe pesto, On the skewer (hanging) steak and chorizo and side dish of Crispy Goat Cheese Hash Browns, Chicken Croquetas in bright yellow Hauncaina sauce with yuca chips, Cliffside Clamm Chowda, Linguine alle vongole (clam sauce with pancetta), Chef Michael Ostros
Chicken Kabob (grilled chicken marinated in herbs, oil and garilic, green and red peppers, onions, over authentic Lebonese smoked wheat called Freekeh, sliced almonds and a garlic dipping sauce)
Tuscan Kale Salad with blood orange, olive oil and muscat grapes
Grilled MSC Certified Chilean Seabass (Easter egg radish, grilled asparagus, yellow beefsteak tomato, French mache, roasted tomato sherry vinaigrette)
Cranberry Gimlet, Black in Thyme, Second City, (Across from) Manhattan, La Luca Hotel, Autumn Mule
BIG APPLE MANHATTAN, JERSEY GIRL, IRISH COFFEE, GINGERBREAD MARTINI, BERRY BERRY, IRISH FLU SHOT
Triple Delight (Sliced white meat cheicken, jumbo shrimp & tender beef w/ scallions & onions in brown sauce), Szechuan Dumplings in sesame peanut sauce, House Special Scallops (large sea scallops sautéed w/ mushrooms, snow peas, cabbage, red & green peppers in a special black bean sauce), House Special Fried Rice, Crispy Shrimp w/ Salt & Pepper (Breaded jumbo shrimp fried to a golden crips & sautéed w/ salt & pepper), Moo Shu Shredded Pork (w/ 4 pancakes), Crispy Green Beans (Fresh green beans, lightly battered and served crispy w/ a spicy, tangy dipping sauce), Sautéed String Beans
Triple Delight (Sliced white meat cheicken, jumbo shrimp & tender beef w/ scallions & onions in brown sauce), Szechuan Dumplings in sesame peanut sauce, House Special Scallops (large sea scallops sautéed w/ mushrooms, snow peas, cabbage, red & green peppers in a special black bean sauce), House Special Fried Rice, Crispy Shrimp w/ Salt & Pepper (Breaded jumbo shrimp fried to a golden crips & sautéed w/ salt & pepper), Moo Shu Shredded Pork (w/ 4 pancakes), Crispy Green Beans (Fresh green beans, lightly battered and served crispy w/ a spicy, tangy dipping sauce), Sautéed String Beans
Triple Delight (Sliced white meat cheicken, jumbo shrimp & tender beef w/ scallions & onions in brown sauce), Szechuan Dumplings in sesame peanut sauce, House Special Scallops (large sea scallops sautéed w/ mushrooms, snow peas, cabbage, red & green peppers in a special black bean sauce), House Special Fried Rice, Crispy Shrimp w/ Salt & Pepper (Breaded jumbo shrimp fried to a golden crips & sautéed w/ salt & pepper), Moo Shu Shredded Pork (w/ 4 pancakes), Crispy Green Beans (Fresh green beans, lightly battered and served crispy w/ a spicy, tangy dipping sauce), Sautéed String Beans
Polenta Piemontese (pan seared polenta topped with crumbled sausage and porcini mushrooms in a light tomato sauce), Chicken Limon (chicken breast sauteed in lemon-wine sauce with capers, artichoke hearts and sun dried tomatoes), Veal Caprese (breaded veal cutlet, pan-fried, topped with arugula, diced tomatoes and fresh mozzarella), Pappardelle con Porcini (homemade pappardelle in a light oil and garlic sauce with porcini mushrooms and cherry tomatoes), Canoli
Polenta Piemontese (pan seared polenta topped with crumbled sausage and porcini mushrooms in a light tomato sauce), Chicken Limon (chicken breast sauteed in lemon-wine sauce with capers, artichoke hearts and sun dried tomatoes), Veal Caprese (breaded veal cutlet, pan-fried, topped with arugula, diced tomatoes and fresh mozzarella), Pappardelle con Porcini (homemade pappardelle in a light oil and garlic sauce with porcini mushrooms and cherry tomatoes), Canoli
Polenta Piemontese (pan seared polenta topped with crumbled sausage and porcini mushrooms in a light tomato sauce), Chicken Limon (chicken breast sauteed in lemon-wine sauce with capers, artichoke hearts and sun dried tomatoes), Veal Caprese (breaded veal cutlet, pan-fried, topped with arugula, diced tomatoes and fresh mozzarella), Pappardelle con Porcini (homemade pappardelle in a light oil and garlic sauce with porcini mushrooms and cherry tomatoes), Canoli
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
Roasted Beet Salad (Candied Pecans, Goat Cheese, Orange Aioli, Orange Segments), Full (Family Of Two) Rotisserie Chicken (Sides - Butternut Squash & Succotash, 2 Cornbread, & 2 Sauces), The Lbc (Ciabatta, Rotisserie Chicken Ginger Peanut Sauce, Apple, Gruyere), Le Burger (Brioche, Cheddar, Bbq, Coleslaw, Pickles), Grilled Fromage (Pan Au Levain, Gruyere, Goat Cheese, Parmesan), The Lyon (Ciabatta, Rotisserie Chicken, Tapenad, White Bean Puree, Field Greens), The Cote Du Rhone(Brioche, Rotisserie Chicken, Espresso Bbq, Coleslaw, Gruyere) Bocose Style (Fried Egg & Crispy Chicken Skin)
(201) Main Dish - April 2014 - Simply Viatnamese, Lisa's Mediterranean, Just Janice
Enchiladas de Mole Poblano: two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco, Buñuelos Rellenos: deep-fried vanilla ice cream coated in cinnamon buñuelo crust. Served with whipped cream and guajillo-raspberry sauce, Flor de Mezcal cocktail: Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim. Garnished with a traditional marigold for Day of the Dead, Guacamole de Otoño with pomegranate and toasted pumpkin seeds, Regional Executive Chef - Joe Quintana
(201) Main Dish - April 2014 - Simply Viatnamese, Lisa's Mediterranean, Just Janice
Enchiladas de Mole Poblano: two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco, Buñuelos Rellenos: deep-fried vanilla ice cream coated in cinnamon buñuelo crust. Served with whipped cream and guajillo-raspberry sauce, Flor de Mezcal cocktail: Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim. Garnished with a traditional marigold for Day of the Dead, Guacamole de Otoño with pomegranate and toasted pumpkin seeds, Regional Executive Chef - Joe Quintana
Enchiladas de Mole Poblano: two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco, Buñuelos Rellenos: deep-fried vanilla ice cream coated in cinnamon buñuelo crust. Served with whipped cream and guajillo-raspberry sauce, Flor de Mezcal cocktail: Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim. Garnished with a traditional marigold for Day of the Dead, Guacamole de Otoño with pomegranate and toasted pumpkin seeds, Regional Executive Chef - Joe Quintana
Enchiladas de Mole Poblano: two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco, Buñuelos Rellenos: deep-fried vanilla ice cream coated in cinnamon buñuelo crust. Served with whipped cream and guajillo-raspberry sauce, Flor de Mezcal cocktail: Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim. Garnished with a traditional marigold for Day of the Dead, Guacamole de Otoño with pomegranate and toasted pumpkin seeds, Regional Executive Chef - Joe Quintana
Enchiladas de Mole Poblano: two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco, Buñuelos Rellenos: deep-fried vanilla ice cream coated in cinnamon buñuelo crust. Served with whipped cream and guajillo-raspberry sauce, Flor de Mezcal cocktail: Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim. Garnished with a traditional marigold for Day of the Dead, Guacamole de Otoño with pomegranate and toasted pumpkin seeds, Regional Executive Chef - Joe Quintana
(201) Main Dish - April 2014 - Simply Viatnamese, Lisa's Mediterranean, Just Janice
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Sushi Tuna Sour Dough Crostini (hummus, eggplant tomato pepper caper salsa, wasabi mayo, pine nut soy sesame seed brittle), Baked Stuffed Oysters (crabmeat, speck ham, spinach white cheddar béchamel, toasted panko parmesan), Curried Fried Oyster (curried coconut jus, fried banana), Grilled Shrimp Wrappped in Basil and Speck Ham (Crab risottto cake, basil goat cheese, tomatillo vinaigrette), Smoked Duck Breast Taleggio Grilled Cheese (Garlic sour dough ciabatta, baby arugula, dried cranberries, crumbled spiced walnuts, fried apples, sage pesto), Crab Cake with Cheddar Glazed Shrimp (Spicy grilled corn pepper relish, spicy crab relish, guacamole fritter, chipoltle vinegar, hickory BBQ demi-glace), Savory Meatball (robiola, tomato jus, crostini)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Tartare Tower (salmon toro & ahi tuna over a haas avocado salad, dressed with sesame ginger soy vinaigrette & served with wonton chips), Calimari (deep-fried calamari with a salad of red & yellow peppers, jicama & mango, drizzled with passion fruit vinaigrette), Baby Beets (oven roasted & marinated red & yellow beets with Belgium endive, compressed Asian pears, lightly dressed baby greens, served with Grand Reserve goat cheese mousse, toasted pistachio crumble & aged balsamic reduction), Foie Gras (pan-seared & served atop a rich pain perdu and lightly sauced with our roasted plum reduction & a cabernet gastrique), Faroe Island Wild Caught Salmon (pan-seared salmon with a crispy skin over a bed of Israeli couscous with brunoise of seasonal vegetables, finished with a rosemary balsamic red wine reduction & rosemary compound butter), Filet Mignon (black peppercorn & porcini crusted 10 oz filet served with grilled asparagus spears, herb infused mashed potatoes & a fresh oyster & wild mushroom sauce), Sriracha Shrimp (sautéed shrimp over a bed of Napa & red cabbage slaw dressed with a sesame soy vinaigrette, finished with sriracha sauce), Espresso S’mores (three bite-size s’mores layered with a honey graham cracker crust, espresso ganache, & toasted marshmallow topping, served alongside a mini toasted marshmallow honey almond milkshake), Sampling of Seasonal Sorbets (coconut, mango, apricot, white peach & mixed berry)
Fish & Chips (9oz. Guiness beer battered white fish, house chips, cole slaw, Tatar sauce), Shepher's Pie (Ground beef, carrots, onions, celery), St. Martha's Deep Fried Burger (8 oz. grilled burger, American cheese, onions, lettuce, tomato, wrapped in bacon, Gueiness beer battered), Druken Clams (Littleneck clams braised in Harp beer, brocoli rabe, cannelini beans), Executive Chef Stephen Hayek
Fish & Chips (9oz. Guiness beer battered white fish, house chips, cole slaw, Tatar sauce), Shepher's Pie (Ground beef, carrots, onions, celery), St. Martha's Deep Fried Burger (8 oz. grilled burger, American cheese, onions, lettuce, tomato, wrapped in bacon, Gueiness beer battered), Druken Clams (Littleneck clams braised in Harp beer, brocoli rabe, cannelini beans), Executive Chef Stephen Hayek
Atlantic Sea Scallops & Proscuitto (burnt butter sweet potato, Brussels leaves, vanilla), Warm Lump Crab Cake (fennel, dried cranberry, pistachio, charred leek mustarda), Goffle Road Farm Cage-Free Duck Breast (wheat berries, rappini, spiced chive pear sauce), Apple Bread Pudding (w/ maple walnut gelato), Beet Salad (country farm goat cheese, brown sugar, smoked paprika almonds)
Crisp Roasted Organic Salmon (with vegetable orzo & orzo & oven-roasted tomatores), Zestt Chicken (over goat cheese, tomatores & spniach and Israeli couscous), Grilled Skewer Trio (shrimp, chicken & ground lamb with basmati rice), Portabella Mushroom, Roasted Pepper & Warm Goat Cheese, Baklava (with vanilla ice cream), Mediterranean Platter
Crisp Roasted Organic Salmon (with vegetable orzo & orzo & oven-roasted tomatores), Zestt Chicken (over goat cheese, tomatores & spniach and Israeli couscous), Grilled Skewer Trio (shrimp, chicken & ground lamb with basmati rice), Portabella Mushroom, Roasted Pepper & Warm Goat Cheese, Baklava (with vanilla ice cream), Mediterranean Platter
Crisp Roasted Organic Salmon (with vegetable orzo & orzo & oven-roasted tomatores), Zestt Chicken (over goat cheese, tomatores & spniach and Israeli couscous), Grilled Skewer Trio (shrimp, chicken & ground lamb with basmati rice), Portabella Mushroom, Roasted Pepper & Warm Goat Cheese, Baklava (with vanilla ice cream), Mediterranean Platter
Crisp Roasted Organic Salmon (with vegetable orzo & orzo & oven-roasted tomatores), Zestt Chicken (over goat cheese, tomatores & spniach and Israeli couscous), Grilled Skewer Trio (shrimp, chicken & ground lamb with basmati rice), Portabella Mushroom, Roasted Pepper & Warm Goat Cheese, Baklava (with vanilla ice cream), Mediterranean Platter