CHEF JIM'S MENU Available Friday through Monday after 4:30pm & and after 5pm in the spring & summer. (excluding some holidays & special events) This menu is regularly updated & changed by Chef Jim Hughes.
SALAD
Winter Fresh Beet Salad
Marinated gold & red beets on a beet puree topped with winter greens, lemon vinaigrette & goat cheese croutons.
STARTERS
Mussels “Mediterranean Style”
Fresh PEI Mussels gently simmered in a broth of tomato garlic & white wine, finished with a touch of Italian Parsley
Pan Seared Foie Gras
Pan Seared served with apple puree and grapefruit late harvest Chardonnay sauce with freshly baked brioche
We recommend this wine pairing: Chateau Roumieu Sauternes, France 2018
Escargot a’ La Bourguignonne
Wild Burgundy Snail, served in a garlic butter sauce.
We recommend this wine pairing: Pinot Noir, Fager’s Island Burgundy France 2018
Fresh Charred Spanish Octopus
Served with crispy baby potatoes, shaved fennel chorizo, and piquillo pepper puree
ENTREES
Carpetbag Filet
USDA Prime Tenderloin Steak gently filled with fresh oysters and mushrooms, Pan seared, served with asparagus and Pomme puree, finished with a Brandy reduction sauce.
Seared Wagyu New York Strip
Snake River Farms gold grade BMS 12, the finest Beef in the world, marble score 12. Truly an experience. Served seared & topped with Fager’s Island steak butter & a side of oven Roasted fingerling potatoes & grilled vegetables.
We recommend this wine pairing: Charles Krug Cabernet Sauvignon Napa Valley, California 2018
Lobster à la Nage
Fresh Maine Lobster, removed from its shell, gently bathed in a tarragon white butter sauce, served over angel hair pasta
We recommend this wine pairing: Groth Hillview Vineyard Chardonnay Estate Grown Napa Valley, California 2019
Duck Confit
Traditional duck leg confit served with braised savory cabbage and butternut squash