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.
STARTERS
Pan Seared Day Boat Scallops
Served with roasted red pepper tapenade, Thai noodles salad on a raft of saffron cream.
Tuna Tower 213
Fresh sushi grade Yellow Fin Tuna. Served sushi style with capers, cilantro, tossed with wasabi aioli and seaweed salad.
Mediterranean Style Mussels
Fresh PEI mussels gently simmered in a broth of tomato, garlic and white wine, cumin, finished with a touch of Italy parsley
Fresh Charred Spanish Octopus
Served with crispy baby potatoes, shaved fennel chorizo, and piquillo pepper puree
ENTREES
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
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: 8 years in the desert Orin Swift Zinfandel/Syrah Blend. -California 2020
Grilled Veal with Wild Mushroom Ragu
Served with mashed potatoes and grilled vegetables
Maryland Soft Shell Crabs
Fresh Maryland soft shell crab, dipped in a tempura batter, fried, and served with pepper coulis
Tuscan Butter Salmon
Pan seared fresh salmon, served in a Tuscan butter sauce, with cherry tomatoes, spinach and fresh chopped herbs