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.
Mussels “fager's island Style”
Fresh PEI Mussels gently simmered in a broth of tomato garlic & white wine. Sweet & hot peppers, pecorino, saffron aioli,finished with a touch of Italian Parsley
Tuna Tower 213
Fresh sushi grade Yellow Fin Tuna. Served sushi style with capers, cilantro, tossed with wasabi aioli and seaweed salad.
Fager's island Grilled Thick Cut Bacon
Served with chipotle glaze and peanut sate sauce.
Fresh Charred Spanish Octopus
Served with crispy baby potatoes, shaved fennel chorizo, and piquillo pepper puree
ENTREES
Thai Curry Seafood
Thai seafood and fish curry. Fresh mussels, scallops, mahi mahi,served in a red Thai curry sauce over jasmine rice.
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
Swordfish Vierge
Fresh swordfish topped with a vierge sauce
USDA Prime 20oz Creekstone Boneless Ribeye
Served with our buttery whipped potatoes & summer vegetables.
Wine Paring- Chateau Buena Vista Cabernet Sauvignon, 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
Glazed Pork Chop
Chipotle maple glaze served with mashed potatoes and vegetables