LEMONGRASS CAIPIRINHA Cachaca, fresh lime, lemongrass.
BEE’S KNEES Hendrick’s gin, Anna Maria honey, lavender, lemon.
NEW FASHIONEDMaker’s Mark bourbon, roasted pear, Luxardo cherry, Angostura.
DARK AND STORMIERGosling’s, Domaine de Canton, ginger beer, and candied ginger.
SURFINGOur focus is fresh local line-caught fish. All our seafood is sourced in America.
BIG-BUT-NOT-DIVER-SCALLOPS PAN ROAST A Grand Central Station style roast with a little curry. No one is diving for scallops except my poaching cousins.
PROSCIUTTO WRAPPED SEA BASSSea bass wrapped in prosciutto sliced paper thin seared and roasted, finished with a saffron beurre blanc.
BOURBON & MAPLE GRILLED JUMBO SHRIMPWith maple syrup and bourbon barbeque on pomegranate citrus grits, garnished with chimichurri.
“FRENCH GUY STYLE,” GROUPER OR SNAPPERClassic: egg-washed, dusted, sautéed and kissed with lemon-butter, parsley and white wine.
CHEEKYFresh Grouper cheeks and throats – “the Captain’s cut.” Bistro carved from whole grouper. Delicately sautéed and kissed with lime butter. Unlike us, they only have two cheeks, so … availability is an issue.
Duckling … TwiceThe dueling duckling combo of seared breast and leg confit … from the Tucker family-owners of Maple Leaf Farms.
BISTRO SURF & TURFPrime tenderloin crowned with a pan-seared scallop. Classic with luscious bearnaise and hunter’s sauces.
PAN-SEARED DUCKLING BREASTMaple leaf farm duck breast pan roasted to your preference, served with wild berry and cognac reduction and a fruit and brioche bread pudding.
DUCKLING LEG CONFITBraised until tender and rich, then pan crisped, served with brussel sprout hash, berry and pepper cream sauces.
Note: Menu items and prices subject to change.