Carpe Diem Specials

"BEACH AND BAR" SPECIALS 

Note: Special items and prices subject to change daily due to availability and the whims of the Maître d. Please call on the day of your reservation for details.

 

Grouper and Crab Cakes Fresh Grouper and Lump Crab. Served with a Lime-Dill Beurre Blanc.
15

 

Charcuterie Selections Lamb Beef and Veal Sausage with Chef’s Mashed and Demi-glace - Custom to the Bistro - $12 Duckling Liver Pate with Duckling Prosciutto - $12 House-Cured Pork Belly - $11

 

Scallop Pan Roast Seared diver scallops in our famous Bouillabaisse broth. Finished with sweet cream and a soupcon of curry.
32

 

Honeycrisp Apple Winter Salad Honey crisp apples, fennel, dates, celeriac, farro. Finished with crumbled goat cheese and candied walnuts. Tossed in an apple cider vinaigrette.
14

 

Oyster Mushrooms on Farro Finished with seasoned garlic butter on a bed of farro braised in our vegetable demi. Flaked with parmesan.
15

 

Terra Ceia Bay Little Neck Clams From Aaron Welch’s farm. Pan-Roasted, finished with garlic butter, thyme, chardonnay, and a light dice of prosciutto.
21

 

Maple-Syrup Roasted Butternut Squash with Charred Broccolini Simply seasoned with sea salt. Served with dipping sauces of Gingered Chevres and Butternut Squash Hummus.
14

 

Note: Special items and prices subject to change daily due to availability and the whims of the Maître d.