Carpe Diem

COCKTAILS

 

“THE TONY JACKLIN”
Bombay Sapphire martini with Maytag blue cheese olives … Icy blue, like Tony’s nerves.
13

 

CELEBRATORY MARTINI
Pineapple Infused Premium Trump Vodka.
13

 

PERSEPHONE KISS
Pomegranate vodka martini with pomegranate juice & a splash of Champagne.
13

 

LITTLE BROTHER MARTINIS
– Half Size.
8
 

 

LEMONGRASS CAIPIRINHA
Cachaca, fresh lime, lemongrass.
13
 
 
BEE’S KNEES
Hendrick’s gin, Anna Maria honey, lavender, lemon.
13

 

NEW FASHIONED
Maker’s Mark bourbon, roasted pear, Luxardo cherry, Angostura.
13

 

DARK AND STORMIER
Gosling’s, Domaine de Canton, ginger beer, and candied ginger.
13

 

SURFING
Our 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.
27

 

PROSCIUTTO WRAPPED SEA BASS
Sea bass wrapped in prosciutto sliced paper thin seared and roasted, finished with a saffron beurre blanc.
44

 

BOURBON & MAPLE GRILLED JUMBO SHRIMP
With maple syrup and bourbon barbeque on pomegranate citrus grits, garnished with chimichurri.
Captain: 23
Crew: 44

 

“FRENCH GUY STYLE,” GROUPER OR SNAPPER
Classic: egg-washed, dusted, sautéed and kissed with lemon-butter, parsley and white wine.
Captain: 25
Crew: 48

 

CHEEKY
Fresh 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.
24

 

GRASSLANDS
Smaller Plates

 

Duckling … Twice
The dueling duckling combo of seared breast and leg confit … from the Tucker family-owners of Maple Leaf Farms.
49

 

BISTRO SURF & TURF
Prime tenderloin crowned with a pan-seared scallop. Classic with luscious bearnaise and hunter’s sauces.
49

 

PAN-SEARED DUCKLING BREAST
Maple leaf farm duck breast pan roasted to your preference, served with wild berry and cognac reduction and a fruit and brioche bread pudding.
28

 

DUCKLING LEG CONFIT
Braised until tender and rich, then pan crisped, served with brussel sprout hash, berry and pepper cream sauces.
23

 

 
 
Note: Menu items and prices subject to change.