Carpe Diem Specials


Chef's daily inspirations, changes's a sampling...

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


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


Grouper and Crab Cakes Fresh Grouper and Lump Crab. Whimsical availability.


Bistro Rillette Classic potted rillette of braised Prime Tenderloin, chopped, kissed with Foie Gras, and chilled. A sharing indulgence.


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


Terra Ceia Bay Little Neck Clams From Aaron Welch’s farm. Pan-roasted, finished with garlic butter, wilted arugula, chardonnay, tomatoes, and fresh herbs.


Coquilles St. Jaques Everything is new again. Scallops, lobster, shrimp and oyster mushrooms skillet baked with rich cream and Emmental. An indulgence for the whole table. A sacrament for the individual gourmand. "A joyful attack on the arteries."


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