Carpe Diem

Carpe Diem

               

Cocktails


“The Tony Jacklin”                            
                                         

Bombay Sapphire martini with Maytag blue cheese olives … Icy blue, like Tony’s  nerves

          13.00

Celebratory Martini                                                                       

Pineapple Infused Premium Trump Vodka                 

13.00

Persephone Kiss                                                                     

Pomegranate vodka martini with pomegranate juice & a splash of Champagne

13.00

Little Brother Martinis – Half Size                                                                         

       8.00

Lemongrass  Caipirinha                                                                

Cachaca,  fresh lime,  lemongrass

  13.00

Bee’s Knees                                                                                    

Hendrick’s gin, Anna Maria honey,  lavender,  lemon     

13.00

New Fashioned                                                                                    

Maker’s  Mark bourbon, roasted pear, Luxardo cherry, Angostura

       13.00    

Dark and Stormier                                                                         

Gosling’s, Domaine de Canton, ginger beer, and candied ginger

  13.00                

    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.

 27.00

Prosciutto Wrapped Sea Bass      

Sea bass wrapped in prosciutto sliced paper thin seared and roasted, finished with a saffron beurre blanc.

44.00

Bourbon & Maple Grilled Jumbo Shrimp

With maple syrup and bourbon barbeque on pomegranate citrus grits, garnished with chimichurri.

Captain: 23.00/ Crew: 44.00

“French Guy Style,” Grouper or Snapper

Classic: egg-washed, dusted, sautéed and kissed with lemon-butter, parsley and white wine.

Captain: 25.00/ Crew: 48.00

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

Smaller plate:    24.00

 

Grasslands
Smaller Plates…

Duckling … Twice

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

49.00

Bistro Surf & Turf

Prime tenderloin crowned with a pan-seared scallop.  Classic with luscious bearnaise and hunter’s sauces.

49.00

 

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.

Smaller plate: 28.00

 

Duckling Leg Confit

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

Smaller plate: 23.00

 

 

Note: Menu items and prices subject to change.