Carpe Diem Specials


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


Scallop Pan Roast Seared scallops in our famous Bouillabaisse broth. Finished with sweet cream and a soupçon of curry.
Bistro Burrata Caprese Local heirloom tomatoes, creamy burrata cheese, micro basil and an espresso balsamic reduction.


Autumn Apple Salad Honeycrisp apples, roasted butternut squash, dried cranberries, crumbled feta, toasted pepitas and baby greens tossed wtih an apple cider vinaigrette.


Thai'd Bouillabaisse Lemongrass, ginger, and Kaffir lime in a light seafood broth, kissed with coconut.  Fresh fish, shrimp and shellfish. Served with rice noodles, lime and Sriracha .


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.


Braised Short Rib Braised Prime American short rib finished with tomato ragout, Parmesan Reggiano, with chef's vegetable and mashed.


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