Menu - Number 13

Grilled; fried; / blackened; + chipotle aioli pico de gallo; cabbage; micro cilantro

Steamed PEI mussels + calabrese peppers; lardon; white wine; butter; garlic; shallots

Topped + whipped cream & blueberry compote

Traditional homemade custard topped + caramelized sugar & fresh berries

Honey graham cracker cake + chocolate mousse; ganache; & salted caramel gelato topped + a handmade marshmallow—roasted tableside

Three layer chocolate cake + chocolate buttercream frosting & chocolate gelato

Baked + dark rum & finished + bourbon praline pecan sauce & vanilla bean gelato

Two scoops—made in house

Hand breaded chicken tenders served + skinny fries

Baby bibb arugula + chopped greens; blood oranges; roasted almonds; strawberries; goat cheese; honey mango. Tossed in a champagne vinaigrette

Mezclum greens tossed in a honey lemon vinaigrette + cucumber; goat cheese; roasted almonds; balsamic croutons; red onion; watermelon radish; fresh blue crab meat; tobiko caviar. Topped + avocado

Alaskan king crab; lobster meat; three cheese mornay tossed + pappardelle pasta. Topped + a baked lobster tail finished + butter crumbs

Topped + ginger yuzu emulsion

Sautéed gulf shrimp minced garlic. Finished in a fine herb beurre blanc served atop crostini

Served atop lemon aioli garnished + arugula salad

16 oz roasted long bone pork chop. Accompanied + fried plantains tostones topped + chimichurri pickled onions. Finished + a cuban mojo sauce fresh chives

Cold in‐house smoked salmon + citrus herb aioli; chives; dijon. Served + house wonton chips

Cornmeal breaded oysters jalapeños drizzled + chipotle aioli

Beef tenderloin; house salsa; avocado; pico de gallo; cabbage; micro cilantro

Two cured meats; applewood smoked duck breast; three artisanal cheeses; fig spread; honeycomb; kalamata olives; fresh berries; grapes; cashews; bourbon praline sauce. served + french baguette & artisanal crisps

Two bone‐in airline chicken breasts; basted + brown butter thyme. Atop house velouté

Alaskan king crab in our house three‐cheese mornay. Served au gratin style + buttered french baguette

Available every Saturday & Sunday from 11 AM – 2:30 PM. Each—your choice of vodka

Yellowfin tuna; cucumber; tobiko caviar in a ginger yuzu dressing. Topped + avocado sesame seeds; served + house wonton chips

with bacon golden raisin

Baby iceberg wedge; baby heirloom tomatoes; cucumbers; bleu cheese crumbles; bacon bits; butter crumbs. Topped + house buttermilk peppercorn ranch