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Courses Appetizers yellowfin tuna tartare wasabe, dashi gelee, potato crisp 20 tataki of "super prime" cote de boeuf (beef) enoki mushrooms, charred scallions, soy, miso 24 CHARLOTTE OF ASPARAGUS and maine crabmeat Maine crabmeat, truffle potatoes, tomato, leeks, vinaigrette 20 new zealand langoustines organic egg, celery root, burgundy truffle, cepes mushrooms, tagliatelle (our freshly created pasta) 26 cranberry, fresh lentils, cashews 22 selection of EAST and West Coast oysters on the half shell, red wine mignonette sauce mi·gnon·ette (mmin'y?-net') n - any of several Mediterranean plants of the genus Reseda, especially R. odorata, widely cultivated for its terminal, dense, spikelike clusters of very fragrant but inconspicuous greenish flowers. 18 Warm tart of leeks, wild mushrooms, petit pois, saffron Petit pois is a combination of green or English peas and lettuce cooked with a dash of sugar and butter. 24 CALIFORINA SPINY LOBSTER white chcolate risotto, Alba Truffles 32
ROASTED halibut acorn squash, turnips, lobster, swiss chard 36 LOCAL CANYON YELLOWFIN TUNA toasted orzo, broccoli, black olive tapenade, parmesan 38 aRTIC CHAR Brussels sprouts, braised pork cheek, quince, burgundy truffle, mousseron, golden beets 36 ROASTED HOG SNAPPER artichokes, roasted tomatoes, mussels. clams, garlic-parsley broth 34 ROASTED GRIGGSTOWN farm chicken goat cheese and onion tartlett, Brussels sprouts, chanterelles,crispy leeks 34 FILET MIGNON ‘fork mashed’ fingerling potatoes, COTE DE BOEUFpes, broccoli rabe, foie gras 42 COTE DE BOEUF 28 day ‘Prime’ dry aged, burnt onion, bluefoot mushrooms baby carrots, fingerlings, sauce Bernard Loiseau 47 ORGANIC VEAL CHOP chestnut gnocchi, legumes de automne, chanterelle mushrooms Gnocchi (pronounced NYOH-kee; NOH-kee) is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means "lump". 40 ROASTED GRIGGSTOWN MALLARD DUCK quinoa, truffled spaghetti squash, quince Quinoa is the seeds of a kind of goosewort (Chenopodium Quinoa). It is considered a complete protein because it contains all eight essential amino acids. 42 ROASTED PORK THREE WAYS apple compote, open ravioli, chestnuts, Abalone mushrooms 42 Menus are only representative of our current creations... ****MENUS CHANGE DAILY**** ...due to our search for the best and freshest that the markets and our gardens offer! Please note that although we will always try to accomodate you, reservations for Fine Dining are recommended. Reservations 908-534-4011  Please inform your captain of any food allergies or restrictions you might have. |
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