Pan seared scallops with chorizo, fire roasted eggplant, and grilled corn.

Goat cheese, pecorino, French aged cheddar, prosciutto di parma, genoa salami, and accompaniments.

Blackened ahi tuna filet served with pickled ginger, wasabi aioli, housemade sesame wontons, a citrus ponzu sauce, and chiffonade scallions.

Beer battered Atlantic cod, housemade coleslaw, tartar, Yukon potato, and feta cheese.

Three lump meat crab cakes prepared fresh in the kitchen.

Three large lobster stuffed ravioli, with sage and pumpkin spiced sauce, topped with sun-dried and roasted tomatoes and garnished with Chef’s micro-greens blend.

Langoustine lobster, fusilli pasta, white cheddar sauce, and cheddar crust.

Housemade crab cakes stuffed into a perfectly seasoned portabella mushroom.