Winter 2012
Appetizers
Two handmade cakes of delicate blue crab meat, red bell
bell peppers and red onions, sautéed in butter and topped
with a homemade roasted garlic and lemon-infused aioli. $10
Seasonal pears are poached in Ruby Port wine, and are placed
a top mixed greens, then drizzled with a Port Vinaigrette,
and adorned with Honey-glazed pecan pieces and crumbled
Blue Cheese. $8
Atlantic Lobster is blended with a rich fish stock,
then combined with cream to make a luxurious
and thick bisque. Garnished with Basil Oil and
roasted red bell peppers. $10
Five handmade ravioli are filled with a homemade
puree of sweet potatoes and are then briefly sautéed in
brown butter and accompanied with toasted pine nuts and
fresh sage. $8
Fresh Oysters are shucked, then topped with butter, Pernod liqueur, scallions, garlic and herbed breading.
This preparation method, sometimes dubbed
“Oysters Rockefeller,” gets its name because it is so
decadent and luxurious. $12
Oysters on the Half Shell