DINNER

HOUSE MARINATED OLIVES, FRESH MOZZARELLA AND SUNDRIED TOMATOES.

MINI JOHNNY CAKES WITH GOUDA FONDUE, AND JULIENNED PROSCIUTTO.

WARM ROASTED NUTS “BUSINESS CLASS STYLE”

FRIED GOUDA STICKS WITH SMOKED PAPRIKA

CHARCUTERIE/CHEESE BOARD (FOR 2)

PROSCIUTTO, CHORIZO, CHICKEN LIVER PATE, GOUDA, BRIE, GOAT CHEESE, GOLDEN RAISINS, PICKLES AND MUSTARD.

CHARRED SPANISH OCTOPUS, WITH ROMESCO, TOASTED ALMONDS, AND EVOO

TUNA TARTAR WITH TRUFFLED TERIYAKI, ROCE CHICHARONES, CUCUMBER, CILANTRO, AND PLANTAIN

ST. MAARTEN ONION SOUP: 1/2 FRENCH, 1/2 DUTCH WITH GOUDA AND GRUYERE

NANTUCKET BAY SCALLOP CEVICHE WITH GRILLED CORN, SWEET POTATOES, AND PLANTAIN

CHICKEN, BACON, RANCH, PICO DE GALLO, CHEESE BLEND.

CHICKEN, BACON, RANCH, PICO DE GALLO, CHEESE BLEND.

PULLED PORK, ONIONS, PICO DE GALLO, CILANTRO, AND CHEESE BLEND.

BLACK BEAN, BUTTERNUT SQUASH, CORN, SPINACH, PICO DE GALLO, AND CHEESE BLEND.

CURRIED SHRIMP, PEPPER, ONIONS, PICO DE GALLO, AND CHEESE BLEND.

SPINACH SALAD: BLEU CHEESE DRESSING, BACON, WALNUTS, ROASTED MUSHROOMS

ARUGULA CEASAR: HOUSE MADE CROUTONS, AND PARMIGIANO

MIXED FIELD GREENS: FRESH BERRIES, GOAT CHEESE, PISTACHIOS, AND BALSAMIC VINAIGRETTE

SHORT RIB BOLOGNAISE
PAPPARDELLE, SHORT RIB RAGOUT, BASIL, PARMIGIANO

DUCK BREAST
PORT WINE BRAISED RED CABBAGE, CANNELLINI BEANS, AND ITALIAN SUASAGE, FRESH ROSEMARY

SEARED SEA SCALLOPS
LEEK-BUTTERNUT RISOTTO, HONEY ROASTED BACON JAM, RED WINE REDUCTION

GRILLED BRONZINI
WITH CARIBBEAN SPICES, AND PAELLA STYLE RISOTTO

BAY OF FUNDI SALMON
WITH MASH POTATO, SPINACH, BACON, ZUCCHINI, MUSHROOMS, AND SUNDRIED TOMATO BUTTER

CHICKEN N DUMPLINS
CRISPY CHICKEN SKIN, MINI DUMPLINS, CARROT PUREE, PEAS, BACON, AND PARMIGIANO

CERTIFIED ANGUS BEEF TENDERLOIN
MASH POTATOES, BLEU CHESSE, CREAMED MUSHROOMS, AND SHALLOT REDUCTION