Dinner
Menu Items
Mahi Vera Cruz
Caribbean Mahi-Mahi fillet broiled with gulf shrimp and a Massachusetts diver scallop accompanied with sweet Thai chili sauce.
Wagyu Lasagna
A new twist on an old favorite. Pasta sheets layered with ground Australian Wagyu, ricotta and mozzarella cheese, and San Marzano marinara paired with a small house salad.
Wagyu Surf and Turf
Jack's Creek 10oz Australian Wagyu sirloin cross bred with black angus beef to produce superior marbling and exceptional flavor. Dry aged for 14 days and paired with a grilled lobster tail (4oz).
The King’s Porterhouse Feast
A feast deserving of a king! 20oz bone..:in Prime Grade Black Angus Porterhouse steak dry-aged, seasoned, and grilled to your liking.
Wagyu Sirloin
Jack's Creek 10oz Australian Wagyu sirloin cross bred with black angus beef to produce superior marbling and exceptional flavor. Dry-aged for 14 days! (Make it a Surf & Turf: Gulf Shrimp $6 or Massachusetts Diver Scallops $8)
Shrimp and Crab Alfredo
Gulf Shrimp, Lump Blue Crab, Creamy Homemade Alfredo Sauce, Fettucine
Australian Wagyu Burger
8oz Char Grilled, Brioche Bun Add Caramelized Red Onion, Applewood Smoked Bacon, and/or Grilled Mushrooms Choice: American, Cheddar, Swiss, Pepperjack, Gorgonzola
Tropicale Salad
Arugula, heart of palm, haas avocado and parmesan Reggiano cheese with basil balsamic vinaigrette.
Key Lime Pie
A zesty tropical delight, our Key Lime Pie is a refreshing symphony of tangy sweetness.
Ribeye D’ Angelo (gf)
14 Day Dry Aged 10oz Prime, Broccolini Rapini, Lump Crab, Herbed Butter
Coconut Shrimp
Rolled in toasted coconut and flash fried, served with an orange and ginger dipping sauce.
Wagyu Surf and Turf (gf)
Jack’s Creek 6oz Wagyu Sirloin, Grilled Lobster Tail, Clarified Butter
Fisherman’s Platter
Grouper Nuggets, Gulf Shrimp, Diver Scallops, Hand Battered, Deep Fried
Beet Salad
Artisan lettuce, red beets, sunflower seeds, and goats’ cheese with homemade champagne vinaigrette.
Pesto Salmon
Atlantic Salmon, Blistered Tomato, Basil Pesto, Shaved Parmesan, Potato Gnocchi
Vegetable Spring Rolls
Vegetable filled spring rolls fried and accompanied with sweet Thai chili sauce.
Vermont Salad
Arugula, candied walnuts, red onion and chevre goats’ cheese with a blueberry vinaigrette.
Shrimp and Lobster Risotto (gf)
Gulf shrimp and Maine lobster simmered in a creamy garlic scampi sauce and tossed with traditional Italian style risotto.
Lump Crab and Artichoke Dip
Oven baked in a rich and flavorful dip, topped with Parmesan Reggiano cheese, and served with homemade potato chips.
Bourbon Street Scallops (gf)
Massachusetts diver scallops seared and topped with an applewood smoked bacon, bourbon, brown sugar, and caramelized sweet onion jam.
House Salad
Artisan Greens, Blue Cheese, Tomato, Mushroom, Cucumber, Red Onion, Sun-Dried Tomato Vinaigrette
Burrata Caprese (gf)
Creamy Burrata Mozzarella, Greenhouse Tomato, Basil Pesto, Capers, Balsamic
Harris Ranch Filet Mignon (gf)
Harris Ranch 8oz center cut prime filet seasoned, grilled to perfection, and rested to retain its natural juices.
Lobster and Shrimp Lafayette
Maine Lobster, Gulf Shrimp, Roasted Red Peppers, Mushrooms, Spice, Crème, Rigatoni
Grouper Rotorua
Local Grouper fillet grilled with gulf shrimp and lump blue crab meat finished with a New Zealand Sauvignon Blanc and caper sauce.
Mozzarella Wedges
Cut “off the block”, coated with Italian breadcrumbs and served with marinara sauce.
Pasta Your Way
Choose a sauce: Marinara, Alfredo, Scampi, Pesto, Lafayette Add Chicken 3, Shrimp 5
Rack of Ribs
Fall off the bone tender pork ribs braised for 4 hours and dressed with Sweet Baby Ray’s BBQ sauce.
Pork Potstickers
Steamed Asian style dumplings tossed in General Tso’s sauce and garnished with green onion.
Escargot
Plump snails broiled with garlic butter and parmesan cheese served with focaccia.
Firecracker Shrimp
Popcorn shrimp flash fried and tossed with creamy spicy sauce served on a bed of greens.
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