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C O N T A C T ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ |
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Soups Lobster Bisque 9 Brandy Scented With Herb Crostini Butternut Squash Soup 8 Fried Shallots and Pistachio Nut Oil Starters Wild Mushroom Risotto 12 Baby Spinach, Asparagus Emulsion, Micro-Herb Salad Mediterranean Vegetable Tian 9 Roasted Zucchini, Eggplant, Tomatoes, Fresh Mozzarella and Basil Pesto Chili Dusted Prawns 14 Marinated Pacific Ocean Shrimp Served with Crostinis Crab Salad Timbale 15 Dual Capsicum and Avocado-Citrus Salad Oysters On The Half Shell 16 Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon Smoked Salmon Tartare 14 Wild Sockeye Salmon, Cured Yolk and Goats Milk Sauce Fried Calamari 13 Horseradish Aioli and Lemon Beef Carpaccio 13 Prime Tenderloin of Beef, Lemon Dill Aioli, Shaved Parmesan and Fried Capers Appetizer Salad Watermark Signature Salad 9 Avocado, Red Onion, Pepitas, Feta, Bell Peppers and Parmesan Crisps Roasted Beet and Arugula Salad 9 Baby Beets, Tomatoes, Avocado, Baby Greens, Goat Cheese and Citrus Vinaigrette Pear Salad 9 Baby Spoon Spinach, Candied Pecans, Maytag Bleu Cheese, Macadamia Nut Dressing Boston Bibb Wedge 9 Crispy Pancetta Lardons, Vine Ripe Tomatoes, Maui Onions and Maytag Bleu Cheese Caesar Salad 9 Classic Caesar with Fresh Lemon, Garlic, Anchovies, Parmesan, and Spiced Croutons Poultry Pan Seared Chicken Tapenade 23 Boneless Free Range Half Chicken, Sautéed Local Vegetables and Tapenade Sauce Roasted Squab 34 Pancetta and Herb Crust, Black Cabbage and Parsnip Puree Pan Roasted Mallard Duck Breast 28 Cabernet-Cassis, Roasted Shallots and Sautéed Greens Seafood Nicoise-Style Striped Bass 28 Potato Puree, Tomato Confit, Nicoise Olives and Haricot Verts Crispy Red Snapper 28 Parsnips, Radish-Cucumber Salad and Soy-Miso Vinaigrette Sugar Spiced Salmon 27 Sautéed Local Greens, Roasted Corn, Sweet Onions and Mustard Seed Vinaigrette Pan Seared Scallops 29 Blackened Natural Diver Scallops, Achiote Cream and Parmesan Risotto Lobster Pot Pie 44 Maine Lobster, Seasonal Vegetables, Portobello-Black Truffle Sauce, Butter-Pastry Crust Meat Spice-Seared Tenderloin of Pork 26 Apple-Turnip Conserve, Parsnip Puree and Caramel jus Grilled Prime Filet Mignon of Beef 34 Potato-Parsnip Pancakes, Huckleberries and Red Onion Confit Grilled Prime Ribeye Steak 34 Oven Roasted Tomatoes, Wild Mushrooms, Garlic Potatoes and Rosemary Demi Grilled Prime NY Striploin 35 Fingerling Potatoes, Wild Mushrooms and Veal Stock Reduction Fig Crusted Colorado Rack of Lamb 34 Leek-Yukon Gold Salad, Haricot Verts and Balsamic Reduction Zinfandel Braised Beef Short Ribs 29 Celeriac-Yukon Puree, Seasonal Local Vegetables and Red Wine Veal Reduction Duet of Filet Mignon and Roasted Lobster 52 Prime Tenderloin, Butter Basted Maine Lobster, Potato Puree, Seasonal Local Vegetables Pasta Mostaccioli 21 Artichoke, Olives, Asparagus, Oven Roasted Tomatoes and Pesto Cream Goat Cheese Filled Ravioli 23 Artichokes, Oven Roasted Tomatoes, Spinach, Beurre Blanc with Shaved Parmigiano |
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