Dinner Menu
Last updated on March 15, 2013
Checked for accuracy on March 19, 2013
Menus provided by TouringPlans.com are unofficial and subject to change.
Appetizers (15) |
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bluezoo's new england style clam chowder
light and brothy with salt cured bacon, house-made oyster crackers |
$9.50 |
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crab salad
espelette aioli, root vegetable slaw, avocado ice cream, pumpernickel, trout roe |
$18.00 |
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beet salad
walnut vinaigrette, goat cheese fondue, beets |
$14.00 |
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"Olive's" classico flatbread
roasted tomato sauce, fresh mozzarella, torn basil |
$13.00 |
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teppan seared jumbo sea scallops
braised beef short rib, silky cauliflower puree |
$14.50 |
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yellowfin tuna tartare
miso caviar, cucumber, scallion cream, nitro siracha aioli |
$18.00 |
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low country jumbo shrimp
white cheddar hominy, okra, smoked bacon butter |
$15.00 |
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Raw bar selection platter
Maine lobster tail, oysters, clams, jumbo shrimp, day's cheviche, tuna cruda, dipping sauces |
$50.00 |
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thai lobster tail
pickled green papaya, green curry, whipped coconut, candied peanut |
$17.00 |
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chilled poached jumbo shrimp
avocado puree, bloody mary sauce, fennel salt |
$16.00 |
| daily harvest oysters "per piece" | $2.75 |
| middleneck clams "per piece" | $1.50 |
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Scallop ceviche
aji amarillo, whipped coconut, carrot |
$14.00 |
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Hearty Kale Salad
Crispy rock shrimp, red boat dressing, pumpernickel, mosefund farm ham, pecorino |
$14.50 |
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Warm half maine lobster
roasted winter squash puree, grilled maitake mushrooms, green H2ouse greens |
$19.00 |
Entrées (15) |
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simply fish
our daily selection of finest fresh fish selected from coastal waters around the world, simply grilled on our teppanyaki grill, warm crabmeat, dijon mustard, chives, sauce of the day. Add Lobster $5 |
$35.00 |
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chef pasta
featured pasta of the day using fresh seasonal ingredients |
Market Price |
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miso glazed mero
sustainable hawaiian seabass, shitake-ginger rice, black garlic, sticky soy |
$42.00 |
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this evening's dancing fish
roasted garlic-caper marinade, truffle macaire potato, asparagus, mushroom, cauliflower |
$39.00 |
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Mesquite rubbed beef tenderloin
anson mills polenta, barbeque short rib ragout, seasonal organic vegetables, dijon veal reduction |
$43.00 |
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Black Olive Tuna
red wine braised octopus, herb bulgar, garbanzo, acg emulsion |
$39.00 |
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dirty south swordfish
barbeque rubbed, house smoked tasso risotto, rock shrimp, littleneck clam |
$36.00 |
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pasture prime berkshire
sweet potato, bacon braised brussel sprouts, apple bourban reduction |
$33.00 |
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two-pound maine "cantonese lobster"
fried and tossed in sticky soy glaze |
$60.00 |
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chef's tasting
5 course tasting menu created daily |
$79.00 |
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chef's tasting with sommelier's wine pairing
5 course tasting menu created daily |
$109.00 |
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chef's creation
seasonal creation of the day |
Market Price |
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Chestnut trout
maple carrot puree, clamshell mushrooms, brown butter chestnuts, bitter greens |
$35.00 |
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15 hour pork collar
wheat beer brine, rye spaetzle, bacon braised savoy cabbage, apple jus |
$32.00 |
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Black Truffle Heritage Chicken
potato gnocchi, truffle cauliflower puree, spinach, chicken jus |
$29.00 |
Sides (4) |
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|---|---|
| lobster broccoli stuffed cheddar potato | $10.00 |
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shake and bake fries
grated parmesan, crushed garlic |
$8.00 |
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tempura haricot vert
truffle aioli |
$9.00 |
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southern standard
white cheddar grits, bacon braised collard greens |
$8.00 |
