Brie, gruyere, smoked cheddar, drunken goat, capocalla, chorizo, felino salami, fig balsamic perserves, walnuts, truffle honey, flatbread crackers
Crispy Rhode Island calamari, chorizo sausage, banana peppers, garlic, shallots, jalapeno cilantro aioli, aged balsamic
Cork braised Spanish octopus, Marsala reduction, spinach, shallot, fresh apple, lemon caper aioli
Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli
Chipolte lime aioli, fresh salsa, petit greens, chili oil
Fresh hand-chopped Meyer all-natural tenderloin, capers, shallots and dijon mustard
Five colossal U-15 shrimp served with house-made cocktail sauce
Shrimp, fresh fish, clams, cream, Nueske's bacon, mirepoix, diced potatoes.
Fresh lobster claw meat, cocktail sauce, fresh lemon.
Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy house made croutons, Caesar dressing
Hard boiled eggs, Nueske's bacon, pickled red onions, cracked black pepper, housemade creamy buttermilk blue cheese dressing.
Julienne red onions, feta cheese, fresh watermelon, English cucumber tossed in mint, simple syrup on a bed of arugula
Assorted heirloom tomatoes, fresh burrata, Maldon sea salt, Arbequina Olive Oil, 18-year-old balsamic vinaigrette, fresh petitie basil.
The Josper oven is used as both a smoker and a grill. We use fruit wood to smoke meats and vegetables before loading it with mesquite charcoal for grilling at temperatures around 850° - 1000°
Balsamic espresso reduction, Chef’s selection of potato and vegetable
Argentinian steak rubbed, grilled asparagus, herbed compound butter, gruyere mac and cheese.
Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and Chef's selection of potato and vegetable
Josper grilled, pesto potatoes, lemon preserves, grilled asparagus and lemon aioli
Josper grilled, sweet potato au gratin, fig and goat cheese compound butter, French green bean almondine, pickled blackberry
Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus.
Greek style smashed potatoes, savory herbs, sauteed spinach and beech mushrooms, chocolatier port wine reduction
Served in the shell, topped with Americaine sauce and crispy herbed parmesan breadcrumbs, roasted mushroom cheddar truffle risotto, spinach.
Potato crusted and pan-seared, romesco sauce, saffron cauliflower cous cous, roasted fennel & green onion agridulce.
Butternut squash puree, Jamacian curried cauliflower, brown butter and orange gastrique, pearl onion confit apple and celeriac gooseberry salad
Meyer Natural Angus Choice 6 oz. Filet Mignon with three beer-battered Gulf Shrimp and Chef's potato and vegetable. Substitute a Lobster Tail (add $15).
Cavatappi pasta, summer squash, asparagus, sun-dried tomato, spinach, crimini mushroom, red pepper, spanish onion in a parmesan and feta sauce
Sauteed shrimp, creamy basil almond pesto, oven-dried tomato, crushed garlic sauteed mushrooms, shaved parmesan
Pan-seared served with roasted red potatoes, sauteed spinach with sundried tomato pesto and a peppercorn cream sauce.
Peppercorn crusted steak medallions in an au poivre sauce, served with garlic green beans and seasoned french fries.
Steamed edamame dusted with coarse sea salt and togarashi
Marinated with seasoned sesame dressing
OPEN WITH LIMITED HOURS:Fins Frenzy: 3 to 6 PMDinner: 4 to 9 PMRegular Hours Return on Friday, 10/7
Sushi & Cocktails available11:45 AM to 10 PM
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