Brie, moody blue cheese, boucheron goat cheese, mancehgo, capocolla, chorizo salami, felino salami, fig balasamic preserves, walnuts, truffled honey, crostini toast, Rennie Orchards Michigan Honey Crisp apple

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

Hand-cut A7 Wagyu beef, seared at the table on a Hot Stone, with pickled onions, Korean barbeque sauce and Maldon sea salt flakes

Crispy wonton shells, fresh raw spicy tuna, cilantro avocado, julienne cucumber, wasabi aioli, tobiko, lemon poke sauce

Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli

Jumbo lump blue crab, arugula, remoulade and crispy potato strings

Maine lobster, shrimp, fresh fish, cream and Nueske’s bacon. Bowl served with Troyer’s Amish Swiss crouton

Fresh hand-chopped Meyer all-natural tenderloin, anchovies, capers, shallots and dijon mustard on a toasted French baguette. 

Maine lobster, imported smoked gouda, crispy prosciutto, arugula and Yukon Gold chips

Five colossal U-15 shrimp served with house-made cocktail sauce

Artisan romaine wedge, gorgonzola dressing, Nueske's bacon, grape tomatoes, moody blue cheese crumbles and croutons

Spinach, quinoa oat crunch, toasted almonds, pepitas, sunflower seeds, dried blueberries, chickpeas, tomatoes, feta cheese and white balsamic vinaigrette

Artisan romaine, fresh parmesan, cracked black pepper, crispy French baguette with Caesar dressing

Roasted red and golden beets, power greens, walnuts, Rennie Orchards Michigan Honey Crisp apple, dried fig, bruleed Boucheron goat cheese, honey dijon vinaigrette 

Big full meats, mild to medium level of salinity 

Big shell, full meats, briny, buttery lettuce finish. 

Firm meat, mild flavor, salty finish 

Thick shells, strong salinity, hint of mushroom lingers 

Balsamic espresso reduction, Chef’s selection of potato and vegetable

Chef’s selection of potato and vegetable

Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and Chef's selection of potato and vegetable

Asian mushrooms, garlic, lemon, chardonnay, capers, truffle butter risotto, Chef's selection of vegetable

Six oz. Meyer Natural Angus Choice Filet Mignon paired with the choice of lobster tail (add $10), Alaskan king crab (add $7), or three beer-battered gulf shrimp and served with Chef’s selection of potato and vegetable

Josper grilled, scotch mushroom sauce, wild rice and grilled asparagus

Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus 

Crispy onion straws, Chef's selection of potato and vegetable.

Josper-grilled, three peppercorn dijon cream sauce, Chef's potato and spinach 

Partially shelled, drawn butter, spinach sun-dried tomato pesto sauté, roasted red potatoes with parmesan and truffle oil

Split in the shell, butter basted and roasted mushroom cheddar truffle risotto, crispy prosciutto, garlicky kale

Pan seared, miso glazed, dashi seasoned edamame puree, forbidden black rice, blistered grape tomatoes, beech mushrooms with ginger, garlic, and shallots

Edamame succotash with Nueske's bacon, roasted red pepper coulis and grilled asparagus

Cauliflower puree, black beluga lentils, petite arugula salad, roasted Roma tomato, grilled asparagus. 

Shrimp, Prince Edward Mussels, fish of the day, braised fennel, fava beans, grilled potato medallions, tomato saffron broth, herbed toasted baguette, citrus zest. 

Roasted acorn squash, baby kale, Israeli couscous, port wine poached quince marmalade

Blackened, green tomato relish, blue crab risotto, Chef's vegetable

Sauteed jumbo shrimp, creamy basil pistachio pesto, sun-dried tomato, crushed garlic, sauteed mushrooms, shaved parmesan and pappardelle pasta 

Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing