Specials
Early Bird Prix Fixe Menu
3 courses, $30 for seatings before 6pm, Every Day!
3 Courses, $30
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course, please choose one
3 courses, $30 for seatings before 6pm, Every Day!
3 Courses, $30
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course, please choose one
- Panko Fried Local Oysters - house breaded and flash fried golden with organic greens, pickled red onions and a creole remoulade
- Filet Mignon on a Stick - garlic and black pepper rubbed skewers of filet with a homemade asian BBq sauce, hoisin glazed soba noodle
- Coconut and Almond Fried Shrimp - toasted coconut and almond encrusted shrimp, shrimp risotto and a toasted coconut milk cream sauce
- Oven Roasted Tomato and Sweet Corn Soup with jumbo lump crab
- Puree of 10 wWild Forest Mushrooms Soup finished with heavy cream and chive oil
- Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles and aged balsamic reduction
- House Salad - organic mixed greens tossed in a maple walnut vinaigrette, house croutons, fresh veggies, peppered pistachios, crispy sunchokes
- Jules Caesar Salad - broken hearts of romaine, housemade caesar dressing, toasted pine nuts, house croutons, grated asiago
- Smith Island Soft Shell Crab - whale sized Smith Island soft shell, adobo buerre blanc, wasabi mashed potatoes, seasoned organic vegetables
- Filet Mignon - grilled to your temperature with herb butter, veal stock, burgundy onions, garlic mashed potatoes and organic vegetables
- Fresh Codfish - seared fish with a saffron cream sauce and crispy fried capers, wild rice blend, fresh organic veggies
- Spicy Pulled Pork - with pickled craisins on grilled toast points and homemade cajun cole slaw
- Fresh Tuna - sesame and nori encrusted tuna, wok seared to your temperature, wasabi and soy paints, jasmine rice and seaweed salad
- The Best Veal Marsala - tender medallions of veal sauteed and deglazed with marsala wine in a sauce of wild mushrooms and real veal stock, finished with a splash of cream, served over gnocchi, organic veggies
- Drunken Duck - cast iron skillet seared Maple Leaf Farms duck breast marinated for 3 days in sake and soy, sauteed fennel, and mashed sweet potatoes
- Cioppino - Italian seafood stew, tomato broth inspired, presented with Maine lobster meat, local clams, Prince Edward Island mussels, wild gulf shrimp, and fresh fish over daily pasta
Menu subject to change without notice