Three Course Prix-Fixe Dinner

$92 per person, exclusive of tax & gratuity.
Appetizer, Main Course and Dessert
Add a 4th Course for $12pp.

To Begin

Tuna Tataki (df)

Ponzu Sauce, Avocado Wasabi Mousse, Crunch Rice Vermicelli

Roasted Californian Mission Fig Salad  (gf) (v)

Aged Balsamic, Shaved Organic Beets, Caramelized Walnuts, Parmigiano-Reggiano, Champagne Vinaigrette

Hudson Valley Duck Foie Gras Torchon (a)

Toasted Brioche, Port Wine and Pomegranate Gelée, Smoked Sea Salt

Wild Mushroom Ravioli (v)

Porcini Velouté, Baby Spinach, Truffle Honey

Seared Atlantic Scallops   (gf)

Sweet Corn Pureé, Prosciutto Chips, Succotash, Sea Greens

Cream of Lobster Bisque (gf) (a)

Butter Poached Maine Lobster, Jumbo Lump Crab, Basil Oil

Charred Mediterranean Octopus

Roasted Tomato, Black Garlic, Potato Fonduta, Salted Marcona Almond Crumble

New England Crab Cake

Warm Tartare Sauce, Micro Green Salad, New England Style Crab Cake on a Velvety Lobster Cream Sauce, Citrus Greens, Lemon Oil


Shareable Sides
($9ea or 3 for $18) 

Truffle Cauliflower Gratin (v)

 Garlic Mashed Potatoes (gf) (v)

Creamy Mashed Potatoes, Garlic Confit, Chives

 Lobster Mac and Cheese

Cavatappi Pasta, Aged Cheddar Cheese Sauce, Butter Poached Maine Lobster

(Supplementary Charge – $6) 

 Brussels Sprouts (gf) (df)

With Chestnuts and Bacon  

Braised Red Cabbage (gf) (df) (vg)

With Warm Winter Spices

Roasted Pumpkin with Sage (gf) (df) (vg)



Main Course

Crispy Skinned Atlantic Salmon (gf) (df)

Sauté Red Bliss Potatoes, Fennel, King Mushrooms, Baby Leeks, Lobster Sauce

 Seared Black Sea Bass (gf)

Red Quinoa Pilaf, Asparagus, Pickled Vegetables, Tomato Jam

Pan Roasted Organic Chicken, Thyme and Garlic (gf) (df)

Creamed Cannellini Beans, Roasted Pumpkin, Fried Sage, Baby Leeks

 Herb Crusted Venison Loin (gf) (a)

Celeriac Puree, Braised Red Cabbage, Sauce Robert

Roast Rack of Colorado Lamb (gf)

Truffle Polenta, Sauce Vierge, Vichy carrots

Grilled Centre Cut Filet Mignon (gf) (a)


Grilled New York Strip (gf)

Cooked to Order

Parsnip Puree, Caramelized Pearl Onions, Charred Broccolini, Bordelaise Sauce

Traditional Surf and Turf (gf)

Grilled Centre Cut Filet Mignon, ½ Grilled Maine Lobster Enhanced with a

Caramelized Shallot Butter, Charred Broccolini

 (Supplementary Charge – $23)

 Red Beetroot Risotto  (v) (gf)

Goat Cheese, Roasted Beets, Pine Nuts



Add a 2lb Maine Lobster to your entrée selection with our Caramelized Shallot Butter

(Supplementary Charge – $45)




Thomaz Leao de Carmo

Chef De Cuisine

Vegetarian (v) | Vegan (vg) | Gluten Free (gf)

An 18% Service Charge will be added to parties of 6 or more of which, 100% is distributed to the server.

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