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 SPECIALS

App-A-Teasers

Thai Calamari Salad
Marinated with hints of lemon grass, ginger and Thai chiles. Presented over
Agai and rice noodles and served with Asian sauces.

Oysters on the Half Shell
Half dozen Atlantic, chilled oysters presented with mignonette and Moscow sauces.

Cheese, Meat and Crostini for Two
A nightly selection of imported and domestic cheeses and cured meats served with
fresh tomato basil and fresh truffle oil mushroom duxelle crostini.

BAM BAM Shrimp
Tempura battered, fried and presented over noodles with Asian
and BAM BAM sauces.

Duck Trap River Smoked Salmon
Pastrami style spiced then cold smoked sliced and presented with chopped red
onion, capers and egg. Topped with a pomegranate balsamic glaze and served
with grilled bread.

Featured Salad

Yarmouth Mass Scallop and Shrimp Cake
Baby spinach laced with sweet bacon, mustard vinaigrette and sweet roasted
peppers. Crowned with a grilled cake.

Entrees
(Our dinner entrees change weekly to allow for freshness and variety.)

Hunter’s Grill
Grilled venison, smoked duck, apricot rosemary pheasant and Andouille wild boar
sausages braised then sautéed with sweet roasted peppers, greens and carmalized
onions. Presented with potato gnocchis and finished with a port wine demi glaze.

Dry Aged NY Sirlion
Aged in house for 28 days, charbroiled and finished with a cognac black pepper
demi glaze served with pommes frites and truffle mayo.

Pacific Rim Scallop and Shrimp
Pan seared diver scallop, three tiger shrimp, micro greens, spinach and basmati rice.
Served with Asian sauces.

Veal Shank Osso Buco
Braised with olive oil, white wine, veal stock, fresh garlic, onions, celery and carrot.
Finished with a rich pomodoro sauce.

Cold Smoked Salmon Fillet
Smoked here and finished with a brown sugar herb crust baked and served
with wild rice.

Mo-Bay Strawberry Grouper
Jamaican line caught grouper, pan seared, then baked and finished with a Mo-Bay
drizzle. Served with basmati rice.

Cowboy Prime Steak
A 16 oz. slice of prime rib eye, Realta Ranch spice rubbed, then charbroiled. Served
with cowboy beans and tumbleweed onions.

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