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Dinner
Menu
- serving
dinner seven nights a week |
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Raw Bar Selection |
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Little Neck Clams
1.95 each |
Cherry Stone
1.50 each |
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Shrimp Cocktail 3.00 each |
Stone Crab Claws
6.00 each |
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Oysters
2.25 each |
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Malapeque- Prince Edward
Island; sweet, small and thin
meat, clean finish
Beau Soleil- New Brunswick; a
firm, clean oyster renowned for
its sweetness
Blue Point- Connecticut side of
Long Island, juicy, briny, firm
& plump clean finish
Deer Creek-Washington State;
fresh briny & crisp flavor
Spinney Creek- Maine, plump,
full meat, sweet with a salty
finish
Duxbury- Massachusetts; renowned
for their unique taste of the
sea, full bodied flavor and
savory finish
Kumamoto -Washington, rich in
flavor, almost buttery, slight
mineral finish 2.85 each |
Soup
Manhattan Clam Chowder 7 / New
England Clam Chowder 7
Lobster Bisque
8
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First
Course |
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Red and Gold Beet Salad with
baby arugula, candied
walnuts, and feta cheese
11 |
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Chopped
Salad with radicchio, Kalamata
olives, corn, hearts of palm,
and scallions with creamy
oregano dressing
10 |
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Salad of Organic Lettuces
and grape tomatoes with aged
balsamic, sherry vinaigrette
and
pumpkin oil
8 |
Hearts of Baby Romaine Lettuce
with roasted red peppers,
asparagus and
Maytag blue cheese dressing
11 |
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Peeky Toe Crab & Avocado Salad
with pear tomato, red onion,
gaufrette potatoes and fennel
emulsion
12 |
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Spinach Salad
with Maytag
Blue Cheese, raisins, candy
walnuts and sherry orange
vinaigrette
11 |
Crispy Octopus with shaved
fennel, pickled onions & candied
lemon vinaigrette
12 |
Spanish Bouillabaisse with
wild shrimp, little neck clams,
mussels
12/24 (entrée) |
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Tuna Tartar with sticky
rice, diced mango, pickled
ginger in a balsamic reduction
11 |
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Pan Seared Calamari with
chickpea puree and radicchio
marmalade
10 |
Maryland Jumbo Lump Crab Cake
with lobster sauce and red
pepper preserves
12 |
Homemade Cavatelli with Shrimp,
artichokes, asparagus,
mascarpone cheese & truffle
essence
12/24 (entrée) |
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Prince Edward Island Mussels
with three-herb broth and white
wine
10 |
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Maine Steamers
served
with drawn butter and
natural broth
12
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Please tell your server if you
would like to order one of our
special soufflés
18% gratuity is added to parties
of 6 or more |
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Top |
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Specials |
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Whole Grilled
Fish with
capers,
tomatoes, extra
virgin olive oil
served with
grilled
vegetables |
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White Sea Bass
- 24 |
Branzino -
34 |
Baramundi
- 26 |
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Pan Seared Black Fish over
wild mushrooms, baby carrots,
haricot vert, burst tomato
vinaigrette
26 |
Oriental Style Black Cod
over sticky rice, bok choy and
soy ginger caramel sauce
20 |
Whole Maine Steamed Lobster
with drawn butter, cole slaw and
baked potato
Market Price |
Dover Sole a la Monegasque
on a bed of mashed potatoes with
capers, red peppers, lemon,
hazelnuts with meuniere sauce
38 |
Pan Seared Organic Salmon
with parsnip puree, orange
grapefruit, radishes and citrus
vinaigrette
26 |
Pan Seared Halibut over
risotto tomato fondue with
porcini mushroom emulsion and
truffle oil essence
27 |
Red Snapper Bruxelloise with
salsify, endive, sweet potatoes
and lobster sauce
26 |
Saffron Seafood Risotto with
scallops, shrimp, crabmeat,
asparagus and tomatoes
26 |
Parmesan Encrusted Cod over
sautéed spinach, artichoke,
tomato, asparagus and vegetable
nage
26 |
Grilled Brook Trout with
spaghetti vegetables, fresh
pasta and watercress sauce
21 |
Pan Seared Channel Bass over
garlic crushed potatoes,
wild mushrooms and peas in a
Dijon mustard beurre blanc
26 |
Fish and Chips fresh cut
fish filets in our famous beer
batter & french fries
19 |
Nantucket Bay Scallops over
Israeli cous-cous, asparagus,
tomatoes with morbier sauce
34 |
Skate Wing encrustd in
Italian herbs with almonds &
pinenuts, crispy potatoes, savoy
cabbage and Grenobloise sauce
26 |
Fresh Herb Tagliatelle with
slow cooked shrimp, scallops,
mussels, clams and spicy crushed
tomatoes
12/24 |
Grilled Swordfish with
polenta gateau, wild mushrooms
and white wine a la forestiere
27 |
EFG Surf & Turf filet
mignon, lobster tail, and shrimp
with red wine balsamic
vinaigrette, parsley, oil
and lobster veal au jus
29 |
Fresh Black "Squid" Tagliatelle
with calamari, pine nuts,
capers, black currants in a
light tomato sauce
22 |
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Land Lovers |
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Pan Seared Free Range Chicken
over chorizo, potatoes and
cabbage au jus
24 |
Grilled Hanger Steak over
mashed potatoes, grilled
vegetables, mushrooms, port wine
sauce
24 |
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Side Plates |
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Roasted Potatoes 4 |
Basmati Rice 4 |
Baked Potato 4 |
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Broccoli Rabe 5 |
Spinach 5 |
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Top |
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837 White Plains Rd. Scarsdale, N.Y. 10583
Tel: 914-725-3450 |
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