The New Classic
Old world style with a modern twist.
The New Classic Menu may change daily based on availability or inspiration.
Cold Yogurt Cucumber Dill Soup
Fried Oyster selected, mango/horseradish cocktail sauce
Charcuterie, grilled vegetables, Gouda, provolone, celery remoulade, tapenade
Homemade terrine of Foie Gras over frisee, artichoke, green beans and hazelnut oil
Avocado, jumbo crab meat, Russian dressing, salad, boiled egg, tomato
Cheeses platter, apple champagne jam, peach & tomato compote, pickled cantaloupe, walnut and raisin bread, herb crackers
Gulf Texas Shrimp cocktail
Arugula salad, heart of palm, avocado, feta cheese, pecan, pear, champagne dressing
Whale soft shell crabs, apples, prosciutto ham, spaghetti zucchini, potato straw
Grilled Bronzino, lemon basil beurre fondu, hard polenta, Nicoise ratatouille
Salmon filet, saffron cream sauce, crabmeat, sweet potato cake, roasted Italian eggplant
Alaska Cod Fish sauteed, shiitake mushroom sauce, chick pea crepe, grilled vegetable
Bouillabaisse; Fish, seafood, saffron broth, croûtons, rouille, parmesan
Socca Chick pea crepe (gluten free) 4 grilled vegetables, Portobello mushroom, fennel confit and artichoke.
10oz Rib Eye steak grilled (grass fed), blue cheese sauce and French fries
*Roasted mustard breaded rack of Lamb, thyme flower and garlic confit, cannellini beans
Executive chef Jacques Imperato
Consuming raw or undercooked foods may increase risk of food borne illness. Our mayonnaise has raw egg.