SOUP & SALAD
Soup du Jour 10
Seasonal
Lobster Bisque 14
Knuckle & Claw / Chive Oil
Heirloom Tomato 12
EVOO / Crushed Olives / Herb Infused Ricotta / Fleur du Sel
Napa Cabbage 12
Mandarin Orange / Cranberries / Carrots / Pine Nuts
Mustard Seed Vinaigrette
Classic Caesar 11
Little Gem / Brioche Croutons / Parmigiano – Reggiano / Garlic
Fruit Tataki 15
Tropical Fruit / Arugula / Mizuno Frisse / Cucumber
Citrus Vinaigrette
House Nicoise 11
Greens / Cherry Tomato / Haricots verts / Olive
Red Onion / Boiled Egg / Sherry Vinaigrette
SUSHI
Shrimp Tempura 19
Tempura Fried Shrimp / Ginger Soy Butter / Scallions
Spicy Tuna 18
Blue Fin / Wasabi Caviar / Soy Glaze / Spicy Mayonnaise
Colossal California 21
Jumbo Lump Crab / Avocado / Cucumber / Sweet Chili
Island Roll 17
Faroe Island Salmon / Mango / Diakon Radish / Guava
SMALL PLATES
Domestic & Imported Meat and Cheese 26
Pickles / Preserved Fruit / Croutons
Oysters on the Half Shell 3 ea
Classic Accompaniments
Shrimp Cocktail 3 ea
Preserved Tomato / Horseradish / Lemon
Crispy Pork belly 18
Slow Roasted / Ponzu Glaze / Scallion / Toasted Peanut
Tokyo Nachos 17
Spicy Bluefin / Avocado / Green Onion / Soy Glaze
Prince Edward Mussels 15
White Wine / Roquefort Cream Sauce / Heirloom Tomato
Tempura Fried Chicken 14
Passionfruit & Guava Sweet and Sour
Oysters Rockefeller 18
Spinach / Garlic / Bearnaise
Serrano Wontons 13
Boursin / Raspberry Coulis
Point Judith Calamari 17
Arrabbiata Style / Peppadew
Lump Crab Cake 26
Tempura Fried / Red Pepper / Nori Wrapped
Chive & Chili Oil / Chipolte Aioli
ENTREES
The Gold Burger 45
24K / Wagyu / Porkbelly / Truffle Cheddar / Gruyere
Chipoltle Butter / Black Garlic / Truffle Fries
Beef Wellington 55
Filet Mignon / Dijon / D’ Uxelles / Puff Pastry / Red Wine Demi
Baked Stuffed Lobster 52
Seafood Stuffing / Breadcrumbs / Clarified Butter
Chilean Sea Bass 36
Sauteed Spinach / Celery Root Puree / Fingerling
Lemon Beurre Blanc
Chicken Roulade 31
Spinach / Boursin / Whipped Potato
Lemon, Shallot & Thyme Veloute / Fried Prosciutto
Duck a l’Orange 32
Pan Seared / English Pea & Thyme Infused Risotto
Blood Orange / Apricot / Port Wine Demi
Bluefin Tuna 35
Ginger Soy Butter / Cold Noodle Salad / Green Onion
Chateaubriand for One 43
Sliced Tenderloin / Pommes Puree / Bearnaise / Demi
*Also Available as Traditional Filet Mignon*
Rack Of Lamb 45
Herb Crusted / Dauphinoise Potato
Hoisen / Mint Demiglace
Faroe Island Salmon 33
Preserved Tomato & Lump Crab Risotto / Mustard Seed Beurre Blanc
Sticky Rib 29
Braised Short Rib / Citrus Soy Glaze / Miso Rice / Carrot Gratiner
ANYA’S Bolognese 28
Sweet Sausage & Short Rib / Whipped Ricotta / Basil Oil
Prime Rib 39
Certified Prime / Herb Rub / Whipped Potato / Asparagus / Au Jus
Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo