Seared Wild Diver Scallops
butter seared wild caught diver scallops, served over a springtime risotto of fresh peas, carrots, and parmesan cheese
Clams Alle’ Vongole “Our Style”
linguini tossed with rappahannock river clams, evoo, white wine, parsley, butter, charred lemon, and a hint of chili pepper flakes; served with grilled french baguette
Sesame Soy Sea Bass
wild caught sea bass, sesame crusted, pan roasted, and served with five spice braised baby bok choy and mushrooms with a ginger soy glaze
Land & Sea
Rosemary Filet Mignon Tips and Sea Scallops with mushroom risotto and saffron aioli
Maine Lobster Bisque
poached maine lobster, with a touch of sweet sherry wine and fresh cream
Smoked Fish Spread
hardwood smoked mahi-mahi dip; served with cornichons, onions, and pepperoncini, with crackers and crisps
Prosciutto & Date Flatbread
with caramelized bermuda onions, goat cheese, prosciutto, arugula, and balsamic reduction drizzle
Thanksgiving 4-Course Menu
Thanksgiving 4-Course Menu Thursday, Nov 28 (SERVED FROM 11AM TO 9PM IN OUR MAIN DINING ROOM TO BEGIN WITH… Blue Crab & roasted butternut squash bisque with fresh sage […]
Carafe
Our Signature sangria Recipe topped with fresh fruit
Red or White
Our Signature sangria Recipe topped with fresh fruit
