Dinner Menu

Fresh Atlantic salmon, hand-chopped with lime, radish, cucumber, and avocado served on a crostini.

Baked East Coast oysters topped with spinach, Pernod cream, lump crab, rock shrimp, and buttery panko crumbs.

Sautéed jumbo shrimp in butter, garlic, and parsley sauce with warm crostini.

House-made beef & veal meatballs, San Marzano marinara, melted mozzarella & parmesan, served with grilled focaccia.

Velvety blend of sweet corn & leeks with chive oil, served with a crisp corn beignet.

Tender steak tips, Yukon potatoes, pearl onions in rich beef broth, topped with fried leeks.

Gem lettuce, house anchovy-parmesan dressing, garlic croutons, shaved Grana Padano.

Mixed greens, raspberries, blackberries, watermelon, goat cheese, grilled shrimp, and honey-lime vinaigrette.

Lobster tail and sliced Filet Mignon atop pappardelle in a brandy cream sauce.

Grilled salmon and jumbo shrimp over fettuccine in a rich brandy cream sauce.

Blackened Chicken with Fettuccine in house parmesan cream sauce.

Tagliatelle with Maine lobster, charred cherry tomatoes, basil, and a light brandy cream sauce.

Whole chicken, oven-roasted with a savory garlic, lemon, white wine, and fresh oregano. Served with roasted potatoes and sautéed broccolini.

Crispy whole red snapper flash-fried and glazed with a sweet soy-ginger sauce. Finished with scallions, roasted peppers, and a drizzle of chili oil. Served with jasmine rice and stir-fried baby bok choy

Pan-seared chicken breast topped with a zesty giardiniera pepper medley and finished with a bright lemon butter sauce.

Pan-seared Atlantic salmon finished in a sun-dried tomato cream sauce with garlic, fresh basil, and a touch of crushed red pepper. Served with creamy parmesan mashed potatoes and sautéed broccolini.

Delicate, flaky European sea bass, simply seasoned and grilled to perfection, finished with lemon, extra virgin olive oil, and fresh herbs. Light, clean, and elegantly balanced.

The house signature: massive dry-aged tomahawk steak, finished with herb butter and served with avocado mashed potatoes and grilled asparagus.

45-day dry-aged ribeye, house steak sauce, roasted garlic butter.

8 oz Center-cut tenderloin, truffle butter, crispy shallots.

Double-cut lamb chops, house demi-glace, served with creamy mashed potatoes.

14 oz dry-aged NY strip, Tuscan herbs, Caribbean jerk glaze, garlic-spinach, vesuvio potatoes.

14 oz heritage pork chop, apple-brandy glaze, served with avocado mashed potatoes.

8oz Wagyu patty, aged cheddar, truffle aioli, tri-color peppers, red onion, bacon, brioche bun, parmesan steak fries.

Slow-cooked beef short ribs, red wine demi-glace, buttery mashed potatoes.

8 oz NY strip paired with jumbo shrimp scampi over garlic-butter linguine.

Tender NY strip pieces, jasmine rice, scallions, and eggs wok-charred with soy-ginger glaze.

Slow-smoked, meaty St. Louis-style ribs, seasoned with our house dry rub and finished with a rich, caramelized BBQ glaze. Tender, fall-off-the-bone perfection with a deep, smoky finish.

Wood-grilled wings marinated in house jerk spices, smoky-sweet glaze. Served with coconut rice & peas and mango slaw.

Tender turkey tips seared in jerk seasoning, with sweet plantains and grilled corn.

Slow-braised oxtails in rich jerk gravy, served with callaloo greens and garlic mashed potatoes.

Angus patty with jerk blend, pepper jack cheese, pineapple salsa, jerk aioli on brioche bun. Served with yucca fries.

Lamb shoulder char-grilled in spicy jerk rub, with coconut curry lentils and charred asparagus.

Grilled chicken breast marinated in our signature jerk spices, delivering bold heat and island flavor, topped with tri-color peppers, onions and finished with a sweet chili aioli on a toasted brioche bun.

Espresso-soaked ladyfingers, mascarpone cream, cocoa powder.

Dark chocolate cake with a molten center, vanilla bean gelato.

Classic New York cheesecake, seasonal berry compote.

Creamy banana pudding layered with Biscoff vanilla cookies and fresh banana slices, finished with whipped cream.

(Rum, Kahlúa, whipped cream)