Starters

Dean’s Tortilla Soup with South of the Border Flavorings

Lobster Coconut Bisque
with Lobster Pot Sticker and Ginger Sizzling Rice

The “Unchopped” Salad
with Fennel Confit, Smoked Slab Bacon, Heirloom Tomatoes,
Roasted Cauliflower and Blue Cheese Crumbles with Dijon Dressing

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Cilantro-Lime Crema

Farm to Fearing’s Vegetable Salad
with Artisanal Gem Lettuce, Cask Aged Sherry Vinaigrette,
Paula’s Goat Cheese and Crushed Almonds

Ahi Tuna Thai Tare with Green Apple/Peanut Salad,
Kafir Lime/Coconut Reduction and Crispy Fragrant Rice

Caesar Salad with Smoky Red Chili Dressing,
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds and Grana Padano Cheese
Add
Bay of Fundy Salmon
Texas Raised Chicken Breast
Blackened Shrimp

MAIN COURSE

Slow Roasted Adobo Beef Enchiladas with Chile Rojo
and Cumin/Carrot Salad
Add Sunny Side Up Egg

Bay of Fundy Salmon with Gochuchang Glaze on Crispy Fish Cakes
with Sesame Broccolini and Sticky Rice

Pan Seared Georges Bank Sea Scallops
On Basil/Smoked Pepita Pesto with
Heirloom Tomatoes and Battered Okra

Black Hills Farm Carnita Street Tacos and Avocado Fries
with Poblano Queso, Sweet Corn Gratin
and Charred Tomato Salsa

Pan Seared Gulf Redfish on Sautéed Heirloom Carrots,
Asparagus and Broccolini with Whole Grain Mustard/White Wine Jus

Herb Marinated Chicken Paillard on Summer Vegetable Handmade Spaghetti
with Piquillo Pepper Coulis

Spicy Nacho Dorito Fried Chicken Sliders
with Slap Umame Slaw, House Made Bread & Butter Pickles
and Ranch Fries

Dr Pepper Braised Rosewood Ranch Short Ribs
with ‘Loaded’ Whipped Potatoes and Crispy Tobacco Onions