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DINNER MENU
Aperetivos
Jamaican Jerk Seared Fresh Tuna
Callaloo Stew, Bammy a.k.a. Coconut Yuca Cakes…13
Spinach and Goat Cheese Empanada
Served over Baby Greens, with Red and Gold Roasted Beet Puree, Fig Balsamic Vinaigrette...12
Blue Corn Crusted Calamari
Spanish Sherry Aioli, Chipotle Lime Vinaigrette, Grilled Hot and Sweet Fruit Salsa…10
Breast of Duck Meatballs
Pesto, Pinenuts, Portabello Mash, Demi Glace…11
Roasted Garlic Clams
Jamon Serrano, Red Chile Corn Broth, JV BBQ“Stix”…14
Skillet Seared Barbeque Shrimp
Smoked Rock Shrimp Potato Salad, Corn Salsa, Chipotle Cocktail Sauce…17
Slightly Seared Tuna “Poke”
Wakami, Yuzu Vinaigrette, Soy Grilled Pineapple, Wasabi Caviar, Boniato Chips…13
Braised Mussels
Chorizo, Tomato and Saffron Broth, Green Peas, Shrimp Crostini…12
Wild Mushroom Pancake “Short Stack”
Roasted Portobello, Balsamic Syrup, Sun Dried Tomato Butter…12
Tapas Sharing Platter
Roasted Garlic Marinated Olives, Grilled Chorizo, Jamon Serrano, Mahon, Manchego, Cabrales and Idiazabel Cheeses, Red Hot Tomatoes and Crispy bread…21
Ensalada
Fresh Bufala Mozzerella and Grilled Vegetable "Pie"
Sundried Tomato Vinaigrette, Basil Aioli and Bolenta Croutons...12
Baby Greens
Fresh Orange, Toasted Almonds, Grape Tomatoes, Mango Basil Vinaigrette…9
Maytag Blue Cheese Salad
Romaine, Molasses Apple Bacon, Tomatoes, Dijon Drizzles, “Cracker”…10
Poached Pear with Mesclun Greens
Candied “Red Hot” Pecans, Mountain Gorgonzola, Teardrops and Aged Sherry Vinaigrette…10
Crisp Romaine
Tomato, Red Onion, Cucumber, Feta, Hummus, Pita Croutons, Red Wine Oregano Vinaigrette
Appetizer…10 Main plate…18
Primo Plato
Spiked Black Skillet Seared Rare Yellowfin Tuna
Sweet Crab Plantain Potato Salad, Mango Ginger Sauce, Grilled Corn off the Cob...32
Fresh Corn Crusted Yellowtail Snapper
Lemon Boniato Mash, Roasted Corn Sauce, Smoked Pepper Relish…27
Barbeque Glazed Fresh Salmon
Spinach and Potato Gratin, Asparagus, Apple Caramelized Onion Chutney…27
Sage Grilled Florida Dolphin
Rock Shrimp Plantain Stuffing, Lobster Pan Gravy, Cranberry‾Mango Chutney,
Baby Green Beans and Carrots…29
Four Shells
Shrimp, Scallops, Mussels, Clams, Tomato Saffron Broth, Chorizo,
Green Peas and Five Herb Rice…32
Our Surf and Turf
American Buffalo “New York” Strip, Half Maine Lobster, Lobster Mashed
Potatoes, Asparagus, Baby Carrots…42
Duck Duck Duck
Seared Duck Breast, Leg of Duck Confit, Duck Liver and Wild Mushroom Stuffing,
Wilted Spinach, Baby Carrots….30
Ancho Cinnamon Grilled Pork Tenderloin
Sweet Potato Hash, Baby Green Beans, Chunky Papaya‾Mango Sauce…27
Wellington Farms Free Range Organic Half Chicken
Truffle Garlic Yukon Mashed Potatoes, Roasted Vegetable Ragout…25
Barbeque Spiked Filet Mignon
Fire Grilled Red Onion and Portobello, Roasted Garlic-Yukon Mash,
Barbacoa Butter, Bbq Demi Glace …38
Herb and Mustard Crusted Rack of Lamb
Wild Mushroom and Aged Gruyere Gratinee, Feta Polenta, Honey Balsamic Drizzles…38
Black Skillet Seared Center Cut New York Strip Steak
Irish Cashel Blue Cheese Butter, Barbeque Demi Glace
Choice of Two Sides
Truffle Garlic Mash, Grilled Asparagus, Sweet Potato Hash, Wilted Spinach, Baby Green Beans, Honey Chive Carrots, Aged Cheddar Potato Gratin, Grilled Portobello, Lemon Boniato Mash …39
There is a three dollar charge for appetizers and six dollars for entrees when
the kitchen prepares a split plate. There is no charge for sharing.
A 20% service charge will be added to parties of six or more
Chefs: Johnny Vinczencz, Dwayne Adams
General Manager: Thomas Hillan
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