STARTERS
Prince Edward Island Mussels 16
- Parsely-Pastis broth and garlic toast
Lobster Spring Roll 16
- Spicy mayonnaise and soy-orange dipping sauce
Jumbo Lump Crab Cake 15
- Grilled brentwood corn relish and ancho chili sauce
Rhode Island Calamari 13
- Pepperoncini relish, toomato coulis and extra virgin olive oil
Shrimp and Crab Chowder 9
- Dill creme fraiche, chives and narcoosee's oyster crackers
Roasted Beet Salad 14
- Chervil, frisee, goat cheese, candied pecans, and orange-honey vinaigrette
Caribbean Shrimp Cocktail 14
- Mango, jicama, pickled jalapeno, cilantro and coconut cream
Artisanal Cheeses 15
- Pleasant ridge reserve, humboldt fog, and roaring forties blue cheese
Narcoossee's Mixed Green Salad 10
- Red onion, cucumber, cherry tomatoes, white cheddar, and honey-dijon vinaigrette
CHEF'S RECOMMENDATION
Grilled Cobia 35
- Andouille sausage, lobster, and potatoe galette, grilled tomato salad and brown butter emulsion
ENTREES
Grilled Filet Mignon 45
- Wild mushroom and marble potato has, braised short ribs, and red wine demi-glaze
Surf and Turf 59
- Medallions of filet mignon, lobster tail, au gratin poatoes, wax beans, and bearnaise sauce
Teriyaki-glazed Ahi Tuna 35
- Crispy sweet chili rock shrimp, stir fried snap peas, and sticky rice
Crispy Whole Snapper 35
- Basmati Rice, Charred Green Beans, and Soy-Lime vinaigrette
Steamed Whole Main Lobster 58
- Baked sherry-cheddar orecchiette pasta and broccolini
Crab-crusted Flounder 35
- Crushed fingerlin potatoes, haricots verts, and meyer lemon sauce
Summer Vegetables 22
- Seared tofu with grilled brentwood corn relish and ancho chili saice, wild mushroom and marble potato hash, tomato caprese salad, and fettuccini primavera
Shrimp and SCallop Fettuccine 31
- Spinach, Tomatoes, and scampi butter sauce served with grilled ciabatta bread with sun-dried tomatoe pistou
Ashley Farms Chicken Breast 29
- Lemon-oregano marinade, spinach, manchego mashed potoates and red onion