CHEF’S BAR SPECIAL:: Tarragon Lobster Sausage Skewers with Castelvetrano Olive and Sun-dried Tomato Relish over an Olive Oil Poached Baby Yukon Gold Potato Salad with a Pepperoncini Vinaigrette. 16
APPETIZER SPECIAL:: Speck Wrapped Crispy Pork Belly with Green Pepper Jelly on Chive and Black Pepper Biscuits with Spicy Caramel Pecans, Maple Gravy, and a Three Cheese Potato Gratin. 13
ENTREE SPECIAL:: Grilled Mahi Mahi with Coconut Rice, Grilled Asparagus, Orange Pico de Gallo, and a Citrus Buerre Blanc. 24
Fish Fry. 14
Baked Haddock. 15