Menu

Executive Chef Kenny Rapone has created a selection of dishes that inspire and delight the senses using only the finest of seasonal fresh ingredients

In the open kitchen one can watch the performance unfold. There clearly is a love of meat dishes here but there are plenty of deliciously done seafood choices as well.

Some standouts include the Prime Ribeye with forbidden rice risotto, roasted corn, spring onions, fresno chili cream sauce, and fresh grated horseradish; Mero Sea Bass which is marinated in miso and served with asparagus, braised salsify, arugula, beach mushrooms, truffle soy yuzu, and citrus salad; and Seared New England Scallops with potato puree, citrus salad, and a tangerine beurre blanc.

Shared | Greens | Entrees | Desserts

Printable Menus: Dinner – Desserts – Happy Hour

 

Corkage Fee $25 Limit 2 –  20% Gratuity is added to Parties of 7 or more