Food: Vintage Entrees

Roast Fingerling Potatoes, Cherry Tomatoes, Lemon Beurre Blanc and Caper, Basil Salad

Shrimp, Salmon, Clams, Tuna, and Scallops steamed in a Spicy Coconut Broth, with Roasted Bell Peppers, Mushrooms, Cilantro, Scallions, and Udon Noodles

Day Boat Scallops, Habanero-Butternut Squash puree, Forbidden Black Rice, and Basil Oil

Lightly Smoked and Sous Vide Short Rib on a Root Vegetable Puree, Cilantro, Gremolata, and Crispy Parsnips

Crimini and Shiitake Mushrooms, Broccolini*

Twelve Ounce Filet, Eight Ounce Atlantic Lobster Tail*

Seven Ounce Filet Mignon, Eight Ounce Atlantic Lobster Tail*

Garlic Mashed Potatoes, Pomegranate Port Demi Glace*

Pan Roasted Mary’s Free Range Chicken, Butternut Squash Raviolis, Molasses, Sage Brown Butter, and Toasted Pepitas