VEGAN!! Spiced Indian Potato Fritters – 12 ^V/GF

tamarind and green tikka dipping sauces

Shrimp Saltimboca – 13.5 ^GF

baked with prosciutto di parma in a sage-garlic butter sauce with marsala wine

Scotch Egg  – 12.5

encased in our homemade sausage, fried crisp and served on a coarse

Crispy Fried Artichoke Hearts – 13 ^GF

herbed cornmeal crust, lemon Parmesan dipping sauce

Blistered Shishito Peppers – 11 ^GF

skillet roasted and finished with crunchy sesame seeds and flaked sea salt; Thai chili dipping sauce

Lacquered Asian Meatballs – 12

seared and served in a cast iron skillet

Butternut Squash Soup With Crab

Cream of Spring Asparagus Soupe

The Cowboy Ciao – 16

smoked salmon, arugula, bruschetta grape tomatoes, couscous, roasted corn, pecans, and dried fruit, pesto buttermilk dressing

Florida Salad – 18 ^GF

crisp romaine bites, avocado, mango, grape tomatoes, citrus segments, red onion, sugar snap peas, cilantro, spiced ginger-lime vinaigrette
add Shrimp — 10 | add Scallops — 14

All Kale to Caesar Salad – 16 ^GF

shaved kale, black beans, crumbled Cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing
with Chicken — 19 | with Shrimp — 24

VEGAN! Winter Pasta with Roasted Brussel’s Sprouts, Butternut Squash, Radicchio and Toasted Pine Nuts – 22^V

with sherry vinegar and sage-garlic oil

Enraged Rigatoni Pasta – 18 ^V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese
with Chicken — 25 | with Shrimp — 29.5

Shrimp a la Vodka Rosa with Pappardelle – 30

tender Gulf shrimp, light tomato cream sauce, fresh basil

Entrées

French Cassoulet – 29

a bubbling casserole of white beans and traditional meats; includes Judy’s house made
duck confit, braised pork, traditional sausages, cured bacon and ham; seasonal vegetables

Chicken with Mushroom Crepes and Spring Asparagus – 22

in a delicate sherry cream sauce

Seared Pork Tenderloin Medallions Wrapped in Bacon with Green Peppercorn Sauce – 29.5

roasted new potatoes, vegetable medley

Braised Boneless Short Ribs of Beef– 38 ^GF

in a burgundy wine sauce, meltingly tender and flavorful; finished with orange gremolata,
served with macaroni and cheese and seasonal vegetable

Atlantic Coast Swordfish with Artichokes, Spring Asparagus and Peas – 36

lemon beurre blanc

Vegetarian Lentil Mushroom Pie – 16 ^GF

topped with a golden crown of mashed and served with fresh seasonal vegetables

Individually Prepared by ​Judy

Poached Caribbean Lobster ala Vodka Rosa – 39

shrimp, scallop pieces, four cheese ravioli

Molasses Mustard Cedar Planked Salmon with Lemon Beurre Blanc – 35 ^GF

quinoa brown rice, roasted garlic beets, Brussels sprouts petals

Casuela Roast of Maine Coast Scallops – 38.5 ^GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Filet Mignon with Gorgonzola Butter – 44 ^GF

mashed potatoes, seasonal vegetables

Limoncello Chicken with Saffron Aïoli – 29.5

a boneless Bell and Evans breast in a luscious lemon-basil broth with roasted sweet
garlic cloves and sundried tomatoes; served over capellini, vegetable accompaniment

$5.00 CHARGE FOR SPLITTING ENTREES

Gratuity will be added to parties of six or more. We cannot accommodate separate checks for parties of six or more.

Desserts