Spiced Indian Potato Fritters

tamarind and tikka masala sauces for dipping

Blistered Shishito Peppers – 11 ^GF

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

Crispy Fried Artichoke Hearts – 13 ^GF

herbed cornmeal crust, lemon Parmesan dipping sauce

A GREAT SHARE

Spiced Moroccan Lamb Meatballs – 13.5

harissa and tzatziki sauce

Chilled Seafood Ceviche – 17.5

shrimp, scallops and Chilean sea bass in a cilantro-tomato broth, tortilla chips.

Butternut Squash Soupe With Crab

Cream of Spring Asparagus Soupe

A GREAT STARTER

Spinach Salad With Jersey Strawberries – 11

feta cheese, red onion, sherry vinaigrette

The Cowboy Ciao – 16

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

All Kale to Caesar Salad – 16 ^GF

shaved kale, black beans, crumbled Cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing
with Chicken — 19.5 | with Shrimp — 24

Florida Salad – 18 ^GF

crisp romaine bites, avocado, mango, grape tomatoes, citrus segments, red onion, sugar snap peas, cilantro, spiced ginger-lime vinaigrette
add Scallops — 14 | add Shrimp — 10.5 | add Crab Cake — 10.5

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

Individually prepared by Judy!

First Of The Season Maryland Soft Shell Crabs – 42.5

Pan sautéed and finished with almond brown butter served with a side of pickled fennel and orange salad

Jumbo Lump Crab Cakes With Spring Asparagus and Lemon Beurre Blanc – 38.5

saffron fruited couscous

Braised Boneless Short Ribs of Beef– 38.5 ^GF

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

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

quinoa brown rice, roasted garlic beets, shishito pepper garnish

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

roasted new potatoes, vegetable medley

Chilean Sea Bass With Hazelnut Brown Butter – 36 ^GF

served with a side of pickled fennel and orange salad

Vegan Enchiladas With Black Beans, Charred Kale, Roasted Butternut, Corn, Poblano Peppers – 22 ^V

quinoa- basmati brown rice walnut cream sauce, red mole sauce

Casuela Roast Of Barnegat Light 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

Salmon Thai Basil In Coconut Curry Broth – 28

basmati rice, napa cabbage

$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