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Sample subject to change
All entrees are served with chef’s choice of freshly steamed vegetable
We have turned our attention away from farm raised fishes
and are featuring only consciously monitored,
Wild catch fishes that vary by their seasonal availability
Seasons inspire new recipes,
beautifully prepared w/respect to integrity of - The nature of the beast !
| Wild Striped Bass | |
Fresh wild caught North Atlantic Wild Striped Bass, this beautiful white flesh fish is primo Pan seared served resting in a jumbo lump crab meat infused lemon thyme champagne buerre blanc. Accompanied by freshly roasted fennel and Chévre mashed |
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| Yellow Fin
Tuna - ‘# 1 grade Sushi Quality’ |
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Dusted with wasabi powder and seared to ‘Rare’ in a cast iron. Sliced & fanned with a stir fry of Asian greens, matchstick vegetables, fresh ginger, garlic, and tamari soy. – served with traditional wasabi, pickled ginger and a Thai chili vinaigrette. |
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| Beautiful Chicken |
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Organic Breast of French cut Chicken stuffed beneath the skin with Gracie’s blend of fresh herbs, a sauté of shallots, sun dried tomato zucchini, and mushrooms, & French Chévre - pan roasted to a golden brown perfection served with imported paparadelle pasta tossed in a feather light roasted chestnut marscapone cheese sauce |
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| Scallops “Bennie” | |
Jumbo (U-10) sea scallops, pan seared and served riding atop puffed pastry ‘muffins’ with fresh organic Lancaster County leaf spinach and imported Parma Proscuitto all drizzled with homemade béarnaise sauce served with grill roasted fingerlings. |
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| Asian Fusion 'Crispy Duck' | |
Semi boneless ½ Duckling “Twice cooked”. .roasted first, breast bone removed then painted with a Thai glazing lacquer of fresh berries, cassis, Thai chilies, shallots, tamari, & ginger - Flashed to crispin’ the skin. Served over a stir fry of Canton noodle, julienne of vegetables and Asian Greens topped with “Exploding Noodle.” |
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| Prime Filet Mignon | |
Choose: 8oz.; 10 oz.; 12 oz.; 16 oz Free range and naturally grass fed filet mignon simply grilled to your request |
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| Fusion Paella– “back by popular | |
Jumbo shrimp, little neck clams, fresh catch of the day, steamed over rice with seasoned with roasted garlic, caramelized onion, red and green bell pepper & imported saffron – featuring Imported Chorizo Authentico Cuiar & N’Orleans Andoullie |
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| Rack of Lamb | |
Fresh organic rack of lamb lightly dusted in champagne truffle, whole grain mustard, thyme breadcrumbs and pan seared, served with roasted fingerling potatoes & fresh vegetables. Drizzled with a pan juice reduction spiked with truffle and port wine. |
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| Grilled Vegetarian | |
Fresh varietal veggies painted with a citrus pesto marinade and charcoal grilled, lounging atop feather light tortellini tossed in a fresh basil pesto – all resting in a pool of hand crushed tomato basil marinara – topped with a sliver of imported Feta |
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20% for service is added to parties of 6 or more
