Transcription of First Course Seafood Plateau
1 Raw Bar Salads Oysters half dozen 18 Rustic Greek East Coast Lancaster PA Tomatoes - Barrel Aged Feta Blue Point Cucumbers - Red Onions - Peppers - Olives 19. Beausoleil Organic Baby Arugula West coast Fanny Bay Roasted Beets - Berries - Sun-dried Figs Emerald Cove Shredded Manouri Cheese 18. Clams Athenian Marouli Half dozen 12. Crispy Romaine Hearts - Radicchio Littleneck Dill - Scallions - Feta Crumbs 17. from the coast of Maine Jumbo Crab Meat with Avocado &. Caviar 26. First Course Lobster Bisque Shrimp Cocktail Poached in Champagne Maine Lobster Soup 15. 7 each Kalamari Tragano Seafood Plateau Grilled or Flash Fried Calamari - Herb Aioli 18. Lobster Crab Meat, Shrimp Crab Cake Crawfish, Crab Claws Clams and Oysters Maryland's Famous Blue Jumbo Lump Crab R moulade Sauce 24. Port Imperial (for 2) 60 Octopus NY Waterways Mediterranean - Sashimi Grade - Char grilled 28.
2 (for 4) 95. Shrimp Santorini Spreads Saut in a Wine, Tomato, Epirus Feta Tzatziki 12 and Herbs Broth 25. Eggplant 12 Molos Chips Spicy Feta 12 Crispy Zucchini and Eggplant Mint Yogurt Sauce 22. Carp Caviar 14. Filet Mignon Souvlaki Garlic Mousse 10. Prime Beef - Grilled on a Skewer Pikilia Tzatziki Sauce 26. Selection of all our spreads 29. Fish Market Lavraki Sides Mild, Mediterranean Sea Bass 38. Roast Lemon Potatoes Dover Sole Wild Thyme 9. Sweet, Firm and Buttery Flavor 46. Hand Cut Fries Lobster Oregano 9. Cold Water, Nova Scotia Hard Shell (1 lb.) 34. Lobster Risotto Fagri Fresh Herbs 24. Moist and Flaky, Fishermen's Choice (for two) 88. Horta Red Snapper Organic Swiss Chard 10. Delicate, Sweet and Nutty Flavor (for two) 84. Farmer's Market Colossal King Prawn Grilled Vegetables Madagascar's Giant Shrimp 22 each with Haloumi Cheese 18. Main Course Faroe Islands Salmon Charred Grilled - Garlic Spinach Chickpeas 34.
3 Diver Sea Scallops Squid Ink Risotto - Seaweed Salad 39. Autumn 2021. Ahi Tuna Sesame-crusted - Quinoa - Walnuts 39. Seafood & Orzo Lobster Tail - Shrimp - Scallops Mussels 38 Executive Chef Gregory Zapantis Lobster Pasta Fresh Fettuccini - Brandy Tomato and Herbs 46. Paidakia Fire Roasted Lamb Chops - Sweet Potato Mash 44. Filet Mignon 10 oz. Beef Tenderloin - Madeira Peppercorn Reduction 45. Prime Aged Rib Eye 28 oz. - Roasted Potatoes 69.
