Menu
To Share
House made Bread & Butter
(V) (VGO)
Halibut Ceviche
Served with seasoned crostini (VGO)
Arancini & Brie Fondant
Topped with honey mustard vinaigrette & served with marinara
Mussels
RRL Creamy Leek Mussels and bruschetta finish served with housemade bread (GFO)
Shell Trio
4 Oysters Rockefeller, 5 Grilled Shrimp with mango salsa & ½ lb RRL Mussels) (GFO)
Appetizers
Summer Salad
Strawberries, watermelon, cherry tomatoes, cucumber, fennel, honey pecans, feta, blueberry mint balsamic dressing (V)(GF)
Crab Cakes served with Cajun remoulade
AAA Beef tartare
Served on marrow bone topped with cured egg yolk (GFO)
Scallops
5 Maple Whisky scallops served on sweet potato purée & pickled fennel (GF)
Mains
Creamy Italian Salmon
Garlic salmon in arugula tomato cream sauce with lemon basil orzo, green beans (GFO)
Halibut
Poached in miso broth, served with rice noodles & rainbow carrots (GF)
8oz AAA Filet Mignon
Served with twice baked potato, green beans & green pepper sauce (GF)
Mushroom braised chicken
Served with sweet potato gnocchi & fiddleheads (GFO)
Seafood Chest
Served with lemon basil orzo and Chef's salad
River & Sea Fusion
(Crab cakes, 5 scallops, 5 grilled shrimp with mango salsa, 4 oysters Rockefeller, 6oz halibut, 6oz salmon, 1/2 lb RRL mussels, blistered tomatoes, fiddleheads, lemon basil orzo) 175
Make it Surf
3-Scallops or 5-Grilled Shrimp | 5- Scallops
Dessert
Chef’s Inspiration
Cake Cutting Fee
GF-Gluten Free | GFO-Gluten Free Option | VGO-Vegan Option | V-Vegetarian | VO-Vegetarian Option