Dinner Menu
Summer 2007


Ceviche of Red Snapper with Fresh Lime Juice, Bermuda Onion, Tomato, Avocado and Yucca Chips

Duck Spring Rolls with Hot and Sour Dipping Sauce

Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini

Chilled Lobster Served over Grilled Sweet Corn, Roasted Peppers, and White Beans with Raspberry, Chipotle Vinaigrette

Carpaccio of Beef Tenderloin with Artichoke Caponata, Shaved Parmesan, Drizzled with Extra Virgin Olive Oil

Grilled Baby Squid with Ginger & Lime Vinaigrette

Soup of the Day


Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette

Arugula and Endive with Asian Pear, Haricot Vert, Roasted Spicy Walnuts, & Gorgonzola with Tarragon Vinaigrette

Roasted Beets, Plum Tomato, Bermuda Onion, and Goat Cheese With Honey Lemon Vinaigrette


Homemade Spinach Agnolotti stuffed with Parmesan, Ricotta & Goat Cheese with Sweet Corn, Pancetta, and Fresh Sage

Seared Wild Striped Bass with Citrus Cured Fennel, Watercress, and Cantaloupe & Honeydew Vinaigrette

Roasted Rack of Lamb with Roasted Red Bliss Potatoes, Mushrooms, and Beets with Goat Cheese, Rosemary Sauce

Seared Diver Scallops over Ginger Spinach and Tomato Risotto Cake, with Preserved Lemon Vinaigrette

Roasted Organic Chicken with Myers Rum Glaze, White Rice, and Mango Chutney

Sautéed Shrimp with Artichokes, Tomato, Lemon Juice, Capers, Garlic Mashed Potatoes, and Haricot Vert

Penne Rigati with Sweet Italian Sausage, Shitake & Cremini Mushrooms, Sugar Snap Peas, And Pesto Cream Sauce

Grilled New York Strip Steak with "Blue Lemon" Fried Potatoes, Grilled Vegetables and Port Wine & Cracked Black Peppercorn Sauce

"Arroz a la Vasca" Basque Style Seafood Stew with Shrimp, Mussels, Fresh Fish, Green Peas, Tomato, and Rice

Seared King Salmon over Sugar Snap Peas, Pineapple, Bermuda Onion, and Watercress Salad with Sesame Ginger Glaze

We will happily prepare vegetarian dishes upon request.

Side Dishes
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Grilled Vegetables
Garlic Sautéed Mushrooms Citrus Cured Fennel
Artichoke Caponata

Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc

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