FIRST COURSE

Caesar Salad

crisp romaine, classic caesar dressing, white anchovies, crispy parmesan cone

Beef Tartare Tacos

ground filet mignon served raw, capers, onions, cornichons, mini taco shells

Rock Shrimp Tempura

tempura battered rock shrimp, tossed in sweet and spicy thai mayo

Ahi Tuna Spring Rolls

seared sushi grade tuna, avocado puree, cilantro, mango, served with a trio of dipping sauces

Burrata

imported italian burrata, roasted homemade red peppers, micro basil, balsamic reduction, extra virgin olive oil

Miso Black Cod (additional $5)

sake marinated black cod, served on bibb lettuce leafs

RSVP Crab Cakes

trio of panko crusted jumbo lump maryland crab cakes, pineapple chili salsa, lemongrass aioli, micro cilantro

 

SECOND COURSE

Organic Farm Raised Chicken Bruschetta

pounded chicken breast, grilled and topped with baby arugula, shaved parmesan, tomato, onion, balsamic vinaigrette

Organic Atlantic Salmon Wellington

farm raised salmon wrapped in puff pastry, meyer lemon caper aioli

Veggie Burger

house made veggie burger, served with pommes frites

Hanger Steak

served over asparagus

Rack of Lamb (additional $8)

rack of baby lamb, lightly crusted and topped with black truffle honey, served with black garlic mashed potatoes

RSVP Porterhouse Burger

house blend ground aged prime filet mignon, ny strip, short rib, served with pommes frites

Lobster Ravioli in Lobster Bisque Sauce

large maine lobster stuffed ravioli topped with chunks of poached maine lobster served in creamy lobster bisque sauce