Dining: Current Menu
TAPAS  |  Wine List  |  Current Menu

Executive Chef Bobby Will constantly works to create exciting and new menu selections that will be a taste and dining sensation.  

 

Bobby’s love of  travel(and that of his team),  and experiences
allow he and his team  to be extremely creative with
menu items that are already
receiving rave reviews from guests.  

 

A passion for food, maintaining its purity and a desire to use
locally sourced products, organically grown items and 

only the  freshest selections from near and far...:


( a sample of the current menu is below, please click on the link for the full menu )


Appetizers

Heirloom Tomato Salad

Thai basil puree, arugula, ricotta salata cheese, truffle vinaigrette, hazelnuts

v

Seared Sea Scallops
Block Island beets, tarragon aioli, crisp baby carrots, wild mushroom broth

  

Entrées

 

Braised Block Island “Spraque Farm” Beef Bolognese

with fresh pappardelle pasta, aged parmigiano-reggiano, shaved black truffles and fresh basil

v

Roasted Atlantic Halibut

sweet and sour glaze, shiitake risotto,grilled baby bok choy and a passion fruit gastrique

v

Goat Cheese and Quinoa Stuffed Chile Rellenos

fried zucchini salad, charred tomato-almond gazpacho, grilled corn relish, chipotle crema

 

Desserts

 

White Chocolate ~ Coconut Lava Cake
with a rich dark chocolate center and roasted strawberry buttermilk sherbet 
?   (suggested pairing)    ?

Penfolds “Grandfather” Fine Old Port

(Australia) 

v

Lemongrass Crème Brulee
with a light mint ~ honeydew whipped cream, sesame ~ candied ginger granola and compressed honeydew

?   (suggested pairing)    ?

Chateau Loupiac Gaudiet

(France)