DINNER MENU
APPETIZERS
Summer Corn Chowder GF
Roasted Corn, Potatoes, Onions, Vegetable Broth, Red Pepper Cup | 8 Bowl | 10
Grilled Oysters | 21 Six Blue Point Oysters, Black Bean Sauce
Shrimp Cocktail | 17 GF Horseradish Cocktail Sauce
Classic Hummus | 14 GFA Pita and Crudité
The 1900 Salad | 16 GF Iceberg Lettuce, Carrots, Stilton Blue Cheese, Radishes, Tomatoes, Applewood Bacon, 1900 Dressing
Watermelon Feta Salad | 18 GF Frisée, Radicchio, Watermelon, Feta, Mint, Champagne Vinaigrette
Tuna Ceviche | 17 GF
Diced Ahi Tuna, Coconut Milk, Lime Juice, Cilantro, Jalapeños, Plantain Chips
Shrimp Summer Rolls | 16 GF
Rice Noodles, Shrimp, Cilantro, Mint, Avocado, Mango Chutney, Peanut Sauce
Crispy Potato Skins | 16 Bacon, Cheese, Sour Cream, Jalapeños, Spring Onions
SALADS
Grilled Halloumi Salad | 20 Halloumi, Broccoli Slaw, Napa Cabbage, Radicchio, Frisée, Sweet Peppers, Scallions, Mint, Toasted Almonds, Carrot Miso Dressing
Chopped Caesar Salad* | 15
Chopped Romaine, Tomato Croutons, Parmesan Crisp, White Anchovies Add Ons:
ENTRÉES
Mediterranean Branzino | 38 GF
Fennel, Heirloom Tomato, Artichoke Hearts, Onions, Kalamata Olives, Herb White Wine Sauce
Jerk Chicken | 29 GF Yellow Rice, Fresh Spring Peas
Marinated Duck Breast | 38 GF
Pan-Seared Sweet Soy–Glazed Duck, Vegetable Fried Rice
Veal Schnitzel | 34
Panko-Coated Veal Scaloppini, Arugula, Olives, Tomatoes, Shaved Parmesan, Roasted Garlic Citrus Vinaigrette
Catch of the Day | Market Price GF
Choice of Grilled, Pan-Seared or Blackened Choice of Two Sides
Short Rib Rigatoni | 30
Braised Short Ribs, Rigatoni Pasta, Shaved Parmesan
Zucchini Noodle Primavera | 26 GF
Asparagus, Heirloom Tomatoes, Spinach, Carrots, Lemon Aglio e Olio
Bison Burger* | 22 GFA
Mushroom, Swiss, BBQ Sauce, French Fries
Baked Sweet Potato GF 8 oz Flat Iron Steak | 28 GF Andouille Sausage
Grilled Asparagus
Sautéed Garlic Spinach
with Compound Butter Sauce and Choice of Two Sides
SIDES | 10
Sautéed Mushrooms
Charred Edamame with Sea Salt
Japanese Eggplant with Garlic Black Bean Sauce
Chef Tam Ha | Sous Chef Ernesto Sierra - SPICY |