Dinner Menu

Note:  Due to market fluctuations & freshness our seafood menu items may vary. Prices and items are subject to change without notice.  Dinner reservations are recommended. Please click here. for reservations.

Ice

Osetra Caviar * North Carolina

This Osetra caviar is produced from Russian sturgeon originating from the Caspian Sea. The hatchlings are farm raised in the mountains of North Carolina. This caviar is nutty & buttery in flavor and its color ranges from amber to dark chocolate.

153.00 per ounce

Siberian Caviar * Florida

This Siberian sturgeon caviar is sourced from the very best Russian sturgeon and processed in the purest water relying on the Malossol method to attain the perfect hint of ocean- like brine.       120.00 per ounce

 Kaluga Caviar * Siberia & Northern China

This delicious farm raised caviar is produced from a hybrid of Kaluga and Shrenke sturgeon and produces large, firm pearls with a wonderful delicate and buttery flavor with a slight hint of the sea. 100.00 per ounce

Hackleback * Kentucky

Harvested wild from the world’s smallest sturgeon this caviar is small and firm with a classic wild sturgeon taste. Pronounced flavors of roasted hazelnut and toasted caramel on the palate. It is the most popular American sturgeon caviar. 70.00 per ounce

 ACCOUTREMENTS:

Whipped Crème Fraiche, Chopped Red Onion, Wasabi Whipped Crème Fresh, Chopped Egg Yolk, Marinated Capers, Chopped Egg White & 8 Blini Pancakes.

Alaskan King Crab Clusters

Whole Alaskan King Crab

(Market Price)

Wind

Beef Carpaccio             16

Thin Sliced Filet Mignon served with Arugula topped with Fried Capers, Shaved Parmesan, Pickled Onion & Finished with a Tapenade Aioli

Brie En Croute               15

Brie Cheese wrapped in Puff Pastry,Baked to a Golden Brown and served with a Berry Puree & Apples

Biloxi Clams                  13

Sautéed Fresh Middle Neck Clamsserved with a mixture of Onions, Peppers and Smoked Bacon topped with Parmesan Cheese and Herb Butter Sauce

Amelia Crab Cakes         15

Made fresh with Lump Crab Meat and sautéed to perfection, served over Red Pepper Aioli and Mixed Greens

David’s Escargots          14

Six Escargots baked in Garlic, Onion, Tomato & Bacon Bits topped with Parmesan Cheese

Shrimp Cocktail             13

Five served with Cocktail Sauce and a Wedge of Lemon

Seared Ahi Tuna            15

Pan seared Citrus Sesame Ahi Tuna with a Cucumber Mango & Jalapeño Slaw finished with a Ginger Sriracha Aioli

Crab Bisque                   14

A creamy Crab Bisque prepared with Lump Crab Meat, Vegetables & Herbs

French Onion Soup       15

A classic preparation with caramelized onions and beef broth gratinéed with croutons, Provolone & Swiss

Earth

Beet Salad                               15

Fresh Golden & Red Beet Salad with Goat Cheese & Candied Pistachios over Mixed Greens and finished with a Balsamic Reduction   (½ order 7)

Spinach Salad                         14

Baby Leaf Spinach topped with Feta Cheese, Sun Dried Cranberries and Walnuts with a Homemade Warm Bacon Vinaigrette    (½ order 7.50)

Traditional Caesar Salad        12

Fresh Romaine, Classic Caesar Dressing, Croutons and Shaved Parmesan Cheese garnished with Anchovies upon request    (1/2 order 6.50)

Fire

Signature Delmonico             54

Grilled Ribeye

16oz 1855 Ribeye served with Herb Roasted Fingerling Potatoes, Seasonal Vegetable with a Green Peppercorn Compound Butter

Filet Oscar                              45

8 oz Filet Mignon topped with Jumbo Lump Crabmeat, Béarnaise Sauce and Grilled Asparagus with Yukon Gold Mashed Potatoes

Filet Mignon                         39/45

6oz/8oz Tenderloin of Beef grilled to perfection and served with Wild Mushroom Risotto, Seasonal Vegetable and Port Wine Demi-Glace

Rack of Lamb                        40

Frenched New Zealand Rack of Lamb

Water

Chilean Sea Bass                   45

Pan seared and served with Truffle Yukon Gold Mashed Potatoes, Grilled Asparagus and finished with a Lemon Beurre Blanc

Truffle Scallops                     Market Price

Sautéed Scallops served with Yukon Gold Mashed Potatoes, Grilled Asparagus finished with a Truffle Butter Sauce                     

Dover Sole Meunière            46

From the English Channel, Panseared in a White Wine, Garlic, Lemon and Caper Sauce served with Herbed Risotto and Grilled Asparagus

Seafood Scampi                    37

Sautéed Lobster Tail, Clams, and Shrimp topped with fresh Parmesan Cheese and served in a Classic Scampi Sauce over Fettuccine or Gluten Free Penne

Fresh Mushroom Ravioli      30

Served fresh with Truffle Beurre Blanc Sauce & Grilled Sliced Portobello with Pesto Risotto, Grilled Asparagus and garnished with a Balsamic Glaze

Chicken Piccata                     30

Classic Chicken Piccata with a Lemon Caper Butter Sauce served with Yukon Gold Mashed Potatoes & Seasonal Vegetable

Fifth Element

  • 2 Pan Seared Scallops     (market price)
  • 4 oz Maine Lobster Tail   18
  • 4 Large Grilled Shrimp   11
  • Foie Gras   13    • Truffle Butter  
  • Green Peppercorn Compound Butter 6
  • Blue Cheese Crumble 6
  • Classic Oscar 10

 Split Plate Charge on all Entrees 6

Consuming raw or undercooked meat, eggs, poultry or seafood increases

your risk of contracting a food borne illness.

 

 

 

 

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