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.