Dinner appetizers: Tuna tabbouleh; roasted red pepper dip; molasses; feta salad.
Dinner entrées: Charcoal-grilled shrimp and haloumi cheese, chicken with Lebanese almond rice; roasted lamb with eggplant puree; sesame-crusted salmon.
Dinner desserts: Housemade Turkish pastry sampler; chocolate fondant; orange- blossom creme brulee; mango sorbet.
Dinner appetizers: Paneer tikka masala; sev batata puri.
Dinner soup: Vegetable-and-coconut soup.
Dinner entrées: Paneer kofta curry; bharva subji; mungdal curry.
Bread: Spinach paratha.
Dessert: Khubani malai; mango kulfi.
Lunch appetizers: Beef-and-barley soup; smoked-trout salad; grilled duck sausage.
Lunch entrées: Braised beef short ribs; grilled chicken paillard; pan-seared salmon.
Dinner appetizers: Ravioli; potato-and-clam soup; arugula with prosciutto.
Dinner entrées: Grilled swordfish; grilled flat iron with French lentil puree; roasted chicken breast.
Dinner meat course: Grilled petite filet with honeycap mushrooms and black truffle/ foie gras sauce (add lobster or jumbo shrimp for an additional $15); breast of quail stuffed with sausage and porcini mushrooms; roasted rack of lamb with sweet-potato puree.
The Oceanaire Seafood Room
Dinner appetizer: New England clam chowder; Caesar salad; house salad.
Dinner entrées: Grilled “dirty” mahi mahi; grilled center-cut pork loin; stuffed rainbow trout; grilled Arctic char.
Dinner desserts: Key lime pie; New York-style cheesecake; chocolate chip cookies and milk.
The Oval Room
Lunch and dinner appetizers: Roasted beets; cauliflower soup; mozzarella with sweet chili dressing; shrimp chorizo; goat cheese custard.
Lunch and dinner entrées: Flat iron steak; crispy chicken; monkfish; seven-minute risotto; crispy-skinned bass.
Lunch and dinner desserts: Peanut butter cheesecake parfait; passionfruit curd tart; dark chocolate brownie; rum-braised pineapple.
Lunch and dinner appetizers: She-crab soup; chicken-and-andouille gumbo; P.E.I. mussels steamed in white wine and lemon; sweet-corn salad, Fresh locally-grown grilled sweet corn in Champagne vinaigrette.
Lunch and dinner entrées: Lowcountry bouillabaisse; sweet-potato ravioli in walnut butter sauce; tamarind hanger steak with French fries and mac n’ cheese.
Lunch and dinner desserts: Sweet-potato cheesecake; Godiva chocolate bread pudding with vanilla ice cream; blood-orange sorbet.
Choose two antojitos (a Mexican small plate) at lunch, and three antojitos, a taco, and dessert for dinner.
Lunch and dinner antojitos: Meatballs in chipotle sauce; braised short ribs; baby cactus salad; cured salmon.
Lunch and dinner tacos: Braised beef taco; braised beef tongue taco with radishes; baby-pig confit taco; barbecued pork taco with pickled red onion.
Lunch and dinner desserts: Tres leches cake with caramel ice cream; tropical fruit salad with vanilla ice cream.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; soup of the day.
Lunch entrées: Broiled crab cakes with mango salsa; wasabi-crusted ahi tuna with seaweed salad and soy vinaigrette; prime aged sirloin broiled, blackened, or pepper-crusted; chicken parmesan.
Dinner entrées: Chicken parmesan over linguine; New York strip steak; blackened salmon with citrus butter; crab cakes with mango salsa.
Dinner dessert: New York-style cheesecake; Key lime pie.
Passionfish is offering their full lunch and dinner menus, though the appetizer and dessert lists are abbreviated.
Lunch and dinner appetizers: Green salad; Caesar salad; Louisiana seafood gumbo; lobster-and-roasted-butternut-squash bisque; blue-crab-and-corn chowder; Peruvian-style ceviche; Yucatan shrimp ceviche “cocktail”; trio of nigiri with tuna, salmon, and hamachi.
Lunch and dinner desserts: Salted-caramel crème brulee with hazelnut biscotti; brown-butter financier with lemon-curd and Amaretto cream; molten chocolate cake with vanilla-malt ice cream and orange caramel.