RED, WHITE ANDSPARKLING WINES 7 DAYS A WEEK | Available in the Lounge Only* *times and date subject to change APPETIZERSESCARGOT BOURGUIGNONNEJumbo snails sautéed in a chardonnay and maitre d’hotel garlic butterwith champignon mushrooms, served with garlic crostini. 10 MOZZARELLA CAPRESE TOWERFresh mozzarella cheese stacked with red and yellow beefsteak tomatoes drizzledwith extra virgin olive oil, balsamic glaze and garnished with fresh basil. 11 OYSTER ROCKEFELLERTopped with our pernod spinach stuffing, baked with mozzarella cheese. 12 *TUNA MARTINIDiced sushi grade yellowfin tuna, avocado, chives, cucumber with crispytempura flakes in a citrus soy sauce, served with fried wonton triangles. 12 STUFFED PORTOBELLO MUSHROOMLarge Portobello mushroom cap marinated in a balsamic vinaigrette grilled and topped with jumbo lump crabmeat stuffing and mozzarella cheese. 12 POINT JUDITH CALAMARILightly dusted flash fried Point Judith calamari with hot cherry peppers, onions, bell peppersand chorizo tossed with extra virgin olive oil, served with our signature marinara sauce.

12 BACON WRAPPED SCALLOPSDay boat scallops wrapped in Neuski applewood smoked bacon, served withporcini mushroom crostini topped with a roasted red pepper coulis. 14 CRAB CAKESPan seared jumbo lump crab cakes topped with chipotleaioli, accompanied with a couscous salad. 14 LOBSTER MAC N’ CHEESETender chunks of Maine lobster in a cheese lobster reductionsauce, baked with pasta and seasoned bread crumbs. SOUP & SALADMARYLAND CRAB SOUP 6 NEW ENGLAND CLAM CHOWDER 6 GARDEN SALADBaby greens accompanied with tomatoes, red onions, cucumbers, kalamataolives, carrots and croutons, with your choice of balsamic vinaigrette,bleu cheese dressing or raspberry vinaigrette. 4 (with entrée) CAESAR SALADChopped hearts of romaine lettuce tossed with our creamy Caesardressing, shaved parmesan cheese and croutons.  5 (with entrée) BISTRO SALADOur signature salad baby greens mixed with fresh berries, dried cranberries, goat cheese crumbles, poached apples and glazed pecans, tossed with raspberry vinaigrette.

13 ADD TO ANY SALADGrilled or BlackenedShrimp 12 | SANDWICHES*KOBE BEEF BACON BURGERAmerican Kobe beef cooked to your liking served on a brioche roll with Neuskiapplewood smoked bacon, lettuce, tomato, caramelized balsamic onion, mozzarellaand homemade truffle parmesan steak fries. 16 GROUPERFresh Florida black grouper, grilled, blackened or fried served on a brioche rollwith lettuce and tomato with a side of Cajun remoulade and potato croquette. sushi grade fish utah RAW BAR*SEAFOOD TOWER FOR TWOOysters on the half shell, oyster sashimi, New Zealand mussels, gulf shrimp,Maine lobster tail, snow crab and king crab, served atop crushed ice. yo sushi menu soho90 *CLAMS ON THE HALF SHELLHalf dozen 6 | sushi club delivery san isidro

One dozen 12 *OYSTERS ON THE HALF SHELLHalf dozen 10 | One dozen 18 JUMBO SHRIMP COCKTAILJumbo shrimp served with cocktail sauce and lemon. 14 *OYSTER SASHIMIHalf dozen topped with diced tuna, chives, cucumber,citrus soy sauce, wasabi aioli and tobiko. 16 PEEL & EAT SHRIMP HOT OR COLDSteamed with Old Bay seasoning, served hot with clarified butter or cold with cocktail sauce. sushi online bestellen berlin spandauHalf pound 11 | where to buy sushi grade fish virginia beach FROM THE STEAMERMUSSELSPrince Edward Island mussels with maitre d'hotel garlic butter,marinara sauce or steamed with clarified butter. sushi clicker online12 CLAMSPine Island middle neck clams served with garlic butter,marinara sauce or steamed with clarified butter. yo sushi voucher wednesday

14 SNOW CRABOne pound of Alaskan Snow Crab steamed andserved with clarified butter, rice and vegetables. 23 ALASKAN KING CRABOne pound of jumbo King Crab scored then steamed,served with clarified butter, rice and vegetables. FROM THE SEACHOOSE YOUR FAVORITE SEAFOOD, PREPARATION AND SAUCE.SEAFOOD  *Salmon 23 Mahi-Mahi 23 Shrimp 24 Grouper 29 Scallops 29 *Tuna 29 Sea Bass 33PREPARATIONGrilled Blackened Fried Caribbean Jerk SearedSAUCECitrus Beurre Blanc Pan Asian Lemon Butter Tropical Fruit Salsa MediterraneanSERVED WITH YOUR CHOICE OF TWO SIDESPotato Croquette, Mashed Potato, Steak Fries,Vegetable of the Day, Asparagus, Citrus or Thai Rice FROM THE LANDSERVED WITH YOUR CHOICE OF TWO SIDESPotato Croquette, Mashed Potato, Steak Fries,Baked Potato, Vegetable of the Day, Asparagus*PRIME RIBHerb crusted slow roasted beef, served with au-jus and horseradish sauce.King 32 *FILET MIGNONCenter cut filet grilled and served with a mushroom cognac demi glaze. 36 *NY STRIPPremium aged beef, served with Maitre D'Hotel Garlic Butter.

36MAKE YOUR OWN SURF & TURFAdd any of the following to any Land entrée 18Seared Scallops | Maine Lobster Tail | CHEF'S FAVORITESISLAND MAHI-MAHIGrilled mahi topped with pineapple chutney, garnished withcrispy plantain and served with risotto. 26 *SALMON OSCARSeared salmon topped with lump crabmeat and roasted asparagus,served over citrus saffron rice and finished with key lime hollandaise. 29 DAY BOAT SCALLOPSJumbo sea scallops pan seared placed atop a delicate citrus beurreblanc, served with citrus saffron rice and steamed snow peas. 32 SPICED PECAN & CRANBERRY CRUSTED GROUPERBaked fresh Florida grouper encrusted with pecans & cranberries, toppedwith tropical fruit salsa and sweet chili drizzle, served with citrus saffron rice. 32 LOBSTER TAILBroiled Maine lobster tail served with citrus saffron rice and mixed vegetables. 29(for twin lobster tails add 18) SHRIMP MEDITERRANEANLarge prawns, sautéed with lump crabmeat in a caper, artichoke heart,sun-dried tomato lemon butter sauce, served with creamy crab risotto.

29 *SESAME CRUSTED YELLOWFIN TUNASeared sesame crusted sushi grade tuna finished with Thai chili sauce, teriyakiglaze and wasabi aioli, served with Thai rice and steamed snow peas. 32 CRISPY DUCKCrispy roasted half duck served with wasabi mashed potato and grilledteriyaki bok choy, finished with a raspberry butter sauce. 28 GROUPER CAPRESEBaked fresh Florida black grouper topped with basil, tomatoes and fresh mozzarella,drizzled with a balsamic glaze and extra virgin olive oil served over creamy risotto. 32 MISO TERIYAKI SEA BASSFresh flaky Chilean sea bass glazed with our miso teriyakisauce, served with Thai rice and steamed snow peas. 35 SEAFOOD PASTA JAMBALAYAFusilli pasta tossed in a creole sauce with seabass, shrimp, scallops,chicken and chorizo sausage, garnished with pernod garlic toast. Get Social With Us *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.