Appetizers
Blue Crab Molcajete
Fresh blue crab tossed in a citrus sauce with Grand Marnier. Presented with cucumbers, red onions, avocado aioli, frisee lettuce, & watermelon radish. Finished with sliced avocado & a jalapeno mango, ponzu & tobiko salsa. Served with house wonton chips
42
Country Quail & Pickles
Buttermilk fried quail with house pickles and peppercorn velouté
22
Mussels Calabrese
Steamed PEI mussels with Calabrese peppers, lardon, white wine, butter, garlic, and shallot
23
13 Rockefeller
Six gulf oysters topped with brown butter-wilted spinach, crème fraîche, parmesan, and butter crumbs
19
Jumbo Lump Crab Cake
Served atop lemon aioli and garnished with arugula salad
31
Alaskan King Crab Dip
King crab in our three cheese mornay served au gratin with buttered French baguette (Check availability)
42
Garlic Shrimp
Sautéed gulf shrimp & minced garlic finished in a fine herb beurre blanc served atop focaccia bread
25
Chef's Charcuterie Board
Two cured meats, applewood smoked duck breast, three artisanal cheeses, fig spread, honeycomb, Kalamata olives, fresh berries, grapes, cashews, and bourbon praline sauce. Served with French baguette and artisanal crisps.
35
Blue Crab Molcajete
Fresh blue crab tossed in a citrus sauce with Grand Marnier. Presented with cucumbers, red onions, avocado aioli, frisee lettuce, & watermelon radish. Finished with sliced avocado & a jalapeno mango, ponzu & tobiko salsa. Served with house wonton chips
42
Country Quail & Pickles
Buttermilk fried quail with house pickles and peppercorn velouté
22
Mussels Calabrese
Steamed PEI mussels with Calabrese peppers, lardon, white wine, butter, garlic, and shallot
23
13 Rockefeller
Six gulf oysters topped with brown butter-wilted spinach, crème fraîche, parmesan, and butter crumbs
19
Jumbo Lump Crab Cake
Served atop lemon aioli and garnished with arugula salad
31
Alaskan King Crab Dip
King crab in our three cheese mornay served au gratin with buttered French baguette (Check availability)
42
Garlic Shrimp
Sautéed gulf shrimp & minced garlic finished in a fine herb beurre blanc served atop focaccia bread
25
Chef's Charcuterie Board
Two cured meats, applewood smoked duck breast, three artisanal cheeses, fig spread, honeycomb, Kalamata olives, fresh berries, grapes, cashews, and bourbon praline sauce. Served with French baguette and artisanal crisps.
35