DINNER MENU

THE FIRST WAVE

FLASH FRIED CALAMARI -18-
ASIAN SALAD / WASABI AIOLI / PONZU / ROASTED PEANUTS

THE TIDES’ PAN SEARED CRAB CAKES -20-
MARYLAND STYLE / ROASTED CORN SAUCE / TOMATILLO SALSA CHORIZO CRACKLINS / CILANTRO OIL

GRILLED FLATBREAD -16-
HAND-STRETCHED / RUSTIC FLATBREAD / BRUSHED WITH
FIRST PRESS OLIVE OIL / LIGHTLY GRILLED AND FINISHED WITH THE DAY’S SPECIAL TOPPINGS

GRILLED PORTOBELLO MUSHROOM “BLT” -16-
GRILLED PORTOBELLO MUSHROOM / WILTED SPINACH / SUNDRIED TOMATOES / CRISPY PROSCUITTO / GORGONZOLA CREAM

SOUP OF THE MOMENT -14-

LOBSTER BISQUE -18-
BRANDY / MAINE LOBSTER / FRESH CREAM / BUERRE BLANC

THE RIPS AND CURLS

GRILLED PEAR -16-
ROMAINE / RADICCHIO / BELGIAN ENDIVE / GORGONZOLA CRUMBLES CARAMELIZED PEARS / CANDIED WALNUT CONFETTI
CHAMPAGNE DIJON

TIDES’ GREEK SALAD -16-
MARINATED TOMATOES / CUCUMBERS / KALAMATA OLIVES / FETA CHEESE HOUSEMADE ROASTED RED PEPPER HUMMUS / CHIFFONADE SPINACH WHITE BALSAMIC AND FRESH OREGANO VINAIGRETTE / CRISPY PITA

THE CAESAR -14-
ROMAINE / ENDIVE / CRISPY APPLEWOOD BACON
FOUR YEAR ASIAGO / PARMESAN

ARUGULA SALAD -16-
FUJI AND WASHINGTON APPLES / GOAT CHEESE CRUMBLES / CANDIED CASHEWS / APPLE CHAMPAGNE VINAIGRETTE

THE MAIN SET

CEDAR PLANKED COLD WATER SALMON -38-
BALSAMIC BUTTER / WILTED BABY SPINACH / CREAMY POLENTA / ASPARAGUS

HERB CRUSTED CHICKEN SALTIMBOCCA -32-
TUSCAN BREADCRUMBS / FRESH SPINACH / PROSCIUTTO / SMOKED MOZZARELLA CHEESE / LEMON BUTTER / ROASTED GARLIC POTATOES

PENNE PASTA QUATTRO FORMAGGI -28-
TENDER PENNE PASTA / GORGONZOLA CRUMBLES / AGED ASIAGO / SHAVED PARMESAN / GRATED ROMANO / CREAM / BASIL CHIFFONADE / TOASTED PINENUTS

PEPPERCORN CRUSTED FILET MIGNON -44-
STERLING SILVER ANGUS / CRISPY SMOKEHOUSE BACON / CARAMELIZED ONION CONFIT / MELTED GORGONZOLA / CRISPY SHALLOT STRINGS / PEPPERCORN SAUCE

VEAL SCALLOPINI -42-
WILTED SPINACH / EXOTIC MUSHROOMS / TAGLIATELLE / LEMON CAPER BUTTER

PAN SEARED POTATO CRUSTED GROUPER -42-
JUMBO LUMP CRABMEAT / ROASTED SHITAKE MUHROOMS / SHALLOTS INDIAN RIVER CITRUS BUERRE BLANC

MACADAMIA NUT CRUSTED SNAPPER -38-
ROASTED HOUSE POTATOES / BUTTERED SEASONAL VEGETABLES GLAZED CARROTS / LEMON CHARDONNAY BUTTER

PAN ROASTED LOCAL POMPANO -40-
COCONUT JASMINE RICE / MAINE LOBSTER CURRY SAUCE / MANGO SLAW / MICROS

GRILLED ATLANTIC SWORDFISH -38-
YAKISOBA NOODLES / VEGETABLE STIR FRY / SWEET AND SOUR CHUTNEY

GRILLED REVIER FARMS 14 OUNCE NEW YORK STRIP -42-
CHATEAU POTATO/STEAKHOUSE ONION RINGS/ ASPARAGUS/CHEF’S GARDEN HERB BUTTER / HOUSE MADE STEAK SAUCE

SWEET TEA BRINED CENTERCUT PORK CHOP 14 OZ -38-
HOUSE MADE PIMENTO CHEESE GRITS / APPLE BOURBON SAUCE / PICKLED MUSTARD SEED SLAW

CRISPY ROAST MAPLE LEAF FARM HALF DUCK -38-
WHIPPED POTATOES / MARKET FRESH VEGETABLES / ORANGE BUTTER GLAZED CARROTS / SAUCE OF THE MOMENT

Consuming raw or undercooked, meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.

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