Starters

Sweet Corn Chowder 12

Maine Lobster and Chive Oil

Five Spice Calamari Salad 11

Asian Greens, Sweet Chili Vinaigrette

Young Red Oak and Lola Rosa 9

Ricotta Salata Cheese, Marinated Sweet 100 Tomatoes, Spring Garlic Vinaigrette

House Cured Citrus Salmon Terrine 14

Micro Herb Salad and Avocado

Jonah Crab Salad

Crispy Artichokes with Grapefruit and Mache lettuce 13

Main Courses
Chopped Salad 12
Endive and Romaine Lettuces, Crumbled Sheep’s Milk Feta, Kalamata Olives, Cucumber
Vine Ripe Tomatoes, Red Onion, Chick Peas, Pequillo Peppers and Preserved Lemon Vinaigrette

Caesar Salad 10
Hearts of Romaine with Parmesan “Frico” Crisp and Roasted Garlic Croutons
With Grilled Hangar Steak 15
With Roasted Chicken Breast 12

Salmon Paillard 14
Tiny Arugula, Truffle Essence, Cipollini Onions, Lemon Olive Oil and Fava Bean

The “Landmark” Burger 18

Featuring Akaushi Beef on Wasabi – Sesame Bun with Texas B & B Pickles

Smoked Chicken Salad Sandwich 12

Artichokes Hearts, Celery and Lemon Aioli

Seared Ahi Sandwich 16

Ginger Aioli, Avocado, Onion Sprouts and Namasu

Pancetta Wrapped Prawns 20

Black Pepper Linguini, Spring Peas and Carbonara Sauce

Grilled Hangar Steak 19

Mixed Young Green Salad, Garlic Fries and Bordelaise Sauce

Chef’s Featured Fish Market Price

Grilled Monchong 21
Coconut Curry Broth, Tomato- Ginger Chutney and Baby Bok Choy

Tortellini “Fonduta” 13
Fontina Cheese Fondue and Black Truffle Butter

(Twenty percent gratuity added to parties of six or more)