Appetizers & Small Plates
Scallops Diablo
$18.00
Wrapped in prosciutto and chipotle aioli.
Braised Brussels Sprouts
$10.00
White wine, bacon, onion.
Coconut Shrimp
$16.00
With sweet and sour and pineapple, mango salsa.
Ahi Tatare
$14.00
Lime ponzu, tomatoes, seasoned nori.
Escargot
$16.00
Red wine, butter, garlic, blue cheese, crostini.
Seafood Crepes
$18.00
Lobster claw meat, crab, mascarpone with artichoke vinaigrette.
Deviled Eggs Carbonara
$10.00
Crispy prosciutto, Parmesan chips, black pepper, truffle oil.
Bone Marrow
16.00
Fresh parsley salad, grilled pita.
$Soups & Salads
Caesar Salad
$11.00
Romaine lettuce tossed with anchovy dressing and freshly grated Parmesan cheese.
Garden Green Salad
$10.00
Garden green salad.
Caprese Salad
8.00
Basil, fresh mozzarella, heirloom tomato, balsamic.
$Entrees
New York Steak
$36.00
Finished with blue cheese, mashed potatoes and crispy brussel sprouts or Hong Kong style with orange teriyaki and sweet pepper marinade.
Rack of Lamb
$38.00
French rack topped with apricot sauce, served with sauteed brown butter gnocchi, lipstick peppers, spinach.
Filet Mignon
42.00
100% Angus Beef, choice of classic bearnaise or pepercorn sauce, mashed potatoes, grilled asparagus.
$Vegetarian
Green Curry Stew
$20.00
Fish-free, gluten-free, dairy-free, egg-free, shellfish-free. Served with mixed seasonal vegetables, ginger, coconut milk, falafel.
Portobello Stuffed Ravioli
29.00
Tailor made with fresh pasta with cabernet cream sauce.
$Game
Duck Breast
$36.00
Pan seared duck breast, leek, carrot, corn, arugula sauteed with champagne orange jelly, blackberry red wine reduction, fingerling potatoes.
Venison Rack
$36.00
Dry coffee herb rubbed, seared and served with tomato confiture, chimichurri, sauteed baby carrots, herb roasted fingerling potatoes.
Brandy Braised Wild Boar Shank
36.00
Boar jus and Parmesan grits, along with sauteed fresh vegetables.
$Seafood
Pan Roast
$42.00
Lobster, scallops, clams, mussels, shrimp, fresh fish, topped with fresh crab with saffron veloute.
Crab Newburg
$36.00
Crab finished in brandy, sherry cream reduction, served over a bed of fresh pasta with cherry tomato.
Sole Meuniere
$28.00
Filet of sole lightly coated, pan seared and finished with lemon, caper, beurre-blanc served with rice pilaf and mixed vegetables.
Sauteed Scallops
$36.00
With basil gremolada, served with brown butter, basil pesto, risotto.
Menu for Fin & Filet is provided by findrestaurantmenu.com
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