Our Menu

Delight in prime steaks, homemade pastas, fresh salads, and exquisite seafood. ​


Calamari 20
Pesce al pomodoro

Tuna Tartare & Avocado 24
Yuzu soy ginger dressing, taro root chips

Charred Octopus 26
Ladolemono (EVOO, fresh lemon, Greek oregano) emulsion

Jumbo Shrimp Cocktail (4) 26
Sriracha & fresh horseradish

Burrata 24
Proscuitto di parma, slow roasted tomatoes, crispy seasonal squash medallions balsamic & EVOO

Arancini (3) 19
Black garlic & truffle aioli, pesto, Parmigiana Reggiano

Deconstructed Steak Tartare 32

Hand-cut filet mignon, quail egg, Dijon, shallots, capers, gremolata & cornichons served with taro root chips


Fingerling Potatoes
Vegetable Root Purée
Roasted Brussel Sprouts
Roasted Asparagus
Pan Seared Wild Mushrooms
Parmesan Truffle Fries


Sicilian 20
Arugula, shaved fennel, castelvetrano olives, julienned leeks, ruby grapefruit & cara cara carpaccio, citrus vinaigrette

Grilled Radicchio 18
Oven roasted tomatoes, fresh herb & organic white balsamic vinaigrette

Caesar 18
Grilled romaine, garlic rubbed brioche croutons, shaved parmesan & fried caperberries

Organic Belgium Endive 21
Caramelized walnuts poached pears, gorgonzola & crispy pancetta with EVOO, fig & balsamic drizzle

Classic Mariners Bistro 20
Red and golden beets, vine tomatoes, arugula, red onions, fried chévre medallions & balsamic vinaigrette


Papardelle 26
Wild organic mushrooms, truffle cream, Parmigiana Reggiano, sorrel chiffonade

Spaghetti Rustico 24
Pomodoro rustico organic basil

Ravioli 28
Short rib, bone marrow & whipped herbed mascarpone with bordelaise

Rigatoni Bolognese 26
Touch of cream

Linguine Rosa Limone 24
Parmigiana Reggiano, fresh lemon, beet purée Vermont butter


Frenched Roasted Organic Chicken 32
Roasted breast, wild mushrooms, fresh woodsy herbs, Brussel sprouts & roasted fingerlings

Double Cut Berkshire Pork Chops 38
Cherry peppers, roasted garlic, fresh herbs & creamy Parmesan polenta

Rack of Lamb 48
Chermoula, roasted Brussels & fingerling potatoes

Veal Osso Bucco 48
Slow braised in veal demi glacé & roasted tomato purée with Creamy polenta

Filet Mignon 48
Sautéed truffled wild mushrooms, root purée

Tomahawk Rib-Eye for Two 125
Cabernet port reduction, roasted fingerlings, asparagus

Fjord Salmon 36
Pan seared, hibiscus citrus reduction, mango pickled onion, cilantro, orange segments, zest relish & bomba rice in lobster butter

Branzino 39
Ladolemono, roasted beet purée, asparagus & fingerling potatoes

Chilean Sea Bass 45
Miso Saki glazed, yuzu ponzo reduction, pan seared bok choy, root purée & mango, pickled onion, cilantro garnish

Mariners Bistro Burger 27
Stuffed with Roquefort, topped with caramelized onions, port ketchup & served on brioche