Our Menu
Delight in prime steaks, homemade pastas, fresh salads, and exquisite seafood.
Starters
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
Sides
Fingerling Potatoes
Vegetable Root Purée
Roasted Brussel Sprouts
Roasted Asparagus
Pan Seared Wild Mushrooms
Parmesan Truffle Fries
Salads
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
Pasta
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
Entrees
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