First Course

Crab & Clam Chowder, Fennel, Apple Smoked Bacon, Tomato Broth, Micro Herbs     13

Baby Kale Caesar Salad, Herbed Croutons, Boquerones, Parmesan Crisp     14

Yellowfin Tuna Tartare, Avocado, Mango, Cucumber, Wasabi Tobiko, Sesame, Miso Aioli     17

Jumbo Lump Crab Salad, Smoked Salmon, Mache, Almonds, Basil Aioli     21

Sweet Amalia Oysters, Classic Preparation, Mignonette, Cocktail Sauce, Lemon     24

Seared Hudson Valley Foie Gras, Toasted Brioche, Hazelnuts, Early Season Tomato Compote, Red Wine     25

PSI Cheese Plate, Chef’s Selection of Artisanal Cheeses, Fruit Compote, Honey, Toast Points     19

Second Course

Orecchiette, Maine Lobster, Apple Smoked Bacon, Spinach, Basil Cream     24     

Garganelle, Smoked Chicken, Chorizo, Roasted Bell Pepper, Kale, Chipotle Cream     18   

Crab Mac & Cheese, Fusilli, Old Bay, Toasted Pancetta Bread Crumbs, Classic Cheese Sauce    23   

Third Course

  PSI Crab Cakes, Summer Succotash, Soy Beans, Fennel Slaw, Whole Grain Mustard Aioli     35

Roasted Alaskan Halibut, Melted Leeks, Early Summer Risotto, Wild Mushrooms, Roasted Shallot Vinaigrette     38

Blackened Yellowfin Tuna, Basmati Rice, Green Beans, Mango Salsa, Tomatillo Purée     34

Local Day Boat Scallops, Fennel Pollen, Charred Corn & Black Bean Salad, Cilantro, Tasso Ham, Wild Arugula, Tomato Compote, Chipotle Aioli     37

Crispy Duck Breast, 5 Spice, Warm Barley Salad, Broccolini, Spiced Carrot Purée, Crushed Peanuts, Blackberry Hoisin Barbecue Sauce     40

Marinated Hanger Steak, Potato Gnocchi, Grilled Asparagus, Caramelized Cippolini Onions, Bordelaise     38       with Crab Cake     48


Executive Chef    Carl Messick

Sous Chef     Jeremy Palumbo