First Course

OYSTERS IN THE NUDE(4) Chef’s Choice Oysters, House Sauces

LAMB CARPACCIOArugula, Onion Jam, Shaved Parmigiano Reggiano

SEARED JUMBO DIVER SCALLOPSCast Iron Wild Corn & Chorizo, Red Pepper Curry Sauce

Seasonal salad Roasted Beets , Frisee & Arugola, Tangerine & Beet Vinaigrette, Pumpkin Seeds & Gorgonzola

New Orleans Mussels Mussel s in a Spicy Tomato Creole Broth

second Course

petite filet mignon (6oz)Demi-Glaze, Grilled Asparagus, Boursin Mashed Potatoes

Florida Snapper Sundried Tomato & Herb Risotto, Lemon Buerre Blanc & Haricot Vert s

potato encrusted GROUPER Peewee Potatoes, Haricot Verts & Pan Piccata Sauce

““PIER 39” CIOPPINOClams, Mussels, Shrimp, Crab, Fish, Scallop & Squid in a Roasted Tomato Broth

Third CourseKEY WEST KEY LIME PIE

House Made Key Lime Pie, Graham Cracker Crust, Whipped Cream & Wild Berry Coulis

Chocolate & Nutella Semifreddo Chocolate Ganache-Grahm Cracker Crust, Frozen Chocolate Nutella Mousse, Creme & Wild Berry Coulis

Executive Chef: Christopher DeGenova

Consuming Raw or Uncooked Meats, Poultry, Seafood, ShellfIsh or Eggs May Increase Your Risk of Food Borne Illness””

Welcome to Restaurant Week-2019 $56 pp Plus Tax & Gratuities

first courseBAKED OYSTER TRIO

(1)CASINO - Garlic, Bacon, Red Peppers & Cheese

(1)ROCKEFELLER - Spinach & Bacon, Onion & Pernod Cream Sauce (1)SPANIARD Chorizo, Herbs & Manchengo Cheese

AHI POKETuna, Sticky Rice, Seaweed Salad & Soy Glaze

SEA SALT & HERB FRIED CALAMARILemon-Roasted Red Pepper Coulis, Aji Amarillo Aioli & Garlic Shavings

NEW ENGLAND CLAM & OYSTER CHOWDER

CAESAR SALADBaby Romaine Lettuce, Brioche Croutons, Parmesan Crisp & House Caesar Dressing

second CourseMiso Glazed SALMON

Coconut Senteced Jasmine Rice, Haricot Verts

BERKSHIRE PORK SHORT RIBBoursin Mashed Potatoes, Cipollini Onions & Kimchi Salad

GRILLED KEY WEST SHRIMPLarge Wild Shrimp, Red Pepper Curry Sauce, Saffron-Chorizo Rice & Grilled Asparagus

THE DRAGON SUSHI ROLLShrimp Tempura, Asparagus, Spicy Blue Crab & Cream Cheese, Avocado, Shredded Krab Stick, Crispy Beet Strings, Spicy Aioli & Eel Sauce

third courseLemon & Thyme creme Brulee Tagine Raspberry Mint Sorbet , Fresh Wild berries & Caramelized Sugar

Executive Chef: Christopher DeGenova

Consuming Raw or Uncooked Meats, Poultry, Seafood, ShellfIsh or Eggs May Increase Your Risk of Food Borne Illness””

Welcome to Restaurant Week-2019 $36 pp Plus Tax & Gratuities