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Payment Methods
All major
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Features see description
Hours
Mon - Fri 6pm-11pm
Sat
5:30pm - 11pm
Menu Highlights
A P P E T I Z E R S
Maine Lobster Bisque
Half Maine Lobster in Maine Lobster Bisque
Iced Northeast Oysters of the Day (6) Red Wine Pink Peppercorn Mignonette
Crispy Point Judith Calamari Tagliatelle Pasta, Garlic Blue Hill Mussel Cream and Micro Parsley Pristine Ahi Tuna Tartare Fresh Ginger Micro Salad, Wasabi Lime Foam
Seared Maine Sea Scallops
Baby Spinach, Ricotta Gnocchi and Cinnamon Cap Mushrooms Fresh “Norton Sound” Red King Crab
Lemon and Spring Pea Risotto, Light Garlic Froth
Wild Burgundy Escargots Baked in Small Pastry Crocks with Fresh Tarragon and Pernod Garlic Butter
Fresh Jumbo Lump Crab Cocktail on Ice Traditional Red and Crab Mustard Sauces
Chef Gary’s Applewood Smoked Salmon, “Carved Tableside”
Minced Vidalia Onions, Tiny Capers, Herb Salad and Potato Blini
Mesclun Farm Greens on Chopped Country Salad Crisp Asian Pear and Fresh Coach Farm Goat Cheese
Crisped Veal Sweetbreads, Maxim
Truffled Sunchokes, Endive and Organic Spinach Seared Hudson Valley Foie Gras
Caramelized Golden Pineapple and Huckleberry Port Reduction
Tender Butter Lettuce
Shaved White Mushrooms and Virginia Pecorino Cheese
SIGNATURE GRILLED WHOLE FRESH FISH
FILLETED TABLESIDE
Fresh Genuine Dover Sole
Sautéed, E.V. Olive Oil, Lemon and Capers
Fresh European Bass
Grilled with E.V. Olive Oil, Lemon and Oregano
Wild King Salmon, Slow Roasted
Spring Morel Mushrooms, Peas and Ricotta Gnocchi Parmesan Reggiano,
Sauce Soubise
East Coast Halibut
Olive Oil Roasted Tomatoes, Baby Florence Fennel and Artichokes “Barigoule”
Basil Coriander Vinaigrette Maine Lemon Sole Francese
Artichokes, Carrots and Lemon Butter Sauce, Capers Butter Braised Maya Shrimp
Campanelle Pasta, Leaf Spinach and Light Garlic Froth
West Virginia Pheasant
Roasted Breast with Andouille Sausage and Mushroom Filled Thigh
Spring Fava Beans, Pearl Onions and Baby Carrots Rosemary Garlic Cream
Chef Gary’s “39 Hour” Beef Short Rib “Bourguignon” Tagliatelli Pasta, House Cured Bacon and Cipollini Onions
Grilled Meadow Veal Chop
Potato “Three Ways,” Buttery Puree, Truffled Ragout and Fingerling Chips
Crisped Maple Leaf Farm Duck Breast
Anson Mill Organic Polenta, Rosemary and Leeks Watercress, Red Grape and Blue Cheese Salad Valencia Orange Duck Jus
Herb Crusted Lamb Rack French Horn Mushrooms, Potato “Boulangère” and Leaf Spinach
Pano’s & Paul’s “Signature” Cold Water Lobster Tail
In a Thin Crisped Batter, Honey Mustard and Drawn Butter
Center Cut Filet Mignon “Pepper Steak”
Filet Mignon in Cracked Peppercorns with Mushroom Ragout,
Potato Confit, Port Braised Shallot and Brandy Pepper Sauce
Grilled Center Cut 10 oz Filet Mignon
P & P’s Potato Gratin
Grilled Prime N.Y. Strip Sirloin 12 oz Crisped “Potato Tots” and Roasted Mushrooms
