Fin Bistro Menu

Barbeque spiced Key West shrimp grilled and served with corn relish and chipotle vinaigrette.

Sauteed squid, olives, tomatoes, chilies, garlic, pine nuts, basil and bruschetta

Roasted beets, goat cheese, arugula, lemon verbena

Shiitakes, green apple, watercress and lemongrass curry emulsion with chilled crab salad

Calamari, pink shrimp, asparagus, fennel, green beans, lemon, crispy rice tempura, gazpacho mayonnaise

Butter poached Maine lobster and bib lettuce on a butter grilled bun with gazpacho mayo.

Saffron-petite vegetable relish, bruschetta, aioli and shellfish butter

New England style with lobster paprika butter

Vermont sharp cheddar, bistro bread & butter pickles and garlic aioli

Sashimi style yellowfin tuna in a fresh citrus ponzu. Paired with wontons.

Romaine hearts, garlic croutons and creamy reggiano anchovy dressing

Creamy gorgonzola, spiced walnuts, aged balsamic, fines herbs and baby spinach

Boston bibb, radicchio lettuce, warm walnut crusted goat cheese, potato straws and mustard herb vinaigrette

Peeled and sliced, fresh goat cheese, raw onion, micro herbs, basil and aged balsamic

Warm walnut crusted goat cheese, roasted garlic, Jarez marinated tomatoes, herbs, red onion and aged balsamic

One half pound New Bedford natural scallops, white true beurre fondue, potato puree and herb infused coulis

Coconut crusted, lump crab cream corn with shiitakes, leeks, Fresno chili and curry lime butter sauce

Over Florida keys rock shrimp and kabocha squash risotto, with coconut brown butter sauce, micro herb sprouts

Swordfish loin pillared lightly coated in panko breadcrumbs with lemon caper butter, mixed vegetables and garlic lump crab angel hair pasta

Jasmine rice, sesame and lemongrass emulsion with green bean, shiitake and radicchio stir fry

Sweet roasted corn, hummus tostadas, avocado salad, feta cheese and chili lime butter

Grilled Scottish salmon served with a white spinach cream sauce and jasmine rice.

Citrus encrusted seared Ahi Tuna steak, jasmine rice, sauteed asparagus and carrots with a ginger wasabi sweet chili and balsamic reduction.

Jumbo shrimp, Florida Keys pink shrimp, and jumbo sea scallops in tomato-basil cream around lobster risotto with asparagus and fresh herbs.

Jumbo shrimp with angel hair pasta, broccolini, pine nuts, garlic and pancetta in white wine herb butter sauce. May substitute chicken.

Jumbo prawns, roasted garlic, spinach, artichokes and tomatoes with crushed red pepper and white wine Reggiano soubise. With garlic points. May substitute chicken.

6 oz cold water lobster tail with garlic smashed potatoes, broccoli spears and baby carrots. twin tails +38

TWO 6 oz cold water lobster tail with garlic smashed potatoes, broccoli spears and baby carrots.

Asparagus, roasted baby squash, baby carrots and garlic, green beans and fresh herbs

Olives, sweet peppers, roasted garlic, green onions, potato puree and citrus pan jus

Apple cider-grain mustard glaze, braised farm green beans and roast garlic potato puree

Wagyu, house smoked bacon, aged cheddar, bleu cheese, tomato pepper jam, arugula and toasted brioche

Graham cracker tuile and Florida strawberries

Vanilla ice cream, raspberry coulis

Warm bread pudding with vanilla ice cream and bourbon caramel sauce