The Marine Room’s Restaurant Week menu features extraordinary items and tempting seasonal fare and provides the perfect opportunity for both new guests and regulars to experience fine dining at its finest.
Savor the three-course menu designed by the award-winning duo of Executive Chef Bernard Guillas and Chef de Cuisine Thomas Connolly. Menu includes the following choices:
Appetizer: Chervil Blue Crab Timbale Organic Red Little Gem Lettuce Signature Maine Lobster Bisque Organic Sweet Corn Coconut Bisque
Entrée: Crispy Skin Mediterranean Branzino Pistachio Dukkah Crusted Diver Scallops Blackberry Ale Braised Berkshire Pork Cheeks English Pea Barberry Grainotto
Dessert: Orchid Lychee Liqueur Panna Cotta Caramelized Pineapple Sorbet Chocolate Coffee Tart
Experience this three-course menu for $60. For an additional $15 per person*, guests can select upgraded entrée options of Center Cut Black Angus Filet Mignon, Thai Style Butter Basted Lobster Tail or Line Caught Alaskan Halibut. Or try the Signature Center Cut Black Angus Filet Mignon and Lobster Tail for $98.