The menu is available Monday, February 13th, and Tuesday, February 14th for lunch and dinner.
* Not including tax & gratuity *
Blue Point Oysters
Half Dozen on the Half Shell
Grilled Calamari
Extra Virgin Olive Oil / Lemon / Garlic
Tuna Tartare
Yellowfin Tuna / Toasted Focaccia/ Citrus Crème Fraîche
Spanish Octopus
Onions / Peppers / Capers / Extra Virgin Olive Oil
Lobster Bisque
Oyster Crackers / Brandy
Bibb Lettuce Salad
Boursin Cheese / Candied Pecans / Dried Cranberries / Balsamic Dressing
SFG Surf & Turf
Filet Mignon / Lobster / Shrimp /
King Crab / Red Wine Sauce
Whole Roasted Mediterranean Branzino
Caper sauce
Organic Scottish Salmon
Yogurt Mustard Sauce / Dill
USDA Prime Rib-Eye
Black Squid Ink Spaghetti
Fresh Maine Lobster
Cream of Spinach
Parmesan Cheese
Truffle Mashed Potatoes
Black Rice
Brussels Sprouts
Chef’s Selection
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