SWEET AND SOUR CALAMARI

Finger Cut and Flash Fried with Mochiko, Finished with a Wasabi Aioli

LOBSTER AND SHIITAKE WONTONS

Maine Lobster Meat, Sauteed Mushroom, Silken Tofu, Housemade Kabayaki Drizzle, Lobster Buerre Blanc

SHORT RIB EGG ROLLS

Braised Short Ribs and Aged Cheddar Cheese, Pommery Mustard Dipping Sauce, Housemade Kimchee

BLISTERED SHISHITO PEPPERS

Flash Fried Shishito Peppers Drizzled with a White Soy Garlic Aioli, Roasted Pumpkin Hummus and Toasted Pepita Dust

FRED’S SHRIMP AND CLAM “HOT POT”

Jumbo Shrimp and Roasted Littleneck Clams Nabemono Style Chinese Black Beans, Sweet Corn Mirin Broth Add Crab: $6 Add Scallops: $8

ROBERTA’S SIGNATURE TUNA POKE

Small Pieces of Fresh Ahi Tuna Dressed With Vanilla Ponzu Sauce and Avocado Whipped Cream

BARBEQUE PORK BELLY

Creamed Leeks and Vidalia Onions Sauteed Strawberries and Roasted Banana Aioli

HERBED RICOTTA CHEESE GNOCCHI

Crispy Pancetta, Fresh Sage, English Peas White Truffle Balsamic Syrup and Pea Tendrils

TOMATO AND WATERMELON SALAD

Heirloom Tomatoes, Sugarbaby Watermelon and Fresh Herbs Accompanied by a Mini Burrata, Golden Greek Olive Oil, Sea Salt Fried Ciabatta Bread Croutons

HYDROPONIC BIBB SALAD

Supple Bibb Lettuce Tossed with a Feta Cheese and Yogurt Emulsion Crushed Kalamata Olives, Cucumber, Onions and Tomato Portobello Mushrooms and Long Stem Artichokes a la Grecque

GRILLED HEARTS OF ROMAINE

Olive Oil Grilled Romaine Hearts with a French Brie and Parmesan Fondue, Egg Confetti, Roasted Tomato Jam, Ciabatta Toast, Garlic, Anchovy, and Castelvetrano Olive Tapenade Dressing

ARCADIAN HARVEST GREEN SALAD

Tender, Leafy Greens with A Blood Orange Vinaigrette, Roasted Butternut Squash, Toasted Pepitas, Shaved Onion, Goat Cheese Crumbles and Avocado

CORN DUSTED FRIED OYSTER SALAD

Goat Cheese Crema, Bacon Balsamic Roasted Onions Baby Spinach and Crispy Beets, Balsamic Syrup

PORCINI MUSHROOM SOUP

Sage and Brown Butter Croutons, White Truffle Essence, Marsala Syrup

LOBSTER BISQUE

Chive Creme Fraiche, Maine Lobster Meat, Prime Shellfish Cream

BISTRO FRENCH ONION

Vidalia Onions, Veal Stock and Thyme, Emmentaler Gratin

*SCALLOP “CHOWDER”

Lemon and Thyme Seared Scallops, Creamed Corn, Potato Gaufrette, Roasted Little Neck Clams, Warm Sherry and Bacon Vinaigrette

ROBERTA’S CRABCAKES

Brown Butter and Toasted Almond Crema, Chipotle Romesco Sauce, Parsnip & Potato Puree, Honey Roasted Carrots, Avocado Whipped Cream

“SUMMERTIME” SCOTTISH SALMON

Pineapple Butterscotch Misoyaki, Diakon Radish and Cucumber Sunomono Black Sesame Tempura Fried Shiitake Mushrooms

PROSCIUTTO WRAPPED SWORDFISH

Hazelnut Pesto Roasted Fingerling Potatoes, Sauteed Swiss Chard and Golden Raisins Cherry Tomato and Fennel Ragu

SESAME SEARED AHI TUNA

Crispy Rock Shrimp and Eggplant Tossed in a Sweet Ponzu Butter, Sauteed Haricot Verts, Wasabi Aioli

SAKE MARINATED CHILEAN SEABASS

Soft Poached Edamame, Carrots, Bok Choy and Leeks With Lobster and Shiitake Wontons in a Sweet Corn Mirin Broth

ROBERTA’S BRAISED SHORT RIBS

Our Signature Braised Beef Short Ribs in a Korean Style Barbeque Sauce, Parsnip & Potato Puree, Garlic & Ginger Baby Bok Choy, Asian Pear Macadamia Nut Crunch

CHICKEN SALTIMBOCCA

Sage and Lemon Seared Airline Chicken Breast topped with Fried Prosciutto and Provolone, Finished with a Roasted Mushroom Marsala Sauce, Creamed Orzo “Mac and Cheese” and Wilted Baby Kale

HERB RUBBED 14 oz NEW YORK STRIP

Crispy Leek and Potato String Crunch, Butter Whipped Potato, Roasted Mushroom Ragu, Brown Butter Balsamic Vinaigrette

MACADAMIA NUT STUDDED RACK OF LAMB

Okinawa Purple Sweet Potato Mash, Grilled Asparagus, Candied Ginger and Hibiscus Gastrique, Roasted Chile Coffee Cream

*VEGAN AND VEGETARIAN DISHES

AVAILABLE FROM CHEF’S DAILY PREPARATIONS

BUTTER WHIPPED MASHED POTATO

PARMESAN GRILLED ASPARAGUS

SAUTEED GARLIC SPINACH

GORGONZOLA POLENTA

CRISPY PONZU EGGPLANT

PESTO ROASTED POTATOES

CINNAMON RAISIN & CHOCOLATE BREAD PUDDING

ROBERTA’S SUSHI DESSERT

NY STYLE CHEESECAKE

PEANUT BUTTER BOMBE

TRIPLE LAYER CHOCOLATE FUDGE CAKE

GELATO AND ICE CREAM SELECTION