Dinner Menu


SOUP DU JOUR Chef’s daily creation $9

SEAFOOD BISQUE crab and shrimp $9

CRISPY CALAMARI banana peppers, parsley, marinara, parmesan $15

CRAB CAKE mango & papaya chutney, black bean & corn relish, red pepper purée $16

COLD JUMBO SHRIMP COCKTAIL cocktail sauce and remoulade** $18

COLOSSAL LUMP CRAB COCKTAIL cocktail sauce and mustard sauce** $20

SQUID-INK ARANCINI smoked tomato & gorgonzola sauce $13

SUMMER VEGETABLE RISOTTO** squash, sugar snap peas, tomatoes, parmesan, and green pea purée $14

MEDITERRANEAN HUMMUS PLATE flatbread, kalamata olives, feta cheese, and roasted red peppers $10

GRILLED BEEF SLIDERS smoked gouda, balsamic onions and tarragon mayo on brioche $16

TRADITIONAL DEVILED EGGS mayo, mustard and pickle relish** $9

BABY ARUGULA SALAD** grilled peaches, crispy prosciutto, goat cheese, almonds, and sherry vinaigrette $13

CLASSIC CAESAR SALAD parmesan reggiano and sourdough croutons $10

ICEBERG WEDGE gorgonzola, tomatoes and bacon** $10


PAN-SEARED SEA SCALLOPS  lemon & basil risotto, shaved asparagus salad, red pepper purée, and lemon oil $33

GRILLED SWORDFISH roasted eggplant & warm couscous salad and rosemary oil $32

SAUTEED SHRIMP** peppers, celery, onions, jasmine rice, and creole sauce $33

SEARED TOGARASHI TUNA** quinoa fried rice, pineapple salsa, wasabi aioli, and dried nori $33

SAUTÉED SNAPPER** baby shrimp, carrots, squash, red peppers, green pea purée, and fennel & orange slaw $34

DAILY FRESH CATCH Chef’s inspiration of the day - Market Price

GRILLED NEW YORK STRIP crispy onion rings, garlic spinach, mashed potatoes, and tomato butter $44

GRILLED FILET MIGNON** asparagus, roasted potatoes, caramelized onions, and carrot purée $42

PAN-ROASTED, BONE-IN CHICKEN BREAST summer-vegetable stack, crispy polenta, and cacciatore peppers $29

GRILLED PORK CHOP green mango slaw, lime vinaigrette, and sweet potato mash $29

CHEESEBURGER cheddar cheese, bacon, lettuce, tomato, pickle, and french fries $17



Seagate Executive Chef – Adam Gottlieb
Sous Chef – Zac Jones
Sous Chef- Robert Runion

**Gluten-free menu items

Consuming raw or undercooked meat, seafood or eggs may increase your risk of food-borne illness
An automatic gratuity of 20% will be added to parties of six or more
A charge of $7.50 for the splitting of entrees