Havana

A changing selection of fresh summer fruits and vegetables, seasoned with balsamic vinegar, puréed, and served chilled. Vegan. Cup - $8 | Bowl - $12

A Peruvian-style seafood stew with shrimp, mussels, and Gulf of Maine cod, served in a rich broth seasoned with aji amarillo. Cup - $12 | Bowl - $17

Cucumber, radish, carrots, roasted onion, bacon, and candied walnuts tossed with mixed greens. Dressed with mustard vinaigrette and served with crumbled chèvre and Havana-style egg

Arugula and quinoa salad with roasted beets, local feta, candied walnuts, and a lemon-agave vinaigrette

Spinach and mixed greens topped with smoked salmon, orange supremes, avocado, roasted cashews, and feta. Dressed with spicy aioli and garnished with wasabi mayonnaise

Sautéed in olive oil, garlic, and chilis. Served with crostini

A thick slice of smoked provolone cheese, herb crusted then melted over grilled bread. Served with pickled red onions and house chimichurri. Add Andouille sausage - $5

Fried soba noodle and roasted mushroom spring rolls, served with a soy glaze and truffle aioli

Fresh picked Maine crab layered with fresh tomato and avocado, and dressed with citrus balsamic vinaigrette. Served chilled - $21

Frenchman Bay mussels sautéed with chorizo and shrimp in tequila and cerveza, finished with cilantro, and served with baguette and grilled lime

Locally sourced oysters served with smoked poblano cocktail sauce, mignonette, and lemon crème fraîche. Six - $21 | Twelve - $38

A 14 ounce house-cut ribeye steak served with brûléed haricots verts, seasoned fried wedge potatoes, and chimichurri. Garnished with pickled onion

A coffee-rubbed, 6 ounce filet served with chèvre mashed potato, agave-glazed carrots, and finished with a red wine demi-glace

Roasted and stuffed with tofu, red beans, lentils, artichoke, bell pepper, cherry tomato, onion, and garlic. Topped with herbed panko crust and plant-based cheddar cheese. Vegan

Lobster, mussels, shrimp, scallops, chorizo, tomatoes, peppers, and smoked chicken, cooked in saffron rice, and topped with the traditional socarrat (the charred layer of rice from the bottom of the pan). Vegan option available

Seared coconut crusted halibut accompanied by a tamarind consume, fried kale and shishito pepper, a purple potato croquette, an edamame purée and topped with crispy pork belly

Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over jasmine rice, garnished with grilled pineapple

Rosemary and garlic-seasoned lamb chops served with cheesy grits and snow peas and carrots sautéed garlic. Dressed with a lemon mojo sauce

A roasted half-chicken prepared with a lemongrass soy glaze, served with a creamy cilantro sauce, papaya achara, and fried plantains