FIRST COURSE

Ahi Tuna Sliders on house made bun wild arugula, wasabi mayo                          
 and sriracha sauce
                                                 
Smoked Gouhda, Mushroom and BBQ Onion Quesadillas served with                                    

House Made Braised Short Rib Ravioli with crispy pancetta, charred leeks                      
 mushrooms in a natural sauce and finished with truffle essence
                                    
Citrus Seafood Martini with blue crab and shrimp marinated with fresh juices                    
and crispy plantains                                                                                                            

Tuna Dome seared Ahi tuna, avocado, Serrano peppers in a light ginger              
soy dressing

Beef Tenderloin Tostadas with smoked jalapeno avocado sauce                                          
Polo’s Famous Crab Cakes with three sauces chipotle remoulade,                                               
black beans and a scallion chive sauce

Crispy Semolina Crusted Calamari with Italian cherry peppers and meyer lemon      
Aioli                                                                                                             
                                                                                                                    

SECOND COURSE

Soup du Jour made fresh daily from the chef                                                                                      
Shaved Red Cabbage Salad wild arugula, water cress and Enoki mushrooms                
tossed in a sherry soy vinaigrette and topped with crispy shallots           

Polo’s Famous Chopped Caesar Salad with parmesan reggiano tuile                            
 and shaved Romano cheese                                                                   

Mixed Greens with Roasted Pears Candied walnuts and stilton cheese             
 tossed with Pomegranate vinaigrette
                                                                                                                                  
Organic Tomato Salad with black pepper mozzarella and black truffle                  
flavored cabernet sauvignon infusion

Iceberg Wedge Salad with creamy blue cheese dressing, crumbled                                             
Roquefort cheese, apple wood smoked bacon, vine ripened tomatoes and chives                          

Nantucket Baby Spinach tossed with blueberry vinaigrette, gorgonzola              
cheese and caramelized pecan

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THIRD COURSE

Grilled Snapper with caramelized onions, jalapeno, tomato and jumbo lump                    
Crabmeat ragout and basmati rice

Grilled Salmon with sautéed spinach and squash caponata in a light merlot sauce         

Sesame Crusted Ahi Tuna with stir fry vegetables and crispy tempura pickled    
Ginger

Caramelized Gulf Shrimp Pontchatrain with meuniere jumbo lump crab meat                

House Made Potato Gnocchi cherry tomatoes, asparagus and Portobello
Mushrooms tossed in thyme infused truffle cream sauce                                                       
                         Add Grilled Chicken
                           Add Grilled Shrimp 

Pan Seared Tuscan Airline Chicken stuffed with fontina, basil and prosciutto
Di Parma with mashed potatoes and lemon mushroom sauce                                              

Field and Stream petite filet of beef with jumbo lump crab cake and jumbo
Shrimp a port wine reduction                                                                                           

Seared Ancho Coffee Crusted Bison Tenderloin with Poblano mashed potatoes in
A sherry shallot gastric                                                                                                     

Grilled Double Lamb Chops with white cheddar potatoes and Piquillo pepper
In a lamb Jus                                                                                                                                 

Four Peppercorn Crusted Filet Mignon with caramelized cipellini onions and
Au gratin potatoes in a cabernet sauvignon sauce                                                      

Whole Roasted Prime Rib Eye with au gratin potatoes, tempura asparagus
And topped with foie gras butter                                                                                     

Braised 4 Hour Lamb Shank (Osso Bucco) with apple wood smoked bacon
Potato risotto and daily veggies in a natural sauce                                                      

A LA CARTE