Restaurant Reservations

Cuisine: LUNCH MENU - DINNER MENU - DESSERTS

• STARTERS
• SANDWICHES
• SALADS
• DINNER ENTREES
• ACCESSORIES

STARTERS & LIGHT BITES

Chef’s Daily Soup Creations Cup 5 Bowl 6

Crispy Fresh Calamari Sweet Chili Dipping Sauce 10

Hand Picked Mini Blue Crab Cakes Sweet Corn Relish 12

Grilled Artichokes Olive Oil and Lemon Aïoli Dipping Sauce 11

Tuna Tartar Wonton Tacos Wasabi Caviar and Sakimole 13

Spicy Shrimp Rolls Nuoc Cham Dipping Sauce, Cucumber and Shredded Carrots 10

Grilled Barbacoa Quesadillas Slow-Cooked Pork Carnitas, Monterey Jack Cheese, Guacamole & Pico De Gallo 12

Alas De Pollo Picantes Wings Marinated in Sherry & Salsa Aliño Ranchero 10

Push Cart Beef Samosas Spicy Aji Salsa 9

Cold Water Mussels Pan Steamed, Lemongrass, Kaffir Lime and Thai Green Curry 12

Asian Chicken Sliders Kim Chi Slaw, Hoisin BBQ and Scallion Brush 10

SALADS

House Salad Baby Greens, Grape Tomatoes, Red Onion, Crumbled Blue Cheese & Citrus Vinaigrette
5 / 8

Classic Caesar Salad Roasted Garlic Croutons, Anchovy Fillets & Grated Parmesan Cheese
5 / 8

Lynn’s Salad Field Greens, Corn, Dried Cranberries, Sunflower Seeds, Grape Tomatoes, Cucumber, Shredded Mozzarella and Balsamic Vinaigrette 11

Pear & Blue Cheese Salad Field Greens, Dried Cranberries, Blue Cheese, Seasonal Pears and Dark Cherry Vinaigrette 9

Shanghai Chili Chicken Salad Romaine, Crispy Wontons, Lemongrass Chicken and Spicy Peanut Dressing 12

DINNER ENTREES

Grilled Organic Chicken Paillard Cucumber, Arugula and Flatford Swamp Farm Radish Ribbon
Salad 22

Pan Roasted Scottish Salmon Kaffir-Coconut Jasmine Rice, Sautéed Spinach & Kim Chi 20

Porterhouse Pork Chop Cipollini’s, Soft Mascarpone Polenta, Roasted Brussel Sprouts, Apple & Peach Chutney 21

Iron Skillet Seared Petit Filet Shiitake Mushroom Hash, Pinot Noir Demi & Asparagus 30

Bacon-Wrapped Meatloaf Roasted Garlic Mashers, Green Beans, Mushroom Gravy & Onion Rings 17

Polo Grilled 16oz Bone in Ribeye Chimichurri Sauce, White Truffle Parmesan Frites & Broccolini 33

Pan Seared Native Grouper Green Pea Risotto, Broccoli Rabe & King Ranch Heirloom Tomato Jam 24

Brown Sugar Cured Scallops Madeira Demi-Glace, Wild MushroomRisotto & Asparagus 25

Dry Aged Bistro Strip Herbed Pomme Frites, Rocket Salad, and Roasted Garlic-Thyme Butter 26

Miso Glazed Chilean Sea Bass Lobster Consommé, Fresh Fennel, Carrots & Coconut Jasmine Rice 31

Ancho-Coffee Braised Short Rib Osso Buco Mire Poix Vegetables & Soft Mascarpone Polenta 26

Pasta Oggi Today’s Pasta Special - Delizioso! 17

Baked Eggplant Parmigiana Mozzarella, Ricotta, Reggiano, Basil and Toasted Bread Crumbs 17

Rosas Farms Organic Burger with Your Choice of Cheese on a Pretzel Bun 13
Artisan Raised, 100% Grass fed, No Added Hormones, Never Antibiotics, Always Fantastic!

ADD CHOICE OF CUP OF SOUP, SIDE HOUSE SALAD OR SIDE CAESAR SALAD 2

ACCESSORIES

• Battered Onion Rings 5
• Steamed Broccolini 5
• Coconut Jasmine Rice 5
• Soft Mascarpone Polenta 5
• Wild Mushroom Risotto 6
• Green Pea Risotto 6
• Seasoned Wedge Fries 5
• Roasted Garlic Mashers 5
• Asparagus with Garlic Butter 6
• Herbed Pomme Frites 6
• Broccoli Rabe 5

18% GRATUITY ADDED FOR PARTIES OF SIX OR MORE

Polo Grill Passionately Sources Fresh Local Products

Raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
consumers’ risk of food borne illness