Dinner menu

Artisan Flatbreads

Tomato Mozzarella - vine ripe pomodoro sauce, hickory-smoked mozzarella, fresh basil 8
Greek Gyro - lamb sausage, tzatziki sauce, roma tomato, romaine lettuce, feta cheese, kalamata olive 11
Whole Milk Ricotta and Tunisian Spices  - Tunisian spiced tomatoes, goat cheese, cilantro, shaved carrot 9

Appetizers
Latitude 41 House Salad - soy beans, avocado, orange segments, egg, soy ginger vinaigrette 7
Romaine Caesar Salad - shaved parmesan, cured white anchovy, croutons, Caesar dressing 8 add chicken 12
Spring Fennel and Arugula Salad - Granny Smith apple, dried tart cherries, candied pecans, yogurt-dill vinaigrette 7
Chilled Cantaloupe Soup  - crème fraiche, basil, extra virgin olive oil 6
Butter Poached Lobster and Truffle “Mac ‘N Cheese” - mascarpone-enriched pasta, parmesan tuile 15
Vietnamese Lemongrass-Infused Mussels - ginger, cilantro, lemongrass broth, sriracha chili sauce 9
Cold Korean Buckwheat Noodles  - spicy Korean chili paste, nori, cabbage, carrot, cucumber, daikon radish 6

Fish and Pasta
Seafood Garganelli - jumbo shrimp, fresh fish, mussels, white wine broth, grape tomatoes, fresh basil 21
Free Form Spring Vegetable Lasagna - roasted tomato, braised mushrooms, house-made ricotta, spinach 16
Seared Georges Bank Scallops - potato and sweet onion latke, truffled sweet corn relish 23
Tempura Soft Shell Crab - fried local Japanese egglant, spicy lychee vinaigrette, bamboo green rice 19
Potato Crusted Pacific Barramundi - wild mushrooms, spring asparagus, bacon, blackberry gastrique 18

Meats
All Natural Roasted Chicken - farro pilaf, apple wood bacon, spring peas and garlic, baby carrots 19
Thyme Scented Rack of New Zealand Lamb - spring bean cassoulet, fiddlehead ferns, rosemary jus 25
Braised Beef Short Rib - goat cheese-enriched Anson Mills polenta, baby root vegetables, honey thyme shallots 22
Natural Beef Tenderloin - gruyere-enriched potato gratin stuffed Vidalia onion , wilted organic greens 38
Natural 16oz. Beef Ribeye - roasted Vidalia onion “malt”, crisp hand cut potatoes, horseradish jus 35

Side Dishes $5
Roasted asparagus, French beans, root vegetables,
truffle pommes purée, bacon and blue potatoes, organic goat cheese polenta


Latitude 41 Chef's Tasting Menu

Allow Chef Tony Miller to take you on a journey of sights, aromas and
flavors with a hand selected menu of our best, handpicked local,
organic ingredients.

Five courses -  65
With wine pairings - 95

Requires participation from entire table. Vegetarian alternatives available





Our menus change daily and the above menu is just an example of the type of cuisine offered at Latitude 41 restaurant.

Dinner service: Monday-Friday 5pm-10pm  Sunday 5.30pm-9.30pm