Dinner, May 19th, 2017
Soup
Gazpacho Cup 3.75
Bowl 4.75
Tasting of
Three Soups 5.75
First Courses
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
pickled cucumber, field greens 9.50
Wellfleet Oysters on the Half Shell
14.50
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy
onions 9.75
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Salads
marinated bell peppers, tapenade, garlic
and alouette croutons 7.50
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto,
field greens, balsamic vinaigrette 7.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes,
cucumbers, olives, hard-boiled egg, celery seed vinaigrette 8.50
Add Atlantic salmon to any salad 5.00
Just for Today
Tapas
diablo sauce,
linguine, croutons 9.50
Sweet
and Spicy Chicken Wings
celery and carrot sticks, blue cheese dressing 7.50
Pan
Seared Soft Shell Crab
parmesan herb crust, tomato concasse 10.00
Main
Courses
buttermilk dill sauce, cucumber and Vidalia onion salad,
roasted fingerling potatoes 23.75
Pan Seared Pork Chop
natural sauce, mustard
mashed potatoes,
Madeira
mushrooms, bacon and green beans 24.50
Main Courses
sweet
potato puree, stuffed with wild rice, lentils, almonds, dried cherries and
spinach 14.75
tomato,
garlic and herbs, spinach, basmati 19.25
chive vinaigrette, fingerling potatoes,
navy bean, corn, and asparagus salad 22.50
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Swordfish
remoulade, new
potatoes, vegetable 24.50
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap
peas, prosciutto 26.50
lobster cream sauce, tomatoes, garlic
and herbs 27.50
Alaskan King Crab Rice Bowl
herb
sauce, brie with fine noodles, roasted vegetable 17.75
supreme
sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75
natural sauce, wild rice with bacon,
almonds and lentils, glazed apples, beet salad 22.50
Burgundy sauce, horseradish mashed
potatoes, roasted vegetable, crispy onions 28.50
Cognac
sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 31.00
Warm Chocolate Ganache Cake (please allow
25 minutes for preparation) 8.00
Featured Wine
Cabernet Sauvignon, St. Michelle
Vineyards,
50th Anniversary, Columbia
Valley 2015 45.00
18% will be added to all groups of 12
and more.
* Ask your server about menu items that
are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or
eggs may increase your risk of food borne illness.
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