Soups
Cup $4.95 Bowl $5.95
Sweet Corn and Spicy Crab Bisque
Soup of the Day – always a seasonal favorite
Appetizers
Baked Oysters, Four Noank Farm Raised Oysters Stuffed with Spinach, Andouille Sausage and a Parmesian Gratine. $10.95
*Ahi Tuna Tartar, Sushi Grade Tuna with Wakame Seaweed Salad and Wasabi foam $12.95
Calvados Braised Pork Belly, Slow Braised Pork Belly Served over Toasted Polenta $10.95
Steamed Mussels, PEI Cultivated Mussels Steamed in Sauvignon Blanc and Roasted Garlic with Parsley and Crouton $9.95
Fried Calamari – “Flash” $9.95 Fried Calamari with Banana Peppers and Sweet Chili Garlic Sauce
Great Hill Blue Cheese and Walnut Terrine, Pressed Blue Cheese and Whole Parkland Walnuts over Fig Jam and Warm Crouton $ 8.95
Coquille St. Jacques “deconstructed”, Deep Sea Scallops with Braised leeks, Mushroom Duxelles, Gruyere Fondue and Crumb Crust $12.95
Autumn Mushrooms, Sautéed Forest mushroom with Madeira, Rich Game Stock and White Truffle Butter $9.95
Daily Fresh Raw Bar – Our Service Staff Will Update You on Our Fresh Selections
Salads
House Salad, Baby Arugula, Endive and Tomato Compote with a Ginger Vinaigrette $6.95
Caesar, Hearts of Romaine with Garlic Croutons and Parmagiano Reggiano Cheese
Prepared tableside – for Two or More $7 each
Bosc Poached Pear, Spiced Port Wine Poached Pear with Crumbled Great Hill Blue Cheese, Candied Walnuts and Sherry Wine Vinaigrette $9.95
Hearts of Palm, Hearts of Brazilian Palm with Baby Lettuce, Radishes, and Citrus Vinaigrette $9.95
Entrees
Butter Poached Lobster, Fresh New England Lobster Poached in Butter and Served over Rich Shrimp and Scallop Risotto $32
Roasted Chicken, Half Chicken Roasted and Served with Chive Whipped Potatoes, Asparagus and pan Jus $18
Veal Oscar, Paillard of Veal Served over Whipped Potatoes with King Crab legs, Asparagus and Served with Sauce Béarnaise $27
Georges Bank Monk Fish, Monkfish wrapped in Applewood-Smoked Bacon with a Truffled Celery Root Puree and Charred Tomato Vinaigrette $24
Beef Wellington, Filet of Beef in Puff Pastry with Escalope of Foie Gras, Asparagus and Perigord Sauce $28
*Seared Salmon, Atlantic Salmon Seared and Glazed with Absinthe over a Late Harvest Corn and Lobster Cake, Emulsified Butter and Tomato Chutney $23
Braised Lamb Shank, Eight Hour Braised Berkshire Lamb Shank with Polenta, Chevre and Courget Crepinette. Natural reduction $21
Snapper Ponchatraine, Seared Red Snapper with Shrimp, Jumbo Lump Crab, Mushrooms and Tomatoes in Lemon Parmesan Cream $26
Bouillabaisse, Traditional French Seafood Stew with Prawns, Clams, Mussels, and Lobster in Tomato Fennel Broth $29
14oz New York Strip, Grilled Strip Steak with Aglio Olio Spinach and Potatoes Dauphinoise $26
Choice of sauces: Béarnaise $3.00, Au Poive $3.00, Chimichurri $3.00
*Thoroughly cooking meat, poultry, seafood, shellfish and eggs reduces the risk of food borne illness.
