Soups
Sweet Corn and Spicy Crab Bisque 7
Soup of the Day 6
Always a seasonal favorite
Appetizers
Baked Connecticut Oysters 11
Four local Oysters Stuffed with Spinach, Andoulle Sausage and a Parmesan Cheese
Short Rib 14
Slow braised Pork Short Ribs, glazed in a Pineapple BBQ sauce on a bed of Rice Pilaf.
*Ahi Tuna Tartar 14
Glistening sushi grade Tuna with sweet Soy, Sriacha, Wasabi “foam” and Wakame Salad
Baked Brie En Cruet 13
Creamy Brie Cheese wrapped in a Puff Pastry, served with a Fresh Berry Compote, Roasted Garlic and Toast Points
Calamari 11
Flash Fried Point Judith Calamari with Banana Peppers, Lemon and sweet Chili Garlic sauce
Coquille St. Jacques “Deconstructed” 13
Scallops baked with Parmesan Gratin and served with Mushroom Duxelle and melted Leeks
Steamed PEI Mussels 11
Prince Edward Island Mussels steamed in a Toasted Garlic Broth
Crab Cakes 13
Fresh Jumbo Lump Crab Cakes served over a bed or crisp greens with a spicy Remoulade
Daily Fresh Raw Bar – Our Service Staff Will Update You on Our Fresh Selections
Salads
House Salad 7
Tender Baby Greens tossed with Grape Tomatoes, shaved Radishes and Sherry-Dijon Vinaigrette
*Caesar 8 Per Person
Torn Romaine lettuce with Garlic Croutons and Parmagiano Reggiano Cheese
Prepared Tableside for Two or More
Add Grilled Chicken 4
Add Grilled Prawns 6
Add Seared Salmon 8
The Wedge 9
Iceberg Lettuce, Kalamata Olives and Bacon chopped and tossed with chunky Buttermilk and Danish Blue Cheese dressing
Poached Pear Salad 10
Anjou Pears Poached in Spiced Port Wine and serveed with Spinach ,Candied Walnuts and Sherry Wine Vinaigrette
Goat Cheese Roasted Beet Salad 11
Almond crusted Goat Cheese served warm over preserved Fennel and roasted Beets with White Truffle Vinaigrette
Entree
Poached Lobster 32
Fresh New England Lobster Poached in Butter, served with Mussels and a Shrimp Risotto
Half Roasted Chicken 22
Half Chicken Roasted, Served with Chive Whipped Potatoes, Asparagus and Pan Jus
Block Island Swordfish 26
Grilled Block Island Swordfish with Smashed Peruvian Purple Potatoes , smoked Tomato Jus and a Tropical Fruit Salsa
Beef Wellington 32
Tenderloin of beef wrapped in Puff Pastry with a Mushroom Duxelle and served with House Made Pate de Foie Gras, with a Perigord Sauce, Chive Whipped Potatoes and Asparagus
*Seared Salmon 25
Atlantic Salmon Seared and Glazed with Lavender over a Late Harvest Corn and Lobster Cake, and Emulsified Butter
Braised Lamb Shank 25
Eight Hour Braised Berkshire Lamb Shank with Ratatouille. Natural Reduction
Chateau Briande 34
Grilled and Roasted Center Cut Tenderloin of Beef served with Chive Whipped Potatoes, Baby Vegetables and Bernaise Sauce
Snapper Ponchatraine 28
Seared Red Snapper with Shrimp, Jumbo Lump Crab, Mushrooms and Tomato Lemon Cream Sauce
14oz New York Strip 28
Grilled Chairmans Reserve 14oz New York Strip Steak with Potatoes Dauphinoise and Spinach sauteed in Garlic and Olive Oil.
*Thoroughly cooking meat, poultry, seafood, shellfish and eggs reduces the risk of food borne illness.