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Crab Charlotte
Jumbo lump blue crab tossed in lemon dill sauce, with fresh avocado and mango |
$12
|
Vegetable Barley Egg Roll
Filled with spinach, carrot, celery root, red pepper and shitake mushroom, over eggplant puree and tomato vinaigrette |
$9 |
Grilled Shrimp and Black Beans
Green onion & smoked tomato sauces, roasted sweet bell peppers |
$11 |
Veal Tabbouleh
Veal tenderloin roasted with fresh thyme, sliced and served with a bulgur wheat salad and lemon rosemary sauce
|
$12 |
Soup and Salad
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Boston Seafood Chowder
Haddock, scallops & shrimp in a rich cream broth with potatoes, celery & onion
|
$7 |
Spring Pea Soup
Minted crème fraîche and toasted coriander |
$6 |
Arugula Salad
Simply dressed with lemon juice and olive oil, shaved asiago and cherry tomatoes
|
$7 |
Asparagus Salad
Citrus vanilla vinaigrette, chili spiced jícama, toasted hazelnuts, cilantro & lime segments
|
$9 |
Succotash
A salad of spring vegetables and greens in a lemony dressing featuring, spring peas, baby lima beans, zucchini, chick peas, celery leaves and radicchio
|
$7 |
| Entrees |
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Char Grilled Beef Tenderloin
Five onion marmalade, French beans, oven cured tomatoes and roasted garlic smashed potatoes
|
$29 |
Pan Seared Sea Scallops
Spring peas, prosciutto ham and fettuccini in chive butter sauce with sautéed spinach and diced tomatoes
|
$27 |
Cornell Marinated Game Hen
Semi boneless and grilled with blue cheese slaw, spiced potato wedges and cucumber, watermelon & dill salad
|
$25 |
Pan Seared Halibut
In an aromatic ginger broth with green chiles, cauliflower, carrots, and grilled red onions
|
$28 |
Pistachio Crusted Barbequed Lamb Chops
Asparagus, celery root & parsnip mashed
|
$27 |
Slow Roasted Pork & Pecans
Sweet potato frits and a tangle of tart greens
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$25 |
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| Updated
April 30, 2009
. Menu subject to change. |

    
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