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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 |
Duck Terrine with Pistachios and Dried Cherries
Coarsely ground duck loaf, wrapped in ham with Marsala & cognac and served with house made pickles and grain mustard |
$12 |
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Soup and Salad
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Boston Seafood Chowder
Haddock, scallops & shrimp in a rich cream broth with potatoes, celery & onion
|
$7 |
Chilled Cucumber Soup |
$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 |
Chilled Grilled Summer Squash
Dressed in olive oil with salt cured lemons and chili flakes with summer greens and crispy beet chips |
$7 |
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| Entrees |
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Char Grilled Beef Tenderloin
Five onion marmalade, French beans, oven cured tomatoes and roasted garlic smashed potatoes
|
$29 |
Fennel & Coriander Crusted Sea Scallops
Garden vegetable couscous with salt preserved lemon, tomatoes, kalamata olives, mint, basil & anisette
|
$27 |
Cornell Marinated Game Hen
Semi boneless and grilled with blue cheese slaw, spiced potato wedges and cucumber, watermelon & dill salad
|
$25 |
Pan Seared Wild Striped Bass
Local potato and vegetable hash with summer squash, carrots, onions, lemon and parsley oil
|
$28 |
Pistachio Crusted Barbequed Lamb Chops
Asparagus, celery root & parsnip mashed
|
$27 |
Pork Chop and Grilled Peaches
Grilled bone-in center cut pork loin, with local peaches and green beans, oven roasted fingerling potatoes and a robust broth with peppers and peach brandy
|
$26 |
Sauteed Shrimp and Fettuccini
In a light saffron garlic cream, with artichokes, peppers, and sharp greens |
$26 |
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| Updated
October 27, 2009
. Menu subject to change. |

    
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