Appetizers

JUMBO SHRIMP COCKTAIL

Jumbo Lemon Poached Shrimp served with Tangy Cocktail Sauce

BLUE POINT OYSTERS

Served on the Half Shell with Cocktail and Mignonette Sauces

TEMPURA LOBSTER WITH FRIED ROCKET AND TWO SAUCES

Tempura Battered Maine Lobster with Ginger-Soy Dipping Sauce and Spicy Tomato Dressing

SMOKED SALMON TARTAR WITH GINGER AND SESAME

Paper thin Cucumber Bed, Julienne Nori, Enoki Mushrooms and Pickled Ginger

BALSAMIC GLAZED GRILLED VEGETABLES

Grilled Balsamic Glazed Seasonal Vegetables with Shaved Pecorino

BAY SCALLOPS IN VOL AU VENT

Puff Pastry Vol au Vent with Bay Scallops in a Shallot White Wine Cream Sauce

Soups

New England Clam Chowder

Baked French Onion

Soup du Jour

Salads

ROASTED BEET CARPACCIO

Red and Yellow Beets with Spiced Walnuts and a Sherry Vinaigrette

CRISPY POTATO SALAD

Arugula and Crispy Potatoes with Warm Black Olive Vinaigrette

WARM BUTTERNUT SQUASH SALAD

Warm Salad of Roasted Butternut Squash, Parma Ham and Pecorino

RED CABBAGE WEDGE SALAD

Red Cabbage Wedge with Morbier, Applewood Smoked Bacon and Roasted Shallot Vinaigrette

Dinner Entrees

Served with House Salad, Vegetable and Starch

FILET MIGNON

Petite ½ order     Standard full order

With Brushed Ashe Goat Cheese

GRILLED PEPPERED NEW YORK SIRLOIN STEAK

With Sweet Potato Hash and Molasses Butter

SHORT RIB RAGU

Boneless Marinated Short Rib Ragu over Creamy Polenta

COQ AU VIN

Sautéed Chicken Breasts with Mushrooms, Onions, Fresh Thyme and Bacon

STUFFED PORK TENDERLOIN

Moist Stuffed Pork Loin with Rice and Fig Stuffing and a Sweet Cider Reduction

DUCK BREAST TWO WAYS

5 Spice Pan Roasted Duck Breast with Crepes of Duck Confit and Swiss Chard

GRILLED LAMB CHOPS

Petite 4 Chops      Standard 8 Chops

With Zucchini, Scallions and White Beans

PAN SEARED SALMON FILLET

Petite ½ order     Standard full order

With Pumpkin Seed Vinaigrette and Wilted Greens

HERB SEA SALT CRUSTED SNAPPER

House Seasoned Sea Salt Crusted Snapper

With Spiced Cashew and Mustard Seed Vinaigrette on Creamy Polenta

BOUILLABAISE

Delicious combination of White Fish and Shellfish in an Orange Fennel Broth

With Grilled Baguettes and Saffron Rouille

WHOLE WHEAT PASTA SAUTE

Fresh Whole Wheat Pasta with Sautéed Bay Scallops, Meyer Lemons, Fresh Herbs and Diced Tomatoes

DOVER SOLE

Pan Sautéed Dover Sole Fillets Francaise with Sautéed Meyer Lemon and Toasted Filberts