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APPETIZERS
Linnell Chowder
"The Best"
Bourbon Lobster Bisque
Maine Crab Cake
With a lemon-chive
beurre blanc
Portobello Mushroom
Grilled with a sun-dried
tomato-basil reduction
Wellfleet Oysters -- Iced
With cocktail or
mignonette sauce
Escargot
With mushrooms, rich stock
and a touch of cream
Pope's Mussels
With Linguica & plum tomato
in a garlic broth
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ENTRÉES
Atlantic Salmon
Grilled with a Belgium endive
& fennel marmalade
Bouillabaisse
Cod, shrimp, mussels,
littlenecks, scallops with
tomato, leek and a saffron
scented broth
Sole
Panko crusted with lump
blue crabmeat and a
Chardonnay reduction
Yellowfin Tuna
Peppered and pan-seared
with wasabi and a ginger
teriyaki sauce
Scallops and Shrimp
Sautéed with tarragon
lobster sauce
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Duckling
Roasted 1/2 semi-boneless
with raspberry, clove and honey
demi-glace
Pork Tenderloin
Sautéed with a maple
demi-glace and
carmelized onions
Veal with Crab
Sautéed with artichoke hearts
& shiitake mushrooms
Veal Milanese
Sautéed lightly breaded
cutlet with capers and rich
veal demi-glace
Filet au Poivre
Grilled Black Angus with a
Zinfandel peppercorn sauce
Rack of Lamb
Roasted with herb mustard
crust and a Pinot Noir sauce
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