|
IN THE
MAIN DINING ROOM
STARTERS
Tasting of Foie Gras
Seared with bing cherries
and bourbon syrup panna
cotta with rhubarb chutney
tourchon with
sauternes’ gelée
SOUPS & SALADS
Heirloom Tomato Salad
Semolina waffles, burrata
cheese, basil pesto, “broken”
balsamic vinaigrette
ENTREES
Baguette Wrapped
Day Boat Cod
Grilled leeks, corn maqué
choux red wine bacon jus
|
Grilled Swordfish
Fennel & orange salad,
beluga lentils, warm shellfish
& rosemary vinaigrette
Coriander Crusted Ahi Tuna
Wilted spinach, haricot vert,
chickpea puree kalamata
olive vinaigrette
Pan Seared Local Sea Scallops
Fresh corn & black truffles
TAVERN MENU
STARTERS
Lobster Quesadilla
Tomato relish & cilantro
sour cream
Jumbo Lump Crab Cake
Avocado salad, sweet corn sauce
SOUPS & SALADS
Chatham Bars Inn
Clam Chowder
|
French Onion Soup
Gruyere cheese granite
ENTREES
1/2 Roasted
Free Range Chicken
Mashed potatoes, haricot vert,
madeira jus
Grilled 12 oz.
New York Steak
Endive salad, fingerling
potatoes, tomatoes, onion rings
& sauce Bordelaise
Atlantic Salmon
Bacon, corn & potato hash
with red wine jus
Sauteed Mussels
Poully fume broth & thyme
with grilled country bread
|