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APPETIZERS Lobster Quesadilla Corn and green tomato salsa
Lobster & Granny Smith Apple Summer Roll Yuzo cashew dipping sauce
Jumbo Lump Crab Cake Caper & chive crème fraîche
Steamed Mussels Pouilly-Fumé wine and garlic thyme broth, garlic bread
SALADS Baby Mixed Greens Tomatoes and cucumbers; choice of balsamic vinaigrette, blue cheese dressing, Champagne vinaigrette
Frisée Lardoons Salad Crisp applewood smoked bacon, soft poached egg, Banyuls vinaigrette
Iceberg Salad Marinated tomatoes, Great Hill bleu cheese, onion rings & red wine vinaigrette
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MEAT & POULTRY 8 oz. Niman Ranch Filet Mignon Porcini mushroom coulis
Grilled Tandoori Marinated Lamb Chops Orange and fennel salad, Tzatziki sauce
14 oz. Prime Grilled Rib Eye Steak Housemade steak sauce, onion rings
Cinnamon Skewered Kurobuta Pork Tenderloin Cranberry glaze, grilled pineapple chutney
Pan Seared Free Range Chicken Breast Celery root purée, vanilla jus
FROM CHATHAM'S PIER Grilled Swordfish Lemon caper emulsion
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Filet of Black Sea Bass Braised salsify and lobster mushrooms, tomato consummé
Grilled Atlantic Salmon Homemade fettuccini pasta, wilted spinach, mushroom broth
Pan Roasted Codfish Potato purée, pea shoot and carrot confit salad
Mélange of Local Seafood Lobster, scallops, clams, mussels and shrimp with homemade fettuccini pasta, white wine broth, garlic bread
CHEF'S SPECIALTIES Wild Mushroom Ravioli Oven roasted tomatoes, artichoke hearts, baby spinach & white wine garlic sauce
Chatham Bars Inn Lobster Pie Shelled 1 1/2 lb. lobster poached in Cognac spiked lobster cream, crusted with a flaky pastry
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