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APPETIZERS
Lobster Soup en Croute
Lobster bisque garnished
with apples, carrot, shiitakes
and truffles, baked with a
pastry top
Steamed
Stony Island Mussels
Tomato fondue
& sour dough crouton
Lump Crab Cakes
Corn relish and Mustard
Remoulade
Pappardelle Bolognese
Our famous recipe
on hearty pasta
Oysters on the Half Shell
Always fresh and local,
served with two sauces
Oysters Rockefeller
Cape oysters baked on
the half shell with a
creamed spinach stuffing
topped with hollandaise
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Jumbo Lump
Crab Cakes
Corn relish and
Mustard Remoulade
Baked Vermont
Goat Cheese
Light basil marinara
and focaccia
Roasted Clams Casino
Crispy bacon and
compound butter
ENTREES
All entrés include
house salad
Pan Roasted
Duck Breast
and Confit Leg
Medium-rare breast
and crispy leg with
wild rice pilaf and a
maple-orange gastrique
Braised Short Ribs
of Beef
Smoked onion compote,
risotto cake, marsala
reduction
Grilled New York Sirloin
14oz of angus certified beef,
truffle mashed potatoes
& sauce béarnaise
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Braised
Lamb Shank
North African flavors,
polenta, couscous
sauce
Grilled Boneless
Salmon Steak
Mushroom risotto,
citrus beurre blanc
Pan Roasted
Haddock
Served with shiitakes
jus de veau and
mashed potatoes
Ginger & Sesame
Crusted Swordfish
Pan seared and served
with a smoked tomato
marmalade, risotto cake
and micro greens
Pan Seared
Cape Scallops
With chorizo sauce
& mushroom risotto
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