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STARTERS
Organic Salmon Gravlox
Toasted brioche, mustard dill
mayonnaise, pickled onions
& capers
Barnstable Oysters
Preparation of the day
Maryland Lump Crabcake
With Not Enough Acres Farm
organic greens & Creole
remoulade
Country Style Terrine
& Duck Liver Pate
Terrine of pork, duck, pistachios
& cognac, served with a duck
liver pate quenelle, red onion
jam, cornichons & country
grain mustard
ENTREES
Sole Meuniere
Lemon, white wine, shallots
& capers, finished with
sweet butter; served with
gratin potatoes
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Pan Seared Jumbo
Sea Scallops
Spinach, wild mushrooms
& truffled mashed potatoes
with a lobster bordelaise
Grilled Swordfish
Mediterranean couscous with
black olives, tomatoes & capers,
with asparagus & rouille
Roast Boneless
Long Island Duckling
Braised Swiss chard & vegetable
medley, gratin potatoes; with a
dried cranberry & port sauce
Roast Rack of Lamb
Persillade
Goat's cheese panna cotta
& gratin potatoes
Grilled Tenderloin of Beef
Nine-ounce tenderloin,
Madeira jus, watercress butter
& gratin potatoes
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BISTRO DINING
Available Sun-Fri
Ricotta, Walnut
& Herb Ravioli
Clams Casino
Pecan Crusted
Breast of Chicken
Grilled Chopped
Kobe Sirloin
Grilled Tenderloin Tips
DESSERT
Lattice of Chocolate Mousse
A trio of white, milk
& dark chocolate mousse
on chocolate sponge cake
Profiteroles
Vanilla ice cream, flaky chou
pastry, chocolate Armagnac sauce
Tiramisu
Homemade ladyfingers soaked
in coffee rum syrup, layered
with mascarpone cheese & cocoa
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