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SOUPS & SALADS
New England Clam Chowder
Green Bean, Goat Cheese
& Walnut Salad
Atop bib lettuce
in blush vinaigrette
NOSH ABOUT
House Smoked Salmon
Served on grilled flatbread
with English pea spread,
red onions, cornichons & egg
Prince Edward Island
Mussels
With chipotle, roasted leeks,
brunoise peppers & scallions in a
lightly spiced coconut broth
Housemade French Fries
With housemade blue cheese
drizzle, garden fresh chives
& bacon
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Summer’s Comin’
Watermelon Platter
With pickled red onion,
raspberry vinaigrette
& goat cheese
over baby spinach
ENTREES
Roasted Corn Risotto
Served with Carmelized onions,
edamame & wild mushrooms
Butternut Squash
Lasagna
With Parmesan cream,
a fresh herb ricotta & basil
infused drizzle
Parmesan Encrusted
Pan Seared Shrimp
With Italian Sausage,
broccolini & roasted tomatoes;
tossed with basil butter
& angel hair
Housemade Parpadelle
With lobster, roasted calabaza
(Jamaican pumpkin) & sage butter
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Merchant Fish Tacos
with Jalapeno Slaw
Local catch of the day
served with avocado salsa
& sour cream
Steak Tenderloin
With griddled marinated
romaine hearts
& watermelon salsa
Pan Seared
Sea Scallops
Drizzled with E&T Farms
honey atop roasted
maple squash & bacon
Day Boat Cod
Stuffed with crab & roasted
cranberries with a mascarpone
reduction over whipped potatoes
& vegetables
Roasted Half Chicken
With white balsamic
and honey glaze, roasted
tomato, feta & basil orzo
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