Roasted Blue Hubbard Squash Soup with house-smoked scallop

& curried crème fraîche… 10.00

§ Crispy Duck Confit with stuffed Swiss chard purse, roasted beets

& red wine glace… 14.00

Fresh Chatham Mussels steamed in roasted garlic white wine broth with wilted cabbage, caramelized apple, braised fennel & butternut,

finished with tarragon aioli… 11.50

House-made Country Pâté with pickled red onions, cornichon

& mustard… 10.00

§ Crispy Oysters with avocado & pickled banana peppers … 11.50

Caesar Salad with house-made dressing, crispy polenta croutons

& Italian white anchovies… 10.00

Oysters and Clams on the ½ Shell, Shrimp

and dressed Mussels

with mignonette & cocktail sauce… 15.50

Mesclun Salad with tomatoes, cucumbers, slivered onions

and house balsamic vinaigrette… 7.50

With Warm Goat Cheese Cake… 10.50

Warm Braised and Roasted Fall Vegetable Salad

with red onion, carrots, fennel, leeks, corn,

tossed with feta & red wine vinaigrette… 12.00

Grilled Shrimp atop Raviolis stuffed with roasted butternut squash,

caramelized leek & grilled andouille, finished with sautéed spinach

& house-made sweet chili cream sauce… 14.50/29.00 Entree

Cheese Plate ~ Selections from Formaggio Kitchen… 10.00

Entrees

Seared Sea Scallops with spaetzle, butternut squash, chanterelle mushrooms & truffled cream sauce… 29.50

Oven Roasted Local Cod with local Eastham turnip puree, salad of apple, fennel, endive & watercress tossed in Cape Cod cranberry vinaigrette

& finished with herbed pan sauce… 28.00

Pan Seared Fennel & Coriander Encrusted Tuna atop giant lima bean stew, with andouille, Chatham mussels, roasted red peppers & escarole,

finished with lime-parsley yogurt… 29.00

§ Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus

& Calvados-saffron reduction… 39.00

Cornmeal Dusted Chatham Skate Wing with a sauté of haricots vert & red grapes, sweet potato lyonnaise with caramelized onion & smoked bacon

and toasted almond caper brown butter… 27.50

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus

& spinach in roasted fennel Pernod sauce… 28.00

Orange and Soy Roasted ½ Chicken with fingerling potatoes,

snap peas, orange segments, caramelized onions,

orange-honey butter sauce & chili oil… 24.00

Seared Duck Breast with seared roasted butternut squash potato cake,

sauté of caramelized pears, Belgian endive & shredded cabbage,

finished with garlic confit maple demi-glace*… 27.50

Grilled Filet Mignon with toasted almond sweet potato frites,

braised red onion & wilted spinach, finished with blue cheese butter

& port wine sauce*… 35.00

Braised Short Ribs atop caramelized leek & goat cheese mashies

with braised carrots, spinach & rocket peste crème fraiche,

topped with crispy beet chips… 27.50

Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables

& toasted hazelnuts in roasted garlic corn broth … 21.00

(Vegan)

§ Served at the James Beard Foundation Rising Star of American

Cuisine Dinner March 31, 2006

Sides Available…6.00

Seared Butternut Potato Cake

Grilled Asparagus

Sauté of Fall Vegetables

Creamed Spinach

Fresh Pasta

Toasted Almond Sweet Potato Frites

Desserts… 9.00

Vermont Maple Crème Brûlée

Warm Apple & Fig Upside Down Torte served with caramel

& French vanilla ice cream

Sharp Cheddar Cheesecake with walnut crust

& spiced Concord grape compote

Espresso Mousse Chocolate Bombe ~ espresso mousse,

chocolate ganache, chantilly cream

Cookie Plate ~ Selection changes weekly

Selection of Christina’s Sorbets or Ice Cream… 7.
(Seasonal sorbets, chocolate, French vanilla & seasonal flavor ice cream)

Cheese Plate ~ Selections from Formaggio Kitchen… 10.