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2009 Fall Menu
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
Lobster Raviolis atop wilted spinach with grilled corn, roasted fennel and butternut squash, finished with brandy cream sauce… 15.50/31.00 Entree
Stoney Island Mussels steamed in sweet chili broth with slivered fingerlings, portobellos, asparagus & rosemary aioli… 12.00
House-made Country Pâté with pickled red onions,
cornichons & mustard… 10.00
§ Crispy Oysters with avocado & pickled banana peppers… 11.50
Caesar Salad with house-made dressing, crispy polenta croutons
& Italian white anchovies… 11.00
Oysters and Clams on the ½ Shell, Shrimp and 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
Cheese Plate ~ Selections from Formaggio Kitchen… 12.00
Entrees
Pan Seared Fennel & Coriander Encrusted Tuna atop white bean & sweet onion puree with a sauté of red peppers, grilled romaine, Stoney Island mussels & andouille, finished with ginger-parsley yogurt… 29.00
Seared Sea Scallops with roasted sweet potato gnocchi, chanterelle mushrooms, caramelized pears & Brussels sprouts, finished with toasted sage
& caper brown butter… 29.50
Grilled East Coast Halibut with celery root puree, braised cabbage with bacon & local apples, toasted almonds & champagne grape gastrique… 29.00
Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus
& Calvados-saffron reduction… 34.00
Lobster, Shrimp, and Scallops tossed with fresh pasta, peas,
asparagus, grilled corn & caramelized fennel
in roasted garlic & butternut cream 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 warm apple, raisin & portobello bread pudding, sauté of spinach, caramelized onions, roasted red peppers & feta,
finished with apple-cider demi-glace… 28.50
Braised Lamb Shank atop caramelized onion mashed potatoes with braised carrots, spinach & horseradish crème fraiche,
topped with crispy carrot curls… 27.50
Grilled Filet Mignon with toasted almond sweet potato frites, braised red onion & wilted spinach, finished with blue cheese butter
& port wine sauce… 34.00
Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables & toasted hazelnuts in roasted garlic corn broth … 21.00
(Vegan)
Sides Available…7.00
Sweet Potato Frites
Grilled Asparagus
Sauté of Fall Vegetables
Creamed Spinach
Caramelized Onion Mashed Potatoes
Fresh Pasta
Apple, Raisin & Portobello Bread Pudding
Desserts… 9.00
Coconut Rum Crème Brûlée with tuile
White Chocolate Pumpkin Cheesecake in hazelnut crust with fresh cranberry & spiced port wine sauce
Warm Apple, Date & Cheddar Phyllo Pillows with Wild Turkey walnut ice cream & caramel sauce
Flourless Chocolate Truffle Cake with raspberry puree & fresh whipped cream
Cookie Plate with chantilly cream… 10.
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.
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$25 3-Course Prix Fixe
Offered All Evening Thurs, Fri & Sun
Offered Sat 5pm ~ 5:45pm
Appetizers
Roasted Blue Hubbard Squash Soup
Caesar Salad
Stoney Island Mussels
House-made Country Pâté
Mesclun Salad
Entrees
½ Pan Seared Lobster
Crispy Duck Confit
Orange and Soy Roasted ½ Chicken
Lobster, Shrimp and Scallop with Pasta
Seared Rubbed Yellowfin Tuna
Seared Sea Scallops
Seared Duck Breast for 2($54)
Stuffed Acorn Squash
Desserts
Vanilla Bean Crème Brûlée
Warm Chocolate Bread Pudding
Sorbet
Ice Cream
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