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2011 Fall Menu
Appetizers
Roasted Blue Hubbard Squash Soup with house-smoked scallop
& toasted curry crème fraîche… 12.00
Crispy Duck Confit with stuffed Swiss chard purse, roasted beets
& red wine glace… 15.00
Cornmeal Dusted Calamari atop a salad of mesclun greens, roasted pumpkin, pickled daikon radish & grilled corn tossed in creamy apple cider vinaigrette, finished with spiced almonds & crispy capers… 13.50
Local Chatham Mussels steamed in a rosemary fumet with sweet potato frites, spinach, corn, andouille, caramelized onions & saffron aioli … 14.00
House-made Country Pâté with pickled red onions,
cornichons & mustard… 11.00
Crispy Oysters with avocado & pickled banana peppers… 13.00
Fish Taco ~ Seared Dry-rubbed Haddock with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli… 15.00 app/30.00 entree
Caesar Salad with house-made dressing, crispy polenta croutons & Italian white anchovies… 12.00
Oysters and Clams on the ½ Shell, Shrimp
and dressed Mussels
with mignonette & cocktail sauce… 16.50
Grilled Wild Shrimp atop wilted cabbage with spaetzle
& cranberry beurre blanc… 15.50
Mesclun Salad with tomatoes, cucumbers, slivered onions and
house balsamic vinaigrette… 8.00
With Warm Goat Cheese Cake… 11.00
Warm Braised and Roasted Fall Vegetable Salad with red onion, carrots, fennel, leeks, corn, tossed with feta & red wine vinaigrette… 13.00
Cheese Plate Ask for tonight’s selections from Formaggio Kitchen… 12.00
Entrees
Pomegranate-Glazed Grilled Atlantic Swordfish with Eastham turnip puree, a sauté of caramelized pears, shiitake mushrooms, endive & radicchio, finished with an herbed white wine broth… 30.00
Seared Sea Scallops with mustard-chive spaetzle, a sauté of grilled romaine, caramelized apples, roasted chiogga & golden beets, finished with truffled pumpkin beurre blanc… 30.00
Oven Roasted Local Haddock with roasted sweet potato fingerlings, dill crème fraiche, a sauté of local tomatoes, spinach, grilled corn, romano beans & toasted cinnamon-tarragon hollandaise… 29.00
Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus
& Calvados-saffron reduction… 35.00
Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, grilled corn & caramelized fennel in roasted garlic
& butternut cream sauce… 30.00
Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce
& chili oil… 25.00
Seared Duck Breast with grilled corn & andouille risotto cake, wilted cabbage, roasted parsnips & caramelized onions, finished with Hemeon
grape vinaigrette & crispy carrot curls*… 29.50
Braised Pork Shank atop apple-cheddar mashed potatoes, a sauté of spinach, beets, carrots, leeks & toasted almonds, finished with toasted curry crème fraiche & demi-glace… 29.50
Grilled Filet Mignon with toasted almond sweet potato frites, braised red onion & wilted spinach, finished with blue cheese butter
& port wine sauce*… 35.00
Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables & toasted hazelnuts in roasted garlic corn broth … 21.00 (Vegan)
Sides Available…8.00
Almond Sweet Potato Fries
Grilled Asparagus
Sauté of Fall Vegetables
Apple-Cheddar Mashed Potatoes
Creamed Spinach
“Mac ‘n Cheese”
Grilled Corn-Andouille Risottto Cake
Desserts
Vermont Maple Crème Brûlée with tuile... 9.
White Chocolate Pumpkin Cheesecake in hazelnut crust with fresh cranberry-spiced port wine sauce & Frangelico syrup... 9.
Warm Apple Tart with French vanilla ice cream & butterscotch caramel sauce... 9.
Chocolate Pecan Turtle Tart with vanilla crème anglaise & chocolate sauce... 9.
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 (Selection from Formaggio Kitchen)… 12.
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