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2012 Spring Menu
Appetizers
Asparagus Bisque with crème fraîche & smoked salmon… 10.00
Crispy Duck Confit with stuffed Swiss chard purse, roasted beets
& red wine glace… 16.00
Duck Foie Gras Torchon & Poached Lobster with puff pastry,
peas & carrots, finished with red curry cream and balsamic
syrup… 18.00 app/36.00 entree
House-made Country Pâté with pickled red onions,
cornichons & mustard… 11.50
Crispy Oysters with avocado & pickled banana peppers… 13.00
Fish Taco ~ Seared Dry-rubbed Cod with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli… 16.00 app/32.00 entree
Spring Greens Salad with braised artichokes, asparagus, grilled red onions, daikon radish and toasted almonds, tossed in
creamy citrus vinaigrette … 13.50
Wild Maine Mussels steamed in an arugula, white bean & Cape Cod Beer broth with spinach, baby carrots, radish & garlic toast… 14.00
East Dennis Oysters and Clams on the ½ Shell, Shrimp
and dressed Mussels
with mignonette & cocktail sauce… 16.50
Mesclun Salad with tomatoes, cucumbers, slivered onions and
house balsamic vinaigrette… 8.00
With Warm Goat Cheese Cake… 11.00
Cheese Plate Ask for tonight’s selections from Formaggio Kitchen… 12.00
Entrees
Seared Sea Scallops atop roasted sunchoke puree with fiddleheads, roasted golden & chiogga beets, roasted cipollinis and
warm blood orange vinaigrette… 30.50
Grilled Organic King Salmon atop parsley couscous with pickled mushrooms, roasted artichokes & baby carrots,
finished with sweet chili pan sauce … 29.50
Oven Roasted Local Cod served atop white bean ragout with fava beans, celery confit, and braised fennel,
finished with local white wine clam broth … 30.50
Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados-saffron reduction… 36.00
Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, roasted peppers & caramelized fennel in fresh arugula
pesto cream sauce… 31.00
Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce
& chili oil… 26.00
Trio of Long Island Duck ~ Seared breast, confit leg & foie gras torchon with seared potato cake, grilled red onions, baby carrots & fava beans, finished with golden raisin beurre blanc… 30.00
Herb Crusted Rack of Spring Lamb with minted feta mashed potatoes, braised kale & mustard greens, roasted pine nuts and finished with cranberry chutney & pan gravy… 36.00
Grilled Center Cut Filet Mignon with beer-battered Vidalia onions, creamed spinach and endive, with rhubarb demi-glace… 35.00
Spring Vegetable Stew in a carrot~roasted garlic broth with cheeseless basil pesto & truffle oil… 23.00 (Vegan)
Sides Available…8.50
Seared Potato Cake
Grilled Asparagus
Sauté of Spring Vegetables
Creamed Spinach
Minted Feta Mashed Potatoes
Beer-Battered Onion Rings
“Mac ‘n Cheese”
Desserts
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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