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2013 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
Shrimp & Pork Belly Ravioli atop braised cabbage & English peas, finished with truffled lobster broth… 18.00 app/36.00 entree
Seafood Taco ~ Choice of Seared Dry-rubbed Hake or Scallops
with grilled cabbage slaw, tomato, avocado, jicama and
mint-chipotle aioli… 16.00 appetizer/32.00 entrée
Crispy Oysters with avocado & pickled banana peppers… 13.00
Spring Greens Salad with salt cod fritter, grilled spring onions, radishes, grilled asparagus & toasted hazelnuts tossed in carrot-ginger vinaigrette… 13.50
House-made Country Pâté with pickled red onions, cornichon & mustard… 11.50
Local Stoney Island Mussels steamed in a dry vermouth~roasted garlic broth with andouille, roasted carrots, caramelized onions, spring peas,
mint aioli & garlic toast… 15.00
East Dennis Oysters and Chatham Clams on the ½ Shell, Cocktail Shrimp and Dressed Mussels
with mignonette & cocktail sauce*… 17.00
Mesclun Salad with tomatoes, cucumbers, shaved red onions and house balsamic vinaigrette… 8.50
With Warm Goat Cheese Cake… 11.50
Artisanal Cheese Plate… 12.00
Entrees
Seared Sea Scallops served with roasted fingerling and purple potatoes, braised artichokes, spring radishes, baby carrots, stewed onions & rhubarb~vodka vinaigrette… 32.00
Whole Roasted Boneless Rainbow Trout with dill~truffled frites, braised leeks, smoked bacon & asparagus,
finished with sweet pea ~ parsley sauce… 31.00
Oven Roasted Local Hake served atop toasted almond jasmine rice with a sauté of fiddleheads, baby beets & snap peas,
finished with citrus beurre blanc… 30.50
Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados-saffron reduction… 37.00
Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, roasted red peppers & caramelized fennel in
fresh arugula pesto cream sauce… 32.50
Orange and Soy Roasted ½ Chicken with fingerling potatoes,
snap peas, orange segments, caramelized onions,
orange-honey butter sauce & chili oil… 26.50
Trio of Long Island Duck ~ Seared breast, confit leg & seared foie gras with dried cherry ~ asiago risotto square, warm salad of arugula, endive, shiitakes, jicama & strawberries, with red wine sauce*… 31.50
Herb Crusted Rack of Spring Lamb with roasted sunchokes, potatoes, baby carrots & asparagus, finished with pickled cranberries & rosemary demi~glace*… 36.50
Grilled Center Cut Filet Mignon with a seared potato cake,
garlic broccoli rabe, blue cheese béchamel,
housemade steak sauce and rhubarb chutney *… 36.00
Spring Vegetable Stew in a carrot and 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
Dried Cherry~Asiago Risotto
Dill~Truffled Frites
“Mac ‘n Cheese”
Desserts
Mango Crème Brûlée with macaroon... 9.
Lemon ~ Goat Cheese Cheesecake in walnut crust
with blueberry compote... 9.
Triple Chocolate Ganache Terrine with vanilla creme anglaise,
dried cherry sauce & salted chocolate bark... 9.
Strawberry ~ Rhubarb Purse with French vanilla ice cream
and caramel 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)
Artisanal Cheese Plate… 12.
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