Appetizers

Asparagus Bisque with crème fraîche & smoked salmon… 8.50

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

& red wine glace… 13.50

Fresh Local Mussels steamed in house-made sweet chili broth with shiitake mushrooms, baby carrots, spring peas & potatoes …  10.50

Grilled Wolfe's Neck Farms Skirt Steak sliced atop a salad of endive & spring

greens,with caramelized onions, roasted red peppers,

toasted almonds & creamy horseradish vinaigrette… 13.00

House-made Country Pâté with pickled red onions, cornichon & mustard… 9.50

§ Crispy Oysters with avocado & pickled banana peppers… 11.00

Spring Greens Salad of Belgian endive, radicchio and watercress tossed in crème fraîche vinaigrette, topped with Great Hill blue cheese, toasted pine nuts,

braised rhubarb, crispy shallots… 10.00

Local “Clam Pie” atop mesclun with smoked bacon, braised artichoke & radish, finished with lemon vinaigrette… 12.00

Oysters and Clams on the ½ Shell, Shrimp and dressed Mussels with mignonette

& cocktail sauce… 14.50

Mesclun Salad with tomatoes, cucumbers, slivered onions and house

balsamic vinaigrette… 7.00

With Warm Goat Cheese Cake… 10.00

Cheese Plate ~ Selections from Formaggio Kitchen… 10.00

Entrees

Seared Sea Scallops with chive risotto, braised endive, shiitake mushrooms

& baby carrots, finished with mushroom pan sauce… 28.50

Oven Roasted Organic King Salmon over braised spring greens with roasted potatoes, baby beets, asparagus & pickled red onions,

finished with dill mustard sauce… 27.50

Seared Atlantic Haddock with roasted sweet potato gnocchi, wilted beet greens, sauté of yellow foot mushrooms & fava beans, finished with

caramelized shallot and herb vinaigrette… 28.50

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

& Calvados-saffron reduction… 39.00

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

spinach in roasted fennel Pernod sauce… 27.50

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce & chili oil… 23.00

Seared Duck Breast with garlicky mashed potato cake, baby beets, roasted cipollinis, braised artichokes & cherry red wine sauce… 26.50

Herb Crusted Rack of Lamb with a Napoleon of grilled polenta, goat cheese & roasted red peppers, confit of spring Vidalia onion, sauté of minted peas

& baby carrots, finished with lamb jus… 36.50

Grilled All Natural Wolfe’s Neck Farm Skirt Steak with twice baked shiitake

& asiago “soufflé”, wilted spinach and fresh basil demi-glace*… 30.00

§ Served at the James Beard Foundation Rising Star of American

Cuisine Dinner March 31, 2006

Sides Available…5.00

Seared Potato Cake

Grilled Asparagus

Sauté of Spring Vegetables

Creamed Spinach

Fresh Pasta

Desserts… 8.50

Bailey's Crème Brûlée with tuille

Stilton Cheesecake with rhubarb compote &strawberry puree

Warm Caramelized Bananas & hazelnuts in phyllo with rum caramel sauce

& French vanilla ice cream

Double Chocolate Espresso Torte ~ Chocolate ganache, espresso cream & chocolate-walnut cookie crust served with Kahlua creme angliase

Cookie Plate ~ Selection changes weekly

Selection of Christina’s Sorbets or Ice Cream… 6.
(Seasonal sorbets, chocolate, French vanilla & seasonal flavor ice cream)

Cheese Plate ~ Selection from Formaggio Kitchen… 10.