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Appetizers
Chilled Summer Gazpacho topped with crème fraîche and local mussels… 10.00
§ Crispy Duck Confit with stuffed Swiss chard purse, roasted beets
& demi glace… 13.50
Local “Clam Pie” atop mesclun with smoked bacon, grilled corn & tomato,
finished with lemon vinaigrette… 14.00
House-made Country Pâté with pickled red onions, cornichons & mustard… 10.00
Tuna Tartare tossed with ginger-lemon vinaigrette & served with crème fraîche, grilled corn, cucumber and avocado… 13.50
§ Crispy Oysters with avocado & pickled banana peppers… 11.50
Caesar Salad with house-made dressing, crispy polenta croutons
& Italian white anchovies… 10.00
Oysters and Clams on the ½ Shell, Shrimp and dressed Mussels with mignonette
& cocktail sauce… 15.50
Mesclun Salad with tomatoes, cucumbers, slivered onion and house
balsamic vinaigrette… 7.50
With Warm Goat Cheese Cake… 10.50
Cornmeal Dusted Calamari atop a salad of arugula, jicama & grilled red onion tossed in cilantro-lime vinaigrette with banana peppers
& sweet chili crème fraîche… 12.00
Fresh Summer Tomato and Mozzarella Salad tossed with watercress and red onion, drizzled with balsamic syrup and fresh basil… 10.50
Marinated & Grilled Wild Mexican Shrimp atop grilled corn risotto with roasted
red peppers & grilled pineapple… 13.50
Cheese Plate available before or after dinner… 10.00
Ask for tonight’s selections from Formaggio Kitchen.
Entrees
Seared Sea Scallops with scallion pancake, sauté of Napa cabbage, grilled corn and snap peas, finished with grilled peaches & smoked bacon pan sauce… 29.50
Sweet Chili Glazed Wild King Salmon served over gingered cauliflower puree
with a sauté of grilled zucchini, summer squash & carrots,
finished with grilled pineapple & andouille beurre blanc… 29.00
Grilled Halibut served with grilled fingerling & purple potatoes, a sauté of chanterelles, grilled tomatoes, grilled romaine & sea beans,
finished with littleneck clam broth … 30.50
§ Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus
& Calvados-saffron reduction… 39.00
Horseradish Breaded & Roasted Atlantic Swordfish with olives, capers, tomatoes, cucumbers, grilled asparagus, seared potatoes & roasted garlic beurre blanc… 29.00
Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus and spinach in roasted fennel Pernod 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 grilled corn and basil risotto, sauté of stewed fennel, oven dried tomatoes & spinach, finished with demi-glace & dill-cucumber yogurt… 27.50
Grilled Pork Tenderloin served with seared potato cake, a salad of watermelon, feta, grilled red onion and watercress tossed in balsamic vinaigrette
& white wine veal sauce… 27.50
Cajun-Rubbed Center Cut Filet Mignon served with dirty rice & beans, a sauté of grilled Vidalia onions, grape tomatoes & spinach,
finished with orange white wine cream sauce… 35.00
Summer Vegetable Stew in carrot and roasted garlic broth with cheeseless basil pesto & truffle oil … 20.00
(Vegan)
Sides Available…6.00
Grilled Asparagus
Sauté of Summer Vegetables
Creamed Spinach
Fresh Pasta
Grilled Corn Risotto
Desserts… 9.00
Ginger Crème Brûlée with puff pastru twist
Cashew, Caramel & Coconut Tart served with French vanilla ice cream
& chocolate sauce
Summer Berry Basket - almond tuille with lemon-key lime curd, fresh berries
& a dollop of whipped cream
Strawberry Shortcake with vanilla bean mascarpone cream
& strawberry-rhubarb puree
Flourless Chocolate Cake with raspberry puree & fresh whipped cream
Cookie Plate ~ Selection changes weekly
Selection of Christina’s
Sorbets or Ice Cream… 7.
(Seasonal sorbets, chocolate, French vanilla & seasonal flavor ice
cream)
Cheese Plate ~ Selection from Formaggio Kitchen… 10.
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