Appetizers

Salads

Entrées

Dinner Menu

Appetizers

Escargots and Sweet Garlic Butter – Wrapped in puff pastry with Roquefort cheese, served over a Port wine glaze and braised leeks... $13

Iced Shellfish Sampler* – Fresh-shucked littlenecks, cold water oysters and beer broth poached Gulf shrimp accompanied by a fresh horseradish cocktail sauce... $18

Vermont Goat Cheese Cake – Wrapped in a spring roll wrapper and served warm over an apricot-almond relish, garnished with endive leaves... $10

Grilled Gulf Shrimp – Served on a crisp garlic polenta cake with a tomato-horseradish butter sauce and crispy leek threads... $18

Sauté of Mixed Mushrooms – Tossed with sherry, chopped Italian parsley and fresh cultured butter, Served in a flaky pastry cup... $10

Asian Cured Salmon – Thinly sliced house cured salmon served with rice wine pickled bean sprouts and cabbage. Served with sesame wonton crackers and a ponzu glaze... $14

Lobster and Purple Potato Salad – Chilled lobster meat and Peruvian purple potatoes tossed in a Spanish Sherry vinaigrette with baby arugula and garnished with shaved fennel and exotic basil oil... $20

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Salads

Cornbread-Crusted Shrimp and Arugula Salad – Tossed with a prickly pear vinaigrette. Garnished with grapefruit sections, sweet pickled red onions and toasted slivered almonds... $13

Simple Salad – Mixed field greens, tossed with cherry tomatoes, radish, sprouts and our house raspberry dill vinaigrette... $5

Caesar Salad – Tossed with foccacia croutons and Reggiano Parmesan... $8

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Entrées

New England Lobster Sauté – Sautéed New England Lobster served on a carrot-apple risotto cake with sautéed spinach, haricot vert and a saffron infused lobster cream sauce... $42

Pan-Seared Blue Cod – Served with scallion cous cous and “nicoise style” haricot vert salad. Roasted tomato coulis and lemon thyme oil... $36

Pan-Seared Jumbo Sea Scallops – Served with an English pea and smoked pork risotto and a truffled Belgian endive salad... $38

Cedar Plank-Roasted Fillet of Salmon – Served over lobster and sweet potato hash, zucchini and summer squash “spaghetti” and a sweet soy-shiitake mushroom butter sauce... $40

Grilled Pork Loin Chop – Served with braised pork belly, fall apple and parsnip puree. Cinnamon scented apple cider jus and baby carrots and sautéed spinach... $36

Individual Beef Wellington – Tenderloin of beef topped with pâté de foie gras, wrapped in a light puff pastry and served à la Périgourdine... $39

Pan Seared Bone-in Hereford Beef Tenderloin – Accompanied by a corn croquette, creamed spinach, mashed potato and a roasted shallot-morel sauce... $48

Grilled Lamb Sirloin – Served with parsnip and sweet potato puree, asparagus and a port wine-raspberry sauce. Garnished with crisp sweet potato hay... $42

Stuffed and Roasted Statler Breast of Chicken – Wrapped with prosciutto and filled with artichoke, Fontina cheese and roasted garlic mousse. Served with a roasted tomato-balsamic cream sauce... $32

Portabella Mushroom Napoleon – Oven roasted and marinated Portabella mushrooms layered with yellow and red vine ripened tomatoes and smoked fresh mozzarella. Served with grilled squash and Italian baby artichoke hearts and a savory tomato and balsamic coulis... $29

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Twenty percent gratuity added to parties of six or more

* Raw meat and shellfish or products not cooked to recommended internal temperatures may increase your risk of food borne illness, especially if you have certain medical conditions