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Chef’s Suggestions
Tuesday, March 09, 2010 Appetizers
Fish and Shellfish Cakes, Spicy Pepper Remoulade 9.75
Fish Taco, Grilled Flour Tortilla and Mexican Salsa
8.75
New England Clam and Mussel Chowder, Baccala and Poblano Chilies
7.75 Tuscan White Bean Soup, Parmesan Crouton, Rosemary Oil
5.75
Yellow Fin Tuna, “Poke,” Mango, Avocado, and Seaweed Salad
13.75
Main Courses
Grilled Montauk Swordfish, Saffron Risotto and Herb Butter 24.75
Baked Boston Cod, Garlic and Herb Crust, Mashed Potatoes
22.75 Steamed, Mussels and Rock Shrimp withLinguini and Spicy Tomato Sauce
18.75 Sautéed Sirloin Tips, Shitake and Portobello Mushrooms, Egg Noodle Pappardelle 19.75
Baked Chicken Breast, Ham, Spinach and Muenster Stuffing, Rosemary Potatoes 19.75
Veal Saltimbocca, Prosciutto and Sage, Scalloped Potatoes
19.75
Cavatelli, Sweet Sausage, Broccoli Rabe, Tomatoes and Garlic
17.75 Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil
17.75 |
