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Chef’s Suggestions
Thursday, July 29, 2010 Appetizers
Cucumber Gazpacho 6.75
Wild Mushroom Soup
6.75
Three Melon Salad, Goat’s Cheese and Sea Salt
8.75
Fish and Shellfish Cakes, Spicy Pepper Remoulade
9.75
Buffalo Mozzarella, Lori’s Garden Tomatoes, and Basil
12.50
Yellow Fin Tuna Poke, Avocado, Mango and Seaweed Salad
13.50
Caribbean Spiced Steak Taco, Flour Tortilla, Peppers, Onions and Mozzarella
9.75 Main Courses
Baked Flounder Filet, Garlic and Herb Crust, Local Corn and Spinach
22.75 Grilled Montauk Swordfish, Scallion Rice, and Herb Butter
24.75
Seared Sea Scallops, Freshly Made Egg Pappardelle, Peas and Mushrooms
24.75 Steamed Mussels, Littleneck Clams, Linguini, Spicy Tomato Sauce and Basil
19.75 Yellow Fin Tuna Poke, Avocado, Mango and Seaweed Salad,
26.50
Grilled Petit Sirloin and Garlicky Shrimp, Rosemary Potatoes
26.50
Grilled Flank Steak, Brick Oven Polentaand Herb Sauce
22.75
Grilled Berkshire Pork Chop, Mashed Rutabaga and Cider Sauce
22.50
Shell Pasta, Sweet Sausage, Escarole, Tomatoes and Garlic
16.50
Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil
17.50
Freshly Made Whole Wheat Fettuccini, Zucchini, Mushrooms, Tomatoes, Broccoli, Black Olives and Garlic 17.75
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