Chef’s Suggestions

Tuesday, September 27, 2016
Appetizers

Wild Mushroom Soup 7.75
Tuscan White Bean Soup
 Rosemary Oil 7.75
Melon Salad
Goat’s Cheese and Mint 10.75
Poblano Chili
 Beef Bolognese and Goat’s Cheese Stuffing 9.75
Flounder Ceviche Tacos
Black Bean and Pineapple Salsa 11.75
Yellow Fin Tuna Poke
Mango, Avocado and Seaweed Salad 15.75
 (7) Freshly Shucked Wellfleet Oysters
Barbeque Cocktail Sauce 14.75
Steamed Mussels
Spicy Tomato Sauce 10.75
 
Main Courses
Sautéed Flounder Filet, Garlic and Herb Crust
 White Beans, Tomatoes and Spinach 25.50
Steamed Littleneck Clams
Linguini, Leeks, Tomatoes and Garlic 19.50
Seared Sea Scallops
Baby Arugula, Frisée and Endive Salad and Citrus Vinaigrette 25.50
Grilled Berkshire Pork Chop
 Roasted Brussel Sprouts and Sour Cherries 28.50
Chicken Pot Pie
Mushrooms, Baby Carrots, Pearl Onions and Peas 19.50
Roasted Organic Chicken Breast
Potato Croquette and Wild Mushrooms 22.50
8 oz. Sirloin Burger
 Roasted Jalapeños, Bacon, American Cheese, Field Greens and Shoe string Fries 15.50
Cavatelli
Andouille Sausage, Chicken, Escarole, Tomatoes and Garlic 17.50
Freshly Made Ricotta Ravioli
Plum Tomato Sauce and Basil 17.50
Curried Cauliflower with Linguini
Portobello, Cipollini Onions, Grilled Zucchini and Anaheim Chilies 17.50
Pomodoro Pizza: Chunky Tomato Sauce, Oregano
Pepper Flakes, Parmesan and Mozzarella 13.50
 
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