Chef’s Suggestions

Thursday, December 22, 2016
Appetizers


Lobster Bisque, Dry Sherry and Chives 8.75
Split Pea Soup
Toasted Garlic Bread Crumbs 6.75
Duck Liver Terrine
Frisée and Honey Crisp Apples 10.75
Flounder Ceviche Tacos
Black Bean and Pineapple Salsa 9.75
(7) Little Neck Clams Casino
Peppers, Onions and Bacon 10.75
(7) Freshly Shucked Wellfleet Oysters
Chardonnay Mignonette 14.75
Yellow Fin Tuna Pokey
Mango, Avocado and Seaweed Salad 14.75

Latke with Smoked White Fish Salad 9.75

Main Courses

Baked Boston Cod, Garlic and Herb Crust
Mashed Rutabaga and Grilled Asparagus 25.50
Fish and Selfish Casserole
Shell Pasta and Shellfish Broth 23.50
Roasted Sirloin
Mashed Potatoes and Red Wine Sauce 22.50
8 oz Sirloin Burger
Munster, Grilled Red Onions Field Greens and Shoestring Fries 15.50
Roasted Half Chicken
Rosemary Roasted Potatoes and Herb Sauce 19.50
Freshly Made Spinach Fettuccini
Wild Mushroom, Peas and Cream 17.50
Freshly Made Ricotta Ravioli
Plum Tomato Sauce and Basil 17.50
Curried Cauliflower with Linguini
Grilled Zucchini, Portobello, Cipollini Onions and Anaheim Chilies 17.50
Pomodoro Pizza
Chunky Tomato Sauce, Spicy Peppers Flakes, Mozzarella, Oregano 13.50
Umbria Pizza:
Pesto, Ricotta, Black Olives and Tomato Sauce 13.50



 
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