Chef’s Suggestions

Friday, October 14, 2016

Curry Pumpkin Soup
 Cranberry Coulis7.75
Baked Three Onion Soup
Gruyere Gratinée 9.75
Prosciutto di Parma
Baby Arugula, Fig and Frisée Salad 9.75
Brick Oven Polenta
Wild Mushroom Ragout 9.75
Steamed Mussels
Tomatoes, Garlic and Basil 12.75
Beet and Red Onion Salad
Cilantro, Lime and Goa’s Cheese 9.75
 (7) Freshly Shucked Wellfleet Oysters
Barbecue Cocktail Sauce 14.75
Main Courses

Grilled Swordfish
White Beans, Tomatoes, Escarole and Chipotle Butter 25.50
Steamed Mussels and Littleneck Clams
Linguini, Leeks, Tomatoes and Garlic 22.50
Chicken Tagine
Chick Peas, Raisins and Cous Cous 19.50
Beef in Barolo
Egg Pappardelle, Pearl Onions, Mushrooms and Baby Carrots 24.50
Braised Pork Shank
Goa’s Cheese Potato Croquette and Broccoli Rabe 24.50
8 oz. Sirloin Burger
Mushrooms, Muenster, Field Greens and Shoestring Fries 15.50
Kidney Beans, Sweet Sausage, Spinach, Tomatoes and Garlic 17.50
Wild Mushrooms, Spinach and Cheese 17.50
Curried Cauliflower with Linguini
Portobello, Cipollini Onions, Grilled Zucchini and Anaheim Chilies 17.50
Umbria Pizza
 Pesto, Ricotta, Black Olives and Tomato Sauce 13.50
Pomodoro Pizza
Chunky Tomato Sauce, Mozzarella, Oregano, and Parmesan 13.50