Restaurant Week
Tuesday, November 03, 2015
Moroccan Peanut Soup
Harissa Spices
Crab and Spinach Dumplings
Shrimp and Shellfish Broth
Buffalo Mozzarella
Roasted Bell Peppers, Portobello and Basil Oil
 Snapper Ceviche Tacos
Tomato Salsa and Crispy Tortillas
Yellow Fin Tuna Poke
 Mango, Avocado and Seaweed Salad
(5) Freshly Shucked Blue Point Oysters
Barbecue Cocktail Sauce
Main Courses
Seared Faroe Islands Salmon Fillet
Forbidden Rice, Bok Choy, Lemon Caper Sauce
New England Cod, Clam and Mussel Chowder
Baccala and Poblano Chilies
Riverview Cassoulet
Duck Confit, White Beans, Pork and Garlic Sausage
Caribbean Spiced Beef Skewers
Frisée, Watercress, Black Bean and Pineapple Salad
Lamb Tagine
Raisins, Apricots, Carrots, Chick Peas and Couscous Supplement 5.00
8 oz. Sirloin Burger
American Cheese, Jalapenos, Bacon, Field Greens and Shoestrings Fries
 Sweet Sausage, Broccoli Rabe, Kidney Beans, Tomatoes and Garlic
Freshly Made Ricotta Ravioli
Plum Tomato Sauce and Basil
Freshly Made Egg Pappardelle
Wild Mushrooms Peas and Parmesan Cream
Curried Cauliflower
Portobello, Grilled Zucchini, Cipollini and Linguini
Pomodoro Pizza
Chunky Tomato Sauce, Oregano, Red Pepper Flakes, Mozzarella and Parmesan