|
Chef’s Suggestions
Saturday, February 04, 2012 Appetizer
Lentil Soup with Parmesan Croutons 4.75
Minestrone, Rosemary Oil and Parmesan-Regianno
5.75
Fish and Shellfish Cakes, Spicy Pepper Remoulade
10.75
Yellow Fin Tuna Poke, Avocado, Mango and Seaweed Salad
14.50
(7) Freshly Shucked Wellfleet Oysters, Barbecue Cocktail Sauce
14.50
Buffalo Mozzarella, Portobello, Roasted Peppers and Grilled Onions, Basil Oil
12.75 Duck Liver Terrine, Frisée and Watercress Salad, Apples and Pickled Onions
10.75 Main Courses
Roasted Atlantic Sea Bass, Stir Fry Vegetables, Ginger and Scallions
24.50 Steamed Mussels and Clams, Linguini, and Spicy Tomato Sauce
19.50
Grilled Berkshire Pork Chop, Sweet Potatoes, Brussel Sprouts, Chestnuts and Cider Sauce 22.50
Roasted Organic Chicken Breast, Cherry Peppers, Pearl Onions and Garlic, Egg Pappardelle 19.50
Roasted Half Duck, Rosemary Mashed Potatoes, Sour Cherries and Port
24.50 Petit Sirloin Burger, Grilled Red Onions, Muenster, Mixed Greens and Shoestring Fries
(Soup Instead of House Salad)
14.50
Whole Wheat Fettuccini, Curried Cauliflower, Green Beans, Cipollini, and Toasted Bread Crumbs 17.50
Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil
17.50
Freshly Made Spinach Fettuccini, Portobello, Shitake, Shallots and Peas
17.50 Pomodoro Pizza, Chunky Tomatoes, Mozzarella, Basil, Oregano, Garlic, Olive Oil, and Pecorino 13.75
|
