| Spicy Grilled Shrimp Tenderloin Satay
With Balsamic Onions, Cracked Peppercorns, Marinated Mushrooms With White BBQ Sauce
Ten Dollars
Portobello and Crystal Brook Farm Goat Cheese Tart
Caramelized Sweet Onions, Wood Roasted Tomatoes and Watercress
Eleven Dollars
Pan Seared Maine Lobster Cakes
Grilled Corn and Chili-Lime Salsa and Miso Aioli
Fourteen Dollars
Native Scallop and Brie en Croute
Creamy Brie Cheese topped with Quince Paste and Pecans. Wrapped in Flaky Phyllo Dough. Served with pan seared Day Boat Scallop with Flat Bread and Pomegranate Molasses
Fourteen Dollars
Sizzling Escargot
The Finest Helix Snails served with Garlicky Spinach, Asiago Cheese and Garlic Crostini
Ten Dollars
Nightly Soup Selection
Please inquire with your server as to our nightly soup selection
Baby Field Greens
Leafy Greens garnished lightly with a selection of Fresh Garden Vegetables In a Citrus Vinaigrette
Eight Dollars
Mandarin Spinach Salad with Pan Roasted Salmon
Tossed in a Sweet Orange and Red Ginger Vinaigrette. Topped with Mandarin Oranges, Spicy Cashews, Marinated Vegetables and Sesame Seeds
Twelve Dollars
“The Caesar”
Romaine Lettuce tossed with our own Roasted Garlic, Anchovy and Lemon Dressing. Garnished with an Asiago Cheese Crisp. Imported White Anchovy upon Request
Nine Dollars
Sautéed medallion of Goat Cheese and Watercress
Egg dipped medallion of Crystal Brook Farm Goat Cheese With Asparagus, Artichoke Heart, Grape Tomatoes, Kalamata Olives and Haricot Verte. Smoked Sea Salt Caramelized Shallot and Dijon Vinaigrette
Twelve Dollars
New England Apple Salad
Gourmet Baby Greens tossed in a Creamy Apple-Maple Dressing and topped with sliced Granny Smith Apples, Dry Cranberries, Julienne Carrots and Candied Nuts. Served spilling out of a crispy Maple Pecan Timbale
Nine Dollars
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