Appetizers

 

 

 

 Soup of the Day

8.

 

Mussels

Pancetta and shellfish broth with onion, garlic and herbs

Topped with crispy flatbread

12.

 

Boston Lettuce Salad

       With Maytag blue cheese dressing and crispy pancetta

11.

 

Crispy Duck Confit

 Over Wilted Arugula

13.

 

 

 Pine Nut Crusted Goat Cheese Salad

With Anjou pears, radicchio, lollo rosa, red oak lettuce

and a sherry vinaigrette

12.

 

Tuna Tartare

With Shallots, jalapeño, lemon and olive oil

served with wonton chips

14.

 

 

 

 

Chef’s Tasting Menu

4 courses (including dessert)    55.

With wine paired with each course    79.

 

 

 

Roasted Giannone Chicken

With cauliflower and truffle puree, caramelized pearl onions,

Baby carrots and a rosemary chicken jus

23.

 

Pan Seared Striped Bass

Over English Peas, pancetta and leeks with a micro green salad

26.

 

Crispy Crescent Duck Breast

With Okinawa sweet potato puree,

 Haricot vert and duck jus

27.

 

 

Pan Seared Crab Cakes

Served over roasted tomato risotto and sautéed asparagus

Drizzle of sweet balsamic reduction

25.

  

 

Pan Seared Atlantic Salmon
 With blood orange scented sunchokes, shaved fennel salad

 And  blood orange gastrique

24.

 

 

Herb Crusted Free Range Australian Lamb

Half a rack of lamb chops with baby zucchini,

Roasted red peppers, caramelized onions and a burgundy lamb jus

31.

 

Filet Mignon

With porcini mushroom, haricot vert and a port veal jus                   

31.

     

  Sides   $6

 

             Potato Gratin                    Seasonal Vegetables

          Sauteed Spinach                    Risotto of the day

 

 

    

        Jason Goodman, Executive Chef