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FIRST COURSE

FRENCH ONION SOUP 8-
Sweet onions and thyme with melted gruyere

SEAFOOD CHOWDER 8-
Whitefish, scallops, shrimp, and clams with a bacon-leek cream

DUCK SPRINGROLLS 12-
With spicy aioli

STEAMED MUSSELS 12-
With sautéed garlic, shallots, parsley, plum tomatoes and white wine

CRISPY FRIED CALAMARI 12-
With Dunaway tartar sauce

LOBSTER & ARTICHOKE SOUFFLE 12-
With toast points

SAMPLER PLATE 14-
Chef's selection of cured meats, pate, terrines and assorted cheeses, with homemade mustard and country bread

 

CAESAR SALAD 10-
Crisp romaine tossed in Caesar dressing and topped woth croutons and parmesan

CAPRESE SALAD 10-
Mixed olives and basil, tomatoes, fresh mozzarella, and Italian dressing

MIXED GREENS 9-
Field greens, tomatoes, chevre cheese with a house smoked tomato vinaigrette

SECOND COURSE

GRILLED SCOTTISH SALMON 26-
Roasted corn salsa, onion polenta cake, honey-habenero sauce

GRILLED 12 OZ. SIRLOIN 30-
Roasted garlic mashed potatoes, Madeira demi-glace

PAN ROASTED LONG ISLAND DUCK BREAST 26-
Confit leg, BBQ potato salad, roasted tomato puree

ASPARAGUS RAVIOLI 22-
Homemade Serrano ham, blue cheese, balsamic drizzle

GRILLED YELLOWFIN TUNA 26-
Soy beans, baby carrots, tuna dumplings, wasabi aioli

ROASTED ALL-NATURAL 1/2 CHICKEN 22-
Pomme frites, local garden greens, smoked paprika aioli, chicken jus

SEARED NATIVE SCALLOPS 24-
Double-smoked bacon & cheddar risotto, corn puree

SAUTEED GULF SHRIMP 24-
Spinach liguini, tomato, lemon, garlic

DESSERT
8

CHOCOLATE
Financier, Callebaut chocolate mousse, chocolate sauce,
salted chocolate ice cream, pistachios & huckleberries

“EGG NOG”
Warm vanilla anglaise, warm rum- nutmeg foam,
gingerbread doughnut “holes”

ROASTED PINEAPPLES
Butterscotch, cherry marshmallow, candied walnuts
& rosemary bread pudding

Evan Hennessey - Executive Chef

Please inform your server of any food allergies. A 20% gratuity will be added to parties of 6 or more.