Our Current Menu
Appetizers
Steamed P.E.I. Mussels, garlic-herb butter, shallots, white wine
10
Crisp Duck Confit Leg, stone-fruit compote, baby greens
12
Escargot Bourguignonne, puff pastry, red wine and herbs
14
Pate de Maison, assorted relishes, crisp melba
9
Maine crab encrusted Wellfleet oysters with leek and fennel
13
Chilled Beet Salad, spiced Pecans and blue cheese
11
Baby Greens Salad, 3 hour tomatoes, goat cheese, aged balsamic
5 or 7
Antipasto of Grilled Begetables, imported meats and cheeses
9 or 15
Flatbreads
Three Hour Tomato, fresh mozzarella and basil
9
Roasted Chicken, peppers, olives and goat cheese
10
Duck Confit, cheddar, caramelized shallots
11
Proscuitto, vidalia, mozzarella, baby greens, aged balsamic
12
Splits
Forest Mushroom Risotto, wilted spinach, grated romano
9/15
Portuguese Style Seafood Stew, Chorizo, jalapeno, tomatoes
14/24
Guiness Braised Beef Short rebs, blue cheese whipped potatoes
13/24
Pan Seared local Sea Scallops, roasted fennel and shrimp risotto, lobster nage
16/27
Oriechette Pasta with Tiny Veal Meatballs and Homemade Tomato Fennel sauce
10/16
Entrees
Cider Glazed Pork Chop, colcannon, local apple compote
20
Poached Tilapia, Spanish saffron-mussel chowder
18
Tuscan Style Lamb Shank with Chianti and tomatoes, Fontina Polenta
24
Grilled Hanger Steak "au Poivre" pommes lyonnaise
24
Crisp Atlantic Salmon, roasted parsnips, sauoy cabbage & bewte blauc
20
Citrus Glazed Long Island Duck Breast, rosemary and maple roasted sweet potatoes, crisp confit leg, cassis jus
25
Duck Fat Roasted free range Chicken, truffled mushroom risotto, madeira jus
18
Grilled Veal Chop with a chestnut, cippollini and fingerling ragout
32
Desserts
Tahitian Vanilla Creme Brulee with Biscotti
8
Trio of Sorbet - Peach, Raspberry and Lemon
6
Apple Tart Tatin with French Vanilla Ice Cream
8
Molton Chocolate Cake with Starbucks Java Chip Ice Cream
8
Assorted Cheese Plate with Dried and Fresh Fruits
9
Coffe/Tea
2.50
Espresso
3.00
Cappuccino
3.50
Wine List
