| Appetizers |
Grilled Shrimp served in a savory pumpkin broth
with white truffle oil and shaved Reggiano |
10. |
| Fricassee of Escargot with garlic parsley butter,
toasted baguette |
11. |
| Main Lobster and Asparagus Crepes with morels and
creamed leeks |
13. |
| Warm Potato Tart with smoked bacon and Gruyere
|
11. |
Jumbo Lump Crab and Artichoke Gratin baked with
spinach, Pernod and seasoned bread crumbs
|
13.
|
| Chef's Cheese Platter with selected garnishes,
rice cracker and baguette |
12. |
Warm Tart of Duck Confit, caramelized onion
and dried fig mascarpone with port wine reduction
|
10. |
| Steak Tartare with classic garnishes |
12. |
| Italian Sausage and Cannellini Bean Ragout with
spinach and roasted tomatoes |
11. |
| Pate Maison with whole grain mustard, cornishons
and baguette |
10. |
| Fresh Mussels steamed with white wine, garlic,
herbs, saffron and tomato. |
12. |
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| Salads |
| Medley Salad - mushrooms, artichoke hearts, avocado, with Parmesan and lime |
9. |
| Spinach Greens with roasted beets, crumbled feta, toasted almonds, raspberry-walnut vinaigrette |
9. |
| Tender Frisee Greens , crisp bacon, goat cheese, lemon-shallot vinaigrette |
9. |
| Italian Micro Greens with white balsamic vinaigrette |
9. |
| Pear and Endive with Gorgonzola, toasted walnuts and sherry |
9. |
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| Entrees |
| French-Cut Chicken Breast stuffed with herbed goat cheese with a spicy lemon sauce,
Parmesan whipped potatoes
|
26. |
| Seafood Stew - shrimp, scallops, mussels and fresh fish simmered in a Mediterranean
seafood broth with roasted fennel, saffron and tomato
|
28. |
| Filet Mignon with bordelaise sauce and potato dauphinoise |
market |
| Maine Diver Scallops served in a Madeira truffle butter with vegetable julienne,
roasted tomatoes
|
30. |
| Double-cut Lamb Chops oven roasted with toasted pecan crust and a whole grain
mustard sauce
|
30. |
| Osso Bucco Milanese, slow braised in a rich veal stock with aromatic herbs and vegetables
over saffron risotto
|
30. |
| Sautéed Rainbow Trout served in a champagne-chive butter with wild mushrooms
and smoked bacon
|
28. |
| Maple Brined Pork Tenderloin served in an apple cider veal jus with turnip confit
and potato rosti
|
27. |
| Seafood Creole - sautéed Maine lobster, shrimp and diver scallops served in a Creole
shellfish sauce with andouille sausage, sweet corn, bell pepper with spinach gnocchi
|
30. |
| Chef's Vegetarian Platter |
20. |
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| Du Jour: Soup, Pasta, Risotto, Fish, Assiette |
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Parties 6 or more: 18% gratuity is added, no separate checks please.
In consideration of others, please turn off all cellular phones. |
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Executive Chef - Ed Monuteaux
Sous Chef - Ron Canady |
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100% Wind Powered |
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White
Wine List
Red
Wine List