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Appetizers
LOCAL OYSTERS
on the Half Shell with Mignonette 14
TRI-CRUSTED SEARED AHI TUNA
Crushed Black Pepper, Sea Salt and Fennell Seeds
with a Raisin Pignoli Dressing 14
TEMPURA SHRIMP
with a Salad of Apple and Celery Root
with a light Coconut Curry Vinaigrette 13
Pulled Pork
On a Polenta Cake with Ancho Lime Aioli 9
PEI Mussels
In a classic white wine and garlic sauce, fresh herbs
clam chowder
with Crispy Shallots, Parsley Cream and Truffle Oil 7
Salads
FIELD GREENS SALAD 6
TRADITIONAL CAESAR 8
BABY ICEBERG
with Creamy Gorgonzola and Brioche Croutons 7
FRESH SPINACH AND GORGONZOLA
with Apples, Walnuts, Croutons
and warm Bacon Orange Dressing 9
Entrees Filet of beef
Tenderloin
Potqtoes fondant, Haricots vert, roasted shallots sauce
bordelaise 32
Papardelle
Medallions of veal, swiss chard, a light wild mushroom cream
sauce with fresh parmesan reggiano 27
Pan-seared Ahi Tuna
Soba Noodle Cake, baby bok choy, yuzu wasabi sauce and
ginger oil 29
Roasted Poussin
Creamed spinach, glazed baby carrots and natural jus 26
GRILLED NEW YORK STRIP
served with housemade Frites and Sauce Béarnaise 29
STONINGTON SEA SCALLOPS
Psn-seaed, saffron Risotto, 27
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