Romaine tossed with lemon vinaigrette and topped with tomato wedges, goat cheese, and a Mediterranean style marinated salmon salad with julienned vegetables (celery, red/yellow pepper, olive oil, salt and pepper, lemon, red onion, and green and Kalamata olives)
Pan seared haddock with spinach, diced tomatoes, cream, and a madeira wine sauce. Served with butternut ravioli.
Chicken and sweet Italian sausage tossed with linguini in a fresh tomato, basil, mushroom, roasted pepper, shallot, and white wine sauce.
Black Angus burger with swiss cheese and sautéed red onion. Served on a housemade focaccia bun with mayo, romaine, and tomato. Served with choice of side.
Soup: New England Clam Chowder (w/ bacon)
HH sp.: Oven Roasted Escargot in a mushroom cap topped with a shallot, brandy butter sprinkled with light bread crumbs
Salad: 13 Burrata Caprese with mixed Heirloom tomatoes, Basil Pinenut Pesto, Olive Oil and a Balsamic Reduction
Grilled Scallops over Champagne parmesan Risotto with asparagus, confetti peppers and crispy prosciutto
Grilled Shrimp over fresh pappardelle pasta tossed with a Sherry Lobster Butternut cream with sundried cranberries and baby arugula
Fresh Halibut filet brushed with a Lemon, Dijon and fresh herb sauce, Roasted and topped with an arugula salad with fennel, red onion, Heirloom tomatoes and a fresh lemon vinaigrette. Served with vegetable quinoa
Beef: 35 Grilled 8 oz. Center Cut Certified Angus Beef filet finished with a Barolo wine reduction Served with grilled asparagus and roasted potatoes.
Veal Chop: 37 Grilled 15 oz milk fed veal rib chop finished with a 3 Mushroom, herb red wine sauce. Served with sautéed Bok choy and garlic mashed potatoes