| | | Late Winter Menu, March 2010
Appetizers
Roasted Vegetable & Black Mussel Soup
tarragon aioli, mussel beignet, toasted pepitas
| | 8
| Boston Bib Salad
grape tomatoes, pickled red onions, sun dried cherries, sliced
Bartlett pears, Vermont cheddar, buttermilk-chipolte dressing
| | 9 | Pan Seared Hudson Valley Foie Gras
house made duck prosciutto, spiced apple butter,
sherry reduction
| | 18
| Spanish Rock Octopus
chick pea, chorizo sausage & artichoke salad,
smoked paprika aioli, herb pistou
| | 12
| Red & Golden Baby Beet Salad
blue cheese, rainbow micro greens, navel orange,
candied walnuts & blood orange vinaigrette
| | 10
| Hand Cut Potato Gnocchi
sauteed rock shrimp, spicy oven roasted plum tomatoes,
baby spinach, herbed ricotta cheese
| | 12
| Sushi Grade Tuna Tartare
pickled English cucumbers, avocado, shaved botarga | | 16
|
| | | | | | | | | | Entrees | | | | | | | | | | | | Seared Diver Sea Scallops
roasted cauliflower gratin, tomato-corriander chutney,
French watercress, curry-shellfish emulsion
| | 26
| | | Roasted Veal Tenderloin
Yukon Gold potato tart, sauteed wild mushrooms,
crispy sweetbread, mushroom-veal jus
| | 34 | | | Roasted Organic Chicken
potato puree, Swiss chard, baby turnips & yellow carrots,
goat cheese strudel, star anise chicken jus
| | 25
| | | Berkshire Pork, Two Ways
12 hour braisd shoulder confit ~ red wine braised cabbage
cider brined tenderloin ~ vanilla scented yams, broccoli rabe | | 26
| | |
| | | | | | | | | | | | | Crispy Skin Wild Striped Bass
saffron-potato souffle, New Zealand cockles, spinach,
olive oil cured black olives, roasted onion-herb jus
| | 27
| | | Grilled Australian Rack of Lamb
braised fennel puree, ratatouille vegetables, mango chutney
| | 32
| | | Cioppino "Style" Shellfish Stew
lobster tail, diver scallops & prawns in a spicy tomato-fennel
broth with sausage, parsley, fingerling potatoes
| | 29
| | | Espresso Braised Beef Short Rib & Grilled Flat Iron
creamy potato croquettes, tomato marmalade,
pea tendril salad, royal trumpet mushrooms, natural braising jus
| | 29 |
Corkage: $2 / bottle
|
| | | | | | | | | | | | | | | Desserts
Frozen White Chocolate Hazelnut Mousse
dark chocolate cake, Valrhona chocolate ganache
Warm Chocolate Gâteau
malted milk ice cream, raspberry coulis
Orange Scented Ricotta Cheese Cake
blood orange curd, stew kumquat
Almond Financier & Poached Pear
dulce de leche ice cream
Creme Brulee Trio
classic vanilla, nutella, ginger
Roasted Bananna-Brown Sugar Gelato
Fresh Blackberry-Butermilk Sorbet
~All Above Desserts $8. ~
| | | | | | | | | | | | | | | Cheese Plate ~ $12.
3choices with traditional garnishes
La Tur • Piedmont, mixed milk, double crème, pungent
Finace de Pyrennees • France, triple creme goat, woodsy aroma
Stagionato • Tuscany, sheep's milk, firm, nutty, herbal
Munster Gerome • Alsace France, cow’s milk, barnyardy
Valdeon • Spain, sheep's/cow's milk, blue, chestnut leaves
Taleggio • Lombardy Italy, cow's milk, semi firm
Brillant Savarin • Normandy France, cow, triple crème
Ballarina • Holland, goat’s milk Gouda, sharp & salty
Jasper Hills Cloth Bound Cheddar • Vermont, Cabot cream, aged, firm
Tomme de Crayeuce • France, cow's milk, semi-firm, sweet, salty
St Felicien • France, sort ripened cow's milk, gooey
Beverages
Espresso 3.00 Cappuccino small 2.75 large 3.75 Café Latte small 2.75 large 3.75 Café Americano 2.50 Mighty Leaf Teas 2.75 chamomile-citrus, jasmine, earl grey, vanilla bean
mint green, breakfast, orange dulce, African nectar All coffee beverages available caffeinated and decaffeinated | | | | | | |
| | | Chef’s Prix Fixe MenuWeek of October 10th, 2006AppetizerLightly House Smoked Duck Breastbraised red cabbage, pea tops, mustard-golden raisin emulsion EntreePan Roasted Atlantic Cod Filletroasted baby Brussels’s sprouts, barley, wild mushroom broth DessertHomemade Pound Cakebanana-caramel topping | | | | | Chef’s Prix Fixe Menu
Week of February 13th,2007
Appetizer
Lightly House Smoked Salmon Cake
seared spinach, black bean salsa
Entree
Pan Seared Organic Chicken Breast
oven roasted fingerling potatoes, chicken liver
croquette, sage infused chicken jus
Dessert
Almond Sponge Cake
lemon cream, blackberry jam glaze
homemade cardamom ice cream
$35 per person
| | | | | Chef’s Prix Fixe Menu
Week of October 16th 2007
Appetizer
Jerusalem Artichoke Soup
locally grown tat soi, poached quail egg
Entree
Grilled Blue Marlin Fillet
saffron scented basmati rice, sweet
& spicy eggplant, baby bok choy
Dessert
Cranberry-Orange Cake
served with creme anglaise
$35 per person
no substitutions please
| | | | | Chef’s Prix Fixe Menu
Week of February 5, 2008
Appetizer
Tomato-Black Lentil Bisque
flavored lightly with cream & chorizo sausage
Entree
Braised Lamb Shank
roasted root veggies, star anise lamb jus,
Dessert
Valrhona Chocolate Mousse
fresh raspberries
$35 per person
no substitutions please
| | | | | Chef’s Prix Fixe Menu
Week of April 1
~ no substitutions please~
$35 per person
Appetizer
Caramelized Onion & Porcini Mushroom Tart
with spinach, pancetta & gruyère cheese
Entree
Sautéed Alaskan Halibut
over creamy white polenta with roasted Brussels’s
sprouts and whole grain mustard-brown butter sauce
Dessert
Black Berry Cobbler
| | | | | Chef’s Prix Fixe Menu
Week of June 23, 2008
~ no substitutions please~
$35 per person
Appetizer
Spring Asparagus Vichyssoise
marinated feta cheese
Entree
Ivory King Salmon Fillet
black lentils, caramelized onion-cauliflower
puree, lightly smoked tomato nage
Dessert
Valrhona Chocolate Pot de Creme
lemon-ginger biscotti
| | | | | Chef’s Prix Fixe Menu
Week of July 1, 2008
~ no substitutions please~
$35 per person
Appetizer
Heirloom Tomato Gazpacho
asparagus, feta cheese & poached shrimp salad
Entree
Coffee Braised Beef Short Rib
truffled potato croquettes, honey-onion marmalade,
pea top salad
Dessert
Valrhona Chocolate Pot de Creme
| | | | | Chef’s Prix Fixe Menu
Week of August 19, 2008
~ no substitutions please~
$35 per person
Appetizer
White Corn Soup
goat cheese-brioche crouton,
roasted red bell peppers
Entree
Pan Seared Chicken Breast
fingerling potatoes, seared greens & olive oil
poached cherry tomato
Dessert
Chocolate-Blackberry Pot de Creme
fresh cream
| | | | | Chef’s Prix Fixe Menu
Week of September 30, 2008
~ no substitutions please~
$35 per person
Appetizer
Locally Grown Heirloom Tomatoes
baby arugula, roasted tomato vinaigrette
Entree
Pan Seared Arctic Char Fillet
fingerling potatoes, tomato, mussel, merguez
sausage “stew”, light mussel l broth
Dessert
Olive Oil-Thyme Cake
fresh cream -lemon curd, fresh peaches
| | | | | Chef’s Prix Fixe Menu
Week of October 21th 2008
~ no substitutions please~
$35 per person
Appetizer
Baby Arugula Salad
roasted shallots, honey crisp apple, grape
tomatoes & a whole grain mustard vinaigrette
Entree
Grilled North Atlantic Swordfish Fillet
crushed fingerling potatoes, black olive tapenade &
olive oile poached cherry tomatoes
Dessert
Lemon Poppy Seed Cake
fresh black plums, Meyer lemon curd;
| | | Chef’s Prix Fixe Menu
Week of February 2, 2010
~no substitutions please~
$40 per person
PEI Mussels
merrguez sausage, roasted red bell peppers,
fresh mint, tomatoes
Grilled Organic Quail
garlic sausage, frisee, sherry vinaigrette
Braised & Roasted Pork Belly
creamy lobster studded grits, caramelized onion-chili jam
White Chocolate Rum-Raisin Bread pudding
caramel sauce |
|
