Chef's Tasting Menu

Your choice of an appetizer, entrée and dessert for forty dollars
Available to parties of 6 or less through 7 PM seating on Sundays through Friday ONLY

 

Appetizers

Chicken Liver Mousse

Garnished with onion rings, chopped eggs and toasted pain de mie

 

Prince Edward Island Mussels
Presented with spinach risotto, tomato concassé and garlic cream

 

Raspberry Salad

Mesclun greens tossed with raspberry vinaigrette, fresh raspberries,

walnuts and crumbled blue cheese

 

Clams Casino
Six top necks prepared in the traditional manner with garlic butter, bacon and red peppers

 

Chilled Gazpacho
Made with cucumber, tomato, onion, red pepper and a touch of tequila

 

Entrées

Sautéed Trout Livornaise
Topped with black olives, tomato concassé and caper beurre blanc;
served with blended wild rice and seasonal vegetables

 

Sautéed Shrimp, Crab and Mussels
Shrimp, mussels and crab over penne pasta with a creamy marinara sauce

 

Wild Mushroom Phyllo
Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop

sauteed spinach with red pepper tomato coulis and pesto oil

 

Grilled Pork Chop
Served with caramelizes shallot & goat cheese mashed potatoes, sweet cherry marmalade and gastrique,

wilted spinach and baby carrots

 

Veal Scaloppini
Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with rosemary glaze,

accompanied by potato hash and seasonal vegetables

 

Grilled Filet of Beef
Topped with Diane sauce served with Jack Tarr potatoes and seasonal vegetables

 

Roasted Breast of Chicken
Airline breast of chicken served with baked parmesan polenta, butter braised leeks

and pancetta tomato ragout

 

Desserts

Daily selections