News

New Year Eve 2016 12/18/2016

Happy New Year

December 31, 2016

Welcome To

 

 

1st course

 

 

Lobster Bisque $9

Traditional rich lobster bisque made with whole lobster, burnt brandy, and heavy

cream, garnished with lobster meat

Braised Rabbit Ravioli 6

House-made ravioli stuffed with tender rabbit in an acorn squash cream sauce

 

Skate Cheeks 8

The prize part of fish is the cheek meat. Here, we have it lightly dusted & pan

fried and served over creamy polenta

 

Roasted Pork Belly 8

Tender roasted belly of pork served over house-made gnocchi, finished with

rosemary cream sauce

 

 

2nd course Salads

 

 

 

Chopped Romaine and Gorgonzola $ 8

Romaine tossed in a house made Gorgonzola blue cheese dressing topped with

Granny Smith apples and walnuts

 

Field Greens Salad 5

Spring mix of greens with tomato, cucumber, kalamata olives, red wine vinegar,

and olive oil

 

Baby Arugula and Goat Cheese 8

Baby Arugula tossed with a creamy roasted red beet vinagrette and topped with

crumbled soft goat cheese and roasted pistachio dust

 

*Caesar Salad 7

House made the right way with raw egg, garlic, anchovies, and fresh grilled croutons

topped with Parmesan Reggiano cheese

 

 

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness

Entrees

 

Dover Sole with Angel Hair Pasta $ 26

Delicate Dover Sole filet lightly grilled, served with a nest of angel hair pasta,

fava beans, and finished with a light truffle cream sauce

Magret Duck Breast 24

Breast of the Moulard duck which has been raised for Foie Gras. This style

cooks and eats more like a steak. Served over butternut squash risotto,

finished with a caramelized honey and pomegranate sauce

*Filet and Half Lobster 36

4oz western beef filet and half of Maine lobster served with mashed potatoes

and finished with lobster butter sauce

 

Shrimp, Scallops and Jumbo Lump Crab Fettuccini 26

House made fettuccini pasta with sautéed shrimp, dry sea scallops and jumbo

lump crab in a Sambuca cream sauce with diced bacon and peas

 

*Grilled Wago Rib Eye 29

12 oz Australian grass-fed Wago beef grilled to your preference and served over

roasted sweet and Yukon gold potatoes and finished with a light brandy pan sauce

 

*Petite filet of Western Beef 29

Pan seared 6oz filet topped with Foie Gras butter, served with mashed potatoes

Substitute lobster mashed potatoes $5

 

*Live Maine Lobster 36

Served out of the shell, roasted fresh 1 ½ lb Maine lobster with Fava beans and

mashed potatoes, finished with lobster butter sauce

 

Veal Osso Bucco 32

Large 2 ½ inch cut of veal hind shank braised many hours until tender served over

risotto and topped with Parmagan Regano

 

*Pan Seared Elk Loin 26

Farm raised New Zealand elk loin, marinated in red wine, pan seared and

served over roasted chestnut mashed potatoes, finished with a currant

and red wine sauce

 

Crab Cakes 29

Fresh jumbo lump crab with a hint of sautéed red bell pepper and sweet onion, served

over farfaline pasta, finished with fresh basil and buerre blanc

 

 

Add a 4 oz crab cake to any entrée $12

Add a side of lobster mashed potatoes $ 7

 

 

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness

Make a Reservation 717.866.2200