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Our 2010 Dinner Menu
APPETIZERS New England Clam Chowder - 8 Soup of the Day - P/A Blue Point Oysters on the Half Shell, Traditional Accoutrements - 14
Fried Calamari, Tomato Compote - 12 Baby Back Ribs,Vegetable Slaw - 10 Jumbo Lump Crab Cake, Arugula & Green Peppercorn Aioli - 14 Chilled Shrimp & Maine Lobster, Horseradish Cocktail Sauce - 18
SALADS Mixed Organic Field Greens, Fennel, Radish, Pine Nuts, Lemon Thyme Dressing - 10 Caesar Salad, Parmigiano Reggiano Cheese & Seasoned Croutons - 11 Wedge of Bibb Salad, Blue Cheese Dressing, Applewood Smoked Bacon, Tomato - 12 ENTRÉES Black Pearl Organic Salmon, Kabayki Sauce, Jasmine Rice, Shiitake Mushroom - 28 Seared Day Boat Scallops, Wild Mushrooms & Reggiano Risotto - 29 Crispy Long Island Duckling, Tellegio Whipped Potatoes, Roasted Vegetables -.28 Roasted Organic Chicken Breast, Mushroom, Goat Cheese & Herb Stuffing, Slab Bacon, Whipped Potatoes - 26 Kobe Beef Burger, Applewood Smoked Bacon, Choice of Cheese & Fried Potatoes - 16 Pasta of the Day,Chef’s Selection - P/A Rack of Lamb, Wild Mushroom Tarragon Compote, Roasted Garlic & Herb Fingerling Potatoes - 34 Prime New York Strip Steak “Steakhouse Style”, Creamed Spinach, Hash Browned Potatoes -33 Hunter Filet, Herb Crusted Filet Mignon with Port Wine Sauce, Baked Potato - 34
Vegetarian Entrees Available Upon Request - P/A
20% gratuity will be added to parties of 6 or more. There will be a $10.00 plate charge for all split entrées Thoroughly cooking meats, poultry, seafood, shellfish, or eggs greatly reduces the risk of food borne illness.
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