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Dinner Entrees |
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| Steamed artichoke with three dipping sauses. |
$8 |
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House-made Pumpkin Ravioli, stuffed with spinach, ricotta, and butternut squash, in a white wine, sage and butter sauce with roasted tomato, shallots, hazelnuts and topped with parmigiano reggiano. |
$19 |
| Roasted garlic with Mantrachet goat cheese, bruschetta, roasted red peppers and extra virgin olive oil. |
$7 |
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Grilled Vegetable Napoleon, with eggplant, zucchini, portobello mushroom, roasted red pepper, red onion, fresh mozzarella and fontina cheese with fresh baby greens and grilled artichoke heart, topped with a balsamic red wine reduction and infused basil extra virgin olive oil. |
$18 |
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Ginger Crab Cakes, with a sweet and hot red pepper sauce, mango salsa, fried won-ton and cilantro salad. |
$12 |
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Pan-Seared Duck breast, marinated with chinese 5 spice and served on wild and brown rice pilaf, with root vegetables, pomegranate sherry glaze, topped with roasted red pepper walnut and golden raisin relish. |
$23 |
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Ahi Tuna Tartare, wrapped in housemade gravlax, with capers, fines herbs, red onion, lemon infused loive oil, wasabi creme fraiche, black sea salt and toasted sesame crouton. |
$11 |
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Free Range Chicken Breast, roasted with rosemary, garlic and lemon, served on gorgonzola polenta with broccolini, finished with a proscuitto and white wine pan sauce. |
$21 |
| Fresh Manila Clams, steamed with garlic, tomato, fennel, white wine chili flake, fresh basil and saffron. |
$15 |
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Fresh Sea Scallops, wrapped in prosciutto, pan-seared, with small potatoes, haricot vert, yellow wax beans, and finished with sauce Charcutiere. |
$24 |
| Assorted Cheese Plate, three artisanal cheeses, quince preserve, grape must jam, marcona almonds and ssorted crackers. |
$12 |
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Beef Tenderloin, wrapped in applewood smoked bacon, grilled and served with celery and potato puree, topped with red onion and balsamic confit and a cabernet and veal stock reduction. |
$31 |
| Duck Confit and Sun-Dried Cherry Tamales, with ancho chile roasted tomato sauce, cilantro red radish salad and frisee. |
$9 |
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Lamb Loin Chops, oven-roasted with a cumin and mustard seed rub, served on Pommes Anna with grilled escarole, topped with a fennel and sun-fried currant honey marmelade, with port wine demi sauce. |
$31 |
| Pork, Shrimp and Shitake Mushroom Potstickers, with two dipping sauces: soy scallion and ginger, and chipotle orange miso sauce, with fresh greens. |
$10 |
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Kurobuta pork Loin Chop, stuffed with fresh herbs, garlic and dried shallots, wrapped with pancetta, pan seared and served with gorgonzola polenta, fresh vegetable medley, topped with a balsamic roasted Bosc pear, finished with a white wine pan sauce. |
$27 |
| Vegetable Spring Rolls, with shitake and oyster mushrooms, nappa cabbage and baby bok choy, deep fried and served with spicy honey mustard, soy ginger scallion sauce and sweet hot pepper sauce. |
$8 |
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Sauteed Tiger Prawns, on fettuccini in a vodka sweet cream sauce with sugar snap peas, artichoke hearts, fresh garlic and whole peeled tomatoes. |
$26 |
| Fried Calamari served with spicy marinara, and cherry pepper lemon olive oil. |
$8 |
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Veal Marsala, pan-seared and served over capellini pasta with arugula, finished with wild mushrooms and marsala pan sauce. |
$21 |
| French onion soup gratinee. |
$6 |
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Chef's Seafood Special of the Day |
MP |
| Soup du jour. |
$5 |
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Chef's Salmon of the Day |
MP |
| Caesar Salad, with garlic croutons, shaved parmesan and romano sheeses. (anchovies by request) |
$7 |
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| Butterleaf Lettuce and Baby Spinach, with grated Asiago cheese, toastedpumpkinseeds and a white balsamic vinigrette. |
$7 |
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Mixed baby greens salad, with a sweet pear vinaigrette, maytag blue cheese, Tamari pecans, sun-dried cranberries and Asian pears.
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$7 |
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| House Salad, with tomato, English cucumber, red onion, shaved carrot and choice of dressing. |
$5 |
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