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3 Course Meal for $23.75
Sunday 5.00 to 9.00 Monday ~ Thursday 5.30 to 9.30
APPETIZERS
Soup ~ Chicken Vegetable with Goat Cheese Dumplings or New England Clam Chowder
Cajun Spiced Calamari with Citrus Tartar Sauce
Ravioli ~ Cauliflower, Prosciutto and Caramelized Onion with a Chive White Wine Mascarpone Sauce
Almond and Brie Gorgonzola Fritter with Roasted Apples, Maple Mustard and Micro Greens
Thai Chicken Leek and Shiitake Spring Rolls with a Spicy Peanut Sauce
Crispy Angel Hair Pasta Pancake with Grilled Shrimp and Tomato Vinaigrette
Steamed PEI Mussels with Fennel Sausage and Leeks in a White Wine Pernod Sauce
Sea Salt Crusted Tuna Carpaccio with Pickled Ginger Cucumber Relish, Crispy Wontons and Wasabi Cream
Caesar Salad with Oven Dried Tomatoes and Croutons
Mesclun Greens & Endive with Mozzarella and Prosciutto Fritters, Hot House Cucumbers, Pistachio Nuts, Craisins and Sherry Mustard Vinaigrette
Baby Spinach Salad with Sunflower Seeds, Smoked Bacon, Gorgonzola, Crispy Pear Chips and Red Wine Vinaigrette
ENTREES
Pecan Crusted Striped Bass with Broccoli Rabe, Shallot Mashed Potatoes, Shiitake Mushrooms, and Beluga Lentil Vegetable Relish
Baked Crabmeat Stuffed Shrimp with Grilled Asparagus, Risotto Cake, and Lemon Lime Grain Mustard Sauce
Grilled Salmon with Three Grain Pilaf, Roasted Mushrooms, Asparagus, Eggplant -Roasted Pepper and Pine Nut Compote and Warm Sherry Vinegar Sauce
Horseradish Crusted Cod with Yukon Gold Potatoes, Braised Fennel, Grape Tomatoes, Basil White Port Vinaigrette
Fussili with Shrimp, Sweet Italian Sausage, Vinegar Peppers, Asparagus and a Roasted Garlic White Wine Sauce
Sautéed Calves Liver with Caramelized Shallot Mashed Potatoes, Apple Smoked Bacon, Sauteed Mixed Vegetables and Leek Balsamic Vinegar Cassis Sauce
Braised Beef Brisket with a Horseradish Potato Croquette, Sautéed Spinach, Vinegar Peppers and Sweet & Sour Red Wine Sauce
Flat Iron Steak with Grilled Portobello Mushrooms, Shoestring Potatoes and Parsley Gorgonzola Butter
Braised Pork Osso Bucco with Maple Mashed Sweet Potatoes, Sauteed Spinach, and Currant Ruby Port Wine Sauce
Grilled Lamb T-Bones with Potato Pancake, Broccoli Rabe, Red Wine Horseradish Sauce ($2 additional)
DESSERTS
Apple Cranberry Crisp with Tahitian Vanilla Ice Cream
Lemon Sponge Custard Tart with Blueberry Compote and Whipped Cream
Oreo Cheesecake with Raspberry Sauce
Walnut Pecan Bar with Tahitian Vanilla Ice Cream and Chocolate Sauce
French Toast Pear Bread Pudding with Cinnamon Ice Cream and Caramel Sauce
Assorted Cookies
Fresh Fruit
Ice Cream (3 Scoops) Tahitian Vanilla, Cinnamon and Black Raspberry Ice Cream
Sorbet (3 scoops) Pineapple-Coconut, Mango and Cherry-Berry
If you have a food allergy please speak to the server, manager, owner or chef
18% gratuity added to parties of 6 or more |
