Sample Summer Menu 2008
Our menu varies nightly — reflecting the freshest meats and vegetables of the season.

Pesto ravioli
with sage, garlic, and parmesan cheese

Endive & watercress salad
with red pepper, arugula, goat cheese
and toasted pecans

Spicy grilled local quail
on mixed baby greens

Crispy panko scallops
with spinach and honey mustard

Burgundy escargots and royal trumpet mushrooms
with garlic, cream, shallots and croutons

Pistachio encrusted salmon
with lemon essence sauce

Grilled black angus tenderloin green peppercorn vinaigrette

Breast of moulard duck
seared medium rare with rhubarb red currant port sauce
(full-flavored with firm dense meat)

Crispy lump crab cake
with 2 year aged soy, yuzu, and mayonnaise emulsion

Rack of lamb
with mushroom garlic demi glace

Our appetizers generally range from $10-14; entrees from $25-34

June
Crispy Lump Crab Cakes
with Japanese panko, sauce of 2 year aged organic soy,
yuzu and mayonnaise emulsion
with local asparagus

July
Slow Baked Wild Striped Bass
From Cape Cod Bay
with leeks, shitake mushrooms and red wine glaze

August
Wild Pacific Salmon
with local tomatoes, lemon, basil and baby new potatoes