SALADS and SOUPS

SPINACH SALAD
goat cheese, walnuts, cranberries, Anjou pear, balsamic vinaigrette
10

BEET SALAD
boiled egg, goat cheese, arugula dressed in an orange vinaigrette
10

ICEBERG WEDGE SALAD
blue cheese, tomatoes, bacon, pickled shallots, crispy onions
12

MANHATTAN & NEW ENGLAND CLAM CHOWDER
6 oz cup of each
8

CHEESE and CHARCUTERIE

10 each or 27 for three
daily selection of cheeses and artisan cured meats,
served with fig jam, house pickles, and baguette

Starters

WARM NUT MEDLEY
lightly seasoned cashews, pecans, almonds, pistachios
8

WARM OLIVES
whipped goat cheese, orange zest, grilled baguette
10

PAN SEARED HUDSON VALLEY FOIS GRAS
caramelized mango and Sauternes reduction, on grilled baguette
11

WILD MUSHROOM CROSTADA
toasted pecans, blue cheese
12

HUMMUS and VEGETABLES
cucumbers, peppers, radishes, carrots
10

Pizza

CHEESE
San Marzano sauce, Parmesan, mozzarella, basil
10

VEGGIE WHITE
mozzarella, spinach, peppers, mushrooms, onions
10

CLASSIC
San Marzano sauce, mozzarella, pepperoni, mushroom
12

Entrées

small/large

SCALLOPS
lemon, risotto, pea puree, pistachio gremolata, pea tendril salad
16/30

SEARED SALMON
miso glazed, bok choy, cucumber, carrot, jasmine rice
14/26

MISTY KNOLL CHICKEN
seared crispy, seasoned potatoes, corn and red pepper, white wine sauce
15/28

RACK OF LAMB CHOPS
rosemary potatoes, roasted carrots, haricot vert
18/34

BEEF TENDERLOIN
gorgonzola butter, mushrooms, asparagus, roasted carrots, garlic whipped potatoes
17/32

DAILY VEGETARIAN PLATE
Chef’s selection
12/23

Dessert

BLUEBERRY CRUMBLE
cinnamon dusted vanilla gelato
10

DOUBLE CHOCOLATE “CAPPUCCINO”
warm chocolate mocha custard finished with white chocolate mousse
10

FLOURLESS CHOCOLATE CAKE
cherries, stracciatella gelato
10

GELATO SELECTION
10

 

 

Presented by chef Jim Hughes

 

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