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DINNER MENU

Restaurant opens for the season May 23, open Wednesday through Sunday evenings until mid-October. We will begin taking reservations May 9 through June 16. After June 16, you my make a reservation up to 7 days in advance. Call 508-228-0040 or book online.

First Course

 

HOUSE SALAD

Field Greens, Feta Cheese, Lemon Thyme Vinaigrette

18.

CAESAR SALAD

Romaine, Parmesan, Croutons

18.

BEET SALAD

Goat Cheese, Micro Greens, Smoked Bacon, Candied Walnuts

20.

COLD SMOKED TROUT

Horseradish Cream

22.

CAULIFLOWER SOUP

Vermont Cheddar

15.

SHRIMP GUMBO

Andouille Sausage, Fried Okra

18.

CLAMS BROILED 'CRÔUTE HERB'*

20.

FRIED CALAMARI

Ponzu Sauce

20.

GRILLED SEA SCALLOPS

Black Truffle Hollandaise

19.

SAUTÉED WILD MUSHROOMS

Warm Goat Cheese, Tamarind Sauce

21.

Main Course

VEGETARIAN RISOTTO

Mushrooms, Leeks, White Truffle OIl

29.

 

RIGATONI WITH DUCK BOLOGNESE

Ricotta Salata

33.

 

MEDALLIONS OF COD

Celery Root Purée

39.

 

GRILLED KING SALMON

Malbec and Balsamic Reduction

42.

SAUTÉED HALIBUT

Wild Muchroom Risotto, Pea Purée, Morel Sauce

43.

GRILLED SWORDFISH

Truffle Baked Potato, Lemon Thyme Beurre Blanc

46.

 

GRILLED CHICKEN

Lime & Sweet Garlic

35.

 

CHOPPED BUFFALO STEAK

Goat Cheese, Shiitake Mushrooms, Sauce Diable

34.

 

VEAL SCALLOPINE CITRON

44.

SKIRT STEAK FRITES

Zinfandel Sauce

45.

FILET MIGNON

Roquefort Crust, Dauphinoise Potatoes

52.

 

DRY AGED SIRLOIN 'STEAK AU POIVRE'

56.

Before placing your order, please inform your server if a person In your party has a food allergy

*Consuming raw or undercooked seafood and poultry can increase your risk of food borne illness

There is a sharing charge for split entrees. A 20% gratuity  may be added to parties of 6 or more.

Please be considerate of others when using your cell phone.

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