DINNER MENU
The restaurant opens for the season May 23. We are open Wednesday through Sunday evenings until mid-October. We are taking reservations through June 16; after June 16, you may 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
19.
CAESAR SALAD
Romaine, Parmesan, Croutons
19.
BEET SALAD
Goat Cheese, Micro Greens, Smoked Bacon, Candied Walnuts
21.
COLD SMOKED TROUT
Horseradish Cream
24.
LOBSTER BISQUE
18.
CAULIFLOWER SOUP
Vermont Cheddar
17..
SHRIMP GUMBO
Andouille Sausage, Fried Okra
20.
CLAMS BROILED 'CRÔUTE HERB'*
22.
FRIED CALAMARI
Ponzu Sauce
20.
GRILLED SEA SCALLOPS
Black Truffle Hollandaise
21.
SAUTÉED WILD MUSHROOMS
Warm Goat Cheese, Tamarind Sauce
22.
Main Course
VEGETARIAN RISOTTO
Mushrooms, Leeks, White Truffle OIl
32.
RIGATONI WITH DUCK BOLOGNESE
Ricotta Salata
35.
MEDALLIONS OF COD
Celery Root Purée
41.
GRILLED PAILLARD OF KING SALMON
Malbec and Balsamic Reduction
44.
SAUTÉED HALIBUT
Wild Muchroom Risotto, Pea Purée, Morel Sauce
44.
GRILLED SWORDFISH
Truffle Baked Potato, Lemon Thyme Beurre Blanc
47.
GRILLED CHICKEN
Lime & Sweet Garlic
37.
CHOPPED BUFFALO STEAK
Goat Cheese, Shiitake Mushrooms, Sauce Diable
35.
VEAL SCALLOPINE CITRON
46.
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.