Two freshly made egg rolls filled with an assortment of Asian vegetables, gently fried and accompanied by a Red Chile and Ginger dipping sauce.
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House–Curd Applewood smoked Salmon, shaved Fennel Salad and an Orange–Scented Crème Fraiche
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Citrus–Poached Shrimp with a Pineapple–Lime Coulis and a grilled Pineapple Salsa
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Inspired by New England chowder recipes
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Traditionally prepared and finished with Gruyere cheese |
Our Chef’s daily specialty
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Grilled Italian bread rubbed with Roasted Garlic Truffle butter, topped with a fresh Tomato and Basil salsa, and completed with Baby Field Greens
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An array of cured Italian meats with Roasted Red Peppers, fresh Mozzarella, Kalamata Olives and Baby Field Greens
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Romaine lettuce tossed in a house-made Caesar dressing and topped with Romano cheese, oven-roasted Croutons and Red Onions
Optional toppings are grilled or blackened…
Chicken - Salmon -
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Seasonal greens with Roma Tomatoes, Cucumbers and Roasted Sweet Onions and Lightly dressed with our House Vinaigrette
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Complemented by a Mango-Ginger Coulis
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An array of Scallops, Shrimp, Salmon and Mussels gently poached n a Saffron and Fennel broth. Served with grilled Crostnis and a Red Pepper Rouille.
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An seared and filled with Proscuitto and California Figs, finished with a Caramelized Peach and Port Wine Sauce
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Center cut Filet Mignon, dusted with a Porcini Mushroom powder, grilled to Medium Rare and complimented by a Truffled Madeira Sauce
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Stuffed with Cornbread, dried Cranberries, Walnuts and paired with a Ginger and Apple Cider Reduction
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Tender Veal Shanks slowly simmered in White Wine and its Natural Js then Accented by Garlic and Fresh Lemon
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Sautéed until golden brown and tossed with Roasted Wild Mushrooms and Pearl Onions in a Mushroom and fresh Thyme Broth
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Tossed with Slow-Roasted Tomatoes and Spinach in a Lemon and Fresh Herb Broth
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Paired with a White Wine and Italian Sausage Tomato Sauce, accented with Rosemary and topped with shaved Parmigiano Reggiano
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