| APPETIZERS |
| Soup du Jour |
|
Bagaduce River Oysters - on the half shell
-with a frozen sake mignonette |
$12.00 |
| Native Topneck Clams Casino Style |
$10.50 |
Medley of Smoked Salmon, Smoked Trout, and Smoked Mussels
-cold smoked in the Scottish style with dill mustard and horseradish cream |
$10.00 |
Salad of Champagne Mango, Melon,& Avocado
-with garden greens, fig vinaigrette, toasted cashews and shaved Pecorino |
$8.75 |
Warm Salad of Four Seasons Farm Spinach & Arugula
-grilled borretane onions, roasted tomato, & applewood smoked bacon |
$8.75 |
| Brie in Puff Pastry with Figs and Toasted Almonds |
$7.00 |
Salad of Lettuce and Mesclun Greens from Maine Organic Gardens
-with balsamic, ginger soy, fig, or creamy blue cheese vinaigrettes |
$5.50 |
| Avocado Vinaigrette |
$6.50 |
Caesar Salad
-with grilled portabella mushroom and Italian white anchovies |
$8.00 |
Salad of Baby Chioggia Beet and Pear
-with scallions, crumbled gorgonzola and a meyer lemon vinaigrette |
$8.75 |
Salad of Heirloom Cherry Tomatoes & Grilled Artichoke
-with alphonso & cerignola olives, prosciutto & a moscatel vinaigrette |
$8.75 |
| ENTREES |
 |
|
Roasted Native Halibut Filet
-with a lemon butter crumb crust, grilled polenta, baby bok choy and a roasted garlic beurre blanc. |
$28.00 |
Coriander Encrusted Sushimi Ahi
-seared rare, with futomaki, wakame seaweed salad and an orange/miso sauce |
$30.00 |
Gallettes of Maine Lobster and Maine Shrimp
-lemon/herb bulgur, spring ramps, grilled tomato, puff pastry croute and a light dijon sauce |
$29.00 |
Ginger/Soy Marinated Arctic Char Filet
-with roasted new fingerling potatoes, and a dill/cucumber sauce |
$27.00 |
Seared Stonington Sea Scallops with Whipped Celeriac
-on wilted organic spinach with brown butter and aged balsamic gastrique |
$29.00 |
Native Haddock Nicoise
-lemon/herb aioli, scallions, calamata olives & roasted tomato |
$27.00 |
Crispy Roast Duckling
-with a quince glaze and a caramelized onion marmelade |
$27.00 |
Magret of Moulard Duck
-with saffron/wild mushroom risotto, fresh cherries and a Port/Shallot Cream |
$28.00 |
Grilled Natve Lamb Chop
-with a mint/pine nut crust, creamy risotto with french horn mushrooms,herb gremolata, and apple/ginger chutnet |
$31.00 |
Macadamia Nut Encrusted Natural Pork Tenderloin
-with caramelized apple and a Calvados, maple/cider glaze |
$27.00 |
Tournedos Pommery with Vermont Chevre
-medallions of beef on a dollop of herbed chevre with whole grain dijon sauce |
$30.00 |
Grilled Grilled Center Cut Black Angus Sirloin Steak
-with calamata tapenade, roasted new potatoes, and baby leeks |
$30.00 |
Boneless Ribeye Steak
-with duxelle sauce and sweet fingerling potatoes |
$29.00 |
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(Menu since Sunday May 24, 2009)
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