Starters and Salads

Starters and Salads

Tuna Tartare**

cucumber ribbon, orange and ginger glazed crispy rock shrimp, olive oil…..15

Beef Carpaccio**

crisp Roquefort polenta, shaved Parmesan,

balsamic Cipollini onions…..14

Crispy Crab Dumplings

potato gnocchi dough, silky black bean puree, avocado salad…..14

Boston Bibb Salad

shaved white onions, toasted walnut dressing, Maytag blue cheese…..10

Greek Style Romaine Salad

tomatoes, cucumber, mixed olives, oregano,

crispy phyllo wrapped feta cheese …..11

Steamed Prince Edward Island Mussels

stone ground mustard, crème fraiche, white wine, leeks,

garlic, thyme, and croutons …..16

Grilled Squid and Octopus

vinaigrette of chickpeas, tomatoes, toasted garlic, parsley…..15

White Bean Soup

Swiss chard, rosemary oil, Parmigiano Reggiano…..10

Hand Crafted Pastas and Risotto

Little Dumplings of Goat Cheese

black olive pasta, fresh yellow tomato ragout…..19

Butternut Squash Tortelli

brown butter-sage sauce, Parmigiano-Reggiano…..18

Hand Crafted Potato Gnocchi

house smoked salmon, caramelized onions, peas, Parmesan cream,

brown butter bread crumbs…..24

Wild Mushroom Risotto

white truffle oil, shaved Pecorino Romano…..25

**Consuming raw or uncooked meat or seafood can increase the risk of food-borne illness

Seafood

Brick Oven Roasted Swordfish

eggplant and sausage caponata, saffron rouille, orange musto,

olive oil crostini…..27

Wood Grilled Bass

horseradish mashed potatoes, bacony haricot verts, lobster, garnished with shaved fennel

and watercress salad…..29

Grilled Rainbow Trout

asparagus laced cous-cous with asparagus tip and rock shrimp vinaigrette…..27

Seared Jumbo Sea Scallops

charred brussel sprouts and cipollini onions, chestnut ravioli…..29

Meat

Cherry Smoked Pork Osso Buco

spaghetti squash and apple sauté, cider-pineapple glaze, cardamom cream…..27

Duck l’Orange

slow roasted duck leg, pan seared breast, sweet and sour cabbage,

ginger-orange glaze…..26

Wood Grilled Sirloin

creamed spinach with Roquefort blue cheese

caramelized onions, and smoked Virginia ham, Tuscan style bruschetta,

sweet and sour Shiitake mushroom glaze…..28

Spit-Roasted Herb Marinated Half Chicken

red bliss potato cake, roasted red onion, green beans,

chicken jus…..23

Sides

Green Beans…..7.00

Bacony Haricots Vert…..8.00

Garlicky Spinach…..7.00

Parmesan Frites…..8.00

Mashed Potato…..8.00

Todd English Robert DeCoste

Chef/Owner Executive Chef