Soup |
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| Soup in the mood of the day A daily soup preparation utilizing fresh local seasonal ingredients. |
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Priced Daily |
| Chilled Cantaloupe Gazpacho - test change Sweet cantaloupe blended smooth with English cucumbers and accented with Italian peppers, Bermuda onions, cilantro and coconut rum. Finished with coconut creme fraiche. |
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7.50 |
Appetizers & Salads |
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| House Salad Hand Selected Field greens lightly dressed in citrus-balsamic Vinaigrette and accented with marinated grape tomatoes and English cucumbers. |
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6.00 |
| Brutus Salad Everything Caesar was but rougher around the edges. Bits of roasted garlic, anchovies, fresh lemon, Tabasco and hard boiled egg in a red wine vinaigrette over hearts of romaine topped with freshly grated asiago cheese. |
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7.00 |
| Goat Cheese Salad Warm pine nut encrusted Goat Cheese laced with raspberries and black pepper. Served with grilled focaccia bread, Balsamic dressed baby greens and mango coulis. |
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10.00 |
| Mushroom Crepe Delicate crepe filled with market fresh wild mushrooms gently sautéed with shallots and fresh thyme. Accented with Boursin cheese mousse, chive oil and mushroom syrup. |
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8.00 |
| Ciliegine Mozzarella Ciliegoine Mozzarella set over roasted tomatoes, garlic and torn basil with a Balsamic-chive vinaigrette. Finished with baby greens and toasted walnut dust. |
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8.00 |
| Prince Edward Island Mussels Provincial Prince Edward Island mussels sautéed and simmered in a buttery chardonnay broth highlighted with toasted garlic, roasted tomatoes and fresh herbs. |
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10.00 |
Entrée Selections Please inform your server of any allergies or special requests. |
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| Oven Roasted Local Haddock Filet Topped with lemon gremolata and fresh herbs. Accented with our creamy Yukon gold mashed potatoes and garlic broccolini. |
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20.00 |
| Sweet Chili-herb Glazed Florida Grouper Filet Set aside Basmati rice scented with pineapple and ginger. Finished with sesame seared spinach and maple-soy reduction. |
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22.00 |
| Grilled Wild Scottish Salmon Served with roasted mushroom-potato hash and grilled asparagus. Finished with a fresh tarragon Aioli studded with Lobster caviar. |
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25.00 |
| Pan Seared Herb Encrusted Sea Scallops Accented with homemade basil linguini tossed with garlic, roasted tomatoes, Kalamata olives and baby spinach. Drizzled with Balsamic reduction and chive oil. |
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26.50 |
| Filet Mignon Tournedos Rubbed with fresh ground spices and herbs, then grilled. Accented with wild mushrooms and accompanied with Truffled Yukon gold mashed potatoes and grilled asparagus. |
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31.00 |
| Pan Seared Breast of Chicken Filled with exotic mushrooms and asiago cheese served with our creamy Yukon gold mashed potatoes and sauteéd Haricot vert. |
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20.00 |
| Veal Medallions Sautéed and simmered with a Madiera wine demiglace and set aside homemade Lemon-Black pepper linguini tossed with garlic, wild mushrooms, capers and rainbow swiss chard. |
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31.00 |
| New Zealand Rack of Lamb Crusted caramelized garlic puree and fresh herbs. Served with our creamy Yukon gold mashed potatoes and haricot vert. Drizzled with minted blackberry honey and Dijon oil. |
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26.00 |
| Oven Roasted Long Island Duck Breast Served with smoked Gouda-mushroom risotto and chargrilled apraragus. Drizzled with a port wine-black mission fig reduction. |
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24.00 |
Vegetarian and Special Diets *A gratuity may be added to parties of 8 or more. |
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