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2017 Spring Menu




Asparagus Bisque with crème fraîche & smoked salmon… 11.00


Crispy Duck Confit with stuffed Swiss chard purse, roasted beets

& red wine demi-glace… 17.00


Shrimp & Grits marinated and grilled shrimp with asiago grits, microgreens,

pork belly and chive oil… 16.50


House-made Country Pork Pâté ~ studded with seared duck liver, peas & carrots, accompanied by  pickled red onions, cornichons, mustard, toast points & balsamic syrup… 12.50


^Crispy Oysters with avocado & pickled banana peppers… 13.50



^House Taco ~ Choice of Seared Dry-rubbed Cod, Scallop OR  Braised Beef Cheek  with grilled cabbage slaw, tomato, avocado, jicama

and mint-chipotle aioli… 16.00 app (1) /32.00 entree (2)


Local Mussels steamed in Cape Cod Beer-arugula broth, roasted beets, watermelon radish, pickled onions, potatoes, basil aioli & grilled toast … 15.00


East Dennis Oysters and Chatham Clams on the ½ Shell, Cocktail Shrimp and Mussels in dill aioli, with mignonette & cocktail sauce*… 17.00

(1/2 Dozen Oysters Available)


Artisanal Cheese Plate ~ Selection of Cow, Goat and Sheep’s milk cheeses with toast points, green apple, seasoned almonds, pickled cranberries

& port wine reduction … 13.50



Spring Grilled Romaine Salad with crumbled blue cheese, crunchy pork bits, tomatoes, grilled onions, toasted almonds & sherry-bacon vinaigrette … 14.00


Mesclun Salad with tomatoes, cucumbers, slivered red onions and house balsamic vinaigrette…9.00

With Warm Goat Cheese Cake… 12.00


Caesar Salad with house-made dressing, crispy polenta croutons & Italian white

anchovies*… 13.50


Oven Roasted East Coast Halibut served with a rhubarb & roasted jalapeno risotto cake, sauté of baby kale, caramelized fennel & watermelon radish,

sauce soubise & gremolata … 34.00


Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce

& chili oil… 27.50


Leek-Wrapped & Grilled Yellowfin Tuna with ginger-coconut Israeli cous cous, braised artichokes, roasted carrots and edamame beans in a toasted curry-rice wine broth, topped with lime yogurt & crispy carrot curls … 32.50


Seared Sea Scallops with basil-ricotta gnocchi, pickled fiddleheads, baby carrots & Asian mushrooms, finished with pork belly pan sauce &

fennel crisps … 33.50


Long Island Duck ~ Three Ways ½ breast, confit leg & seared foie gras with smoked potatoes Lyonnaise, grilled eggplant, wilted spinach & chayote squash,

mole demi-glace & mustard green pesto *… 32.50


Lobster, Shrimp, and Scallops  tossed with fresh pasta, peas,

asparagus, roasted red peppers & caramelized fennel in

fresh arugula pesto cream sauce… 33.50


 Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados-saffron reduction… 37.00


 Herb Crusted Rack of Spring Lamb with roasted sunchoke-goat cheese puree, roasted beets, fava beans, cubanelle peppers, minted Hollandaise &

lamb jus* … 37.00


Grilled Pineland Farms Skirt Steak with truffled asiago frites, broccoli rabe, roasted red peppers, braised Napa cabbage, spring onion salsa verde & demi-glace*… 33.00


 Spring Vegetable Stew in a carrot and roasted garlic broth with cheeseless basil pesto & truffle oil… 23.50 (Vegan)



^ These are the only items on the menu that cannot be prepared Gluten-Free.



^Basil-Ricotta Gnocchi


Grilled Asparagus


Asiago Grits & Chives


Artichoke Gratin w/ Minted Hollandaise


Sauté of Spring Vegetables


Creamed Spinach


Rhubarb & Roasted Jalapeno Risotto Cake


^Truffled Asiago Frites


^Mac ‘n Cheese




Maple Crème Bruleé with cranberry shortbread... 9.

Warm Apple Tart with sweet cream ice cream & caramel sauce… 9.

Vermont Cheddar Cheesecake with walnut crust, apple compote, cranberry puree & whipped cream… 9.


Chocolate Mousse Cake chocolate cake layered with chocolate mousse and chocolate ganache, with salted caramel ice cream, chocolate sauce and chantilly cream… 9.

Cookie Plate with chantilly cream… 10.


Selection of Housemade Sorbets or Ice Cream… 7.



Artisanal Cheese Plate13.50