SAMPLE DINNER MENU
Menu is subject to change
TASTES
Fried Squid
preserved lemon & harissa $9.
Grilled Flatbread
gorgonzola dolce, caramelized onions, prosciutto & figs $10.
Polenta Fries
black truffle fondutta $6.
Sesame Falafel
cucumber, romesco & garlic yogurt $7.
Crispy Duck Wings
marinated bok choy & honey-jalapeno glaze $9.
Steamed P.E.I Mussels
red onion, garlic & spicy caper broth $9.
House-Made Smoked Mozzarella Sticks
spicy tomato crema & basil pesto $9.
Appetizers
Herb Grilled Shrimp
apple, fennel, watercress & apple vinegar $14.
Sugar Pumpkin Soup
cranberries, spice croutons & bourbon cream $10.
Mixed Greens Salad
pomegranates, apples & Chardonnay vinaigrette $10.
Pan Seared Jumbo Scallops*
celery root, citrus & chestnut brown butter $16.
Whole Wheat Ricotta Cavatelli
wild mushrooms, roasted onion, mustard greens, aged balsamic & Parmigiano Reggiano $14.
Roasted Heirloom Beet Salad
warm chevre, hazelnuts & upland cress $13.
Marinated Yellowfin Tuna*
cucumbers, radishes, ginger & basil $17.
Potato Gnocchi
oxtail, butternut squash puree & ricotta salata $14.
Bucatini Pat’s
clams, parsley & toasted garlic $13.
ENTRÉE
Pan Seared Salmon*
black lentils, golden heirloom beets, organic turnip & beet vinaigrette $27.
Roasted Chicken Breast
spaghetti squash, local chard, fingerlings, sage & cranberry compote $21.
Sautéed Trout
roasted sunchokes, bacon, Brussels sprouts, spiced cider & Macomber turnip puree $21.
Grilled 12oz. Rib eye Steak*
hearty greens, roasted cherry tomatoes, and herbed hand-cut fries $30.
Grilled Pork Chop*
chestnut risotto, dandelion greens, quince & glazed organic root vegetables $26.
Pan Roasted Skate Wing
giant limas, pancetta, kale & tomato-thyme broth $26.
Pan Roasted Duck Breast*
cinnamon braised leg, plum-walnut streudel, organic kale & parsnips $29.
Grilled Swordfish
broccoli rabe, creamy Anson Mills polenta & pomegranate salsa $28.
Cheeseburger Club*
smoky bacon, lettuce & tomato on a pepper brioche bun $16.
Lobster Club P.L.T.
pancetta, Maine lobster & tomato on grilled Tuscan bread with smoked pepper aioli $25.
DESSERT with suggested pairings
Boston Cream Brulee
Vanilla & chocolate creams, caramel crisp $8
Merryvale ‘Antigua’ $15.
Cranberry Upside-down Cobbler
Honey chantille, semolina biscuit crust $7.
Ramos Pinto 10-year Tawny $11.
Buttermilk Beignets
Lime cream filling, peach salsa $7.
’03 Traigner Banyuls blanc $15.
Triple Crème Cheesecake
Oatmeal crust, Bartlett pear $7.
NV Mario Torelli Asti – Spumante $11.
Chocolate Tart with Caramel Glazed Nuts
Maple-espresso ice cream $8
Castello di Manastero ‘Lunauova’ Vin Santo $19
Apple & Brown Sugar Genoise
Bourbon soak, spiced apple sorbet $7.
NV Mario Torelli Asti-Spumante $11
Four Great Cheeses
Seasonal accompaniments $11.
’02 Hunt Cellars Syrah Port $13.
Chef’s Selection of Ice Creams and Sorbets
1 scoop $3. Tasting of 3 $8.
*Consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of food borne illness
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