| Duo Restaurant Dinner Menu Appetizers
Smoked Salmon 7
sour cream & cucumbers with pickled onions
on toasted black pumpkinseed bread
Stuffed Dates 6
wrapped in bacon and stuffed with goat cheese
Risotto Fritters 7
stuffed with shrimp & gouda and a tomato caper
dipping sauce
Seasonal Soup 6
Sunny Side 5
grilled rustico bread stacked with a sunny side egg,
capers, and bacon. Drizzled with porcini oil
Crab Cake 9.5
lemon aioli and an avocado and grapefruit salad
Shrimp & Bean Salad 9
roasted shrimp, with white bean salad and a
roasted pepper vinaigrette
Vine Ripened Tomatoes 7
with green beans, feta cheese and tossed in a
roasted garlic sherry vinaigrette
Roasted Beets 7
with mustard vinaigrette and warm pistachio
crusted goat cheese
Organic House Salad 6
a shower of fresh herbs, shallots, cherry tomatoes,
garlic croutons and balsamic dressing
Arugula Salad 7
walnuts, artisan blue cheese from St. Killian’s, roasted pears and warm bacon dressing
Entrees
Grilled Pork Chop 18
with a mustard glaze, scallion mashed potatoes,
and Hoppin’ John: a bacon, black eyed peas,
corn and okra succatash
Flatiron Steak 22
with a chimichurri sauce and charred sweet
potato and pearl onion hash
Free Range Chicken 17
lime cilantro grilled double chicken breast in
a tomatillo sauce. Topped with a corn relish
and served with jasmine rice
Eggplant 16
feta and ratatouille stuffed, rolled and baked
eggplant on a bed of chickpeas and topped
with a green olive sauce
Duck 20
pan roasted duck breast with wilted greens,
crispy polenta triangles and a plum ginger sauce
Escolar 19
slow poached white fish with shrimp and summer
vegetable ragout. Served with steamed jasmine rice
Gnocchi 15
house made potato dumplings with summer
squash, tomato, capers and shaved parmesan
Dessert
Lemon Caramel Icebox Cake 7
layers of caramel and lemon cream topped with a brulee meringue
Chocolate Toffee Crunch 7
a rich chocolate cake lined with an almond toffee and served with creme fraiche gelato
Pineapple Coconut Tart 7
a warm tart served with roasted pineapple and pink peppercorn ice cream
Strawberry Shortcake 7
a golden brown sugar biscuit, strawberry compote and lime buttermile gelato
Ice Cream & Sorbet 4 /6
two scoops or three scoops
Brunch
Basket of Pastries & Jams 7
baked daily, assorted scones & sweet breads
Mushroom Scramble 8
scrambled eggs with mushrooms, parmesan & caramelized onion and crispy potatoes
Weekend Omelette 8
seasonal fillings change daily and served with potato latkes
Cider Glazed Pork “Benedict” 10
poached eggs with grilled sourdough bread and slow roasted cider glazed pork, whole grain mustard sauce with crispy potatoes
Sweet Sunday 9
poached eggs on grilled sourdough bread with
spinach, wild mushrooms and sweet onion ragout with crispy potatoes
Buttermilk Blueberry Pancakes 8
with Vermont maple syrup
Smoked Salmon Salad 12
tossed with sliced almonds and goat cheese in
a sherry mustard vinigrette
Chicken Sandwich 9
with avocado, bacon, roasted tomatoes, mizuna
and aoili
Duck Confit Hash 10
topped with a poached egg
Chorizo Scramble 8
scrambled eggs with chorizo, red onion, slow roasted tomatoes and parmesan, served with crispy potatoes
Seasonal Quiche 8
baked daily and served with mixed greens
Ham & Gouda Grilled Cheese 9
with a fig compote, housemade pickles and
roasted potatoes
Roasted Vegetable Sandwich 8
roasted eggplant, peppers and zucchini with
ovendried tomato tapeande and fresh goat cheese
Additions
grits with parmesan & scallions 3
sausage 3.5
applewood bacon 3
soy sausage 2
crispy potatoes 3
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