SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
First Course
Lobster Bisque with Cognac Cream 8
Soup of the Day 6
Steamed Prince Edward Island Mussels 11
Sautéed with White Wine Lemon Butter
Presented with Toasted Garlic Herb Foccaccia.
Crabmeat Flatbread 12
Jonah Crabmeat, Brie & Olive Oil Poached Tomatoes
Baked on our House Made Flatbread.
Vermont Kobe Beef Carpaccio 15
Forest Mushrooms & Mustard Greens
Served with a Parmesan Crostini & Fig Molasses.
Mozzarella and Tomato Salad 9
Heirloom Tomatoes Layered with
Balsamic Marinated Buffalo Mozzarella
Finished with Chiffonade Purple Basil & Chive Oil.
Crispy Ox Tail Raviolis 12
Fried Raviolis with Stone Fruit Chutney
& Spice Wine Coulis.
Lobster Cake 16
Butter Poached Lobster with
Vermont Goat Cheese Seared Over
Sautéed Watercress, Preserved Lemon & Crème Fraîche.
Oregano Infused Gnocchi 11
House Made Gnocchi Sautéed with Creamy Spring Onions
Artichoke Hearts & Melted Gouda Cheese
Secound Course
Local Green Salad 8
Roof Top Fresh Herbs, Oven Roasted Tomatoes
& White Balsamic Vinaigrette
Stanhopegrille Chopped Salad 9
Chopped Romaine Tossed with Garlic Caper Vinaigrette,
Tomatoes, Cucumbers & Cashel Blue Irish Farmhouse Cheese
Iceberg Wedge 7
Baby Iceberg with Sweet & Spicy Vinaigrette
With Crumbled Vermont Chevre Goat Cheese, Avocados
& Crisp Vidalia Onions
Caesar Salad 9
Hearts of Romaine Tossed with our House Made Caesar Dressing
Garnished with Toasted Focaccia
& Pecorino Romano Cheese
Evening Course
Herb Crusted Misty Knoll Statler Chicken 22
Locally Raised Free Range Chicken Crusted with our
Roof Top Fresh Herbs, Celeriac Mash & Madeira Jus
Prosciutto di San Daniele Wrapped Salmon 26
Baked & Served with English Pea Risotto, Broccolini
And Tarragon Beurre Blanc
Coriander Pork Chop 25
Sherry and Toasted Coriander Brine
Goat Cheese Bread Pudding &
Mustard Cream Spinach with Pancetta
Haddock & Chips 28
Crispy, Served with
Seasoned Pommes Frites
Pea Puree & Marinated Lemon Wheels
Crusted Rack of Lamb * 34
Rubbed with Muddled Herbs, Roasted Garlic & Shallots
Served with Yukon Gold Soufflé Potatoes &
Creamy Wild Mushroom Sauce
Miso Glazed Golden Sea Bass 34
Roasted with Fried Jasmine Rice, Chinese Long Beans
Oranges & Kumquat Honey
Tournedos of Beef Tenderloin * 30
Grilled and Served with Cashel Blue Irish Farmhouse Cheese
Stuffed Crimini Mushrooms
Rillon Potatoes & Demi Glace
Smoky Spiced Muscovy Duck * 28
Rubbed & Seared with Smoked Ancho Peppers
Herbed Lyonnaise Potatoes, Asparagus & Apple Quince Jam
Pan Seared Ahi Tuna Steak * 29
Marinated in a Cilantro Vinaigrette
Wasabi Cream Baby Bok Choy
Served over Wilted Arugula Greens & Pickled Ginger
18 oz Grilled T- Bone Steak * 38
Grilled on the Bone with Melted Café de Paris Butter
Baked Potato Filled with Crispy Pancetta,
Dubliner Irish Cheddar Cheese & Crème Fraîche.
Fresh Tagliatelle Pasta 22
House Made Herb Tagliatelle, Tossed with Asparagus
Olive Oil Poached Tomatoes, Kalamata Olives & Spinach
Garnished with Shaved Pecorino Romano Cheese
On The Side
Grilled Asparagus with White Balsamic Butter 6
Pea Risotto with Pecorino Romano Cheese 6
Sautéed Spring Greens with a Lemon Garlic Butter 6
Cashel Blue Irish Farmhouse Cheese
Stuffed Crimini Mushrooms 6
Seasonally Baby Squash & Baby Carrots
Baked Potato Filled with Crispy Pancetta, Dubliner Irish 6
Cheddar Cheese & Crème Fraîche 7
* These items are cooked to order or contain undercooked
ingredients. Consuming raw or undercooked meats,
poultry, seafood, shellfish, or eggs may increase your risk
of foodbourne illness.
18% service charge for parties of 6 or more
As nuts are used in our kitchen, dishes may contain nut
traces. Please inform your server of any food allergies.
Summer 2007
Executive Chef Eileen O'Donoghue
Executive Sous Chef Jaclyn Christo
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