Dinner Menu for In-House and Take-Out Dining
July 16 – 19
Steamed Pork Dumplings: Mill Brook Farm seasoned pork, kimchi, lime chili sauce $ 9
Mushroom Crêpes: Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream V GF $13
Gazpacho: A chilled soup featuring all local vegetables, hint of sherry, olive oil and lime V GF $ 8
Local Salad with lettuce mix, red onion, roasted grape tomatoes, basil white balsamic dressing V GF $ 8
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans V GF $ 9
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa* GF $14
Seared Skate Cheeks: Thai-style stew, lemongrass, ginger, garlic, tomato, citrus, chili, greens* GF $14
Sashimi Plate: Hiramasa (white tuna) and sushi-grade Fluke with a soy chili ponzu, sriracha aioli,
raw Oyster with a cucumber gratin, asian noodle vegetable salad* GF $19
Vegan Curry Rice: ginger basmati rice, coconut curry sauce, peppers, onions, scallions, tomatoes V GF $17
Curry Shrimp: Wild Gulf Shrimp with the same above presentation* GF $26
Penne Bolognese with Robie Farm Veal and Pork, Tensen Farm Beef, marinara, local cream $24
Farro Pilaf with a wonderful blend of fresh local greens, truffle vinaigrette V $14
Chicken Marsala: organic Chicken with mushroom, marsala demi-glace, smashed new potatoes* GF $22
Sautéed Kavoy Salmon (sustainably raised from Norway) over local arugula with sweet onion, asiago,
topped with a sauté of local oyster mushrooms and leeks with a truffle vinaigrette* GF $26
Swordfish Provençale: herb-crusted, saffron tomato butter sauce, tomato, caper, olive herb topper* GF $29
Miso-glazed Halibut over ramen noodles and local vegetables in a coconut, citrus, and chili broth* $33
Pair of Petite Filet Mignons with truffle whipped potatoes, mushroom tart, mushroom demi, beurre blanc* $31
Chef’s Wine and Food Pairing
The Chef’s Dinner with five different courses and wine is available, preferred before 7:15pm. $75 per person.
The menu varies on Chef’s whim, and your dislikes and allergies. This is truly a food experience.
We also can create a dinner pairing of a flight of microbrew beers and food.
Shellfish Stew: Scallops, Shrimp, Clams, Mussels, light saffron, sherry tomato broth, fennel, leek, linguini* $28
Ask about today’s dessert offerings
gf – gluten free v – vegetarian
Please inform your server of any allergies.
*These items may be prepared under-cooked upon request.
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may be hazardous to your health
In-House and Take-Out Dining**
Message from Chef Martin
Welcome to our restaurant. Our focus is on quality and variety in both our food and wine. I love wine and believe that wine is meant to be enjoyed with food. I look for quality and value in my wines. Offering a nice variety of wines from around the world, I like to ask my guests to try something new or ask us for a recommendation. Please enjoy our selection below. We are also working on a Cellar List which will feature some ‘big boys’. Be well and thank you so much for your support.
**Take-out Alcoholic Beverages by bottle only per order of Governor