Dinner, Thursday, January 29, 2009

Soups
Split Pea and Countr y Ham 5.95
Shrimp and Oyster Chowder 6.95
Appetizers
Panko Crusted Calamari with Smoked Pimiento, Tomato and Herb Dipping Sauce 7.95
Fried Oysters with Roasted Garlic and Basil Aioli 8.95
Steamed Mussels with White Wine, Garlic and Thyme Butter 8.95
Countr y Pâté with Sliced Apples, Pommer y, Cornichons and Crostini 7.95
Sesame Chicken and Vegetable Eggrolls with Ginger-Soy Dipping Sauce 7.95
Butternut Squash Tortellini with Brown Butter and Sage Sauce 7.50
Spice Rubbed Grilled Scallops with Crispy Caper and Orange Sauce 9.95
House Made Lemon Linguine tossed with Lump Crabmeat and Asparagus in Garlic Cream Sauce 8.95
Asian Gravlax tossed with Edamame and Local Greens Salad in a Wonton Bowl with Soy 8.50
Prosciutto, Taleggio Cheese and Basil Pizza with Roasted Garlic Oil and Balsamic 8.50
Entrées (with house salad)
Jumbo Lump Crabcakes with Cole Slaw and Tartar Sauce 24.95
Masa Crusted Catfish with Black Bean, Corn and Tasso Grits, Chipotle Spiced Tomatoes 17.95
Seared Salmon with Fingerling Potato, Spinach and Feta Tart, Lemon Herb Aioli 19.95
Broiled Whole Rag Mt. Trout with Shaved Apple Salad, Brie Stuffed Potato Cake 18.95
Grilled Tuna with Red Chile and Ginger Aioli, Sushi Rice and Avocado 24.95
Seared Grouper with Sweet Pea, Bacon and Parmesan Risotto, Roasted Garlic Oil 24.95
Crispy Whole Fried Flounder with Chinese Black Bean and Miso Dipping Sauce 23.95
Seared Beef Tenderloin with Warm Blue Cheese, Red Wine Demi-glace 28.95
Baked Chicken Breast stuffed with Brie and Spinach, Roasted Red Pepper Marinara, Parmesan Polenta 18.95
Grilled Rib Eye Steak with Red Wine Glazed Pearl Onions, Gruyere and Bacon Stuffed Potato 24.95
Rack of Lamb with Porcini and Spinach Risotto, Roasted Garlic Demi-glace 28.95
Grilled Flank Steak with Moroccan Curr y Glaze 18.95
Grilled Pork Loin Chop with Bourbon and Molasses Barbecue 18.95
Duck Breast and Confit of Duck Leg with Spinach, Potato and Prosciutto Roulade, Brown Jus 21.95
Sautéed Veal Sweetbreads with Pommer y Mustard Demi-glace 21.95
Veal Scaloppine over House Made Fettuccine with Orange Caper Butter Sauce 21.95
Slow Roasted Lamb Shank with Spätzel, Braised Cabbage and Red Wine Sauce 23.95

Vegetarian (with house salad)

Swiss Chard and Chevre Quiche with Roasted Butternut Squash and Sage. Toasted Almonds 18.95
Pasta (with house salad)
House Made Fettuccine with Shrimp, Tomatoes and Spinach in a Pernod Cream Sauce, Parmesan Reggiano 20.95
Sandwiches (with French Fries)
Fried Catfish with Lettuce, Tomato, Onion and Cajun Rémoulade on a Rustic Roll 10.95
Pulled Pork Barbecue with Cole Slaw on a Rustic Roll 10.95
Vegetable
Sautéed Spinach and Kale in Lemon Garlic Butter 4.95

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses