SPRING  MENU

APPETIZERS

Maine Smoked Salmon
on a Grafton Cheddar and Chive Cheesecake
with Ale Mustard
$10

Chilled Spring Asparagus
with a Toasted Hazelnut and Orange Aioli
$7

Portabella and Spinach Ravioli
with a Sundried Tomato and Sherry Cream
and Fresh Basil Chiffonade
$8

Soup du Jour
$6

All entrees accompanied by a green salad with dressing of the chef’s choice

Menu by Chef Robert Nabstedt

ENTREÉS

Pheasant Breast marinated in Herbed Malt Vinaigrette with a Roasted Red Pepper, Oyster Mushroom
and Roasted Garlic Ragout
$22

Panko Encrusted Gloucester Day Boat Cod with a Miso and Chive Butter Sauce and Preserved Lemon
$23

Seared Sea Scallops on Fresh Rosemary Papardelle with a Tomato, Saffron, and Fennel Broth
$24

Grilled Filet Mignon with a Roasted Shallot
and Malbec Reduction and Green Mountain Blue Cheese
$29

Citrus Brined White Marble Farms Pork Chop
with a Sweet Potato, Pancetta and Apple Hash
$25

Rosemary and Walnut Encrusted Rack of Lamb
with Merlot Glaze and Red Onion Marmalade
$32

Garden Vegetable Stir Fry with a Thai Chili Peanut Sauce on Soba Noodles
$19

Desserts $6
Gran Marnier Creme Brulee, Chocolate Bourbon Bread Pudding, Kentucky Derby Pie, Apple Cranberry Crisp, and Chocolate Tissimo Cake

Coffee, Tea, Decaf $2