Saturday, May 18, 2019

Starters

Carrot Ginger Soup (gf)

5

Burrata Panzanella fresh mozzarella burrata on panzanella of toasted bread, heirloom cherry tomatoes, Kalamata olives, basil, red wine-ramp vinaigrette

 14

Lola Rosa Salad w/ feta, sopressata, cucumber, bell peppers, fresh pomegranate, pomegranate balsamic & extra virgin olive oil (gf)

12

Escargot Puffs marinated escargots baked in puff pastry w/ port wine-onion jam

14

Oysters on the Half half dozen Martha’s Vineyard oysters w/ yuzu tobiko & cucumber wasabi (gf)

14

Mains

Day Boat Halibut pan seared w/ sunflower seed-ramp pesto on sauté of black lentils, roasted red peppers, snow peas & caulilini (gf)

29

Grilled Swordfish Chop w/ salsa verde on black beans, pea shoots & mole sauce (gf)

27

Black Angus Ribeye 12oz grilled w/ roasted red pepper-lemon thyme compound butter, broccolini & truffled creamy smashed fingerling potatoes (gf)

34

Lamb Porterhouse 2 chops grilled w/ basmati rice, baby spinachcurried garbanzo beans & coriander chutney (gf)

26

Wiener Schnitzel breaded all-natural veal w/ lemon caper butter sauce, roasted garlic mashed potatoes & mixed vegetables

24

Vegan Eggplant Rollatini grilled eggplant rolled around cashew ‘ricotta’w/ blistered heirloom cherry tomatoes, baby spinach & wild mushrooms (gf)

23

Black Pearl Salmon grilled w/ fruit chutney over rice pilaf & creamed spinach (gf)

27

Frenched Chicken Breast all-natural, grilled w/ lemon-rosemary glaze, garlic mashed potato & vegetables (gf)

22