2019 PRIX FIXE DINNER
Sunday – Thursday
4 p – 9 p
*Closed Mondays
STARTERS
ORGANIC GREENS SALAD
Grape Tomatoes, Champagne-Walnut Vinaigrette
FUJI APPLE & ENDIVE SALAD
Shaved Stilton Cheese, Candied Walnuts
Dried Cranberries, Cider Vinaigrette
BARBEQUED DUCK TACOS
Mango Jicama Slaw, Chipotle Aioli
Potato Gaufrette
POINT JUDITH CRISPY CALAMARI* add $3
Baby Arugula, Red Onion, Peach Chili Vinaigrette
CRISPY JUMBO-LUMP CRABCAKE* add $5
Mango Jicama Slaw, Chipotle Aioli
WARM BRUSSELS SPROUT & KALE CAESAR SALAD
Warm Shaved Brussels Sprout
Organic Kale, Crispy Parmesan Toast
BUTTERNUT SQUASH RAVIOLI
Sage Beurre Noisette
Shaved Piave Cheese
PRINCE EDWARD ISLAND MUSSELS
White Wine Broth, Garlic Toast
ENTREÉS
PAN ROASTED CHICKEN
Sage Kabocha Squash Puree, Cippolini Onion
Rainbow Swiss Chard, Red Wine Reduction
HOMEMADE PAPARDELLE
Slow-Braised Short Rib Ragout,
Roasted Vegetable Ratatouille, Shaved Parmesan
SEARED SEA SCALLOPS
& GRILLED JUMBO SHRIMP * add $8
Wild Mushroom & Asparagus Risotto, Chive Buerre Blanc
SLOW BRAISED LAMB SHANK
Creamy Polenta, Roasted Root Vegetables, Natural Jus
LONG ISLAND DUCK BREAST * add $8
Caramelized Pear, Baby Spinach
Pine Nuts, Cassis Demi-Glace
PAN-SEARED NORWEGIAN SALMON
Butternut Squash Risotto, Pumpkin Nage
FRESH RICOTTA CAVATELLI
Oven Roasted Tomatoes, Spinach,
Fresh Ricotta, Basil Walnut Pesto
*Add Jumbo Grilled Shrimp - Additional $8
WOOD-FIRED DOUBLE CUT PORK CHOP
Oven-Roasted Sweet Potato Mash
Sautéed Kale, Red Wine Reduction
$*
Friday, Saturday
4 p – 5:30* p
*Orders to Kitchen by 5:15 p
BUTTERNUT SQUASH SOUP | SOUP: CHEF'S SELECTION
* Denotes Additional Fee
DESSERTS
CHOCOLATE TRUFFLE TORTE | CRÈME CARAMEL | FRESH FRUIT PLATE
CARAMELIZED APPLE TART | BOURBON-GLAZED BANANA BREAD PUDDING