FALL 2019 DINNER MENU
Snacks
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GRILLED FLAT BREADS
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Hot Italian Sausage, Wild Mushrooms and Parmesan
$6
Figs, Goat Cheese, and Roasted Red Peppers
$6
Roasted Garlic, Oven Dried Tomatoes, Mozzarella
$6
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Daily Cheese Selection*
$10
House Made Charcuterie, Cornichons
and Croutons*
$10
Caramelized Onion Tater Tots
with Horseradish Cream
$7
Sweet Potato Biscuits
with Edward's Country Ham
$2 each
Local Oysters on the Half Shell
with a Sherry Vinegar Mignonette
$14/$28
Starters
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Warm Spinach Salad
with Goat Cheese,
Red Onion and Crispy Prosciutto
$8
Boston Lettuce Salad
with Chive and Lemon Vinaigrette
$6
Crispy Duck Confit
with a Frisée Salad
$10
Captain’s Salad
Little Gem Lettuce, Sliced Mushrooms, Toasted Pine Nuts, Tomatoes and Green Goddess Dressing
$10
Smoked Oyster Dip
with House Made Chips
$10
Crab Flan with a Chive Beurre Blanc
$10
Roasted Honeynut Squash Soup with Rye Croutons
$8
Entrees
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Seared Sea Scallops
with Creamy White Beans*
$25
Braised Short Ribs
with Celery Root Slaw
$28
Grilled Fillet of Salmon
with Warm Lentil Salad*
$21
Grilled Tuna Steak
with Red Potato Salad
$25
Roasted Duck Breast*
with a Fig and Madeira Sauce
$22
Roasted Chicken Breast
with Fresh Tagliatelle Pasta and Wild Mushrooms in a Sherry Cream Sauce
$21
Grilled Rib Eye
with a Garlic Herb Butter*
$28
Spinach and Ricotta Agnolloti
with a Walnut and Parsley Pesto
$17
Today's Risotto
with a Parmesan Crisp
$18
Cotswald Mac and Cheese
with Crispy Onions
$12
Sides
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French Beans
$4
Sauteéd Spinach
$4
Warm Lentil Salad
$5
French Fries
(FineCut River Bend Style)
$3
Roasted Fingerling Potatoes
$4
Gluten Free Pasta is Available
*This item may contain raw or under-cooked ingredients. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodbourne illness, especially if you have certain medical conditions.