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.


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