DAILY MENU

Please note our menu changes daily

Thursday, July 3rd 2008 

"Taste of" series features the flavors of Costal New England

Appetizers

 

Frito Misto- a mixed fry of calamari, piquillo peppers and chickpeas drizzled with organic garlic aioli     9

 

Verdura Mista- Fresh mix of Spring vegetables lightly fried, tempura style, in a chickpea flour batter with a white balsamic and local honey dipping sauce              9

               

Lento cheese course of three fine cheeses from Giordano’s European, with fresh baguette         10

 

Smooth pea and mint soup topped with chef’s spearmint and house made crème fraiche       7

 

Crostini trio of French rillettes, Spanish rillettes and pork liver mousse           8

 

Half a dozen roasted wild littleneck clams, stuffed with house made meurguez sausage and olive oil breadcrumbs        9

 

Bang Island mussels steamed in white wine and garlic with house made chorizo, green garlic and piquillo peppers         12

 

Cajun spiced peel and eat jumbo shrimp with citrus cocktail sauce 11

 

Organic ham, chicken and tasso gumbo with boiled rice and scallions                         9

 

Salads

 

House salad of Freshwise Farms (Penfield) mixed lettuces, local red and white radishes, English cucumber and aged sherry vinaigrette            6

 

Freshwise Asian mixed greens tossed with local strawberries, toasted spiced almonds and house made goat cheese, Summer blossom honey vinaigrette             9

 

“BLT” salad of Freshwise Farms mixed romaine lettuces, fried green tomatoes, house made Applewood smoked bacon and buttermilk scallion dressing            10

Meat

Seven Bridges Farm (Lima) grilled sirloin steak with herbed hand cut frites, garlic scape butter and Vercruysse Farms arugala with sherry vinaigrette              25

 

Maple Leaf Farms grilled duck breast with crisp house made potato gnocchi, morel mushrooms, shredded confit, local spinach and Reggiano, Village Gate mulberry jus     29           Chef recommends Tin Roof Merlot

 

Hand made spaghetti ala chitara tossed with tomato sauce, organic sweet Italian pork sausage, rappini, Genovese basil and Reggiano                  18

 

Aberdeen Hill Farms grilled lamb chops with local tomatoes stuffed with Sardinian cous cous, basil and mint, over broccoli raab pesto      30

 

Organic poussin roasted “al mattone” over a warm German style potato salad with Applewood smoked bacon and local scallion, garlic braised rappini and cherry relish        24

Fish

 

Crisp wild red snapper over browned sweet potatoes and spinach and topped with a Caribbean style black bean and mango salsa                            28

 

Organic Loch Duart salmon, grilled, with fondant potatoes, braised local spinach and a cucumber dill buerre blanc, sprinkle of piccolo fino basil                            29

 

Vegetarian

 

Steamed Spring rolls stuffed with black beans, shitake mushrooms and tofu, crisp scallion and ginger jasmine rice cake, Asian salad tossed with sweet onion sesame dressing (vegan)     18                         Chef recommends Foris, Gewürztraminer

 

Tart of French feta, local basil and chili flake, petit house salad 12

 

Curried red lentils with chickpea fried portabello mushroom, beet relish and cucumber yogurt sauce                 19

 

Roasted vegetable quesadilla on a house made tortilla with Colby and Monterey Jack cheeses, fried potatoes and roasted tomato salsa        16

 

Savory Parmesan and Pecorino custard topped with a green olive pepperonata, red rice with cumin and local peas       15

 

 

Dessert

Crème Bruleè d’jour

Inquire with you server about today’s selection '

Profiteroles

Light golden pastries filled w/ coffee ice cream and warm chocolate sauce .          

 

Ice Cream and Cookies

House made ice cream, using rich Pittsford farms dairy w/ fresh baked cookies.  Inquire with your server for flavors.                       

 

A Sundae

Chunky coco brownie cake topped with bourbon, brown sugar, butter milk ice cream and a warm wet walnut sauce.

Seasonal Fruit Tart

Inquire with server about selection and availability.

 

 

 

 

*ALL our meats are free of hormones, antibiotics and are raised on all vegetable diets

*Our fish and shellfish are procured from Brown Trading Company in Portland Maine

* Everything is created in house from scratch