Dinner

May 22, 2013

SEAFOOD

Florida White Shrimp  2/Each

Clams on the half shell  2/Each

Oyster on the half shell  2/Each

Peekytoe crab meat  4/Ounce

Tonight’s Oysters:  

2/Each:  Blue Point, CT; Malpeque, PEI; Wianno, MA; Beau Soleil, NB; French Kiss, NB

3/Each:  Sea Cow, WA

Lemon & white wine poached lobster tail 10/each

Fruits de Mer 45 half/80 whole
six shrimp, six oysters, six clams, 4 oz Peekytoe crab meat & two Maine lobster tails

 

APPETIZERS

Fried cheese stuffed olive, hazelnut anchoiade 1.50/Each

Seared Hudson Valley foie gras ‘BLT’ on a seeded brioche bun, tomato confit, arugula pesto and guanciale 16

Grilled flatbread, morels, feta, tessa bacon, ramps and arugula pesto 14

Duck liver pâté, baguette, sweet pickled onions 9

Cheese, baguette & grilled fruit-nut bread 4/Cheese

Fried Calamari, piquillo, chickpeas, garlic aioli 9

Blue Hill Bay mussels steamed in white wine, saffron and green garlic 12

Moroccan spiced chickpeas 3

Duo of pork terrines, crsipy headcheese and rustic liver with ramp relish, beer-caraway mustard and fresh baguette 10

Beer battered softshell crab, grilled asparagus, Bolton bibb lettuce, warm bacon mustard vinaigrette and ramp aioli 16

House pickled fiddleheads  6

 

CHEESE

Served with baguette & toasted fruit-nut bread 4/cheese

Red Meck (cow-NY), First Light Jack (cow-NY),  First Light Chevre (goat-NY ), First Light Cheddar (cow-NY), Keeley’s Across the Pond (cow-NY), First Light Feta (goat-NY), Maytag Bleu (cow-IA), Old Chatham Camembert (sheep-NY), Taleggio (cow-Italy)

 

 

POUTINE/FRITES

Duck Fat Frites, fresh herbs, garlic aioli 6

Traditional – duck fat frites, duck-sage gravy and herbed cheese curds 8

Vegetarian – Mushroom gravy, frites and herbed cheese curds

Foie gras 8
Wild mushrooms 4
Applewood smoked bacon 4
“The Works” 15

 

SOUPS/SALADS

Carrot and ginger soup with chive oil & micro greens 5

House Greens with aged sherry vinaigrette 6

Caesar Salad, onion, croutons, parmesan 7

Lemon and wine poached Maine lobster tail, Boston lettuce, avocado, grapefruit, onion 15

Beet Salad, arugula, feta, orange & hazelnut vinaigrette 8

BLT- house made guanciale, little gems lettuce, fried green & red tomato, buttermilk chive dressing 9

Grilled local asparagus & wild watercress, white balsamic vinaigrette, soft boiled egg and sourdough croutons 11

 

 

ENTREES

Quiche of asparagus, green garlic, ramps, wild watercress & mozzarella with a petit house salad 15

House Smoked trout, stinging nettle spaghetti, trumpet mushrooms, ramps, guanciale and lemon cream sauce 27

Grilled Local New York Strip Steak, ramp gnocchi with morels and grilled asparagus, balsamic and green garlic glazed fiddleheads 38

Herbed ricotta and lemon stuffed pierogi, grilled local asparagus, tomato sauce & Bolton pea tendrils 16

Roasted rice and pepper stuffed tomato, chipotle black beans & sweet potato, scallions (vegan) 16

Wild Alaskan Sockeye Salmon, risotto with morels, blue crab, artichokes and green garlic, mustart-beurre blanc & garden chives 32

Whey-fed, mollasses brined grilled pork chop, roasted garlic mashed potatoes, southern style collard greens, rhubarb relish 36

 

 

BURGERS/HOT DOGS

House-Ground Beef Hamburger with Lento Catsup & Frites 14

House-Made Veggie Burger – Quinoa & Lentil burger & Frites 12

House made hot dog, beer caraway mustard & Frites 12

Lettuce, Tomato, Red Onion, Pickle Chips and Condiments are free of charge.

Toppings $1/Each:

Cheese: Swiss, Red Meck, Jack, Provolone, Mozzarella, Maytag Bleu, First Light Cheddar

Other: Fried Egg, Avocado, Caramelized Onions, Sauerkraut, Sauteed Mushrooms, Spicy Kimchi, Pickled Jalapenos, Coleslaw

Add Applewood Smoked Bacon for $2

 

 

Please Note:

Due to the seasonal nature of our menu, all  items are subject to change without notice.

We update our dinner menu daily by 5pm.