Sample Menu Page

Dinner Menu Selections Appetizers
New England Clam Chowder Made with fresh quahogs and a pinch of thyme	Lobster Bisque Succulent chunks of lobster with a touch of sherry
French Onion Soup Glazed with Gruyere and Asiago	Maine Crab Cakes Lemon, Caper and Chive Cream
Scallops Wrapped In Proscuitto Orange honey glaze served on a bed of frisse with orange segments	Duck Confit Strudel Balsamic glaze and watercress
Native Littlenecks and Gnocci Steamed in white wine, olive oil, garlic, leeks and tomato	Wellfleet Oysters On The Half Shell With spicy cocktail sauce
Lobster Mousse Stuffed Marinated Artichoke Hearts Served with lemon cream


Salads
Frisse Salad With crispy proscuitto, toasted walnuts and walnut vinaigrette	Mixed Greens With grilled marinated portabello, lemon rosemary vinaigrette
Tomato & Mozzarella With red onion and basil vinaigrette	Mixed Greens & Lentils With Chevre cheese, artichoke hearts and sherry mustard vinaigrette


Entrees
Sautéed Sole Dijonnaise Braised spinach, crispy fried leeks over potato, leek & artichoke cake	Pan Roasted Duck Breast With brandied cherry and apple sauce, over wild rice with shredded duck confit, peas and pearl onions
Sea Scallops & Dried Peaches en casserole with honeyed crumbs	Grilled Lamb Rib Chops Roasted shallot and port wine glaze with tomato, eggplant & Chevre tart
Shelled 1½-pound Lobster Served with wild mushroom & asparagus risotto, lobster reduction sauce with Armagnac	Vegetarian Selection Tomato, eggplant & Chevre tart, braised spinach, and gnocci with walnuts, walnut oil, leeks & sage
Sautéed Statler Breast of Chicken Stuffed with sun-dried tomato & pineapple puree served over caramelized onions, roasted red peppers & linguine with red curry cream sauce	Grilled 10 ounce Black Angus Tenderloin Served with truffle-Madeira sauce & white truffle oil