beet salad

by Chef Douglas Ramler

• Dinner

Appetizers

Asparagus Bisque with crème fraîche & smoked salmon... 9.00

Crispy Duck Confit with stuffed Swiss chard purse, roasted beets & red wine glace... 14.00

House-made Rabbit Confit Ravioli in buttered brandy cream broth with English peas, baby carrots & spinach...14.00 app/28.00 entree

Torchon of Duck Foie Gras with puff pastry, spring greens, lemon vinaigrette, toasted pistachios & dried cranberry jam... 14.00

Crispy Oysters with avocado & pickled banana peppers... 11.50

Roasted Beet & Goat Cheese Salad with spring greens, orange segments, caramelized onion and toasted walnuts, finished with citrus vinaigrette and wonton crisps... 12.00

Cornmeal Dusted Local Calamari served atop mesclun tossed in creamy lemon-chili vinaigrette with pickled radishes, crispy capers, fennel & red peppers... 13.00

House-made Country Pâté with pickled red onions, cornichons & mustard... 9.50

Oysters and Clams on the ½ Shell, Shrimp and Dressed Mussels with mignonette & cocktail sauce... 14.50

Mesclun Salad with tomatoes, cucumbers, slivered onions and house balsamic vinaigrette... 7.00
With Warm Goat Cheese Cake... 10.00

Cheese Plate ~ Selections from Formaggio Kitchen... 10.00

Entrees

Seared Sea Scallops with braised artichokes, roasted fingerling potatoes, smoked bacon, radishes & blood orange segments, finished with pan sauce & chive aioli... 29.50

Grilled Rubbed Yellowfin Tuna atop grilled pineapple & basil couscous with portabellos, cucumbers, stewed fennel & garlic confit, finished with crispy leeks & toasted curry-mint yogurt*... 28.50

Seared & Poached Halibut with shiitake mushroom, asiago & cabbage pierogies, roasted cipollinis, spinach & baby carrots, finished with white wine-mushroom herb broth... 30.00

Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados saffron reduction... 34.00

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, roasted peppers & caramelized fennel in fresh arugula pesto cream sauce... 28.00

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce & chili oil... 24.00

Seared Duck Breast with goat cheese- rhubarb tart, warm endive and toasted almond slaw, finished with Madeira demi-glace*... 27.50

Herb Crusted Rack of Lamb with crispy potatoes, grilled eggplant & sweet onions, sauté of baby beets, peas & fava beans, finished with minted crème fraiche & lamb jus*... 32.00

Oven Roasted Center Cut Filet Mignon with garlicky mashed potato cake, a sauté of shiitake mushrooms, snap peas & Napa cabbage, finished with house BBQ hollandaise*... 34.00

Spring Vegetable Stew in a carrot and roasted garlic broth with "cheeseless" basil  pesto & truffle oil ... 21.00

Sides

$6.00 each

Seared Potato Cake

Grilled Asparagus

Sauté of Spring Vegetables

Creamed Spinach

Fresh Pasta

Desserts

$9.00 each

Spring Desserts to Come...

Cookie Plate ~ Selection changes weekly

Selection of Christina's Sorbets or Ice Cream... 7.
Seasonal sorbets, chocolate, French vanilla & seasonal flavor ice cream

Cheese Plate ~ Selections from Formaggio Kitchen... 10.

Agnolotti

1. noun Small, half-moon-shaped ravioli.

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Asiago

1. noun Semi-firm Italian cheese made from cow's milk.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Cornichons

1. noun A gherkin in France.

Couscous

1. noun Granular semolina popular in North Africa.

Demi-glace

1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.

Emulsion

1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Formaggio

1. noun Italian for cheese.

Gazpacho

1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Hollandaise

1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.

Hominy

1. noun Dried corn kernels from which the hull and germ have been removed.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Masa

1. noun Corn tortilla dough.

Pancetta

1. noun Cured Italian bacon.

Pesto

1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Ragu

1. noun Tomato and meat sauce from Bologna.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.

Shiitake

1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.

Torchon

1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.

Wonton

1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.