salmon

by Chef Douglas Ramler

• Dinner

Appetizers

Chilled Summer Gazpacho topped with crème fraîche and wild mussels... 12.00

Local "Clam Pie" atop mesclun with smoked bacon, grilled corn & tomato, finished with lemon vinaigrette... 14.50

Crispy Duck Confit with stuffed Swiss chard purse, roasted beets & red wine glace... 15.00

Fish Taco ~ Seared Dry-rubbed Cod with grilled cabbage slaw, tomato, avocado, jicama and mint-chipotle aioli... 15.00 appetizer/30.00 entree

House-made Country Pâté with pickled red onions, cornichon & mustard... 11.00

Tuna Tartare tossed with ginger-lemon vinaigrette & served with crème fraîche, grilled corn, cucumber and avocado... 15.00

Crispy Oysters with avocado & pickled banana peppers... 13.00

Caesar Salad with house-made dressing, crispy polenta croutons & Italian white anchovies... 12.00

Oysters and Clams on the ½ Shell, Shrimp and dressed Mussels with mignonette & cocktail sauce... 16.50

Mesclun Salad with tomatoes, cucumbers, slivered onion and house balsamic vinaigrette... 8.00
With Warm Goat Cheese Cake... 11.00

Fresh Summer Tomato and Mozzarella Salad tossed with watercress and red onion, drizzled with balsamic syrup and fresh basil... 12.50

Marinated & Grilled Wild Shrimp atop grilled corn risotto with sautéed red peppers and grilled pineapple... 15.50

Cornmeal Dusted Calamari & Crispy Banana Peppers atop greens with cucumbers, watermelon, & poblano peppers tossed in pickled radish vinaigrette, finished with black pepper aioli... 13.00

Cheese Plate ~ Selections available from Formaggio Kitchen... 12.00

Entrees

Seared Sea Scallops with ginger-scallion rice and a sauté of wild mushrooms, Napa cabbage, grilled peaches & edamame beans, finished with basil- lime vinaigrette & lotus chips... 29.50

Grilled Wild King Salmon with grilled pineapple couscous and a salad of watercress, grilled tomatoes, andouille, grilled red onion, cucumber & toasted pecans, tossed in Cape Cod Lavander Farm vinaigrette... 30.00

Oven Roasted Local Cod atop brandade in velvety corn broth with littleneck clams, sea beans, smoked bacon, snap peas & roasted sunburst squash with microgreens in lemon vinaigrettette... 29.00

Pan Seared Whole Lobster with pancetta, potatoes, grilled asparagus & Calvados-saffron reduction... 35.00

Horseradish Breaded & Roasted Atlantic Swordfish with olives, capers, tomatoes, cucumbers, grilled asparagus, seared potatoes & roasted garlic beurre blanc... 31.00

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, caramelized fennel & carrots in sweet chili cream sauce... 29.50

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas, orange segments, caramelized onions, orange-honey butter sauce & chili oil... 25.00

Mixed Grill-Grilled Swordfish, Duck Breast & Grilled Shrimp with herbed pomme frites, a salad of baby arugula, pickled peaches, red peppers, jicama & grilled corn tossed in lemon vinaigrette, finished with raspberry-chipotle cream sauce... 36.00

Seared Duck Breast with an heirloom tomato & foie gras tart and a sauté of grilled Vidalia onions, zucchini, summer squash & mache, finished with bing cherry demi-glace...29.00

Grilled Veal Tenderloin with arugula risotto cake, sauté of chanterelle mushrooms, poblano peppers, roasted beets & spinach, finished with demi-glace & Kalamata olive crème fraiche... 30.00

Grilled Center Cut Filet Mignon served with a toasted almond-blue cheese compound butter, seared potato cake, sautéed spinach & oven roasted tomato-caramelized onion pan sauce... 35.00

Summer Vegetable Stew in carrot and roasted garlic broth with cheeseless basil pesto & truffle oil ... 21.00 (Vegan)

Sides

$8.00 each

Seared Potato Cake

Grilled Asparagus

Sauté of Summer Vegetables

Grilled Corn Risotto

Creamed Spinach

"Mac ‘n Cheese"

3-Course Sunset Dinner

Three Course Sunset Dinners

Any entrée at the menu price with complimentary soup or salad and dessert

Must be seated by 5:45 PM

Desserts

Mint Verbena Creme Brulee with honey tuile... 9.00

Decaf Espresso & Frangelico Cheesecake with hazelnut crust & Frangelico creme anglaise... 9.00

Rhubarb Bread Pudding with rhubarb compote, ginger almond brittle & French vanilla ice cream... 9.00

Chocolate Crepe filled with chocolate cake and dark chocolate truffle, served with French vanilla ice cream and
spiced chocolate sauce... 9.00

Cookie Plate with chantilly cream... 10.

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

Cheese Plate ~ Selections from Formaggio Kitchen... 11.00

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.

Beurre blanc

1. noun A thick sauce of butter, white wine and vinegar.

Brandade

1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.

Chanterelle

1. noun A wild and nutty mushroom with a trumpet-shaped head.

Chantilly

1. noun Prepared or served with whipped cream.

Compote

1. noun Slow-cooked fruit in syrup.

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.

Couscous

1. noun Granular semolina popular in North Africa.

Crème anglaise

1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.

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.

Hominy

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

Jicama

1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.

Jus

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

Mâche

1. noun Dark, tangy greens used most often in salads.

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.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

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 meat, the shank requires slow-cooking methods like braising.

Tartare

1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Torchon

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

Tuile

1. noun A thin, crisp, French cookie.

Verbena

1. noun A lemon-flavored South American herb.