quiche

by Chef John Pontius

• Dinner
• Brunch

SOUPS AND APPETIZERS

New England Clam Chowder Cup 4 Bowl 6

Soup of the Day Cup 4 Bowl 6

Wellfleet Oysters on the Half Shell ½ dozen served with cocktail sauce 12

Littlenecks on the Half Shell ½ dozen locally harvested served with cocktail sauce 10

Baked Oysters Bienville 5 Wellfleet oysters baked with garlic, mushrooms, scallions, white wine, cream, cayenne pepper, and topped with parmesan cheese and bread crumbs 12

Blackened Beef with Charred Pepper Relish seared Cajun spiced tender slices of beef with herbed crostini and honey mustard vinaigrette 10

Filled Pasta of the Day served with a complimenting sauce Appetizer 9 Entrée 17

SALADS

Warm Spinach and Scallop Salad sautéed scallops tossed with spinach, bacon, and balsamic vinegar 9

Caribbean Jerk Seasoned Duck Breast Salad mesclun greens and vine ripe tomatoes with raspberry vinaigrette 10

Grilled Calamari Salad with tomatoes and chives and a lemon, caper and dill vinaigrette 9

Fresh Mozzarella Salad with vine ripe tomatoes, fresh basil, and extra virgin olive oil 8

Caesar Salad romaine lettuce tossed with garlic croutons, cracked black pepper, parmesan cheese, and JPs' Caesar dressing 7 With grilled chicken 10 With grilled shrimp (4) 13

Fresh Garden Salad mesclun greens with fresh garden vegetables 4

ENTREES

J.P.'s 1½lb Lobster Cataplana a Portuguese dish made with a spicy Cajun Andouille sausage tomato sauce with littleneck clams, served over rice Half Lobster 22 Whole Lobster 29

Wellfleet Paella a hearty dish of clams, mussels, scallops, shrimp, linguica, and chicken over saffron rice 20

Grilled or Blackened Swordfish with Roasted Shallot Lime Butter orange marinated and grilled simply or seared with Cajun spices 20

Oven Poached Salmon with ginger , scallions, white wine, and soy sauce 19

Grilled Chicken Marsala with mushrooms, artichoke hearts and a Marsala wine sauce 18

Sautéed Medallions of Pork Loin with Granny Smith apples and Chevre goat cheese 19

Roast Duckling with a cranberry orange sauce 22

Grilled Delmonico a 12 ounce steak served with grilled portobella mushrooms and caramelized onions 20

Roasted Fennel, Portobella Mushroom, and Tomato Ragout with grilled polenta 17

Chicken with Proscuitto and Spinach with a tomato enhanced broth served over farfalle 17

Sautéed Shrimp Cappellini tossed with fresh tomatoes, scallions, garlic and herbs 18

Grilled Scallops Linguine with mushrooms, scallions and cream 19

Calamari Piquant Linguine with a pungent sauce of anchovies, garlic, red pepper and cream 17

Red or White Clam Sauce over Linguine Wellfleet littleneck clams in either a white wine, garlic herb sauce or  a marinara sauce 17

Chèvre

1. noun French for "goat," as in cheese.

Crostini

1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Gazpacho

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

Jus

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

Moussaka

1. noun A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.

Paella

1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Polenta

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

Ragoût

1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.