lemon tart

by Chef Weldon Fizell

• Dinner
• Tap Room Dinner
• Valentine's Day 2012

Appetizers

The Regatta Cheese Plate
This Evening's Selection of Artisan Cheeses, Fresh Fruit, & Assorted Crackers 18

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Lobster Bisque
Garnished with Fresh Lobster Meat, Crisp Fennel & Chive Oil 12

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Regatta's Caesar Salad
Hearts of Romaine, Shaved Asiago Cheese, Herbed Buttery Croutons, Creamy Housemade Dressing & White Anchovy 9

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Apple Fennel Salad
Fresh Apples & Crisp Fennel Tossed with Baby Spinach In A Black Pepper Parmesan Vinaigrette Accompanied with a Wedge of Creamy Cambozola Cheese 9

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Six, Freshly Shucked Cotuit Oysters
(America's Most Famous & Flavorful), On the Half Shell over Shaved Ice with Orange Chili Sorbet & Champagne Mignonette 15

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Baked Cotuit Oysters
Oven Roasted on a Bed of Sautéed Baby Spinach Topped with Smoked Bacon and Buttery Leek & Pernod Fondue 16

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Our Grand Ravioli
Housemade with Fresh Lobster Meat, Native Scallops, Boursin Cheese, Grilled Asparagus & Trois Agrume Beurre Blanc 15

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Maryland Style Crab Cake
Set Atop an Herb Crusted Tomato & Topped with a Micro Greens Salad Accented with a Caper Butter Sauce & Balsamic Reduction 13

Entrees

Each Entrée is preceded by a Sorbet Intermezzo & a Basket of Housemade Breads

Caramelized George's Bank Sea Scallops
Accompanied with Roasted Butternut Squash Risotto, Pea Tendrils, Crisp Parsnips, & Lemon Beurre Blanc 28

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Pan Roasted Cod
Over Lace Potato with Jumbo Lump Crab, Fresh Asparagus, Oven Roasted Roma Tomato, Button Mushrooms and Caper Butter Sauce 32

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Honey and Ginger Glazed Salmon Filet
Served over House Whipped Potato & Sesame Spinach Topped with Wakame Salad & Finished with Soy Beurre Blanc 26

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Extraordinary Creative Palette
A Trilogy of Fresh Fish & Shellfish with Exciting Sauces & Garnishes Market

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Seared Filet of North Dakota Buffalo Tenderloin
(America's Very Best) Prepared Differently Each Evening & Served with Sauce, Starch & Vegetables Market

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Cast Iron Seared, Premium Filet Mignon
Accompanied with Rosemary Dauphenoise Potato, Sautéed Asparagus & Roasted Cipollini Onions; Finished with Red Wine Demi 34

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Slow Roasted Crispy Lacquered Half Duck
With A Ginger Scallion Pancake, Sautéed Baby Bok Choy And Raspberry Ginger Glaze 31

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Sautéed Veal and Lobster
Tender Veal Medallions Pan Roasted with a Half Lobster Accompanied by Fresh Asparagus, Housemade Spaetzle, Madeira Wine Demi & Béarnaise Sauce 36

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"36 Hour" Tender Boneless Short Rib
Served with Roasted Baby Potatoes, Haricots Verts & Cool Roasted Shiitake Mushrooms Finished with Natural Pan Sauce & Foie Gras Butter 28

Housemade Dessert

Regatta's Signature Chocolate Seduction
Decadent Flourless Chocolate Cake Served with Sauce Framboise, Chantilly Cream & Fresh Fruit 9.50

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Fresh Ricotta & Banana Tart
Crisp Tart Shell Filled with Fresh Ricotta & Caramelized Bananas Accompanied with Caramel Ice Cream 9.

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Hazelnut Tower
Toasted Hazelnut Cakes Layered with Chocolate Ganache & Caramelized Cocoa Nibs; Accompanied with Hazelnut Cream & Raspberry Frangelico Sauce 9.

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Chocolate Molten Cake
Accompanied with a Poached Seckle Pear, Chocolate Ginger Custard, & Creamy Vanilla Sauce 10.

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Pumpkin Ravioli
Brown Sugar Ravioli Filled with a Cream Cheese Pumpkin Filling Accompanied with a Maple Anise Cream & Spiced Walnut Brittle 9.

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Ginger Crème Brulee
Accompanied with Sweet Cinnamon Toast 10.

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Housemade Sorbet of the Evening
With Fresh Berries & a Cookie 9.50

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Dessert Sampler
A Spectacular Sampling of Three of the Chef's Favored Desserts, Adorned with Sauces & Garnishes 20.00

Asiago

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

Beurre blanc

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

Chantilly

1. noun Prepared or served with whipped cream.

Cipollini

1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.

Crostini

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

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.

Framboise

1. noun French for raspberry.

Ganache

1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.

Risotto

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

Rösti

1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.

Shiitake

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

Spaetzle

1. noun Tiny flour-and-egg noodles or dumplings.