scallops

by Chef Weldon Fizell

• Dinner
• Tap Room Dinner

Appetizers

The Regatta Cheese Plate
This Evening's Selection of Artisan Cheeses, Fresh Fruit, & Assorted Crackers* 18.00

Lobster Bisque
Garnished with Fresh Lobster Meat, Crisp Fennel & Chive Oil 12.00

Regatta's Caesar Salad
Hearts of Romaine, Shaved Asiago Cheese, Herbed Buttery Croutons, Creamy Housemade Dressing & White Anchovy 9.00

Roasted Pear & Pomegranate Salad
Set Over Baby Greens with Cranberry Vinaigrette & Hombolt Fog Goat Cheese 10.00

Six, Freshly Shucked Cotuit Oysters
(America's Most Famous & Flavorful), On the Half Shell over Shaved Ice with Orange Chili Sorbet & Champagne Mignonette 15.00

Baked Cotuit Oysters
On a Bed of Sautéed Baby Spinach Topped with Crisp Pancetta, Buttery Leek Fondue, & Pernod* 16.00

Our Grand Ravioli
Housemade with Fresh Lobster Meat, Native Scallops, Boursin Cheese, Grilled Asparagus & Trois Agrume Beurre Blanc 15.00

Maryland Style Crab Cake
Set Atop an Herb Crusted Tomato & Topped with A Micro Salad Accented with Caper Butter Sauce & Balsamic Reduction 13.00

Regatta's "Signature" Buffalo & Rosemary Crostini
On Grilled Foccacia with Fire Roasted Shiitake Mushrooms, Warm Bleu Cheese Sauce, & Grilled Figs* 15.00

Entrees

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

Caramelized George's Bank Sea Scallops
Accompanied by a Wild Mushroom and Spinach Baklava Topped with Shaved Parmesan Cheese, Fine Herb Beurre Blanc, and Madeira Wine Gastrique 27.00

Honey and Ginger Glazed Salmon Filet
Served over House Whipped Potato & Sesame Spinach Topped with Wakame Salad & Finished with Soy Beurre Blanc  26.00

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

Pan Roasted Atlantic Cod
Wrapped in Prosciutto, Topped with Asiago Cheese & Set atop Sautéed Baby Spinach; Accompanied with Housemade Potato Gnocchi & Roasted Tomato in a Pesto Butter Broth 27.00

Seared Filet of North Dakota Buffalo Tenderloin
Prepared Differently Each Evening & Served with Sauce, Starch & Vegetables* Market

Cast Iron Seared, Premium Filet Mignon
Topped with Great Hill Bleu Cheese & Accompanied by Caramelized Shallot Rosti Potatoes, Roasted Fall Vegetables & Port Wine Demi 34.00

Slow Roasted Crispy Lacquered Half Duck
With a Wild Rice Spring Roll, Asian Vegetables & Raspberry Ginger Glaze 31.00

Sautéed Veal and Lobster
Tender Veal Medallions Pan Roasted with a Half Lobster Accompanied by Fresh Asparagus, Madeira Wine Demi & Béarnaise Sauce 36.00

"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 28.00

Housemade Dessert

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

Lemon Beehive Tart
Flaky Vanilla Tart Shell Filled with Tangy Lemon Curd Topped with Toasted Meringue; Finished with a Marzipan Bee 9.00

Seven Layer Cheesecake
Vanilla Cheesecake Set Atop a Chocolate Crust Topped with Chocolate Mousse, Chocolate Chunks, Toffee, Caramel, & Chocolate Ganache 9.00

Raspberry Almond Torte
Almond Cake Layered with Raspberry Marmalade & Vanilla Cream Finished with Toasted Almonds & Chambord Anglaise 9.00

Crème Brulee
Changes Daily, Accompanied by Fresh Fruit & a Cookie 10.00

Mocha Pavé
Layers of Espresso Soaked Vanilla Sponge Cake, Coffee Buttercream & Chocolate Ganache Topped with A Dark Chocolate Glaze 9.00

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

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.

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.

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.

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.