mousse

by Chef Bill Atwood

• Dinner

Starters

Red Pheasant Chowder $6.75
cherrystones & scallops with fresh thyme

Organic Salmon Gravlox $12
cured in-house; served with toasted brioche, mustard-dill mayo, pickled onions & capers

French Tart $10.50
with Gruyere cheese, caramelized onions & ham

Artisan Cheese Selections $13
hand-crafted European & American Cheeses, served with crostini

Barnstable Oysters $14
½ shell with a cucumber mignonette

Wild Gulf Shrimp $12
four jumbo shrimp with cocktail sauce

Wild Mushroom Risotto $12
with pea tendrils & truffle oil

Country Style Terrine $12
with pork, duck, pistachios & cognac; served with duck liver pate quenelle, red onion jam, cornichons & a country grain mustard

Salads

Organic Greens
with Capeabilities vine-ripened tomato & a lemon shallot vinaigrette 6.75
Locally grown greens provided by Not Enough Acres Farm, East Dennis

Spinach Salad
with dried cranberries, walnuts, fresh chevré & a sherry mustard vinaigrette 9
Topped with four ounces of Grilled Wolfneck Farms Flat Iron Steak 13

Comfort Food

Duck Confit Shepard's Pie $18
root vegetables & mashed potatoes

Wolfneck Farms Flat Iron Steak $19
grilled natural Flat Iron steak with mashed potatoes

Hazelnut Crusted Paillard of Chicken $18
couscous with dried peaches

Denise's Mom's Meatloaf $14
mashed potatoes & sherry sauce

Littleneck Clams & Wild Gulf Shrimp $18
over linguini with shallots, garlic, fine herbs & white wine

Baked Stuffed Wild Gulf Shrimp $18
preserved lemon & tarragon with a side of mashed potatoes

Sides

Grilled Asparagus with Asiago cheese 6

Spaghetti Squash & Haricot Vert 6

Ratatouille 6

Gratin or Mashed Potatoes 4

Entrees

Sole Meuniere $24
lemon, shallots, white wine & capers, finished with sweet butter, served with gratin potatoes

Mustard Crusted Pan Roasted Salmon $22
with puy lentils, green beans & garlic jus

Sauteed Dayboat Scallops $25
accompanied by wild mushroom risotto, pea tendrils & truffle oil

Roasted Boneless Long Island Duckling $28
braised local rainbow Swiss Chard, gratin potatoes with a dried cranberry & port wine sauce

Grilled Thunder Ridge Tenderloin of Beef $32
9 ounce tenderloin, Madeira jus, watercress butter & gratin potatoes

Grilled duBreton Pork Rib Chop $24
12 ounce chop with Hunter's sauce

Game Special of the Day market price

Roasted Rack of Lamb Persillade $34
with gratin potatoes & a goat's cheese panna cotta

Dessert

Lattice of Chocolate Mousse $8
a trio of white, milk and dark chocolate mousse on chocolate sponge cake

Flourless Chocolate Cake $8
rich chocolate cake glazed with chocolate ganache, served with creme Anglaise & raspberry coulis

Creme Brulee $8
Chef's Selection changes daily

Profiteroles $8
vanilla ice cream, flaky choux pastry, chocolate Armagnac sauce

Tiramisu $8
homemade lady fingers soaked in coffee rum syrup, layered with Mascarpone cheese and cocoa

Artisan Cheese Selections $12
assortment of fine hand crafted European & American cheeses

Asiago

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

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

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.

Coulis

1. noun A thick puree or sauce.

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.

Crostini

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

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.

Ganache

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

Gratin

1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Gravlax

1. noun Cured raw salmon.

Haricot vert

1. noun A green string bean with French attitude.

Jus

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

Mascarpone

1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Meunière

1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.

Paillard

1. noun A thin slice of meat, grilled or sautéed.

Panna cotta

1. noun Egg-less Italian custard.

Pâté

1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte

1. noun French for dough, paste or batter.

Persillade

1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.

Pistou

1. noun The French version of pesto, a mixture of basil, garlic and olive oil.

Quenelle

1. noun A small, delicate, poached dumpling of meat, fish or vegetables.

Ratatouille

1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.

Risotto

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

Sorrel

1. noun A sour, buckwheat-related herb.

Spaetzle

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

Terrine

1. noun An earthenware container, or the dish cooked therein.

Za'atar

1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.