Friday, May Sixteenth, 2008
Prix Fixe Mixed Organic Green Salad or Carrot-Blood Orange and Ginger Soup Cavatelli Pasta with Rock Shrimp and Mussels or Braised Brisket of Beef with Escarole Bread and Butter Pudding with Crème Anglaise Appetizers Carrot - Orange and Ginger Soup Grilled Ramps with Burrata Cheese Haricots Verts, Crispy Mushrooms, Hardboiled Organic Egg & Porcini Vinaigrette Duck Rillettes with Toast, Cornichons and Mixed Green Salad Fresh Ricotta Dumplings in Brown Butter and Sage Sauté of White Asparagus, Pancetta and Fried Duck Egg Roasted Red & Gold Beets on Arugula with Gorgonzola & Poppy Seed Dressing Mixed Organic Green Salad with Balsamic Vinaigrette Braised Octopus with a Chickpea, Red Onion and Celery Salad Mains Grilled Black Angus Ribeye “Jarnac” with Arugula, Fried Organic Egg & Sottocenere Crispy Panko Coated Jumbo Soft Shell Crabs with Remoulade Sauce Roasted Baby Chicken with Walnut Butter Grilled Filet of Mahi Mahi on a bed of Sautéed Spinach & Wild Mushrooms Roasted Confit of Duck Leg with Yukon Gold Potatoes Moroccan Lamb Stew with Leeks and Cous Cous Pan – Roasted Breast of Chicken w/ Garlic Mashed Potatoes & a Wild Nettle Sauce Brisket of Beef braised in Tomato and Red Wine.  Garnished with Steamed Escarole Maryann’s Handmade Cavatelli Pasta w/ Rock Shrimp & PEI Mussels in a Lobster - Tomato Sauce.  Garnished with Fava Beans, Chopped Ramps and Plum Tomatoes Sides • Roasted Yukon Gold Potatoes with Shallots • Garlic Mashed Potatoes • Sautéed White Asparagus • Sautéed Spinach with Roasted Garlic • Creamy Polenta • Grilled Green Asparagus • Wheatberry w/ Onions • • Sides are to be added to main courses only •	37 9 14 14 11 12 14 11 9 12 34 28 27 26 26 25 24 24 24 7
Our menu changes regularly.