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MENU
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— A P P E T I Z E R S —
Spring Pea & Mint Soup
Caprese Salad
heirloom tomatoes, fresh mozzarella,
basil and olive oil
Burrata Salad
with tomatoes, arugula and pesto
Spring Salad
house-made ricotta with arugula,
honey and toasted pistachios
Caesar Salad
romaine, sun dried tomatoes, chopped bacon,
and Parmesan cheese
Fried Calamari
with cherry peppers, zucchini and tomato sauce
Steamed Mussels
with sausage, arrabiata sauce
Oysters Rockefeller
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— E N T R É E —
Roasted Chicken
breast with fingerling potatoes and grilled asparagus
Mozzarella Stuffed Pork Chop
with polenta and prosciutto tomato sauce
Roasted New England Cod
8 oz. baked cod served over farro risotto with artichoke hearts, apples, onion,
and mushrooms topped with lobster bisque
Short Rib
with mashed potatoes and root vegetables
Seared Salmon
with pea risotto
Eggplant Parmesan
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— D E S S E R T S —
Cheesecake
with caramel sauce, heath bar crunch crumbles and chocolate
Creme Brûlée
Bread Pudding
with vanilla ice cream
Carrot Cake
with cream cheese frosting
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