Pan seared filet with a honey and sage olive oil. Served with braised brussel sprouts and red flannel hash.
With sautéed King Oysters and leek in Thai chili and roasted tomato sauce.
Asiago, gruyere and goat cheese, spinach, grilled tomatoes and garlic crumbs.
With Madeira demi glace, braised rainbow chard and saffron sweet potato puree.
Served with au jus, herb roasted parsnip and carrot medley, and roasted garlic mashed potatoes.
Day Boat cod, pancetta, cannellini bean, kale, wild mushrooms and Herbs de Provence baked in white wine garlic butter. Served with grilled crostini.
Gorgonzola cream sauce with roasted butternut squash, wilted arugula and toasted pine nuts.
Pan seared 8 oz. tenderloin, finished with your choice of: torched gorgonzola and port reduction, house steak sauce or pancetta and chive compound butter. Served with roasted garlic mashed potatoes and sauteed haricots verts.
Served with Smuttynose Robust Porter demi glace, pancetta braised spinach and red potato hash.
Wild mushroom risotto with sauteed oyster, shitake and portabella. Served with grilled asparagus and finished with white truffle oil.
House spiced, ground Atlantic salmon, lettuce, tomato, onion and basil mayo.
8 oz. Prime beef, lettuce, tomato, onion and choice of cheese.
Add bacon | 2.
Add sauteed onion/mushroom | 1.